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All Journal AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia JMM (Jurnal Masyarakat Mandiri) Jurnal Kesehatan Manarang JOURNAL HEALTH AND NUTRITIONS JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Dunia Gizi Journal SAGO Gizi dan Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Jurnal Pengabdian Kesehatan Masyarakat
Novian Swasono Hadi
Jurusan Gizi Poltekkes Kemenkes Gorontalo
Humanities Biochemistry, Genetics & Molecular Biology Dentistry Education Engineering Environmental Science Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Journal SAGO Gizi dan Kesehatan

 1 
Evaluasi daya terima dan nilai gizi cookies berbahan tepung kacang merah dan buah naga untuk pencegahan stunting Denny Indra Setiawan; Mutia Reski Amalia; Novian Swasono Hadi; Jein Eka Wirahmi Taidi
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.1938

Abstract

nutritional value. Red beans and red dragon fruit are superior local foods in the Gorontalo area which have high nutritional value and are generally only used as a mixture in mixed ice.Objective: Analyze the level of liking and nutritional value of cookies substituted with red beans and dragon fruit. Method: This research used a laboratory experimental design with a completely randomized design and 3 replications. The cookie formulation is the ratio of red bean flour and dragon fruit, namely formula 1(0%:0%), formula 2 (25%:50%), formula 3(50%:100%) and formula 4(75%:150%) . The liking level test was carried out on 60 somewhat trained panelists. Analysis of the liking level test data used the Friedman difference test followed by testing with a confidence level of 95% or α=5%. The nutritional value analysis was carried out using the TKPI 2020 approach.Results: The liking level test showed that there were differences in color (p=0,013), aroma (p=0,001) and texture (p=0,001), but there were no differences in taste components (p=0,110). The best formula is formula 3 cookies because it has the highest average value on the three components of the liking level test.Conclusion: Cookie formulation with a ratio of red bean flour and red bean flour formula 3 (50%:100%) is the best formulation and meets the criteria for additional food as PMT for toddlers.
Co-Authors Abubakar Sidik Katili Agus Wijayanarka Ahmad Ghozali Anna Y. Pomalingo Arifasno Napu Arta Farmawati Ayu Bulan Febry Kurnia Dewi Budy Santoso Denny Indra Setiawan Desliana Dai Dilla Fadlila Hasania Fatmayanti Nawai Fitri Yani Arbie Indra Domil Indra Domili Jein Eka Wirahmi Taidi Liean A. Ntau Lien A. Ntau M Anas Anasiru M. Anas Anasiru M. Anas Anasiru M. Anas Anasiru Margaretha Solang Misnati Misnati Misrawatie Goi Misrawatie Goi Mohamad Ucil Katili Mutia Reski Amalia Nancy Olii Nur Iin Bumulo Nuryani Nuryani Nuryani Nuryani Pangalo, Paulus R. Ayu Cahyaning Alam Rahma Labatjo Rahma Labatjo Salman Salman Salman Salman Sapiun, Zulfiayu Sindya Botutihe Siti Choirul Dwi Astuti Sofyawati D. Talibo Sofyawati D. Talibo Yuliana Retnowati Zulda Biki Zulfiah Nurhidayah Tangio