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Organoleptic Quality Formulation of Soybean Sprouts Milk (Glycine max) and Jawawut (Setaria italica) as a Pregnant Women’s Supplementary Feeding Drink Maryam Razak
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT Background: Riskesdas data in 2018, the prevalence of pregnant women KEK in Indonesia is 17.3%. Meanwhile, the prevalence of anemia pregnant women in Indonesia has increased compared to 2013, which was 37.1% and in 2018 it was 48.9%. Efforts to overcome the impact of malnutrition in pregnant women can be through interventions by supplementary feeding to pregnant women. Supplementary feeding is already included in the intervention program that has been established by the Indonesian Ministry of Health for pregnant women KEK in the form of biscuits. Based on the evaluation of the Ministry of Health 2017, the implementation of the supplementary feeding has experienced problems with the compliance of pregnant women with supplementary feeding consumption, namely that most pregnant women cannot finish all the supplementary feeding biscuits received. For this reason, an alternative supplementary feeding is used to overcome this problem in the form of vegetable milk drinks from soybean sprouts and millet seeds which are local food ingredients. Objective: This study aims to analyze the effect of millet formulation on soybean sprouts milk as PMT for pregnant women on the organoleptic quality of color, flavour, and taste. Methods: This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely P1 (100: 0), P2 (60:40), P3 (50:50), P4 (40:60) observations were made on the organoleptic quality of the color, flavour, and taste. Results: The results showed that the organoleptic quality (color, flavour, taste) - on average, respondents like it. Kruskal Wallis statistical test showed a significant effect on color, flavour and taste. The best treatment was P2 (60:40) and the fulfillment of RDA for pregnant women in the first trimester was 87.8% energy, 121.6% protein, 97.9% carbohydrates, 66.4% fat and 49.2% iron.

Substitusi tepung kacang hijau (Vigna radiata) dan tepung ikan tuna (Thunnus sp) sebagai biskuit PMT ibu hamil terhadap kadar proksimat, nilai energi, kadar zat besi, dan mutu organoleptik Miftahul Roifah; Maryam Razak; I Komang Suwita

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1662

Nutrition problems in Indonesia are focused on the First 1000 Days of Life, which starts from the fetus in the mother's womb to toddlers aged 2 years. The targets to be intervened in this study are pregnant women. Where generally pregnant women have disorders such as anemia and Chronic Energy Deficiency. The disorder can be prevented by providing additional food using local ingredients. The purpose of this study was to obtain the right formulation of green bean flour biscuits and tuna flour for pregnant women PMT. This study uses a laboratory experimental research design with a completely randomized design study (CRD) using 3 levels of treatment, as many as 9 experimental units. P1 treatment level with the proportion of wheat flour: mung bean flour: tuna flour (75:15:10), P2 (65: 29: 6), and P3 (55: 41: 4). The results showed the substitution of mung bean flour and tuna flour had a significant influence on water content, ash content, protein content, fat content, iron content, aroma of biscuits. However, it gives no significant effect on carbohydrate levels. color, taste and texture. P2 treatment level is the best treatment.

PEMANFAATAN BAYAM MERAH (BLITUM RUBRUM) UNTUK MENINGKATKAN KADAR ZAT BESI DAN SERAT PADA MIE KERING I Komang Suwita; Maryam Razak; Rizqa Andari Putri

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Penelitian ini bertujuan menganalisis pengaruh penambahan bayam merah (Blitum rubrum) terhadap kadar zat besi, kadar serat, kadar air, mutu organoleptik, mutu fisik dan menetukan taraf perlakuan terbaik dari proporsi penambahan daun bayam merah pada mie kering. Jenis penelitian adalah penelitian eksperimen laboratorium dengan desain percobaan Rancangan Acak Lengkap (RAL). Analisis statistik yang digunakan untuk kadar zat besi, kadar serat, kadar air dan mutu fisik (daya putus) adalah One Way Anova, sedangkan untuk mutu organoleptik adalah Kruskall Wallis dengan tingkat kepercayaan 95%. Perlakuan penelitian adalah penambahan bayam merah ke dalam mie kering dengan 6 taraf perlakuan yaitu penambahan bayam merah dengan proporsi 0%, 20%, 25%, 30%, 35%, dan 40% dengan replikasi sebanyak 3 kali setiap taraf perlakuan. Hasil penelitian menunjukkan bahwa semakin tinggi penambahan bayam merah ke dalam mie kering maka kadar zat besi, kadar serat, kadar air serta mutu fisik (daya putus) semakin meningkat. Hasil analisis penilaian mutu organoleptik menunjukkan bahwa semakin tinggi penambahan bayam merah maka persentase penerimaan panelis terhadap tekstur, rasa, dan warna meningkat namun persentase penerimaan panelis terhadap aroma menurun. Penilaian perlakuan terbaik menunjukkan bahwa taraf perlakuan P5 (penambahan bayam merah 40%) dapat direkomendasikan menjadi taraf perlakuan terbaik. Taraf perlakuan P5 (penambahan bayam merah 40%) dapat dimanfaatkan sebagai sumber untuk memenuhi zat besi dalam rangka menanggulangi masalah anemia zat besii.

