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SIFAT ORGANOLEPTIK PADA MIE BASAH DENGAN SUBSITUSI TEPUNG IKAN KEMBUNG (RASTRELLIGER SP.) DAN TEPUNG DAUN KELOR (MORINAGA OLEIFERA L.) Anna Sarmpumpwain; Rosita Antariksawati
JURNAL ILMIAH EDUNOMIKA Vol 6, No 2 (2022): EDUNOMIKA : Vol. 06, No. 02, 2022
Publisher : ITB AAS INDONESIA Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v6i2.5268

Noodles are a type of food favored by all people and are often used as a substitute for rice. The nutritional content of protein in noodle products is very low, so it is necessary to add a high protein composition such as mackerel and vitamins derived from Moringa leaf vegetables which are high in vitamin A, which aims to increase the nutritional value of wet noodles, in order to determine the nutritional content of this innovation, it is important conducted a study on the organopleptic properties of wet noodles with the substitution of mackerel fish meal (Rastrelliger sp.) and Moringa leaf flour (Moringa oleifera L.)”. This research is a quasi-experimental research conducted in a laboratory. The design used is One Shot Case Study, and analyzed with SPSS 20 to determine the average percentage of each parameter and narrated descriptively. Based on the organoleptic test conducted on the same 20 panelists for 2 days, from the three formulas of wet noodles with the substitution of mackerel fish meal and Moringa leaf flour, the results for the color of the formula that were most favored by the panelists were F2 as much as 55% stated sua. The most preferred aroma by the panelists was F2 as much as 62.5% said they liked it. The taste that the panelists most liked was F1 as much as 47.5% said they liked it, and the texture that the panelists liked the most was F2 as much as 45% said they liked it. The conclusion of this study shows that wet noodles with the substitution of mackerel flour and Moringa leaf flour can add nutritional value such as macro nutrition, namely Energy, Protein, Fat, and Carbohydrates.

PEMBUATAN MIE KERING MENGGUNAKAN TEPUNG IKAN TENGGIRI DAN TEPUNG DAUN KELOR DI KAMPUNG MEUKISI Anna Sarmpumpwain; Rosita Antariksawati; Margaretha O Deda; Since Kadiwaru
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2023): Volume 4 Nomor 1 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i1.12649

Latar Belakang: Mi kering dan produk olahannya sangat rendah. Oleh karena itu, komposisi protein tinggi, misalnya ikan seperti makarel, harus ditambahkan. Untuk menambah nilai gizi mie basah, ditambahkan juga vitamin alami dari daun kelor. Daun kelor mengandung nutrisi dan vitamin A yang tinggi setara dengan empat kali vitamin A pada wortel. Metode: Formula mie dari penelitian sebelumnya: 450gr tepung terigu, 40gr tepung ikan kembung, 10gr tepung daun kelor, dan satu butir telur ayam mentah. Mie ditimbang masing-masing 100gr, dikukus selama sepuluh menit dalam air mendidih, dan dikeringkan menggunakan cabinet dry selama tiga hari. Kabinet kering sebagai alat pengering memiliki beberapa keistimewaan, seperti suhu tinggi, kelembaban dan kecepatan udara yang dapat diatur, sanitasi dan higienitas yang dapat dikontrol, tidak memerlukan ruang yang luas. Hasil: Prosedur pembuatan makanan kering bergizi adalah: Tahap 1: Pembuatan tepung ikan kembung, tepung daun kelor, dan alat pengering (lemari kering); Tahap 2: Membuat pajangan, membuat mi basah, dan mengeringkannya menggunakan kabinet kering. Mie benar-benar kering pada hari ke-3 dan beratnya 100gr; Tahap 3: Mensosialisasikan cara membuat mie kepada ibu rumah tangga di desa Meukisi. 13 peserta yang hadir mempraktekkan pembuatan mie kering dan mengeringkannya menggunakan cabinet dry; dan Tahap 4: Evaluasi: Mencermati hasil penjemuran, merebus mie kering, dan mengolahnya menjadi makanan ringan. Kesimpulan: Melalui sosialisasi tepung daun kelor dan tepung ikan kembung, mie kering bergizi, dan alat pengering (kabinet kering), kami menyediakan solusi lain untuk pembuatan produk mie yang efisien dan higienis tidak terpengaruh oleh cuaca.

Sifat Organoleptik Nugget Ikan Ekor Kuning (Caesionidae) dengan Substitusi Tepung Daun Kelor (Moringa Oleifera) Rosita Antariksawati; Anna Sarmpumpwain; Ariska Ratu Bulqis
Jurnal Kesehatan Indonesia Vol 14 No 1 (2023): November 2023
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v14i1.841

Background: nuget was an example of a product made from ground beef and printed in the form of rectangular pieces. Then, these pieces were coated with seasoned flour. Tuna fish also contains minerals (calcium, phosphorus, iron, sodium), vitamin a (retinol), and vitamin b. 17. 3 mg of vitamin c. Purposes : knowing the making of yellow tail fish nuggets with moringa leaf flour substitution on organoleptic properties (color, aroma, taste, and texture). Methods: this researched was a quasi-experimental researched with a one-shot case studied design, used 3 nugget formulas with each comparison formula f1 2 grams: 30 grams f2 4 grams: 30 grams f3 6 grams: 30 grams. Results: the results of the statistical test used the kruskal wallis test because the data obtained were not normally distributed and the results obtained were that the three treatment variations there were no differences in color, aroma, taste, and color texture (?> 0. 05). Conclusion: the conclusion in this studied was that there was no difference in the leveled of preference (color, aroma, taste, texture) of the panelists on the organoleptic properties of color nuggets (?= 0. 068), aroma (?= 0. 071), taste (?= 0. 086), texture (?= 0. 053).

