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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Media Gizi dan Keluarga Jurnal Sain Veteriner Media Kesehatan Masyarakat Indonesia Media Gizi Mikro Indonesia Journal of Biomedicine and Translational Research Indonesian Journal of Human Nutrition agriTECH Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Jurnal Ilmu Keluarga dan Konsumen Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Amerta Nutrition World Nutrition Journal Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Ilmiah Kesehatan (JIKA) Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Jurnal Kedokteran Hewan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)

Sri Anna Marliyati

Departement Of Community Nutrition, Faculty Of Human Ecology, IPB University, Bogor 16680, Indonesia

Author-ID : 316081

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Uji Organoleptik Formulasi Biskuit Fungsional Berbasis Tepung Ikan Gabus (Ophiocephalus striatus) Dewi Kartika Sari; Sri Anna Marliyati; Lilik Kustiyah; Ali Khomsan; Tommy Marcelino Gantohe
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to investigate functional biscuit formulation based on snakehead fish flour. Research design used was complete randomized design. First step of the study was to characterize and develop snakehead fish flour, the second step was to determine functional biscuit formulation with four treatments: 0%, 10%, 15% and 20% fish flour (FF) of total weight of biscuit dough. Characterization of snakehead fish flour showed that nutrient content in 100 g was water 13.61%, ash 5.96%, protein 76.9%, fat 0.55%, carbohydrate 3.53%, Zn 3.09 mg and Fe 4.43 mg, in accordance to fish flour quality SNI 01-2715-1996/Rev.92. Snakehead fish flour also contained albumin 24.25%. Organoleptic study in the form of hedonic test to 30 semi trained panelist showed that the highest acceptance percentage on color and odor was in 15% FF which were 96.67% and 63.33%, respectively. Highest texture acceptance was in 15% FF which was 73.33% and highest flavour acceptance was in 10% FF which was 58.33%. The acceptability of respondent showed that snakehead fish flour treatment had a significant effect (p<0.05) on biscuit texture but it had no a significant effect (p>0.05) on biscuit odor, flavour, color and overall. Based on subjects acceptance, biscuit formula with 15% snakehead fish flour substitution was selected.ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi biskuit fungsional berbasis tepung ikan gabus. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Tahap pertama penelitian melakukan karakterisasi dan pembuatan tepung ikan gabus, sedangkan tahap kedua penelitian menentukan formulasi biskuit fungsional dengan empat taraf perlakuan, yaitu 0%, 10%, 15%, dan 20% tepung ikan (TI) terhadap total berat adonan biskuit. Hasil karakterisasi tepung ikan gabus menunjukkan kandungan gizi dalam 100 g bahan adalah air 13,61%, abu 5,96%, protein 76,9%, lemak 0,55%, karbohidrat 3,53%, Zn 3,09 mg dan Fe 4,43 mg, sesuai dengan mutu tepung ikan SNI 01-27151996/Rev.92. Tepung ikan gabus juga mengandung albumin sebesar 24,25%. Hasil uji organoleptik biskuit berupa uji hedonik oleh 30 orang panelis semi terlatih menunjukkan bahwa persentase penerimaan panelis terhadap warna dan aroma tertinggi pada 20% TI dengan penerimaan masing-masing sebesar 96,67% dan 63,33%. Tekstur tertinggi pada 15% TI sebesar 73,33% dan rasa tertinggi pada 10% TI sebesar 58,33%. Penerimaan panelis menunjukkan bahwa perlakuan tepung ikan gabus berpengaruh nyata (p<0,05) terhadap tekstur biskuit, namun tidak berpengaruh nyata (p>0,05) terhadap aroma, rasa, warna dan keseluruhan biskuit. Berdasarkan pertimbangan penerimaan panelis maka terpilih formula biskuit dengan substitusi 15% tepung ikan gabus.

Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency Fahrul Rozi; Sri Anna Marliyati
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients that were added to increase the nutritional value and sensoryattributes of the instant cream soup included soy protein isolate, egg white flour, maltodextrin, red palm oil, onion, garlic, leek, celery, chicken broth, fresh cream (cooking cream), black pepper, and salt). This experimental study used a randomized factorial design in laboratory. The treatment unit included two factors: provision of yellow sweet potato and red kidney bean consisting of three levels (50%:50%, 75%:25%, and 25%:75%) and addition of maltodextrin consisting of two levels (0% and 5%). Hedonic organoleptic analysis showed that theselected formula comprised 75%:25% yellow sweet potato and red kidney bean and 5% maltodextrin addition (F5). Nutrient content analysis revealed that the product contained 3.85% moisture, 3.15% ash, 30.19% protein, 14.18% fat, 48.63% carbohydrate, 443 kcal energy, 17.67% dietary fiber, 87 ppm β-carotene, and 77.21% protein digestibility. This study also showed that methionine and cysteine were the limiting amino acids in the selected product with a score of 47%. Acceptability from 100 pregnant women was assessed, and results showed that 87% of pregnant women accepted the product. These results indicate that this product has the potential to be an alternative snack for maternal chronic energy deficiency because of its nutritional values.

