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All Journal MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management JURNAL GIZI INDONESIA Jurnal Inovasi Pendidikan KUMARA CENDEKIA JPI (Jurnal Pendidikan Indonesia) : Jurnal Ilmiah Pendidikan Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini Ilmu Gizi Indonesia Cetta: Jurnal Ilmu Pendidikan Jurnal Basicedu Jurnal Formil (Forum Ilmiah) Kesmas Respati Golden Age: Jurnal Ilmiah Tumbuh Kembang Anak Usia Dini Social, Humanities, and Educational Studies (SHEs): Conference Series Jurnal Kesehatan Terpadu (Integrated Health Journal) JURNAL EDUCAZIONE : Jurnal Pendidikan, Pembelajaran dan Bimbingan dan konseling Jurnal Didaktika Dwija Indria Jurnal Pengabdian Dharma Bakti Sport and Nutrition Journal Media Gizi Kesmas MURHUM : JURNAL PENDIDIKAN ANAK USIA DINI JP2KG AUD (Jurnal Pendidikan, Pengasuhan, Kesehatan dan Gizi Anak Usia Dini) Jurnal Basicedu Innovative: Journal Of Social Science Research Jurnal Archipelago Indonesian Journal of Forestry Research
Siti Wahyuningsih
Sebelas Maret University
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : JURNAL GIZI INDONESIA

 1 
Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid Putriningtyas, Natalia Desy; Wahyuningsih, Siti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.741 KB) | DOI: 10.14710/jgi.6.1.37-43

Abstract

Background:   Yogurt is one of fermented milk products. Yogurt can also be made from red beans milk (Phaseolus vulgaris L). Red beans milk has a better taste and flavor compared to the other legumes. Red beans are a good source of complex carbohydrates, protein, vitamin B, iron, calcium,phosphorus and also rich in fiber and flavonoids. Red beans yogurt is one of the innovations of fermented red beans products. Objective: This study was aimed to determine the differences of red beans yogurt on organoleptic properties, protein, lipid and flavonoid contents. Methods: The study was held in February- September 2017 at Microbiology Laboratory of Center for Food and Nutrition, Gadjah Mada University and Dietetic and Culinary Laboratory of Respati University, Yogyakarta. The study was experimental design using Completely Randomized research Design (CRD) with four treatments, each replicated two times. The formulation of yogurt were A (control from cow milk and 2% skim milk); B (red beans and 2% skim milk); C (red beans and skim milk with comparison 1:0.5); D (red beans and skim milk with comparison 1:1). Hedonic scale test form was used for measuring organoleptic properties, such as flavor, taste, texture, colour and overall organoleptic properties. Hedonic level was done by twenty semi trained panelist. The difference of organoleptic properties were analyzed by Kruskal-Wallis test and continued by Mann Whitney U test. Results: Flavor, color, taste,and texture and overall organoleptic properties between groups were significantly different; p=0.001 respectively. The protein, lipid and flavonoid content between groups were not significantly different; p= 0.083; 0.919; 0.083 respectively. Yogurt C was preferable with a ratio of skim milk to red beans of 1:0.5. The highest protein and fat content was found in yogurt D. The highest flavonoid was found in yogurt C.  Conclusion: There were no differences in protein, lipid and flavonoid content but different in organoleptic properties.
Red dragon fruit (Hylocereus spp.) peel marmalade effectively improve blood glucose and lipid profile of hypercholesterolemic wistar rats Putriningtyas, Natalia Desy; Permatasari, Intan; Oktaviani, Dita; Raha, Anastasia Servia; Wahyuningsih, Siti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 1 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.1.61-67

