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All Journal Jurnal Gizi dan Pangan Jurnal Gizi agriTECH Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal JURNAL GIZI DAN KESEHATAN Jurnal Ilmiah Gizi Kesehatan (JIGK) Journal Of Applied Food And Nutrition Indonesian Journal of Community Empowerment (IJCE)
Riva Mustika Anugrah
Universitas Ngudi Waluyo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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Journal : Jurnal Gizi

 1 
Kandungan Gizi Donat dengan Penambahan Ubi Ungu (Ipomoea Batatas L.) Sebagai Makanan Jajanan Berbasis Pangan Lokal Bagi Anak Sekolah Riva Mustika Anugrah; Ela Suryani
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 (756.241 KB) | DOI: 10.26714/jg.9.1.2020.150-158

Abstract

Doughnut as one of popular snack by school children. Doughnut development isneeded to improve nutritional quality and physical characteristics. Purple sweet potato as a local food with attractive calour, sweet taste and high anthocyanin can be processed for addition ingredients of doughnut. The purpose of this research was to determine contained of nutrient and acceptance of purple sweet potato doughnut as snack based on local food for school children. This experiment investigated formulation of purple sweet potato doughnut with the ratio of purple sweet potato: wheat flour 20:80 ( F1), and 30:70 (F2). Analyzed of protein nutrients with micro kjehdal, fat with soxhlet and carbohydrates with anthron. Statistical analysis of acceptance used Mann-Whitney test. The result in this study was analyzed of the nutritional value of F1 sweet purple potato doughnut very serving (40g) containing energy: 158.46 kcal, Protein: 5 g, Fat: 9.92 g, Carbohydrates: 12.34 g and F2 energy: 169.51 kcal, Protein: 7.5 g, Fat: 11.32 g, Carbohydrates: 9.4 g. The acceptance test was performed no differences in color, texture, taste and aroma in the two purple sweet potato donuts formulas (p≥0.05). The energy content of F2 can contributed 10.27% energy need of school children.Keyword : children school, doughnut, local food, sweet purple potato
ANALISIS KANDUNGAN GIZI DONAT UBI UNGU (IPOMOEA BATATAS L.) SEBAGAI MAKANAN JAJANAN BERBASIS PANGAN LOKAL BAGI ANAK SEKOLAH Riva Mustika Anugrah
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.1.2020.%p

Abstract

Doughnut as one of  popular snack by  school children.  Doughnut development is needed to improve nutritional quality  and physical characteristics. Purple sweet potato as a source of local food can be processed for addition ingredients of doughnut. The purpose of this research was to determine contained of nutrient and acceptance of purple sweet potato doughnut as snack based on local food for school children. This experiment investigated formulation of purple sweet potato doughnut  with the ratio of purple sweet potato: wheat flour  20:80 ( F1), purple sweet potato:wheat flour 30:70 (F2). Analyzed of protein nutrients with micro kjehdal, fat with soxhlet and carbohydrates with anthron. Statistical analysis of acceptance  used  Mann-Whitney test. The result in this study was analyzed of the  nutritional value of F1 sweet purple potato doughnut every serving (40g) containing energy: 158.46 kcal, Protein: 5 g, Fat: 9.92 g, Carbohydrates: 12.34 g and F2 energy: 169.51 kcal , Protein: 7.5 g, Fat: 11.32 g, Carbohydrates: 9.4 g. The acceptance test was performed  no differences in color, texture, taste and aroma in the two purple sweet potato donuts formulas (p≥0.05). The energy content of  F2 can contributed 10.27%  energy need of school children.       
Uji Tingkat Kesukaan dan Kandungan Zat Gizi Protein dan Kalsium pada Nugget Ikan Dero (Stolephorus indicus E.) Anugrah, Riva Mustika; Nurul Fajriyah, Salisa Kinanti
Jurnal Gizi Vol 13, No 2 (2024): Jurnal Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.2.2024.126-134

Abstract

 A fish nugget is a processed product made from fish meat that is popular among all levels of society because of its delicious taste and practical presentation. The nutritional content of fish nuggets is high in protein and can be enriched with calcium. Dero fish is a local fish that is high in protein and calcium. This research aimed to determine the level of preference and nutritional content of protein and calcium in dero fish (Stolephorus indicus E.) nugget. This research uses an experimental design. The treatment carried out is by making fish nugget with the basic ingredients of dero fish. The treatment will be carried out by making 3 different formulations with fish meat weight ratios: the weight of white bread F1 (80% : 20%), F2 (70% : 30%), and F3 (60% : 40%). Then a preference level test was carried out followed by a protein and calcium nutritional content test. The most preferred formulation based on the liking level test was formula 2 with a color percentage value of 68.6%, texture 69.3%, aroma 67.3% and taste 80.6%. The nutritional content of protein and calcium in dero formula 2 fish nugget is 11.73% protein and 326.6 mg calcium.
Co-Authors Afiatna, Puji Agitya Resti Erwiyani Albab, Maqfiroh Ulil Aniq Luthfiyah Anisa Puspitasari Anisya, Yolan Fatkhis Asriasih, Dwifa Novita Cicik Lestari Dyah Kartika Wening Ela Suryani Erwiyani , Agitya Resti Galeh Septiar Pontang Hasandi, Litta Arsieta Heni Setyowati Ika Nilawati Indri Mulyasari Inka Wahyu Arnanda Ishmah, Nuswatul Isnawati , Setya Indah Istianatus Sunnah Kusmiyati Tjahjono Kusmiyati Tjahjono Martha Irene Kartasurya Muntamah , Ummu Natalia Devi Oktarina Novi Nabila Sabrinasari Novita Shinta Agustina Nurul Fajriyah, Salisa Kinanti Pangesti, Nurma Bela Puji Afiatna Puji Afiatna Purbowati Purbowati Purbowati . Putri, Salsa Ayu Andrea Rifatul Ridlo Sari, Nikita Arum Siswati , Ari Sofiyanti, Ida Sugeng Maryanto Virginia, Any Windha Pratama