Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Informasi Kesehatan Indonesia (JIKI)
Sulistiastutik .
Unknown Affiliation
Health Professions Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
FORMULASI TEPUNG BEKATUL DAN TEPUNG TEMPE TERHADAP MUTU KIMIA, NILAI ENERGI, DAN MUTU ORGANOLEPTIK SEREAL FLAKES UNTUK OBESITAS PADA ANAK ericha dianingtyas; Sulistiastutik .; I Komang Suwita
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 4 No 2 (2018): Jurnal Informasi Kesehatan Indonesia
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v(4)i(2)y(2018).page:128-135

Abstract

The purpose of this study was to determine the effect of bran flour and tempeh flour formulation on chemical quality, energy value, and organoleptic quality of flakes cereals for obesity in children. This research is an experimental laboratory research with a completely randomized design design using 3 stage treatment so that the proportion of bran flour and tempe flour F1 (88: 12), F2 (82: 18), and F3 (76: 24). The results showed that the proportion of significant influence on the quality of ash, fat and carbohydrates. Organoleptic quality (color, aroma, taste and texture) does not have a significant effect.
FORMULASI TEPUNG BEKATUL DAN TEPUNG TEMPE TERHADAP MUTU KIMIA, NILAI ENERGI, DAN MUTU ORGANOLEPTIK SEREAL FLAKES UNTUK OBESITAS PADA ANAK ericha dianingtyas; Sulistiastutik .; I Komang Suwita
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 4 No 2 (2018): Jurnal Informasi Kesehatan Indonesia
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v4i2.679

Abstract

The purpose of this study was to determine the effect of bran flour and tempeh flour formulation on chemical quality, energy value, and organoleptic quality of flakes cereals for obesity in children. This research is an experimental laboratory research with a completely randomized design design using 3 stage treatment so that the proportion of bran flour and tempe flour F1 (88: 12), F2 (82: 18), and F3 (76: 24). The results showed that the proportion of significant influence on the quality of ash, fat and carbohydrates. Organoleptic quality (color, aroma, taste and texture) does not have a significant effect.
Co-Authors ericha dianingtyas I Komang Suwita