Pengaruh Jenis Bubur Buah dan Pemanis terhadap Karakteristik Fisik, Kandungan Gizi, dan Aktivitas Antioksidan Selai Kersen (Muntingia calabura L.) Lembaran Tiara Firstianty Pratiwi; Budi Setiawan; Sri Anna Marliyati
agriTECH Vol 42, No 4 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.67143

Kersen (Muntingia calabura L.) merupakan buah yang mengandung antioksidan dan serat yang bermanfaat bagi kesehatan. Buah kersen masih belum banyak dimanfaatkan menjadi suatu produk makanan olahan. Oleh karena itu, dikembangkan produk makanan berbahan dasar kersen seperti selai kersen lembaran. Penelitian ini bertujuan untuk mengetahui pengaruh bubur buah yang disaring/tidak disaring serta menggunakan fruktosa cair/fruktosa cair+stevia pada selai lembaran, menganalisis karakteristik fisik, kandungan gizi, aktivitas antioksidan, dan kontribusi energi dan zat gizi per takaran saji selai kersen lembaran. Penelitian ini didesain secara eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial. Faktor pertama yaitu penyaringan bubur buah meliputi A1 (disaring) dan A2 (tidak disaring), sedangkan faktor kedua yaitu jenis gula meliputi B1 (fruktosa cair) dan B2 (fruktosa cair + stevia). Keempat formula selai lembaran dilakukan analisis karakteristik fisik (total padatan terlarut, warna L, a+, b+, hue, dan chroma), kandungan gizi (kadar proksimat, serat pangan, dan total gula), aktivitas antioksidan, serta kontribusi energi dan zat gizi per takaran saji. Data dianalisis menggunakan uji Two-way Anova dan uji lanjut Duncan pada taraf 5%. Hasil penelitian menunjukkan tidak ada perbedaan yang signifikan pada hasil analisis total padatan terlarut, warna L, b+, chroma, hue, kadar proksimat, serat pangan, dan aktivitas antioksidan pada formula selai kersen lembaran, tetapi terdapat perbedaan yang signifikan untuk hasil warna a+ dan total gula. Formula selai kersen lembaran dengan penyaringan dan penggunaan fruktosa cair + stevia memiliki kandungan energi lebih rendah 30,15-37,9% dan kandungan gula lebih rendah 41,25-47,78% dibandingkan dengan selai buah komersil, sehingga dapat dijadikan sebagai alternatif selingan bagi seseorang yang mengurangi kalori dan asupan gula. Formula ini juga memiliki kandungan serat yang tinggi yaitu sebesar 7,77% atau 2,72 g/35 g.

Co-Authors . Mervina Adi Winarto Adistira, Ross Mellyana Ahmad Sulaeman Ahmad Sulaeman Aini Aqsa Arafah Aisyah Aisyah Aisyah Nurhusna Aji Nugraha Ali Khomsan Angga Rizqiawan Ansarullah, Alfia Asep Rusyana Atikah Fajriani Avliya Quratul Marjan Azhari, Salma Widya Azizah, Anisah Nimah Azizi, Elsa Carla Bambang Pontjo Priosoeryanto Bibi Ahmad Chahyanto Budi Iman Santoso Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Cahyuning Isnaini, Cahyuning Cassandra Permata Nusa Chairunnisa Utami Pratiwi Clara M Kusharto Clara M. Kusharto Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Daniel Pratama Sianturi Darningsih, Sri Deddy Muchtadi Deddy Muchtadi Deni Surya Kencana Dewi Anggraini Dewi Angraini, Dewi Dewi Kartika Sari Dewi Ratih Agungpriyono Deya Silviani Dian Ekawati DIMAS ANDRIANTO Dodik Briawan Dondin Sayuthi Drajat Martiano Drajat Martianto Dwi Yanti Winda Pratiwi Dwinita Wikan Utami Dwinita Wikan Utami Ekayanti , Ikeu Ekowati Handharyani Endang Rohmawati Eny Palupi Erlinda, Yuni Erlinda, Yuni Esmiati, Catur Endri Evy Damayanthi Fahrul Rozi Faisal Anwar Farah Fauziyyah Fauziyah, A'immatul Firdaus Firdaus Firdaus Firdaus Fitriyah, Holif Fuadini Therik Gigir, Engelien Milannia Hadi Riyadi Handaru Tri Mulyono Hardinsyah Harianti, Rini Harianti, Rini Herviana Ferazuma Hidayat Syarief Hidayat Syarief Hidayat Syarief I wayan Teguh Wibawan Ikeu Ekayanti Ilmi, Ibnu Malkan Bakhrul Indah Yuliana Iskandar Mirza Iskandar Mirza Iskari Ngadiarti jufri, Nurnashriana Katrin Roosita Khairunnisa, Yunda Khairunnisa, Yunda KHOIRIYAH, ROMYUN ALVY Kusumawaty, Nila Laily, Noer Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Lilik Kustiyah Lilik Noor Yuliati MADE ASTAWAN MARDHIATI, RETNO Mega Pramudita Rahayu Megawati Simanjuntak Melly Latifah Mira Dewi Mokhamad Fahrudin Muhamad Rizal Martua Damanik Muhilal . Nadzifatussya'diyah, Nadzifatussya'diyah Nasution, Zuraidah Naufal Muharam Nurdin Neysa Rucita Novitasari, Putri Nur Rahman Nurdin Nurdin Nurjannah Dongoran Nurnashriana Jufri Nurwati, Yuni Prameswari, Fajria Saliha Puspita Purnamasari, Ulfa Purnamasari Rasyid Avicena Reisi Nurdiani, Reisi Reni Novia Retnaningsih Retnaningsih Retno Mardhiati Rimbawan , Rimbawan Rimbawan Rini Nurindarwati Risti Rosmiati Safitri, Indira Nur Setiawan, Budi Setiawan, Budi Siddiq, Muhammad Nuzul Azhim Ash Siti Madanijah Siti Madanijah Subangkit, Mawar Suci Amalia Sumali M Atmojo TATI NURHAYATI Tetty Herta Doloksaribu Tiara Firstianty Pratiwi Tika Nurmalasari Tommy Marcelino Gantohe Trina Astuti Walneg, Zahrani Fathiyah Wilda Yunieswati Winata, Grace Marlina Wiwin Winarsih Wiwit Estuti Yayat Heryatno Yuni, Sri Yunianto, Andi Eka

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