Article Per Year (5 Year)
p-Index From 2021 - 2026
6.732
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Jurnal Tata Boga Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Pemberdayaan Masyarakat Madani (JPMM) Jurnal Gizi dan Pangan Soedirman (JGPS) International Journal of Community Service Learning Amerta Nutrition Journal on Education Jurnal Review Pendidikan dan Pengajaran (JRPP) Journal of Food and Culinary Jurnal Ilmiah Pendidikan Citra Bakti Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi International Journal on Food, Agriculture and Natural Resources (IJFANRES) Indo-MathEdu Intellectuals Journal Journal of Vocational and Technical Education (JVTE) Journal of Artificial Intelligence and Digital Business Innovative: Journal Of Social Science Research Madani: Multidisciplinary Scientific Journal Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Lencana: Jurnal Inovasi Ilmu Pendidikan Molekul: Jurnal Ilmiah Kimia Pubmedia Jurnal Penelitian Tindakan Kelas Indonesia Student Research Journal Jurnal Teknologi Pendidikan Jurnal Gizi dan Dietetik VISA: Journal of Vision and Ideas Algebra MAXIMAL Journal of Engineering and Technological Sciences Jurnal Ilmiah Pendidikan Citra Bakti
Asrul Bahar
Universitas Negeri Surabaya
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 56 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Amerta Nutrition

 1 
Pengaruh Kombinasi Kacang Kedelai (Glycine Max) Dan Kacang Tunggak (Vigna Unguiculata (L) Walp.) Yang Diperkaya Biji Nangka (Artocarpus Heterophyllus) Terhadap Daya Terima Dan Kadar Protein Snack Bar Lisda Juniarsy Rahardjo; Asrul Bahar; Annis Catur Adi
Amerta Nutrition Vol. 3 No. 1 (2019): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (937.284 KB) | DOI: 10.20473/amnt.v3i1.2019.71-77

Abstract

Background: Protein Energy Malnutrition (PEM) is one of the nutritional problems in Indonesia which is a major health problem. Factors that cause the occurrence of PEM are one of the direct factors where the imbalance of nutritional intake has an impact on the nutritional status of children. Nutrient-dense snack especially needed so that nutritional adequacy can be fulfilled. One nutrient-dense snack is a snack bar. Snack bar combination of soy bean and cowpeas enriched with jackfruit seeds is a snack that comes from local food which can be used as one of alternative high protein snack to overcome PEM problems in school-age children. Cowpeas are one of local legume which is being optimize as a subtitute for imported beans, soy beans. Jackfruit seeds are the waste from jackfruit which has high nutrition but has not been optimizely used. Objectives: Acceptability and protein levels of snack bar combination of soy beans (Glycine max) and cowpeas (Vigna unguiculata (l) walp.) enriched with jackfruit seeds (Artocarpus heterophyllus). Methods: This Study used True Experimental, subtitution of cowpeas 0 %, 10%, 20%, and addition of jackfruit seeds 0%, 40%, 50%. Then using organoleptic test to see the acceptance of snack bar.Results: The chosen formula according to the organoleptic test is in formula F1 (subtitution of 10% cowpea and 40% jackfruit seeds) get highest best response by panelist from taste and texture. Based on the proximat test of the protein levels of the best formula is 17.85% and can reach the protein content of commercial snack bar 16.70% and its able to reach 18.21% protein requirements on AKG.Conclusions: Snack bar combination of soy bean and cowpeas enriched with jackfruit seeds has a good acceptability and has a protein levels that meets a protein standart.ABSTRAKLatar Belakang: Kekurangan Energi Protein (KEP) merupakan salah satu masalah gizi di Indonesia yang menjadi masalah kesehatan utama. Faktor yang menyebabkan terjadinya KEP salah satunya faktor langsung dimana tidak seimbangnya asupan gizi yang berdampak pada status gizi anak. Dibutuhkan makanan terutama jajanan padat gizi agar kecukupan gizi anak dapat terpenuhi. Salah satu jajanan padat gizi adalah snack bar. Snack bar kombinasi kacang kedelai dan kacang tunggak yang diperkaya dengan biji nangka merupakan makanan ringan yang berasal dari bahan pangan lokal dimana dapat diperuntukkan sebagai salah satu alternatif snack tinggi protein untuk mengatasi masalah KEP pada anak usia sekolah. Kacang tunggak adalah jenis kacang-kacangan lokal dimana saat ini tengah dioptimalkan sebagai pengganti kacang import yakni kedelai dikarenakan kandungan gizi makro dan mikro yang tinggi. Biji nangka merupakan hasil limbah dari buah nangka yang pemanfaatannya kurang namun memiliki kandungan gizi yang tinggi.  Tujuan: Mengetahui daya terima dan kadar protein snack bar kombinasi kacang kedelai (Glycine max) dan kacang tunggak (Vigna unguiculata (L) Walp.) yang diperkaya biji nangka (Artocarpus heterophyllus).Metode: Jenis penelitian eksperimental menggunakan 3 aras perlakuan yaitu subtitusi kacang tunggak sebesar 0%, 10%, 20% dan penambahan biji nangka sebesar 0%, 40%, 50%. Kemudian dilakukan uji panelis untuk melihat daya terima snack bar. Hasil: Formula terbaik yaitu pada formula F1 (subtitusi kacang tunggak 10% dan penambahan biji nangka 40%) dari segi penilaian organoleptik rasa dan tekstur. Berdasarkan uji proksimat protein pada formula terbaik yaitu F1 sebesar 17,85% dan dapat memenuhi standar kadar protein pada snack bar komersil (16,70%) serta mampu memenuhi 18,21% dari kebutuhan protein pada AKG.Kesimpulan: Snack bar kombinasi kacang kedelai dan kacang tunggak yang diperkaya biji nangka memiliki daya terima yang baik dan memiliki kadar protein yang telah memenuhi standar protein.
Analisis Fitokimia Teh Celup Herbal Ditinjau dari Suhu Pengeringan: Phytochemical Analysis of Herbal Teabags Based on Drying Temperature Bahar, Asrul; Romadhoni, Ita Fatkhur; Iriyani, Dwi
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.119-127

