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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Uken S. Soetrisno
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Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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PENGARUH PENGUKUSAN TERHADAP KANDUNGAN ASAM SIANIDA DALAM BEBERAPA BAHAN MAKANAN Uken S. Soetrisno; Suryana Purawisastra
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 15 (1992)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2256.

Abstract

Telah dilakukan pengamatan pengaruh pengukusan terhadap kandungan asam sianida dari enam jenis bahan makanan yaitu keluwak, picung, terung ungu kecil, rebung, umbi singkong dan daun singkong. Analisis asam sianida digunakan metoda Volhard berdasarkan prinsip argentometri. Kandungan air dianalisis dengan metoda pengeringan dalam oven 105 derajat celcius. Sebelum pengukusan kandungan asam sianida tertinggi terdapat pada daun singkong yaitu 149,4 ppm, kemudiian keluwak sebesar 135,7 ppm. Umbi singkong dan rebung memiliki kadar asam sianida yang sama, yaitu 119,8 dan 119,9 ppm. Kandungan sianida terendah sebelum pengukusan dijumpai pada terung ungu, yaitu 27,4 ppm. Setelah pengukusan penurunan asam sianida tertinggi terdapat dalam bahan makanan yang mengandung sianida terendah yaitu terung ungu. Penurunan terendah terjadi pada keluwak yang mengandung sianida cukup tinggi. Kandungan air setelah pengukusan meningkat, peningkatan tertinggi pada terung ungu, dan terendah pada rebung.
PENGARUH PENYIMPANAN BEKU SANTAN DAN KELAPA PARUT TERHADAP CITA RASA SANTAN DAN MUTU MINYAK YANG DIHASILKAN Uken S. Soetrisno
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 15 (1992)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2257.

Abstract

Santan dan kelapa parut yang disimpan beku selama 1 sampai dengan 4 minggu telah diuji cita rasa santan dan mutu kimiawi dari minyak yang dihasilkannya. Data yang diperoleh menunjukkan bahwa asam lemak bebas dan bilangan peroksida, yang dipakai sebagai petunjuk kerusakan minyak mengalami kenaikan yang cukup tinggi dan sangat bermakna secara statistik setelah penyimpanan satu minggu, meskipun dengan percepatan yang berbeda. Angka-angka tersebut masih di bawah batas yang ditentukan dalam standar Industri Indonesia. Uji cita rasa menunjukkan bahwa lamanya penyimpanan serta bentuk bahan sangat berpengaruh terhadap tingkat kesukaan panelis. Santan yang berasal dari kelapa parut beku masih disukai sampai dengan penyimpanan dua minggu.
PORTIFIKASI MI DENGAN ZAT BESI Uken S. Soetrisno; Dewi Sabita Slamet; Hermana Hermana
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 14 (1991)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2210.

Abstract

PORTIFIKASI MI DENGAN ZAT BESI
PENGEMBANGAN FORMULA MAKANAN ANAK BATITA MENGGUNAKAN PANGAN TRADISIONAL DADIH SUSU SAPI Uken S. Soetrisno; Rossi R. Apriyantono; Nelis Imanningsih; Luxy Pasaribu
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 23 (2000)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1499.

Abstract

DEVELOPMENT OF FOOD FORMULA BASED ON FERMENTED COW'S MILK (DADIH) FOR CHILDREN UNDER THREE YEARS OLD.Background: Undernutrition is still one of major problems among children under three years old. One proposed strategic to overcome such problem is to give food supplementation to the children by using local materials.Objective: This study tried to use dadih as traditionally fermented milk from West Sumatera and developed into nutritious food formula.Method: Two kinds of carbohydrates were used in food product development with addition of dadih and tempe flour as protein sources. Physical characteristics and nutrient content were analyzed and prepared to fulfill the CAC criteria. The products acceptance was evaluated by sensoric or organoleptic tests which were done by adult women and by the target group.Results: The food products were nutritionally densed and highly accepted by the target group. The children could consume the product to fullfill their daily need for energy and protein as much as 25% and 50%, respectivelly. Different types of processing the formula should be done to produce different physical characteristics that could produce different types of snack foods.Key Words: dadih, fermented milk, food formula, children under three years old
FORMULA MAKANAN GLIKEMIK TINGGI UNTUK ANAK GIZI KURANG Uken S. Soetrisno; Rossi R. Apriyantono; Maryanto Maryanto; Agus Drajat
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 24 (2001)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1508.

Abstract

High Glycaemic Food Formula For Under Nourished Children.Background: The reported prevalence of undernounshed children is highly increase since economic crisis. Six months food intervention based on skim milk only improved 65% of the undernourished children. Since gastrointestinal tract of such childrents incapable of digesting high molecular weight of carbohydrate and protein, there is a need to develop an easily digested food formula which has high glycaemic index.Objective: to produce high glycaemic index formula using dextrinized carbohydrate and fermented skim milk that is easily digested for undernourished children.Method: Two groups of subjects, each consists of 34 and 33 undernourished children were given either high glycaemic index formula (test group) or skim milk formula (control group) for 4 months. The food formula compliance, anthropometric measurement, blood and fecal component were analyzed.Results: There were increase in body weight of test group even though not changing their nutritional status based on Z-score. The blood and fecal component data indicated that the high glycaemic formula can be digested well by the undernourished children.Keywords: high glycaemic formula, undernourished
Co-Authors Agus Drajat Dewi Sabita Slamet Hermana Hermana Luxy Pasaribu Maryanto Maryanto Nelis Imanningsih Rossi R. Apriyantono Suryana Purawisastra