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All Journal Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition)
nurhaedar Jafar
Hasanuddin University
Public Health

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PRODUKSI DAN ANALISIS DAYA TERIMA ABON IKAN LAYANG SEBAGAI PANGAN FUNGSIONAL ain widya surgawi; Saifuddin Sirajuddin; nurhaedar Jafar; Aminuddin Syam; Sabaria Manti Battung
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 9 No. 1 (2020): Vol.9, 2020,, Jurnal Gizi Masyarakat Indonesia, The Journal of Indonesian Commu
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.57 KB) | DOI: 10.30597/jgmi.v9i1.10120

Abstract

Pendahuluan: Gaya hidup terutama berpengaruh pada pola konsumsi makananmenyebabkan timbulnya penyakit degeneratif yang termasuk dalam penyakit tidak menularsebagai pembunuh nomor satu terbanyak. Abon ikan layang hadir sebagai salah satu alternatifsebagai pangan fungsional. Tujuan: Penelitian ini bertujuan menganalisis daya terima 3formula produk abon ikan layang. Bahan dan Metode Penelitian ini dilakukan pada 8panelis terlatih dengan uji mutu hedonik dan 25 panelis tidak terlatih dengan uji hedonik.Pengolahan data dan analisis menggunakan software SPSS dan disajikan dalam bentuk tabel,grafik, dan teks naratif. Hasil: Hasil penelitian menunjukkan bahwa terdapat pengaruh yangsignifikan terhdap daya terima abon ikan layang. Berdasarkan hasil analisis statistik empatparameter pada panelis terlatih bahwa hanya aroma (p=0,024) dan warna (p=0,003) memilikipengaruh yang signifikan terhadap daya terima abon ikan layang. Sementara pada panelistidak terlatih, semua parameter warna (p=0,000), aroma (p=0,000), tekstur (p=0,000)  danrasa (p=0,000) memberikan pengaruh yang signifikan terhadap daya abon ikan layang.Kesimpulan: Adapun untuk formula terpilih yang akan diuji secara lanjut dengan ujikandungan zat gizi makro dan mikro, uji kandungan omega 3 dan uji daya simpan adalahformula 3
ACCEPTANCE OF COOKIES SUBSTITUTE OF MILLET FLOUR AND BRAN FLOUR AS PROTEIN ENERGY SOURCES Ilmi Anugriani; Abdul Salam; Safrullah Amir; Nurhaedar Jafar; Nurzakiah
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 11 No. 2 (2022): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v11i2.21738

Abstract

ABSTRACT Introduction: One of the government's efforts in addressing the problem of underweight in Indonesia is PMT (Supplementary Feeding). As an effort to support government programs, innovations of nutritious and locally substituted PMT are needed. Cookies made from millet and bran can be used as a source of protein-energy for underweight toddlers. Objective: This study aims to determine the production process, quality, and acceptability of the formulation of cookies substituted with millet flour and bran flour. Materials and Methods: The type of this study is descriptive observational. 15 formula cookies were tested through hedonic quality test on 15 trained panelists and also hedonic test on 15 semi-trained panelists. Data processing and analysis were carried out using SPSS with the Kruskall Wallis test, the data were presented in the form of images, tables, and narratives. Result: The process of making cookies is preparing tools and materials, mixing ingredients, weighing and printing dough, baking and cooling. The results of the hedonic quality test on trained panelists were that there were significant differences in the parameters of color, texture, taste and overall with sig. <0.05. The highest overall hedonic quality was found in the F15 formula which was in the good category. In semi-trained panelists, the highest level of preference was found in the F15 formula. Conclusion: Cookies substituted with millet flour and bran have a significant effect on the hedonic quality parameters of color, texture, and taste. Overall, the panelists chose formula 15 as the most preferred formula and rated it good compared to other formulas. It is recommended that this product of millet flour and bran substitution cookies be developed further and pay attention to the use of an oven that has a fixed measuring device in the manufacturing process. Keywords : Millet, Rice Bran, Cookies, Acceptance
Co-Authors Abdul Salam ain widya surgawi Aminuddin Syam Ilmi Anugriani Nurzakiah Sabaria Manti Battung Safrullah Amir Saifuddin Sirajuddin