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All Journal Jurnal Gizi dan Pangan Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Jurnal Ilmu Keluarga dan Konsumen Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Nutrisia Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Halal Studies and Society
Eny Palupi
Department Of Community Nutrition, Bogor Agricultural University, Indonesia Jl. Lingkar Akademik, Kampus IPB Darmaga, 16680 Bogor, Indonesia
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Gizi dan Pangan

 1 
Chemical Content and Sensory Characteristics of Herbal Chicken Essence from Indonesia Kusumaningrum, Indah; Sulaeman, Ahmad; Palupi, Eny; Sinaga, Tiurma; Wibawan, I Wayan Teguh
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.78-80

Abstract

The purpose was to determine the chemical content (water, protein, fat, ash, and carbohydrate) and sensory characteristics of Herbal Chicken Essence (HCE), a functional drink containing chilcken extract, from Indonesia. The experimental design was factorial and completely randomized with two replicates. There are four formulas in this study, namely F1 (broiler chicken and coconut sugar), F2 (broiler chicken and coconut sugar), F3 (IPB D1 chicken and palm sugar), and F4 (IPB D1 chicken and coconut sugar). The chemical content data were analyzed using a two-way ANOVA. Panelists used in the sensory tests included 30 participants. There was a significant effect (p<0.05) of chicken and sugar substitution on water, ash, protein, and carbohydrate contents. Formula 2 (broiler chicken and coconut sugar) is the most preferred in almost all sensory attributes (aroma, taste, mouthfeel, aftertaste, and overall acceptance) because the sour taste found in coconut sugar is able to suppress the fishy taste found in HCE. The substitution of the chicken breed and sugar in the HCE formulations affected the chemical content and sensory characteristics
Development of Nutritious Sprinkles from Chicken Feet and Mung Beans for Pregnant Women at Risk of Chronic Energy Deficiency Juliani, Kurnia Dwi; Hardinsyah, Hardinsyah; Palupi, Eny
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.99-101

Abstract

This research was aimed to develop the formulation of nutritious sprinkle made from chicken feet and mung beans and evaluate its nutritional and sensory quality. This pre-experimental study used a Completely Randomized Design (CRD). The sensory evaluation showed that most of the panelists accepted all formulations. The most preferred formulation based on the ranking test was F2 (chicken feet flour:mung bean flour of 2:1), which is suggested for use in energy-dense food. The water and protein content of the new formulation met the standard of supplementary food for pregnant women at risk of chronic energy deficiency. It is also claimed that the formulation can be used as a high protein and high calcium food.
Co-Authors Ade Chandra Iwansyah Ahmad Sulaeman Ahmad Sulaeman Aisyah Nurhusna Ali Khomsan Angelika Ploeger Anisa Dewi Mentari Apriantini, Astari Armenia Eka Putriana Budi Setiawan Budi Setiawan Ekowati Handharyani Elida, Sukma Erna Puspasari Evy Damayanthi Faisal Anwar Fitri Filianty H. Pasaribu, Fachriyan Hardinsyah I Made Alit Gunawan I wayan Teguh Wibawan Ikeu Ekayanti Ikeu Tanziha Juliani, Kurnia Dwi Kusumaningrum, Indah M Jevi Rachman Muslich Muslich, Muslich Nasution, Zuraidah Rahmatika, Miftah Rossi Aulia Pratiwi Sarah Dilla Nurhidayah Sri Anna Marliyati Tiurma Sinaga Ujang Sumarwan Uswah, Fathimah