Abstract

Background: Polyphenols, antioxidants, dietary fiber, and vitamin contained in the red dragon fruit peel. Red dragon fruit peel can be processed into marmalade. Red dragon fruit peel marmalade has the potential to be a functional food. Functional food is food that has a physiological function based on scientific studies.Objectives: The objective of this study is to analyze the effect of red dragon fruit peel marmalade on fasting blood glucose levels, HDL, LDL, and triglycerides levels of hypercholesterolemic Wistar rats.Methods: This study used a pre-&post-test control group design. Hypercholesterolemic male Wistar rats were randomly assigned into five groups. Hypercholesterolemia was induced by 1% cholesterol powder and 0.5% cholic acid for two weeks. All groups received standard chow. Samples were grouped into five groups: K-; K+; K1 (0.94 g/kg b.wt/day); K2 (1.41 g/kg b.wt/day); K3 (1.88 g/kg b.wt/day). The intervention was carried out for 28 days. GDP level was measured using the GOD-PAP. HDL, LDL, and triglyceride were analyzed with spectrophotometry. GDP, HDL, LDL, and triglyceride levels were measured twice before fasting. A paired t-test and one-way ANOVA were used to analyze the data.Results: The result showed that K-; K1; K2; K3 had a significant difference between groups before and after the intervention (p<0.05). Red dragon fruit peel Marmalade was able to reduce the levels of GDP, LDL, triglycerides, and increase HDL (p <0.05).Conclusion: Red dragon fruit peel marmalade reduced fasting blood glucose levels, LDL, triglyceride levels, and increased HDL levels of hypercholesterolemic Wistar rats.
Co-Authors AHMAD JUNAEDI Amelia, Solikhatul Putri Anak Agung Gede Sugianthara Anak Agung Istri Sri Wiadnyani Andhika Silva Yunianto Aprelia Dwi Jayanti, Aprelia Arti Dewi, Jois Ayu ASWANDI Atika, Widya Avry Pribadi Ayu Nyoman, Ngurah Chumdari Chumdari, Chumdari Damantari, Hening Dewi, Mutiara Tri Buana Tungga Eka Novriyanti Eka Nurjanah, Novita Elok Endang Rasmani, Upik Ernawati, Dhanik Etviana, Riesda Fitrianingtyas, Anjar Hadi Ashar Hadi Mulyono Hastutik, Yanis Tri Hery Kurniawan Hery Kurniawan Ina Kusrini Indah Pratiwi, Afifah Intan Permatasari Iyyah, Isra Jahang, Rosalia Sonya Jenny Indrastoeti Siti Poerwanti, Jenny Indrastoeti Siti Jumiatmoko jumiatmoko jumiatmoko Junaedi, Ahmad Junaedi Kholibrina, Cut Rizlani Kholika Fitri, Apriliani Kristiani Wahyu Widiastuti, Yuanita Kussriyani, Kussriyani Maretta, Hermasani Tya Maulinawati, Yusriana Michael Daru Enggar Wiratmoko Natalia Desy Putriningtyas, Natalia Desy Novita Eka Nurjanah, Novita Eka Nurul Kusuma Dewi, Nurul Kusuma Oktaviani, Dita Peluw, Zulfikar Permono, Gilar Kholiq PURWANTI PURWANTI Puspaningtyas, Desty Putri Agustina Qristin violinda Raha, Anastasia Servia rahmuniyati, merita eka Rita Meiriyanti Rojaenah, Siti Roza, Delvia Ruli Hafidah Sadiman Sadiman Sakhi, Nadia Risha Fabiola Saputri, Citra Aulia Sari, Nastika Shofiatin Zuhro, Nurul Siska Puspita Sari Siti Mardiyati Siti Poerwanti, Jenny Indrastoeti Solekhah, Solekhah Suharno Suharno Sukamsi, Sukamsi Sunardi Teguh Setyaji Tuti Hardjajani Tuti Susilowati Upik Elok Endang Rasmani Vita Purnamasari wahyuni wahyuni Wanodya , Anora Warananingtyas Palupi Wasino Wasino Wati, Dwi Ratna Weni Kurdanti Widiastuti, Yuanita Kristiani Wahyu Widyaningrum, Maria Prasasti Ragil Putri Winarji, Bambang Wiratmoko, Michael Daru Enggar Wulandari, Desi Lestari Yuni Afriani, Yuni Yunianto, Andhika Silva Zuhro, Nurul Shofiatin