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All Journal Ahkam: Jurnal Ilmu Syariah Ar-Raniry, International Journal of Islamic Studies LEGITIMASI: Jurnal Hukum Pidana dan Politik Hukum Al-Ihkam: Jurnal Hukum dan Pranata Sosial El-Mashlahah Jurnal Sains dan Teknologi Pangan PETITA: Jurnal Kajian Ilmu Hukum dan Syariah (PJKIHdS) Hasanuddin Law Review Mazahib SAMARAH: Jurnal Hukum Keluarga dan Hukum Islam Indonesian Food Science and TechnologyJournal El-Usrah: Jurnal Hukum Keluarga Jurnal Ilmiah Edunomika (JIE) Media Syari'ah: Wahana Kajian Hukum Islam dan Pranata Sosial Journal of Food Technology and Health Kafa’ah: Journal of Gender Studies Al-Mutsla: Jurnal Ilmu-Ilmu Keislaman dan Kemasyarakatan Action Research Literate (ARL) MAQASIDI Jurnal Riset Akuntansi dan Bisnis Indonesia Journal of Lex Philosophy (JLP) JURIS (Jurnal Ilmiah Syariah) Jurnal Al-Kharaj: Studi Ekonomi Syariah, Muamalah, dan Hukum Ekonomi Jurnal Ekonomi, Bisnis dan Manajemen Jurnal Karya Abdi Masyarakat Hikmayo: Jurnal Pengabdian Masyarakat Intellectual Law Review (ILRE) Jurnal Hukum Islam dan Hukum Keluarga INOVASI: Jurnal Ekonomi, Keuangan, dan Manajemen Prosiding Seminar Kesehatan Nasional JIKUM: Jurnal Ilmu Komputer JMMU: Jurnal Mahasiswa Manajemen dan Umum
Mursyid Djawas
Universitas Islam Negeri Ar-Raniry Banda Aceh
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

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Journal : Indonesian Food Science and TechnologyJournal

 1 
The Effect of Sugar and Agar-agar Concentration on Nypa Fruit Slice Jam Surhaini, Surhaini; Mursyid, Mursyid
Indonesian Food Science and Technology Journal Vol. 1 No. 1 (2017): Volume 1. Number 1, December 2017 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (178.465 KB) | DOI: 10.22437/ifstj.v1i1.5008

Abstract

Nypa fruticans or known as nypa produces considerable amount of fruit with high content of carbohydrate. The mesocarp of the mature fruit is a potential source of energy but underutilised. This research was conducted to study the production of nypa slice jam by focussing on the effect of sugar and agar-agar concentration on the physical, chemical and sensory properties of nypa slice jam. Sugar and agar-agar concentration affect rendemen, crude fibre content, total soluble solid, water content, colour, texture, taste, flavour and overal acceptance of slice jam from nypa fruit.
Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting kasyani, Kasyani; Mursyid, Mursyid; Perdana, Silvia Mawarti; Ibnu, Ismi Nurwaqiah; Kusmawan, David; Lanita, Usi; Alfridsyah, Alfridsyah; Wazzan, Huda
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.39090

Abstract

Abstract— Stunting is one of the nutritional problems in Indonesia. One of the specific interventions for stunting is nutritional support in the form of protein-rich complementary foods, both animal and plant-based protein. This research is expected to provide an alternative to high-protein complementary foods for toddlers, thereby contributing to efforts to reduce stunting problems in Indonesia. The biscuit formulation consists of four treatments of the ratio of wheat flour: tempeh flour: Nile Tilapia fish flour, namely (F1) 100:0:0, (F2) 50:15:35, (F3) 50:25:25, and (F4) 50:35:15. The test parameters in this study were organoleptic tests, chemical tests in the form of proximate analysis, calcium, zinc, dietary fiber, amino acid, and fatty acid content, as well as physical tests in the form of texture and color. The results of the study showed that the best treatment based on the organoleptic test was a ratio of 50:25:25. Chemical tests showed that proximate analysis, calcium, dietary fiber, essential and non-essential amino acid composition, and fatty acid composition of selected biscuits were higher than those of control biscuits. The zinc content of selected biscuits was the same as that of control biscuits. The results of physical tests showed that selected biscuits had the same color description as the control, but had a softer texture than the control. The conclusion obtained was that, based on the composition of nutritional and non-nutritional content, selected biscuits with a 50:25:25 formulation have the potential as complementary food ingredients for breast milk that can help prevent stunting in toddlers. 
Co-Authors Abdul Samad, Sri Astuti Abidin Nurdin Agustin Hanapi Albashori, Muhammad Fatkhurohman Alda, Alda Alfridsyah Alfridsyah Alqarni, Wais Amri, Aulil Amrullah Bustamam Andi Sugirman Andi Sugirman, Andi Ari Sigit Arifin, Sri Rinjani Asmaul Husna Asmaul Husna asni zubair Atika Nabila Azham Ilham, Muhammad Azka Amalia Jihad Azwar Azwar Bukhari Ali Bustanul Arifin, Nursyirwan citra, Citra Cut Putrau Ujong Darmawati Darna, Andi David Kusmawan Dedy Sumardi Dian Wulansari, Dian Era Fadli Fajrina, Riska Fathoni, Muhammad Isnaini Fauzan, Faisal Fawwaz Bin Adenan Gamal Achyar Hakimah, Nur Handayani, Kurnianingsih Hedhri Nadhiran Herlambang, Susatyo Herlanda, Ono Husnul, Muhammad Idham Idham Idham Idham Indriyani Indriyani Isdayanti, Isdayanti Ismi Nurwaqiah Ibnu Jusoh Yusoff, Amir Fazlim Kasyani, Kasyani Kemala Dewi Khairuddin Hasballah Kiramang, Khairuddin Luqman, Mahadika Nafis Maghfirah Maghfirah Misran Muhammad Abrar Azizi Muhammad Hasan Muhammad Iqbal Muhammad Yahya, Muhammad Yahya Mukhtar Mukhtar Muntasir A Kadir Muqni Affan Abdullah Muslim Zainuddin Mutiara Fahmi Muttaqin, Agil Nahara Eriayanti Najib, Khoiri Nazrina Julika Sari Nida Hani Novrianti, Eka Nurherlina, Nurherlina Nurzakia, Nurzakia Peron, Peron Rahmayani, Irma Razak, Askari Reza, Masri Ridhwan Ridhwan Ridhwan Ridhwan Rishad Ilmi, Muhammad Shabarullah, Shabarullah Sidiq, M.Fajar Silvi Leila Rahmi Silvia Mawarti Perdana Siregar, Fathar Arsa Solin, Siti Dian Natasya Solly Aryza Soraya Devy Sri Astuti A. Samad Surhaini Surhaini, Surhaini Syamil, Abdul Hafiz As Syarifah Rahmatillah Tafina, Afrilika Tarmizi M. Jakfar Umar Yakub, Baharuddin Usi Lanita Wafaa' Yusof Wardana Said Wazzan, Huda Wibowo L. S, Edi Wulan Dari, Dini Yudi Siyamto Yulia, Anita Yuliantoharinugroho, Yuliantoharinugroho Yumna, Cut Najwa Safa Yusdiana, Ratna Yusfriadi Abda Yusri, Farhan Zahratul Idami Zahrul Mubarrak