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All Journal Jurnal Gizi Journal of Tropical Food and Agroindustrial Technology
qorry aina
Sekolah Tinggi Ilmu Kesehatan Surabaya
Agriculture, Biological Sciences & Forestry Health Professions

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Pengaruh Kadar Protein dan Kalsium pada MP-ASI Kacang Tunggak dan Beras Merah terhadap Daya Terima Bayi (Uji Organoleptik) qorry aina
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (602.77 KB) | DOI: 10.26714/jg.9.1.2020.%p

Abstract

Background: The prevalence of stunting toddlers in Indonesia is still high. The causes of stunting include the low nutritional value of food consumed by infants. Foods that are rich in nutrients include cowpea and brown rice. Objective: to determine the acceptability and protein and calcium content of porridge with the addition of cowpea and rice through organoleptic testing. Method: this type of research is quasi-experimental. Addition of cowpea and brown rice are X1 cowpea 100% brown rice 50% and X2 cowpea 50% and brown rice 100% Analysis of organoleptic test data on porridge using Mann Whitney. Results: Statistical test results showed that the use of cowpea and brown rice affected the color of the porridge (p = 0.00) and the taste of the porridge (p = 0.04). The use of cowpea and brown rice had no effect on the aroma of porridge (p = 0.06), texture (p = 0.93) and preference level (p = 0.94). The highest content of pro-tein and calcium in porridge at X1 is 3.29% and 70.40 mg / kg. Conclusion: the use of cowpea and brown rice in MP-ASI baby porridge affected the organoleptic test results in the color category, and the taste of the porridge.
Vitamin C Content and Antioxidant Activities in Chicken Nuggets with Additions Brokoli and Purple Cabbage Qorry Aina; Alvia Nur Layli; Yenny Putri Arisandy
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 01 (2020): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (22.811 KB) | DOI: 10.21070/jtfat.v1i01.201

Abstract

This study aims to determine the content of vitamin C and antioxidant activity in chicken nuggets added with broccoli and purple cabbage through organoleptic testing. This type of research is a quasi experiment with a complete randomized design with 4 types of treatment namely B1K1 = 15% : 15%, B1K2 = 15% : 30%, B2K1 = 30% : 15%, B2K2 = 30% : 30%. Organoleptic test data collection techniques using a questionnaire on 28 panelists rather trained nutritional undergraduate students STIKES Surabaya. Vitamin C content test was carried out by spectrophotometry method and antioxidant activity by DPPH method in the best treatment of chicken nugget products and control 3 repetitions. Kruskal Wallis test results showed significant values ​​of color (p = 0.117), aroma (p = 0.039), taste (p = 0.028), texture (p = 0.169), preference level (p = 0.043) while the results of paired t-test showed significant value of vitamin C content (p = 0,000) and antioxidant activity (p = 0,000). The best treatment of chicken nuggets is B1K1 chicken nuggets. The results of the average content of vitamin C control chicken nuggets of 1.472 mg / 100gr lower than the B1K1 chicken nugget of 9,805 mg / 100gr. The average result of antioxidant activity of control chicken nuggets was 27.06% lower than B1K1 chicken nuggets of 54.96%. The conclusion of this study is the content of vitamin C and antioxidant activity in nuggets with the addition of broccoli and purple cabbage with nuggets without the addition of different broccoli and purple cabbage.
Co-Authors Alvia Nur Layli Yenny Putri Arisandy