PENAMBAHAN JAMBU BIJI MERAH TERHADAP MUTU ORGANOLEPTIK MIE BEKATUL UNTUK ANAK OBESITAS Mujahidah Fidienia Harliani; Maryam Razak

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Prevalensi obesitas semakin meningkat dari tahun ke tahun terutama pada anak sekolah yang disebabkan oleh rendahnya konsumsi serat per orang di Indonesia. Salah satu upaya penanggulangan obesitas adalah melakukan penambahan jambu biji merah pada mie basah yang telah disubstitusi dengan tepung bekatul. Pengembangan produk dengan penambahan jambu biji merah pada mie basah bekatul sebagai pangan fungsional tinggi serat yang diharapkan dapat menjadi alternatif pilihan makanan bagi penderita obesitas khususnya pada anak usia 7-9 tahun. Mie basah menjadi pilihan alternatif karena mudahnya pengolahan mie basah yang telah dikenal masyarakat. Tujuan penelitian adalah menganalisis mutu organoleptik (warna, aroma, rasa dan tekstur) pada mie basah tepung bekatul dengan penambahan jambu biji merah untuk anak sekolah yang obesitas. Jenis penelitian eksperimental laboratorium dengan menggunakan desain penelitian Rancangan Acak Lengkap (RAL). Taraf perlakuan adalah perbandingan tepung terigu: tepung bekatul dan jambu biji merah yaitu P0=(90:10:0), P1=(90:10:25), P2=(90:10:30), P3=(90:10:35). Hasil penelitian menunjukkan bahwa mutu organoleptik warna, aroma, rasa, dan tekstur berpengaruh signifikan terhadap penambahan jambu biji merah pada mie basah bekatul. Taraf perlakuan P1 merupakan taraf perlakuan terbaik. Mie basah bekatul dengan penambahan jambu biji merah untuk perlakuan terbaik dapat dijadikan sebagai makanan alternatif untuk penurunan berat badan karena merupakan produk tinggi serat dengan kadar serat 4,18 g/100 g. Saran untuk penelitian ini adalah perlu penambahan BTP untuk memperbaiki tekstur mie basah agar lebih kenyal dan tidak mudah putus, yaitu STPP (sodium tri polyphospat). Selain itu tekstur mie terasa berpasir sehingga sebaiknya biji jambu merah tidak digunakan.

JUS BUAH BERBASIS BIT MERAH (Beta vulgaris) PENAMBAHAN NANAS SMOOTH CAYENNE (Ananas comosus (L) merr.) SEBAGAI PANGAN FUNGSIONAL BAGI PENDERITA HIPERTENSI Safarotul Magfiroh; Maryam Razak

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Hypertension is an increase in systolic blood pressure, the height of which depends on the age of the individual affected. Red beet (Beta vulgaris) is one of the vegetables rich in inorganic nitrate, betalain, folic acid, riboflavin and potassium antioxidant compounds. Potassium and folic acid play an important role in the process of regulating blood pressure. The addition of pineapple aims to reduce the smell of the soil in red beets. In addition, pineapple also contains potassium and vitamin C which can help lower blood pressure. The purpose of this study was to determine the organoleptic quality, potassium levels and antioxidant activity of red beet juice (Beta vulgaris) by adding smooth cayenne pineapple (Ananas comosus (L) merr.) To patients with hypertension. This research is a RAL study (Completely Randomized Design) with three levels of treatment, namely the ratio of red bits to pineapple, P1 (100: 37.5), P2 (100: 50) and P3 (100: 62.5). Organoleptic quality analysis descriptively and Kruskal Wallis with Mann Whitney follow-up. Potassium test using the Spectometry test and the antioxidant activity test using DPPH Spectometry and converted to IC50. Chemical quality analysis using One-way ANOVA with Duncan's Multiple Range Test. The results showed that the addition of smooth cayenne pineapple had a significant influence on the quality of organoleptic juices. The panelists' acceptance of organoleptic quality of juice (smell, taste and color) tends to be favored. The level of potassium juice increased by an average of 468-1128 mg/ 100ml, the antioxidant juice activity on average was weak to moderate (166.9-101.4 µg/ml). The best treatment level is P3. Further research is needed on the use of pineapple humps, to increase antioxidant levels, and the addition of pineapple or other types of fruit is needed to increase the acceptability of juice.

