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All Journal Jurnal Gizi dan Pangan Global Medical and Health Communication Argipa (Arsip gizi dan Pangan) GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Surya Masyarakat Amerta Nutrition Pontianak Nutrition Journal (PNJ) JOURNAL HEALTH AND NUTRITIONS Jurnal Surya Masyarakat AloHA International Journal of Health Advancement (AIJHA) Jurnal Abmas Negeri (JAGRI) Indonesian Community Journal ASMAT: Jurnal Pengabmas Jurnal Ilmu Gizi dan Dietetik Gema Kesehatan
Sanya Anda Lusiana
Poltekkes Kemenkes Jayapura, Papua, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Gema Kesehatan

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PEMBUATAN SATE DAN SEMUR KEONG MAS (Pomacea Canaliculata) SEBAGAI MAKANAN SUMBER PROTEIN BAGI ANAK SD INPRES NEGERI SIBOI-BOI KABUPATEN JAYAPURA TAHUN 2019 Fransiska H Hendambo; Sanya Anda Lusiana; Marlin Paulina Gultom
GEMA KESEHATAN Vol. 11 No. 2 (2019): Desember 2019
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/gk.v11i2.92

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pembuatan sate dan semur keong mas sebagai makanan sumber protein bagi anak sekolah dasar. Penelitian ini bersifat Quasi Eksperimen, menggunakan 2 produk olahan keong mas yaitu sate dan semur. Uji kesukaan pada panelis agak terlatih sebanyak 25 orang dan uji daya terima dari produk terpilih pada 25 orang siswa SD Inpres Negeri Siboi-Boi Kabupaten Jayapura. Hasil uji kesukaan menunjukkan bahwa yang paling disukai adalah olahan sate keong mas yaitu warna (98%), aroma (98%), rasa (98%) dan tekstur (98%). Hasil uji daya terima menunjukkan bahwa siswa yang memiliki daya terima >80% untuk hari ke-1 hingga hari ke-2 sebanyak 100% siswa. Kata kunci : Keong Mas, Sumber Protein, Uji Daya Terima, Uji Kesukaan ABSTRACT This research aims to study the making of satay and stew as a protein source for elementary school children. The research was quasi-experiment. We used two processed golden apple snail products i.e. satay and stew. . Preference test was conducted to 25 semi-trained panelists; while acceptance test was conducted to 25 students of SD Inpres Negeri Siboi-boi Jayapura. According to the result of preference test, the most preferable processed golden apple snail product was satay (color 98%, aroma 98%, taste 98%, and texture 98%). The result of acceptability test indicated that all students showed acceptability of >80% on the first and second days (100%). Key words : Golden Apple Snail, Protein Source, Acceptance Test, Preference Test
ORGANOLEPTIC PROPERTIES OF LOHAN FISH MEATS Geovany Idilha Putri; Sanya Anda Lusiana; Budi Kristanto; Nia Budhi Astuti
GEMA KESEHATAN Vol. 14 No. 1 (2022): Juni 2022
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/gk.v14i1.271

Abstract

Due to the high prevalence of undernourished children, it is necessary to improve their nutritional status through food-based nutrition intervention. Lohan fish is one of the high protein food. The study aimed to analyze the organoleptic properties of lohan fishball. The research type was quasi-experimental with a one-shot case study design on lohan fishballs' organoleptic properties (color, taste, aroma, and texture). The treatment formulation compared three proportions of lohan fish and tapioca flour, namely, F1 50: 50, F2 60: 40, and F3 70: 30. Data analysis was performed using a descriptive method. The hedonic test results showed the most preferred formula was F2 for each attribute: color 55%, aroma 40%, 60% texture, and taste 45%. Keywords: Fishball, Lohan fish, Organoleptic test
Co-Authors Arza, Putri Aulia Astuti, Nia Budhi Aulia, Fitria Lintang Bauw, Yuni Larasihu Budi Kristanto Budi Kristanto Budi Kristanto Cesilia M Dwiriani Deda, Margaretha Oktofina Dhea Istiqomah Syahfitri Dorci Nuburi Eliza Eliza Emy Yuliantini Endah Sri Rahayu Endah Sri Rahayu Faridi, Ahmad Fransiska H Hendambo Geovany Idilha Putri Hamadi, Carolin Selvi A. I Rai Ngardita I Rai Ngardita I Rai Ngardita Kadiwaru, Since Kristiandi, Kiki Marlin Paulina Gultom Maxianus K Raya Nawang Wulan Ngardita, I Rai Nia Budhi Asatuti Nia Budhi Astuti Nia Budhi Astuti Ningsih, Windi Indah Fajar Niu, Flora Nuburi, Dorci Pasande, Fredli Rice Ratih Nurani Sumardi Ratih Nurani Sumardi Ratih Nurani Sumarni Ratih Nurani Surmadi Raya, Maxianus K Risti Rosmiati Sarmpumpwain, Anna Sirait, Rosmaida Sumardi, Ratih Nurani Violeta, Vernanda Estu Weridity, Paskalina A. A Yunianto, Andi Eka