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All Journal Argipa (Arsip gizi dan Pangan)
Mira Sofyaningsih
Program Studi Ilmu Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Muhammadiyah Prof. DR. Hamka, Jakarta
Health Professions Medicine & Pharmacology Public Health

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Substitution of sesame seeds and sesame seed flour for making calcium source high phosphorus milky pie for pregnant women Ulfah Nurida Rahmah; Mira Sofyaningsih
ARGIPA (Arsip Gizi dan Pangan) Vol 5 No 2 (2020)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v5i2.3872

Abstract

Maternal Mortality Rate (MMR) is one indicator of community welfare in a country. One of the direct causes of maternal death is hypertension by 27.1%, with risk factors, including the imbalance of calcium. Calcium and phosphorus have a synergistic relationship. One of the food ingredients that contain calcium and phosphorus is sesame seeds, and the product was milky pie. The purpose of this study was to formulate sesame seeds and sesame seed flour to produce milky pie, a source of calcium and high phosphorus that is favored by panelists. Milky pie can be said to be a source of calcium and high phosphorus if it reaches an ALG of 195 mg of calcium and 210 mg of phosphorus. This study uses a completely randomized design (CRD). The treatment in this study was substituting wheat flour with the addition of 3 levels of sesame seeds flour (10%, 15%, and 20%), and substitution of sesame seeds by 1 level (20%). Data obtained from organoleptic tests will be analyzed statistically with ANOVA and followed by Duncan's Multiple Test with a significance level of 95%. The results showed that the addition of sesame seeds and sesame seed flour influenced the quality and level of overall panelist preference, but not at the preferred level of the taste of milky pie. The selected product is formula 3 with the substitution of wheat flour : sesame seed flour : sesame seeds equal to 60% : 20% : 20%. The serving of milky pie is and 90 g and has an energy content of 170 kcal, calcium 99 mg, and phosphorus 90 mg.
Evaluation of nutrient content of chia flour (Salvia hispanica L.) and sesame flour (Sesamum indicum L.) as alternative flour rich in fiber and protein Imas Arumsari; Mira Sofyaningsih
ARGIPA (Arsip Gizi dan Pangan) Vol 5 No 1 (2020)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.615 KB) | DOI: 10.22236/argipa.v5i1.4950

Abstract

There is a growing interest on using alternative substitution of food ingredients which aims to delay postprandial blood glucose, such as protein and fiber, to reduce the risk of metabolic syndrome that leads to non-communicable diseases (NCDs). This research aims to evaluate the nutrient content of chia seed flour (TC) and sesame seed flour (TW) as alternative flour rich in fiber and protein which potential to reduce the risk of NCDs. Proximate analysis (protein, fat, carbohydrate, water, ash), fiber, and calcium analysis were done for two types of flour. The results showed that TW is rich in fat (58,90 ± 0,07 g/100g) while TC rich in protein (26,23 ± 0,06 g/100g), fiber (30,24 ± 0,08 g/100g), and calcium (617,05 ± 24,74 mg/100g). In conclusion, TW and TC are potential to use as substitution of wheat flour for bakery products, as consideration to increase nutritional value of the product. Keywords: Chia Flour, Non-Communicable Diseases, Sesame Flour
Co-Authors Imas Arumsari Ulfah Nurida Rahmah