The Formulation of Kepok Banana Flour (Musa paradisiaca Linn) in Muffin Processing as an Alternative to Supplementary Feeding for School Children Maryam Razak; Shofi Hikmawatisisti; I Komang Suwita
Media Gizi Pangan Vol 29, No 1 (2022): Juni 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v29i1.2772

ABSTRACT Background: Nutritional problems in elementary school children are still quite high. Based on the Riskesdas (2018), the prevalence of underweight was 9.2% (BMI/U) in school children aged 5-12 years. Malnutrition occurs due to lack of intake of food sources of energy and protein, if it occurs in school-age children, it can inhibit growth, reduce intelligence levels and become susceptible to infectious diseases. Objective: To determine the effect of the formulation of kepok banana flour on muffin processing as an alternative supplementary feeding for school children on proximate levels (water content, ash content, protein, fat, carbohydrates, energy) and organoleptic quality. Method: This type of research is experimental. Completely Randomized Design (CRD) using 4 levels of treatment with the proportions of wheat flour: banana kepok flour, are P0 (100: 0), P1 (60: 40), P2 (50: 50), and P3 (40: 60). treatment based on the PMT-AS (2016) program, are 300 calories of energy, 6 grams of protein, 13 grams of fat, and 40 grams of carbohydrates. Results: The results showed that the formulation of banana flour and soy milk on muffins had a significant effect (p<0.05) on ash, protein, and fat content, but did not have a significant effect (p>0.05) on water content, carbohydrates, and energy values.The panelists preference for color and taste had a significant effect (p<0.05 ), but had no significant effect (p>0.05) on aroma and texture. The best treatment of muffins at P1 (60:40). It is necessary to add cocoa powder to cover the aftertaste and unpleasant taste of the muffin. Key words : PMT-AS, banana flour muffin, proximate content, organoleptic quality

PELATIHAN PENGOLAHAN FORMULA TEMPE GENERASI DUA BAGI IBU BALITA GIZI KURANG Yohanes Kristianto; Annasari Mustafa; Maryam Razak; Bastianus Doddy Riadi; Sri Endang Surowati
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 7 No. 1 (2023): Jurnal Panrita Abdi - Januari 2023
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v7i1.20480

