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Yuwono Setiadi
Nutrient Department, Polytechnic Health Ministry of Semarang
Health Professions

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Potensi Tepung Jewawut dalam Meningkatkan Kadar Fe dan Daya Terima Nugget Ayam Yuwono Setiadi; Sunarto Sunarto; Sihol P. Hutagalung
Jurnal Riset Kesehatan Vol 4, No 2 (2015): Mei 2015
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (143.119 KB) | DOI: 10.31983/jrk.v4i2.356

Abstract

This research aimed to determine Fe content of chicken nuggets which substituted with barley flour and its acceptability. The research was conducted three phases, namely: production of barley flour; production of chicken nuggets and perform iron assay and the acceptability test of chicken nuggets on pregnant women. In this research, chicken nuggets is produced with barley flour substitution of 0%, 10%, 20%, 30% and 40%. The research design is pure experimental with completely randomized design 1 (one) factor, namely the concentration of substitution and 5(five) levels of treatment, namely: 0%, 10%, 20%, 30% and 40%. The number of repeat was 2 (two) times. The measured variables were iron content and acceptability. Data analysis was performed using ANOVA (Analysis of Variance) and ANOVA Repeated Measure. Barley flour substitution on chicken nuggets cause an increase in iron content (13.86 ppm to 16.90 ppm; 17.48 ppm; 18.34 ppm; 18.98 ppm). The most preferred nuggets is chicken nugget with 10% substitution of barley flour. It concluded that substitution of barley flour into chicken nuggets increasing Fe content, the most preferred nugget is chicken nuggets with 10% substitution of barley flour. The soaking and heating treatment were needed on barley grains in order to avoid unpleasant aroma on nuggets.
Inulin Gembili Bulbs (Dioscoreaesculenta) application At Sweet Bread Products to Increase Fiber, Physical Properties and level of acceptance Arintina Rahayuni; Cahyo Hunandar; Yuwono Setiadi
Jurnal Riset Kesehatan Vol 3, No 1 (2014): Januari 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.879 KB) | DOI: 10.31983/jrk.v3i1.239

Abstract

This research we increase the amount of fiber in sweet bread and reducing fat, but still tasty, soft. The fiber material used is inulin extracted from gembili tubers which has the similar as fat (mouthfeel). The study was conducted in two stages, introduction stage to obtain formulations of fiber increase and fat reduction, and main research which was divided into 5 level of fat replacement with inulin and 1 control treatment without it. The analysis technique is one way ANOVA at รก 1%, advanced test are decided based on variability coefficient. The results shows that the fiber content increased according to the increasing number of fat that are replaced with fiber inulin. It is a significant difference compared to the control treatment by replacing fat with the lowest dose of inulin (M1, 20% fat was replaced by 5 g of inulin). The best level of expansion and tenderness of bread is in the M3 treatment (60% fat replaced by 15 g inulin). The acceptance test can be concluded that replacing fat with inulin does not affect the taste and flavor it is affect the texture and color.
Co-Authors Arintina Rahayuni Cahyo Hunandar Sihol P. Hutagalung Sunarto Sunarto