Abstract

Background: The potential for diversifying herbal beverages by combining mangosteen peel, red ginger, lemongrass, cherry leaves, orange leaves, and bay leaves into ready-to-drink herbal tea is substantial. Nonetheless, additional examination of the phytochemical composition post-drying is required. Objectives: This study seeks to ascertain the phytochemical composition, including total phenols, flavonoids, and antioxidants, influenced by differences in the drying temperature of herbal tea bags. Methods: The study employed an experimental design with differing drying temperatures: M1 (45°C), M2 (55°C), M3 (65°C), M4 (75°C), M5 (85°C). Data were gathered through observations by 100 panelists and subsequently analyzed using parametric statistics in SPSS, with a significance level of 5%. The phytochemical test was conducted at the Industrial Research and Standardization Center at Jagir Wonokromo Street No. 360, Tenggilis Mejoyo, Surabaya. Results: The drying treatment of herbal tea bags M1 at 45°C exhibited the highest antioxidant activity, measuring 216.02 µg/mL, with an IC50 value of 46.17 ppm, a moisture content of 7.20%, a yield of 13.15%, a total phenolic content of 134.2 mgGAE/g, and a total flavonoid content of 81.33 mgQE/g. It is characterized by a yellow hue, a distinct herbal aroma, and a blend of ginger and lemongrass spices, ultimately meeting the preferred acceptance criteria. Conclusions: The drying temperature influences the phytochemical composition and the preferences of panelists for herbal tea bags, including mangosteen peel, red ginger, lemongrass, cherry leaves, lime leaves, and bay leaves.
Co-Authors Afifah, Choirul Anna Nur Afifani, Arih Nur Amajida, Melinda Khansa Amani, Farah Ikrimah Annafik, Izza Wardah Annis Catur Adi Annisa Nur Aini Any Sutiadiningsih Apriliyanti, Nur Annisa Auliya, AR. Sella Aura Khansa Balqist Cahyani, Azzahra Gita Cahyaningtiyas, Cantika Arumi Chlara Amanda Widya Goni Danish Rafi Surenda Devy, Ananda Aulia Dewi, Arifa Mustika Dewi, Ila Huda Puspita Dewi, Nur Indah Rama Dini, Cleonara Yanuar Dwi Iriyani Enrico Putera Subagja Erina Rahmadyanti Estiningtyas, Indri Wasa FARICATUS SOLEHA, PRASTIWI Fathur Rohman, Fathur Fernanda, Dista Aulia Fithri Yati Eka Nur Jannah Hariadi, Hindarti Hidayati, Chofifah Nur Ida Ayu Putu Sri Widnyani Ita Fatkhur Romadhoni Jauhari, Zea Rahmadina Junior, Gusti Alamsyah Khafidlah, Ianatul Khodijah, Nurul Nada Kurniawan, Muhammad Ridho Hafid Lebdoyono, Rendra lilis Sulandari Lisda Juniarsy Rahardjo Lucia Tri Pangesthi Lukitasari, Febriani Maria Monica Sianita Maria Monica Sianita Basukiwardojo Mauren Gita Miranti Maya Eka Rahayu Mein Kharnolis MEIN KHARNOLIS Miranti, Mauren Gita Muhammad Irham Hafiyyan Negari, Sekarwangi Puspita NIken Purwidiani Ningtyas, Nandhite Madhah Nita Kusumawati Nita Kusumawati Noor, Rossi Alysia Nugrahani Astuti Nugrahani Astuti Nuraini, Annisa Nurfatimah, Ratna Palupi Pangesthi, Lucia Pangesthi, Lucia Tri Pangesthia, Lucia Tri Pramesthi, Aliya Tera Prasysta, Erinna Ayu Rachma, Shinta Femia Rahayu, Nunik Tri Rahmawati, Nur Fidyah Rahmayani, Fidya Regita Cahyani Putri Rizkiyah, Nurul Farikhatir Rohmah, Mardhiyatu Rosita Desi Safitri Salsabilla, Adinda Maulita Samik Samik Sarah Khalisa Sari, Fitri Komala Satwika Arya Pratama Sefhia Kurnia Gracelia Shofiyah Rahma Maulidiyah Sinaga, Jessica Obaja Situmorang, Grace Rodo Sri Handajani Sri Handajani Sulandari , Lilis Supari Muslim Supari Muslim Sutidianingsih, Any Suyanto, Vannesa Apriliana Tambunan, Alisha Nismara Kalish Thobagus Muhammad Nu'man Widagdo, Andika Kuncoro Zulvianto, Vergi Achbar