Until now, the prevalence of malnutrition in children under five is still high. Tempe is an affordable local food, contains high protein, and is easy to digest by the human body. A collection of tempeh recipes for undernourished children, designed based on recipes from local communities, has been successfully developed through previous research. These recipes are assigned as the second generation of tempeh to distinguish them from conventional tempe products. This current community service aimed to provide training on how to cook tempe formulas using standard recipes from the preceding research. The participants of the community service activities were mothers who have under-five malnourished children and Posyandu cadres of Arjowinangun Health Center, Malang City, with a total of 15 mothers. The program was carried out for three non-consecutive days. The methods used during activities included lectures, discussions, cooking demonstrations, and cooking independently at the participants' own homes. The home activities were done twice, with two recipes for each practice. The results of the community activity showed that the participant's pretest and post-test scores were 68.70 and 84.00, respectively. The distribution of post-test scores was more homogeneous than the pretest scores. These indicate that at the end of the activity, the comprehensive understanding of the participants on the material that has been presented is not only better but also relatively uniform. The post-test score is higher than the passing grade level set for the program, which is 75%. The qualities of the tempe formula prepared by the participants, based on taste, appearance, texture, and aroma sensory attributes, have been notably increased from home activities one and two. Again, this indicates that the participant's skills at preparing second-generation tempe products have increased. --- Sampai saat ini prevalensi gizi kurang pada anak balita tinggi. Tempe merupakan makanan lokal yang mudah didapatkan, mengandung protein tinggi, dan mudah dicerna oleh tubuh. Kumpulan resep olahan tempe untuk balita gizi kurang, yang dirancang berdasarkan resep dari masyarakat setempat, telah berhasil dibuat oleh penelitian terdahulu. Resep-resep tersebut diberi nama olahan tempe generasi dua untuk membedakan dengan resep olahan tempe konvensional. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan pelatihan cara memasak olahan tempe dengan menggunakan resep standar yang dihasilkan dari penelitian tersebut. Sasaran kegiatan pengabdian adalah ibu-ibu yang memiliki balita gizi kurang dan kader Posyandu di wilayah kerja Puskesmas Arjowinangun, Kota Malang dengan jumlah total 15 orang. Kegiatan dilakukan dalam waktu 3 hari secara berselang. Pelaksanaan kegiatan dilakukan dengan metode ceramah, diskusi, demo memasak dan praktik masak olahan tempe secara mandiri di rumah peserta masing-masing. Kegiatan praktik mandiri dilaksanakan sebanyak dua kali dengan jumlah dua resep untuk setiap kali praktik. Hasil kegiatan menunjukkan bahwa nilai tes awal dan tes akhir peserta berturut-turut adalah 68,70 dan 84,00. Sebaran nilai tes akhir lebih homogen dibandingkan dengan nilai tes awal. Hal-hal tersebut mengindikasikan bahwa di akhir kegiatan, tingkat pemahaman peserta terhadap materi yang disampaikan selain lebih baik juga relatif lebih seragam. Dibandingkan dengan indikator keberhasilan kegiatan, yaitu 75%, maka nilai tes akhir lebih tinggi. Mutu makanan olahan tempe yang dihasilkan peserta, ditinjau dari parameter rasa, penampilan, tekstur, dan aroma pada praktik kedua lebih baik dibanding pada praktik yang pertama. Hal ini juga menunjukkan bahwa keterampilan menyiapkan olahan produk tempe peserta mengalami peningkatan.

Pengaruh Penyuluhan Gizi Seimbang, Standar Porsi, Ketersediaan Energi dan Zat Gizi Makro Menu Terhadap Tingkat Pengetahuan Penjamah Makanan di Pondok Pesantren Kyai Syarifuddin Kota Lumajang Annessa Marknalia; Maryam Razak; Rani Nurmayanti
NUTRITURE JOURNAL Vol 2 No 1 (2023): Jurnal Nutriture
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i1.3834

Latar Belakang: Pondok Pesantren Kyai Syarifuddin merupakan salah satu institusi pendidikan islam terbesar di Kota Lumajang. Pada penyelenggaraan makanan, tidak menggunakan siklus menu dan perencanaan menu khusus berdasarkan kelompok umur. Menu makanan yang disajikan tidak seimbang dan tidak menggunakan standar porsi sehingga tidak ada standar atau acuan yang baku. Tujuan: Mengetahui pengaruh penyuluhan gizi seimbang, standar porsi, ketersediaan energi dan zat gizi makro menu terhadap tingkat pengetahuan penjamah makanan. Metode: Penelitian kuantitatif menggunakan quasi experiment dengan desain penelitian one grup pretest posttest. Penelitian dilakukan di Pondok Pesantren Kyai Syarifuddin pada Bulan Juli-Agustus 2022. Populasi dalam penelitian ini adalah seluruh penjamah makanan dengan jumlah sampel sebanyak 10 orang. Untuk mengetahui pengaruh intervensi menggunakan uji paired t-test dan uji wilcoxon. Hasil: Hasil uji statistik tingkat pengetahuan penjamah makanan dengan tingkat kepercayaan 95% menunjukkan nilai p=0,001 sehingga terdapat perbedaan sebelum dan sesudah intervensi. Menu yang disajikan sesudah intervensi menjadi seimbang (90%). Sebelum intervensi, standar porsi menu yang disajikan tergolong tidak tepat, ketersediaan energi dan zat gizi makro menu tergolong sangat kurang. Namun, sesudah intervensi mengalami peningkatan. Simpulan: Intervensi berupa penyuluhan berpengaruh terhadap tingkat pengetahuan penjamah makanan. Sebaiknya, penjamah makanan dapat menerapkan gizi seimbang, standar porsi sesuai anjuran dan lebih memperhatikan energi dan zat gizi pada menu yang disajikan.

