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All Journal Jurnal Teknologi Pangan dan Gizi Indonesian Journal of Human Nutrition Darussalam Nutrition Journal Panrita Abdi - Jurnal Pengabdian pada Masyarakat Ilmu Gizi Indonesia Chimica et Natura Acta Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi dan Pangan Soedirman (JGPS) Argipa (Arsip gizi dan Pangan) Jurnal Teknologi Pangan dan Hasil Pertanian JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Mitra Kesehatan Indonesian Community Journal Journal of Global Nutrition Jurnal Masyarakat Religius dan Berwawasan
Tri Marta Fadhialh, Tri Marta
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Pukis Cake Formulation Using Mocaf and Sesame Flour with the Addition of Red Spinach Anggita Dwi Aulia; Tri Marta Fadhilah
Indonesian Journal of Human Nutrition Vol. 13 No. 1 (2026)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2026.013.01.3

Abstract

A probabilistic study on calcium deficiency among Indonesian adolescents indicates an insufficient average daily calcium intake of 290.4 mg. Consuming foods rich in calcium, such as sesame seeds and red spinach, can prevent calcium deficiency. This experimental study applied Completely Randomized Design with three formulations based on weight comparison of mocaf, sesame flour, and red spinach. Results showed that F3 had a slightly brown, distinct sesame aroma, sweet taste, and very soft texture, and achieved the highest organoleptic average score. The difference test results using the Kruskal-Wallis and Mann-Whitney tests revealed significant differences in the aroma, taste, and texture indicators. The hedonic test indicated that F2 was the most preferred by panelists (79.2%). Laboratory results showed that F3 had the highest levels of calcium (73.4 mg/100 g, equivalent to 6% ALG Value) and water content (33.9%), whereas F2 had the highest fat content (22.3%); however, the vitamin D content in F3 was almost undetectable (<0.005 mg/100 g). In conclusion, the modified pukis cake demonstrated acceptable organoleptic properties and an increased calcium content, although its calcium level remains below the threshold required to be classified as a calcium source, and its fat content exceeds the SNI-01-3840-1995 standard (maximum 3% per 100 g).
Co-Authors Afrinia Ekasari Alda Oktarina Alfi Fairuz Asna Alfiyah Mumtazah Firmansyah Anggita Dwi Aulia Anung Ahadi Pradana Arifah, Luthfiya Zahra Bauty Gloria Masinambow Benefita Rahma Cahya, Indi Damayanti, Savira Salma Dinda Marizka Alvioni Dinda Sopiah Andriana Dinda Sukma Tiara Ermawan, Aniadita Mutia Faiz Pramudiya Febrianti, Eriana Ferar Zidni Qinthara Firdha Safinah Nurrohmah Guntari Prasetya Guntari Prasetya Haliza Putri Nurlaelani Heriyanta, Yanti Indry Veronica Joni Siahaan Khofipah, Hepi Krisna Heididiana Lia Regita Prastiwi Meylica Putri Maulida Mujahidil Aslam Nindy Claudia Shinta Nita Maylina Noerfitri, Noerfitri Nuke Alfiraizy Putri Rahmah Alamsyah Putri, Devina Aulia Putri, Nabilla Desica Rahmanita Pujianti Reni Puspita Sari Rohayati Rohayati Salma Faradilla Sartika, Arindah Nur Sherly Fitri Ayuningsih Silvia Mawarti Perdana Sonia Aprilia Stri Elsa Sabitsa Sucu Putri Syifa Kharisma Oleifera Tri Pertiwi Amalia Usman Muhammad Budianto Wariz Luthfi Arifiana Windawati Dewi Yundari, Yundari