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All Journal Jurnal Sehat Mandiri JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Ilmiah Kesehatan (JIKA) Journal Of Applied Food And Nutrition ASMAT: Jurnal Pengabmas Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan NUTRIENT JURNAL GIZI
Eliza Eliza
Poltekkes Kemenkes Palembang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Journal : Jurnal Sehat Mandiri

 1 
Daya Terima Fortifikasi Tepung Eucheuma Cottonii pada Produk Dimsum sebagai Alternatif Pangan Kaya Serat Nathasa Weisdania Sihite; Eliza Eliza; Elva Amurita Zebua
Jurnal Sehat Mandiri Vol 18 No 1 (2023): Jurnal Sehat Mandiri, Volume 18, No.1 Juni 2023
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v18i1.766

Abstract

Fortification, which is known as food enrichment for processed food products, has recently been frequently studied. The fortification of Eucheuma cottonii seaweed flour was carried out to manufacture dimsum products that aim to produce fiber-rich food. This research aims to analyze the acceptability of Eucheuma cottonii flour fortification on dimsum, and to analyze the proximate content of the product by chemical analysis. The method used in this study is experimental research, with a completely randomized design (CRD) with three formulas, namely F1 (25%), F2 (45%), and F3 (55%). Data had analyzed statistically with the non-parametric Kruskal Wallis-Mann Whitney test. Based on the test results, it was explained that there was a significant effect of color (p=0.047), taste (p=0.004), and texture (p=0.000). The results explained that the fortification of Eucheuma cottonii flour affected the color, taste, and texture and the color of the dimsum became grainy (sticky, grainy, and chewy). The addition of fortified seaweed flour (Eucheuma cottonii) can increase the percentage of fiber in dimsum products, namely dietary fiber (3.24-3.80% body weight) and crude fiber (0.37-0.49% body weight). The research concluded that fortification of Eucheuma cottonii flour was organoleptically acceptable and could use as a menu recommendation for food products that are high in fiber. It is necessary to pay more attention to the determination of the flour concentration level in detail because the main component of seaweed is colloidal.
Co-Authors Aisyah Nasibar Balqis Ruwana Putri Darlita Aprilianti Detiana Detiana Devy Kartika Sari Elva Amurita Zebua Hana Yuniarti Heni Sari Wahyuni Imelda Telisa Imelda Telisa M Yusuf Maharanisa Julia MANUNTUN ROTUA Mardiana Mardiana Muhammad Aji Muzakar Muzakar Nada Ulfha Nabila Nathasa Weisdania Sihite Nazarena, Yunita Nindia Ayu Pangesti Nurul Salasa Nilawati Nyayu Odja Khodidjah Podojoyo Podojoyo Prima Abresa RA Febi Sartono Sartono Siti Nuraziza Tuzzuhro Sri Hartati Sriwiyanti Sriwiyanti Sumarman Sumarman Susyani Susyani Terati Terati Tiara Andreliska Yulianto Yulianto