Substitusi Sereal Flakes Berbasis Tepung Jali (Coix lacyma jobi L.) Modifikasi HMT (Heat Moisture Treatment) dan Tepung Kecambah Kedelai (Glycine max L.) sebagai Produk Sarapan Anak Usia Sekolah Obesitas (Kajian Mutu Kimia, Mutu Gizi, dan Mutu Organolep Lailatul Fadilah; Astutik Pudjirahaju; Maryam Razak
NUTRITURE JOURNAL Vol 1 No 2 (2022): Jurnal Nutriture
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v1i2.3497

Latar belakang: Di Indonesia terdapat 17 sampai dengan 59 persen anak usia sekolah yang tidak sarapan, anak sekolah yang melewatkan sarapan berisiko 2,8 kali lebih besar menderita obesitas. Prevalensi obesitas (IMT/U) anak usia sekolah (5 – 12 tahun) di Indonesia sebesar 9,2 persen meningkat sebanyak 1,2 persen dibanding tahun 2013. Salah satu produk siap santap yang dapat dikonsumsi anak usia sekolah saat sarapan ialah sereal flakes. Kandungan protein dan lemak jali lebih tinggi dibandingkan beras, jagung, millet dan sorgum. Kadar serat pangan biji jali (4,3 persen) lebih tinggi dibandingkan jagung (2,8 persen). Metode HMT digunakan agar menghasilkan tepung jali dengan karakteristik yang cocok diaplikasikan untuk flakes. Kedelai mengandung sumber protein nabati mencapai 35 persen. Tepung kecambah kedelai dengan blancing air mengandung kadar serat tertinggi (30 persen) dibanding tepung kecambah kacang-kacangan lain. Metode: Metode penelitian eksperimental dengan 3 taraf perlakuan dan 3 pengulangan. Hasil: Semakin rendah proporsi tepung jali modifikasi HMT dan semakin tinggi proporsi tepung kecambah kedelai maka kadar air, abu, protein, lemak, dan serat kasar flakes semakin meningkat namun kadar karbohidrat semakin menurun. Semakin rendah proporsi tepung jali modifikasi HMT dan semakin tinggi proporsi tepung kecambah kedelai maka tingkat kesukaan panelis terhadap aroma, rasa, dan tekstur flakes semakin menurun kecuali pada parameter warna panelis lebih menyukai P2. Simpulan: Substitusi sereal flakes berbasis tepung jali modifikasi HMT dan tepung kecambah kedelai memberikan pengaruh yang signifikan terhadap mutu kimia, mutu gizi, dan mutu organoleptik aroma. Namun memberikan pengaruh yang tidak signifikan terhadap mutu organoleptik warna, rasa dan tekstur. Taraf perlakuan P2 (75:25) ditentukan sebagai taraf perlakuan terbaik.

SUBSTITUSI BAYAM MERAH Blitum rubrum PADA FISH STICK NUGGET TERI NASI Engraulidae TERHADAP MUTU KIMIA DAN NILAI ENERGI SERTA MUTU ORGANOLEPTIK UNTUK PENCEGAHAN ANEMIA REMAJA PUTRI HARERA ZELA WIDYASMARA; Astutik Pudjirahaju; Maryam Razak
Jurnal Pendidikan Kesehatan Vol 10 No 2 (2021): Jurnal Pendidikan Kesehatan
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v10i2.2671

This study aims to analyze the effect of substitution of red spinach or Blitum rubrum on fish sticks of anchovies nuggets or Engraulidae on chemical quality and energy value as well as organoleptic quality for the prevention of anemia in adolescent girls. CRD 4 treatment levels with 3 times replication for each treatment level. Statistical analysis used for the content of ash, Fe and vitamin C is One Way Anova with 95 percent confidence level, data analysis for water, protein and fat content used the Calculated Value method, for carbohydrate content using the by difference method, for energy values using the Atwater method, and for organoleptic quality was Kruskal Wallis with 95 percent confidence level. The results showed that the higher the addition of red spinach, the water, Fe, and vitamin C content increased, while the ash content, protein, fat and energy values decreased. The results of the organoleptic quality assessment analysis showed that the higher the percentage of addition of red spinach, the percentage of panelists acceptance of color, aroma, and taste decreased, but the percentage of panelists acceptance of texture increased. The best treatment assessment shows that the P2 treatment level can be recommended as the best treatment level. The P2 treatment level can be used as a main animal side dish for the prevention of anemia in teenage girls.

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