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All Journal Panrita Abdi - Jurnal Pengabdian pada Masyarakat AcTion: Aceh Nutrition Journal Media Gizi Pangan Jurnal Ilmu Gizi : Journal of Nutrition Science Media Kesehatan Politeknik Kesehatan Makassar JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan Jurnal Pengabdian Masyarakat Sasambo JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI) Media Gizi Ilmiah Indonesia Nutrition Science and Health Research Media Gizi Pangan
Asikin, Hijrah
Politeknik Kesehatan Kemenkes Makassar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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KARAKTERISTIK KIMIA MI KERING DENGAN SUBSTITUSI TEPUNG UBI JALAR KUNING DAN TEPUNG IKAN GABUS: Chemical Characteristics Of Dried Noodles With Substitution Of Yellow Sweet Potato Flour And Snakehead Fish Flour Hidayah, Nur Izzatul; Berek, Thresia Dewi Kartini; Asikin, Hijrah; Sirajjudin, Sirajuddin
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.573

Abstract

Dry noodles are generally made from wheat flour as the main ingredient, which is high in energy and low in other nutrients. The use of wheat flour also causes dependence on wheat imports. This study aims to determine the chemical characteristics of dried noodles substituted with yellow sweet potato flour and cork fish flour, which include moisture content, ash content, beta carotene and calcium. This type of research is a pre-experiment with a one-shot study case research design consisting of one standard formula and three treatment formulas with a concentration (%) of wheat flour: yellow sweet potato flour: cork fish flour each F0 (100:0:0), F1 (65:30:5), F2 (65:25:10), and F3 (65:20:15). Determination of moisture content was tested using the oven method, ash content using the dry sowing method, beta carotene content using the spectrophometer method, and calcium using the AAS method. The results showed that there was an increase in moisture content of 16.64%, ash content of 83.88%, beta carotene increased by 202.89% and calcium by 53.42% in dried noodles with substitutions of yellow sweet potato flour and cork fish flour compared to standard dried noodles. These results are supported by significant treatment differences in water content ρ-value = 0.008, ash content ρ-value = 0.001, beta carotene ρ-value = 0.001 and calcium ρ-value = 0.005. It is recommended for further research to pay attention to the process of making yellow sweet potato flour and processing dry noodles to maintain or minimise the decrease and damage to beta carotene levels.
Pengembangan Brownies Zenin Sebagai Pangan Fungsional Berbasis Lokal Untuk Pencegahan Stunting Dewi Kusumayanti, Gusti Ayu; Asikin, Hijrah; -, Nursalim
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 4 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i4.4289

Abstract

Stunting remains a major chronic nutritional problem in Indonesia and requires intervention through the provision of supplementary feeding (PMT). This study aimed to develop Zenin Brownies as a functional food based on local ingredients to help prevent stunting. The brownies were formulated by substituting wheat flour with mung bean flour, pumpkin seed flour, Ambon banana, and cashew nuts. The study was conducted experimentally with three treatment formulations (P1, P2, P3), involving organoleptic testing by 30 panelists and laboratory analysis of protein, calcium, and zinc content. The results showed that treatment P2 had the highest acceptance rate (90%) with average scores for color 4.00; aroma 4.00; texture 4.13; taste 4.13; and overall acceptance 4.10. The nutritional content per 100 g of P2 included 13.11 g of protein, 16,926.59 ppm of calcium, and 46.7 ppm of zinc. Meanwhile, per portion (50 g), it contained 174.54 kcal of energy, 6.56 g of protein, 9.59 g of fat, 17.73 g of carbohydrates, and 0.95 g of dietary fiber. P2 was selected as the best formulation due to its favorable sensory attributes, high nutritional value, and potential as an innovative, locally sourced, and nutritious supplementary food product.
Co-Authors -, Nursalim Adriyani Adam Agung, Permana Agustian Ipa Andi Humaerah Aldillah Andi Khaerunnisa Apgractia Feroshinta Liding Asmiati Asmiati Aswita Amir Aziz, Fatmawati Candradewi, Anak Agung Istri Chaerunimmah Chaerunnimah Chaerunnimah . Dewi Kusumayanti, Gusti Ayu Dina Arbiyah Fathur Hadian Abdullah fatmawaty fatmawaty Hajirah Hartono, Rudy Hendrayati Hidayah, Nur Izzatul Isqara Putri, Andi Diin Mas’ud, Hikmawati Mursydati Mursydati Mustamin Mustamin Mustamin Mustamin Nadimin Nadimin Novika J., Yulia Popi Anggraeni Rauf, Suriani Retno Sri Lestari Rihadatul Aisy, Nabilah Sahariah, Sitti Sirajjudin, Sirajuddin Sri Lestari, Retno Suci F, Putri Anugrah SUNARTO Sunarto Sunarto Sunarto Sunarto Suriani Rauf Theresia Limbong Thresia Dewi Kartini Berek Winda Saputri Zakaria