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All Journal Jurnal Teknologi Dan Industri Pangan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology JURNAL SAINS PERTANIAN EQUATOR Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Teknologi Pertanian JITEK (Jurnal Ilmiah Teknosains) E-Dimas: Jurnal Pengabdian kepada Masyarakat Edukasi: Jurnal Pendidikan Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Chemistry Jurnal Teknologi & Industri Hasil Pertanian Gorontalo Agriculture Technology Journal To Maega: Jurnal Pengabdian Masyarakat Jurnal Mutu Pangan : Indonesian Journal of Food Quality FoodTech: Jurnal Teknologi Pangan Jurnal Bioindustri Jurnal Pengabdian UNDIKMA Indonesian Community Journal Abdimas : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pangan Journal of Health and Nutrition Research Jurnal Agroindustri Pangan Journal of Bioindustry Jurnal Dedikatif Kesehatan Masyarakat
Oke Anandika Lestari
Ilmu Dan Teknologi Pangan, Universitas Tanjungpura, Pontianak, Kalimantan Barat
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KARAKTERISTIK SENSORI MINUMAN SARI KULIT BUAH NAGA MERAH-ROSELLA Fitriani, Wini Dwi; Lestari, Oke Anandika; Raharjo, Dwi
Jurnal Sains Pertanian Equator Vol 15, No 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i2.102085

Abstract

ABSTRAK Minuman sari adalah produk minuman berbahan dasar ekstrak buah yang ditambahkan air, Minuman sari dapat diformulasikan dari satu jenis buah maupun kombinasi dari beberapa jenis buah untuk memperkaya karakteristik produk. Selain daging buah, fraksi albedo juga berpotensi dimanfaatkan sebagai bahan campuran minuman sari guna mendukung upaya pengurangan limbah pangan. Penelitian ini bertujuan Menganalisis pengaruh perbedaan rasio formulasi antara kulit buah naga merah dan rosella terhadap karakteristik fisikokimia. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu variasi rasio sari kulit buah naga merah : sari rosella (100:0, 75:25, 50:50, 25:75, 0:100) dengan lima ulangan sehingga didapatkan 25 unit percobaan. Evaluasi sensori menggunakan metode deskriptif, dilakukan oleh 30 panelis semi terlatih menggunakan skala deskriptif, 1 hingga 5 berdasarkan lima parameter : warna, tekstur, aroma, rasa, dan keseluruhan. Formulasi terbaik diperoleh pada formulasi 50 kulit buah naga merah:50 rosella dengan karakteristik total padatan terlarut 13,78oBrix, pH 3,81%, total asam 0,11%, flavonoid 5,59 mgQE/mL, antioksidan 87,42%., serta skor organoleptik cukup disukai panelis Kombinasi kulit buah naga merah dan rosella berpotensi dikembangkan sebagai minuman sari fungsional berbasis pewarna dan antioksidan alami dengan penerimaan konsumen yang baik.
Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma; Putri, Mardiana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 2 (2020): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2020.7.2.80

Abstract

This study aims to obtain the number of consumption portions (g) of sweet potato and potato variations of bingke which have a low glycemic load (GL) value. GL is the glycemic load of a food after being consumed at a certain amount. The GL value is determined from the glycemic index (GI) value and the carbohydrate content per serving. The glycemic index is food categorization (low, medium, high) based on its speed in increasing glucose levels in the blood. Diabetes mellitus sufferers are advised to pay attention to food consumption based on food categories, especially those with low GI values. However, the amount consumed will also affect the increase in glucose levels in the blood, this is reflected in the GL value. This study was conducted using 10 healthy respondents aged 22 years, normal body mass index (BMI), normal fasting blood sugar, and not smoking. The results obtained by the variety of tuber bingke cakes (sweet potatoes and potatoes) have a high GI value category with a low GL consumption portion of 120 g (2 pieces). As a complement to the data, a survey was also carried out on 100 random respondents which showed that the type of bingke cake the variety of sweet potato was preferred and the number of consumption of one meal of bingke cake was two pieces.This amount can be recommended to be the amount of one consumption (one meal portion).
Co-Authors Agus Setiyono Agustina, Mulya Aju Tjatur Nugroho Krisnaningsih Aklisa, Seskia Amalia Nur Anggraeni, Wanda Putri Aprillia, Nelvy Regina Dwi Arif Hidayatullah Aurelia, Michelle Putri Billhaq, Sabila Meirizqina Boangmanalu, Tania Roitona Brigita Ratna Harsanti brigitta ersa pancarwani Candra Wasis Agun CHANDRA, DEFRI ORCHIO Dewi, Yohana Kusuma Dhitasari, Rochmah Mira Didik Wahyudi Dwi Fatmawati, Dwi Dwi Gusmalawati Dwi Raharjo Dzul Fadly Emelda, Plaviana Erawati, Erawati Eva Mayasari Fabiola, Vonny Faiza, Arnida Nur Farahiyati, Lana Febrianti, Auliadini Feri Kusnandar Fitriani, Wini Dwi Hadiani, Dimas Pratidina Puriastuti Hanief Dharmawan Dharmawan Hasbullah Hasbullah Ifwarisan Defri Komariyati Komariyati Komariyati Komariyati Kurniawan, Mikhael Ricky Leondro, Henny Lestari, Yessi Lucky Hartanti Lucky Hartanti, Lucky Maherawati Maherawati, Maherawati Maria Ulfa Marina, Aristawipana Marito, Yohanes Mastira, Susi Musa Alfius Nabila, Syarifah Nabilah, Uray Ulfah Nancy Dewi Yuliana Nopita Sari Nurmainah Nurmainah Oktaviani, Sulha Rahmi Palupi, Nurheni Sri Prihandini, Peni Wahyu purwayanti, sulvi Putri, Audy Fadzilla PUTRI, MARDIANA Rudin, Iswandi Sapta Sahid, Emif Rezqia Sakapani, Patricia Dayu Salsabhilla, Keisya Aura Sandytia Permata Sari Saputri, Gian Melinda Saputri, Nur Endah Sari, Diah Puspita Satrijo Saloko SKD, Yohana SRI DEVI APRIANI Sri Widowati Stephanie, Akuilla Suko Priyono Surya Abi Alfariz Syafitri, Dhea Taneasy, Ian Tanjung, Safrina Arsi Sekar Th. Candra Wasis Agung Sutignya Tri Rahayuni Utami, Dwi Warong, Sepiana Debora Widadi Padmarsari Soetignya Widoyo, Nurman Alif Yohana Kusuma Dewi Yohana S. Kusuma Dewi Yohana S.K. Dewi Yohana Sutiknyawati Kusuma Dewi Yohana Sutiknyawati Kusuma Dewi Yuli Arif Tribudi Zukhruf, Syaqinah Az