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All Journal Journal of Nutrition College Jurnal Gizi Klinik Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) JURNAL PENGABDIAN KEPADA MASYARAKAT Amerta Nutrition JURNAL GIZI DAN KESEHATAN Jurnal Abdi Insani Nutrition Scientific Journal
Veronica Ima Pujiastuti
STIKes Panti Rapih Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Amerta Nutrition

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Analisis Proksimat dan Karakteristik Fisik Beras Analog Berbasis Tepung Sukun dengan Penambahan Ikan Teri Nasi: Proximate Analysis and Physical Characteristics of Analogue Rice Based on Breadfruit Flour and Anchovy Pujiastuti, Veronica Ima; Lubijarsih, Maria Amrijati; Febriani, Dita Hanna
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.225-236

Abstract

Background: Rice serves as a fundamental dietary component for Indonesians, therefore several complete high-nutrition analogue rice developed. The composite flour used in this study is based on breadfruit flour, with the addition of anchovies to enhance the nutritional content in the formula. Objectives: To determine the chemical and physical characteristics of analogue rice based on breadfruit flour and anchovies. Methods: Experimental research with a one-factor Completely Randomized Design (CRD). Four treatments consisted of (0%, 2.5%, 5%, and 7.5%) addition of anchovies in analogue rice formula and three replication treatments. Chemical tests consisting of water, ash, fat, protein, and carbohydrate content. Physical tests included rice density, cooking time, water holding capacity (WHC), 1000 grain weight, and hardness level. Data analysis was performed using the Analysis of Variance (ANOVA) and Post Hoc Duncan Multiple Range Test (DMRT). Results: Anchovies improve ash and protein, decrease fat and are not significantly different to carbohydrate and energy compared to the control. Analogue rice contained 4.94-8.41% protein. The water content meets the Indonesian National Standard (SNI) with a maximum limit of 14%. This study's formulation reduced WHC and increased bulk density. Cooking time, 1000 grain weight, and hardness level were not different compared to the control. The cooking time of analogue rice ranged from 15-16 minutes, and the weight of 1000 grains ranged from 16.33-17.57 g. Conclusions: Anchovies in the analogue rice formula result in higher protein, lower fat, and carbohydrates compared to the control. The moisture content of the analogue rice meets SNI.
Peningkatan Mutu Organoleptik dan Tekstur Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Menggunakan Jamur dan Minyak Nabati: Organoleptic and Textural Quality Improvement of Soybean and Glucomannan-Based Meat Analogs for Obesity Intervention Using Mushrooms and Vegetable Oil Purnawijayanti, Hiasinta Anatasia; Pujiastuti, Veronica Ima; Wijayanti, M.I. Ekatrina
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.216-224

Abstract

Background: Plant-based meat analogs can be an alternative food for obesity intervention because their composition can be engineered according to criteria. The similarity of fiber structure to meat muscle, texture, sensory properties, and nutritional value determines consumer acceptance. Mushrooms have low-fat, high-quality protein, fiber, and nutraceuticals, so they have the potential for meat analogs formulation. Mushrooms also have a fibrous structure that can imitate meat texture and have a savory umami taste. Adding vegetable oil to the meat analogs formula has been shown to maintain its physicochemical properties and shelf life. Objectives: Improving organoleptic and texture quality of soy and glucomannan-based meat analog for obesity intervention. Methods: A completely randomized experimental design study was conducted with one control and four treatments. Data collected include texture profile, water-oil holding capacity, browning index, organoleptic, and satiety index test. Data were analyzed by Analysis of Variance followed by Duncan Multiple Range Test. Results: The use of mushrooms and vegetable oil in the formula affects (p-value<0.05) the aroma, water-oil holding capacity, and texture parameters of hardness bite, gumminess, and chewiness but does not affect (p-value>0.05) the appearance, taste, texture, aftertaste, liking, browning index, and texture parameters of cohesiveness, resilience, and springiness. Enoki mushrooms and corn oil tend to improve the organoleptic quality of meat analogs. The satiety index of meat analog with the addition of enoki mushrooms and corn oil is 110.4%. Conclusions: Mushrooms and vegetable oils can be used in meat analog formulations to improve their organoleptic and textural qualities.
Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Gizi Obesitas: Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Purnawijayanti, Hiasinta Anatasia; Pujiastuti, Veronica Ima; Wijayanti, M.I. Ekatrina
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.67-73

Abstract

Background: Foods low in calories, low in fat, high in protein and fiber can be an option for treating obesity. Soy protein is high quality and low fat, while glucomannan is a fiber with low energy density. In this research, artificial meat based on soybeans and glucomannan was developed with low calories and fat but high protein and fiber for obesity intervention. Objectives: This research aims to develop soybean and glucomannan-based meat analogue for obesity interventions and determine the physical and sensory characteristics of soy and glucomannan-based meat analogue. Methods: This study was an experimental study with a completely randomized design, four treatment proportions (%) of soybean protein isolate-glucomannan (30:0, 29:1, 27:3, and 25:5) and three treatment replications. The data collected included physical test data (water holding capacity and cooking loss), and sensory test data (appearance, texture, aftertaste, and preferences). According to the data category, physical test data were analyzed using Variance Analysis or Kruskal Wallis. Sensory test data were analyzed using analysis of variance followed by the post hoc Duncan Multiple Range Test. Results: The proportion of soy protein isolate-glucomannan did not affect the water binding capacity and cooking loss. The water binding capacity ranges from 12.44 to 34.61%, and the cooking loss ranges from 2.17 to 4.44%. The sensory score for the appearance, taste, and texture was neither resembling (score 2) nor somewhat resembling (score 3) chicken meat. The proportion of soy protein isolate-glucomannan influences the appearance and texture but does not influence the taste, aftertaste, and level of liking. The aftertaste scores are strong and moderate. The liking score was between dislike and somewhat like. Conclusions: Meat analogue for obesity intervention can be developed using soybeans and glucomannan. The cooking loss and water-holding capacity of artificial meat are proper, while the sensory characteristics of meat analogue do not yet resemble real meat.
Co-Authors Ana Setiyorini Aninditia, Angelina Avida Arimbi Karunia Estri Febriani, Dita Hanna Gisela Puspa W Anindya Hiasinta Anatasia Purnawijayanti Hildagardis Meliyani Erista Nai Lubijarsih, Maria Amrijati Manalu, Keysa Novita Mulia, Air Ristya Wahyu Purnawijayanti, Hiasinta A. Setyaji, Diyan Yunanto Setyaning, Ruth Surya Wahyu Wijayanti, M.I. Ekatrina