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Reni Sofiyatin
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THE EFFECT OF ADDING RED BEANS AGAINST THE ORGANOLEPTIC PROPERTIES OF SUMBAWA HORSE MILK BEVERAGE PRODUCT Reni Sofiyatin
Jurnal Kesehatan Prima Vol 12, No 1 (2018): Jurnal Kesehatan Prima
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB) | DOI: 10.32807/jkp.v12i1.87

Abstract

Abstract: The objective of the study was to perceive the effect of adding red beans against the organoleptic characteristic of red beans and Sumbawa horse milk beverage product. The study was designed by a Complete Random Design (RAL). One factorial was to increase red beans with 5 treatments and each treatment was conducted 3 times replication. Data were analyzed utilizing one way ANOVA and proceeded by employing Tukey test. Bases on organoleptic test found that the delightful value of color and texture of beverage product was significantly difference (P<0,05) whereas, against smell and taste found that there was no a significant difference (p>0.05).Keywords: Red Bean; Sumbawa Horse Milk.
ORGANOLEPTIC PROPERTIES AND NUTRITIOUS CONTENT OF BISCUIT BASED ON LOCAL FOOD Rosa Hadiana Putri; Anak agung Sagung Putri Chandradewi; Reni Sofiyatin; Made Darawati
Jurnal Kesehatan Prima Vol 12, No 1 (2018): Jurnal Kesehatan Prima
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB) | DOI: 10.32807/jkp.v12i1.90

Abstract

Abstract: Biscuits are bakery products made by baking. Local food ingredients in West Nusa Tenggara is potential to be utilized as the ingredients for making biscuits, for instance corn, soybeans, yellow pumpkins and katuk leaves (Sauropus androgynous). Preliminary trials used limited panellists, it was obtained the most delightful formulas were 12 g of corn flour, 12 g soy flour, 12 g pumpkin flour, and 5 g katuk leaves flour. The objective study was to identify the organoleptic properties and nutritious content of biscuits based on local food. The methods was experimental research in laboratory by using Completely Randomized Design of single factor with addition of 25%, 30% and 35% soybean flour. Assessment of organoleptic properties utilized trained panelists somewhat and consumers. The addition of soybeans to biscuits had a significant effect on the texture and taste of biscuits. The results of the color assessment employed panelists are somewhat trained 3.12 - 3.46; Scent assessment 3.28-3.52; Texture assessment 3.14-3.68 and taste assessment 3.40-3.76. The result of color assessment used consumer panelist 4.24-4.4; Scent assessment 4.2; texture assessment 4.8-5 and taste assessment 3.2-4.2. Biscuits contain 469,415 kcal, 13,815% protein, 21,815% fat, 54.455% carbohydrate, 6.49% water, and 3.44% ash. The best treatment is a biscuit with 25% added soybean flour (t1).Keywords: Biscuits; Nutrient Content; Organoleptic Properties.
Pelatihan Kewirausahaan Produk dari Daun Kelor untuk Meningkatkan Kemampuan Berwirausaha Fifi Luthfiyah; Reni Sofiyatin; Lalu Khairul Abdi
Media Karya Kesehatan Vol 5, No 2 (2022): Media Karya Kesehatan
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mkk.v5i2.38813

Abstract

Stunting dapat berdampak kepada kemampuan menyerap informasi dan kemampuan kognitif anak. Kelurahan Abian Tubuh Baru merupakan wilayah sentra Produsen tahu dan tempe di Kota Mataram, NTB. Di lokasi ini produsen belum pernah mendapat informasi tentang makanan yang bergizi yang memiliki harga jual yang baik, dan dapat menjadi icome tambahan produsen dari daun kelor. Penting mengenalkan, mempraktekkan dan menciptakan sentra industri rumahan yang berbasis Daun Kelor secara terencana dan terus menerus dibina  terutama pada sasaran pengrajin tahu tempei lingkungan Kelurahan Abian Tubuh Baru melalui kegiatan Pengabdian Masyrakat Jurusan Gizi Poltekkes Mataram. Luaran kegiatan pengabdian masyarakat berupa pelatihan kewirausahaan, dan wirausaha baru. Terdapat 10 orang produsen yang mengikuti sampai selesai pengembangan kewirausahaan ini dan melakukan produksi secara mandiri, serta berusaha menjualnya ke beberapa kedai/warung. Kegiatan pengembangan usaha melalui pelatihan kewirausahaan dapat meningkatkan ketrampilan kewirausahaan. Dalam pelatihan ini telah dilakukan metode demonstrasi, praktek langsung dan simulasi ketrampilan, sehingga menghasilkan produk makanan berbasis daun kelor dengan campuran bahan sisa produksi tahu tempe. Kata kunci: Daun Kelor. kewirausahaan, pelatihan.
Co-Authors Anak agung Sagung Putri Chandradewi Fifi Luthfiyah Lalu Khairul Abdi Made Darawati Rosa Hadiana Putri