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All Journal Journal of Nutrition College Disease Prevention and Public Health Journal Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya GIZI INDONESIA Ilmu Gizi Indonesia Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Dunia Gizi Journal SAGO Gizi dan Kesehatan Berita Kedokteran Masyarakat Medika Respati : Jurnal Ilmiah Kesehatan Jurnal Pengabdian Pada Masyarakat
Puspita Mardika Sari
Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta
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Journal : Journal SAGO Gizi dan Kesehatan

 1 
Color and texture analysis of glucomannan modified growol cookies for diabetic Puspaningtyas, Desty Ervira; Sari, Puspita Mardika; Styaningrum, Silvia Dewi; Sucipto, Adi; Rahmawati, Dwita Mukti; Lestari, Getha Puji
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1686

Abstract

Background: Foods high in dietary fiber can provide good glycemic control for diabetics. Growol cookies have been developed as a healthy snack high in dietary fiber.Objectives: Colors and texture examination of Growol cookies need to be done to see the potential for product development.Methods: There are five variants of cookies: negative control growol cookies (cookies A), positive control growol cookies (cookies B), inulin-modified growol cookies (cookies C), 3% glucomannan-modified growol cookies (cookies D), and 7% glucomannan-modified growol cookies (cookies E). Color and texture were examined in triplicate using a chromameter and texture analyzer. Difference tests were carried out using ANOVA and Kruskal-Wallis.Results: There was no difference in brightness among cookies, but there was a difference in the a-value which describes the red color (p=0,001), and the b-value which describes the yellow color among cookies (p=0,038). There were differences in hardness in the first bite (p=0,004) and second bite (p=0,005), cohesiveness (p=0,032), gumminess (p=0,005), fracture (p=0,001), springiness (p=0,035), crispiness peak (p=0,021), crispiness (p=0,005), and crunchiness (p<0,001) among cookies.Conclusion: Colors and textures of cookies B, cookies C, and cookies D tend to be similar to control cookies, so these cookies have the potential to be developed for diabetics.  
Pengaruh penambahan glukomanan dari umbi porang terhadap kandungan gizi cookies growol sebagai pangan fungsional untuk obesitas Puspita Mardika Sari; Desty Ervira Puspaningtyas; Silvia Dewi Styaningrum; Adi Sucipto; Dhea Putri Ananda; Renata Deby Sintia
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1626

Abstract

Background: Growol (Yogyakarta's traditional fermented cassava) is the potential to be developed as a functional food. Growol cookies was high in dietary fiber content, and low of glychemix index as well as glychemix load score. However, the development of a Growol cookie formula for obesity has never been carried out. The addition of glucomannan from porang tuber was expected as alternative snack for obesity.Objectives: This research aimed to evaluated the effect of inulin and porang glucomannan addition into growol cookies formula with parameter of proximate content (calories, water, ash, protein, fat, carbohydrate) and fiber.Methods: This research was done at Chemix Pratama Laboratory from April to May 2023. It was an observational laboratory study type with simple random design, consists of three (3) formula of growol cookies with formula A (control), B(inulin addition), C (glucomanan porang addition). Proximate analysis consists of thermogravimetri method for water and ash, Kjeldahl for protein, Soxhlet for fat, by difference for carbohydrate, calculative convertion for calories, and gravimetri method for fibe,. Data distribution were analyzed with Shapiro wilk, one way ANOVA continued with LSD for water, ash, protein, fat, carbohydrate and calories datas. Wilcoxon method was using for fiber datas with significant level in 95%.Results: There were not significant differences of calories (p=0,186), water (p= 0,129), fiber (p=0,172) content among three groups. There were significant differences of ash (p<0,001), protein (p=0,030), fat (p=0,012), carbohydrate (0,045) content among groups.Conclusion: Addition of inulin and porang glucomannan were not affected on calories, water, and fiber of growol cookies. However, porang glucomannan addition significantly affected the lowering of ash, fat, protein and carbohydrate content. . Serving size recommendation was 3-4 pieces (± 30 grams). Further study was needed to determine the effectiveness of Growol cookies on obesity management.KeywordsFermented cassava, proximate, obesity 
Co-Authors Adi Sucipto Adi Sucipto, Adi Amigo, Thomas Aquino Erjinyuare Ananda, Dhea Putri Anita Nidyarini Anita Nidyarini Br Simanjorang, Eta Hosana Eka Rizti Br Situmorang, Eta Hosana Eka Rizti Cornelia D.Y Nekada Cornelia D.Y. Nekada Cornelia D.Y. Nekada Debora Helsius SB Desty Ervira Puspaningtyas Dhea Putri Ananda Dwi Endah Kurniasih Dwita Mukti Rahmawati Fery Lusviana Widiany Getha Puji Lestari Helsius SB, Debora Kurniasih, Dwi Endah Kusuma, Nanda Herdiyanti Kusuma, Rio Jati Lestari, Getha Puji Nanda Herdiyanti Kusuma Nidyarini, Anita Nisya Aulia Aziza Pratiwi, Dyan Eriska Puspaningtyas, Desty Ervira Rahayu, Andi Rahmawati, Dwita Mukti Renata Deby Sintia Silvia Dewi Styaningrum Sintia, Renata Deby Styaningrum, Silvia Dewi Tirza Frelly Anita Tirza Frelly Anita