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All Journal Jurnal Media Gizi Indonesia (MGI) Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Jurnal Ilmiah Pendidikan Citra Bakti Agro Bali: Agricultural Journal JOURNAL HEALTH AND NUTRITIONS Jurnal Kesehatan Tambusai Jurnal Ilmiah Kesehatan Masyarakat Pontianak Nutrition Journal (PNJ) AMMA : Jurnal Pengabdian Masyarakat Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Gudang Jurnal Ilmu Kesehatan
Rita Ismawati
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Dentistry Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Daya Terima dan Kandungan Gizi Sosis Ikan Nila dengan Penambahan Tepung Kacang Hijau dan Brokoli Maya Akmilia Rachmanonny; Rita Ismawati
SEHATMAS: Jurnal Ilmiah Kesehatan Masyarakat Vol. 4 No. 3 (2025): Juli 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/sehatmas.v4i3.5535

Abstract

Fish sausage is a processed food with raw materials of at least 50% surimi mixed with flour and other ingredients then filled into a sleeve, and then boiled or steamed. This research aims to determine the effect of the addition of mung bean flour and broccoli on the acceptability and nutritional content in fish sausage products tilapia sausage products as anemia-preventing snacks for teenage girls. girls. This research is an experimental research with 3 treatments of adding mung bean flour and broccoli at each 10%:10%, 13%:7%, 16%:4%. Organoleptic test was conducted on 35 untrained panelists using a hedonic scale. Organoleptic test data were analyzed statistically using the Kruskal Wallis non-parametric test and followed by the Mann Whitney test if found with Mann Whitney test if there was a difference. Determination of the best formula was taken from the highest average and calculation of the De Garmo method. The results showed that the addition of the addition of mung bean flour and broccoli influenced the level of but did not affect the color, aroma, shape, and texture of tilapia sausage, and texture of tilapia sausage. The best sausage product based on acceptability acceptance is the second formula. Nutritional content test results of the best formula per 100 grams were 175.7 kcal of energy, protein 10.26%, iron 079 mg, folic acid 429.00 mcg, and vitamin C 3.925 mg. Future research is expected to examine shelf life of tilapia sausage.
Nutritional, Physicochemical, and Microbiological Quality of Soy Yoghurt Fortified with Fresh Moringa oleifera Leaf Aqueous Extract During Refrigerated Storage Ita Fatkhur Romadhoni; Lilis Sulandari; Niken Purwidiani; Dwi Iriyani; Rita Ismawati; Kristian Triatmaja Raharja
Agro Bali : Agricultural Journal Vol 9, No 2 (2026)
Publisher : Universitas Panji Sakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37637/ab.v9i2.2687

Abstract

Growing interest in plant-based fermented foods has encouraged the development and evaluation of non-dairy yoghurt formulations. This study evaluated the effects of formulation and refrigerated storage time on the nutritional, physicochemical, and microbiological characteristics of soy yoghurt containing fresh Moringa oleifera leaf aqueous extract. Four formulations containing different combinations of moringa, garlic, and lime extracts were prepared in three independent production batches. Samples were stored at 4 ± 1 °C and analyzed on Days 7 and 14 for proximate composition, calculated energy value, pH, titratable acidity, aerobic plate count (APC), and lactic acid bacteria (LAB). Two-way analysis of variance showed significant formulation, storage time, and/or interaction effects on most measured variables, while titratable acidity was primarily affected by storage time. Formula B had the highest crude protein, fat, and calculated energy values at both sampling times, whereas Formula C had the highest carbohydrate content. Formula D showed the lowest APC on Day 7 and the highest LAB population at both sampling times, reaching 6.79 log₁₀ CFU/mL on Day 14. LAB populations remained above 6 log₁₀ CFU/mL in all formulations at both sampling times. These findings indicate that formulation composition influenced the measured characteristics of soy yoghurt between Days 7 and 14, although the independent contribution of fresh Moringa oleifera leaf aqueous extract could not be separated from those of garlic and lime.
Co-Authors Alby Tirtaarum Hari Paraswati Amalia Ruhana, Amalia CHOIRUL ANNA NUR AFIFAH Dwi Iriyani Idcha Kusma Ristanti Ingkasari Salamao Ita Fatkhur Romadhoni Lilis Sulandari Marniati Maya Akmilia Rachmanonny Maya Maulidiyah Syahildah Mochamad Cholik Nabiila Nibraasa Salsabila NIken Purwidiani Noor Rohmah Mayasari Novianti Tysmala Dewi Novik Nokiawati Oriza Sativa Sari Raharja, Kristian Triatmaja Rahayu Dewi Rahmasuci Fibriafi Raisya Sholihah, Lini Anisfatus Siti Sulandjari Tri Rijanto Veni Indrawati