Uji Laboratorium Kandungan Zat Gizi Makro dan Zat Besi Snack Bar Tepung Ikan Gabus dengan Penambahan Kacang Tanah Anda Lusiana, SP, M.Si, Sanya; Marsy Urim Sumule; Maxianus K. Raya; Anna Sarmpumpwain
Health Information : Jurnal Penelitian Vol 15 No 1 (2023): Januari-April
Publisher : Poltekkes Kemenkes Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36990/hijp.v15i1.782

Sebagai upaya perbaikan pangan dan gizi masyarakat dengan menggunakan metode konsumsi pangan lokal dan penggunaan teknologi tepat guna. Penelitian ini bertujuan untuk menilai kandungan gizi makro dan mineral besi melalui produk snack bar. Penelitian dilakukan dengan memformulasikan snack bar dengan bahan utama tepung ikan gabus dan kacang tanah pada perbandingan 50:50, 60:40, dan 40:60. Dilakukan uji organoleptik, dan uji laboratorium. Formula snack bar dengan tingkat kesukaan tertinggi adalah snack bar F3 (40:60) dengan kandungan energi 409,03 kkal, protein 20 gr, lemak 11.99 gr, karbohidrat 55.28 gr, kadar air 10.75%, kadar abu 1.98% dan zat besi (Fe) 0.94 gr. Terdapat perbedan yang nyata pada indikator nilai gizi. Penelitian lanjutan diperlukan untuk menetapkan formulasi yang tepat dengan kandungan kaya gizi dan produk yang disukai.

Zat Gizi Biskuit Bigaw Dengan Penambahan Tepung Ikan Gabus Dan Tepung Wortel Untuk Balita Stunting Pasande, Fredli Rice; Kristanto, Budi; Astuti, Nia Budhi; Sarmpumpwain, Anna; Lusiana, Sanya Anda
Pontianak Nutrition Journal (PNJ) Vol 8, No 1 (2025): MARET 2025
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v8i1.1748

Stunting adalah kondisi gagal tumbuh akibat kekurangan gizi kronis terutama pada seribu hari pertama kehidupan (HPK). Penelitian bertujuan untuk mengetahui kandungan zat gizi dan sifat organoleptik biskuit dengan penambahan tepung ikan gabus dan tepung wortel. Penelitian dilaksanakan pada bulan juni - bulan juli 2024 di lingkungan kampus Politeknik kemenkkes Jayapura untuk melakukan pengujian dan uji zat gizi di laboratorium Mbrio di bogor. Metode penelitian yang digunakan adalah penelitian Quasy eksperiment menggunakan rancangan acak lengkap yang terdiri dari suatu biskuit yaitu tepung ikan gabus dan tepung wortel di buat dengan 3 perlakuan. Penggunaan tepung ikan gabus pada F1 25%, F2 33%, F3 41% dan penggunaan tepung wortel pada F1 41%, F2 33%, F3 25%. Hasil penelitian menemukan bahwa penambahan tepung terbaik pada biscuit adalah F2, dan kandungan zat gizi produk lebih tinggi dari pada biscuit yang ada di pasaran. Kesimpulan penambahan tepung ikan gabus dalam pembuatan biscuit dapat meningkatkan nilai gizi dan kualitas biscuit menjadikannya alternatif yang layak dan ekonomis

Sifat Organoleptik Nugget Ikan Ekor Kuning (Caesionidae) dengan Substitusi Tepung Daun Kelor (Moringa Oleifera) Antariksawati, Rosita; Sarmpumpwain, Anna; Bulqis, Ariska Ratu
Jurnal Kesehatan Indonesia Vol 14 No 1 (2023): November 2023
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v14i1.841

Background: nuget was an example of a product made from ground beef and printed in the form of rectangular pieces. Then, these pieces were coated with seasoned flour. Tuna fish also contains minerals (calcium, phosphorus, iron, sodium), vitamin a (retinol), and vitamin b. 17. 3 mg of vitamin c. Purposes : knowing the making of yellow tail fish nuggets with moringa leaf flour substitution on organoleptic properties (color, aroma, taste, and texture). Methods: this researched was a quasi-experimental researched with a one-shot case studied design, used 3 nugget formulas with each comparison formula f1 2 grams: 30 grams f2 4 grams: 30 grams f3 6 grams: 30 grams. Results: the results of the statistical test used the kruskal wallis test because the data obtained were not normally distributed and the results obtained were that the three treatment variations there were no differences in color, aroma, taste, and color texture (?> 0. 05). Conclusion: the conclusion in this studied was that there was no difference in the leveled of preference (color, aroma, taste, texture) of the panelists on the organoleptic properties of color nuggets (?= 0. 068), aroma (?= 0. 071), taste (?= 0. 086), texture (?= 0. 053).

Uji Organoleptik Cookies Tepung Ikan Gabus dan Tepung Kacang Hijau Sebagai Pemberian Makanan Tambahan Ibu Hamil dalam Upaya Pencegahan Stunting Anna Sarmpumpwain; Rosita Antariksawati
Jurnal Kesehatan Indonesia Vol 15 No 2 (2025): Maret 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v15i02.1021

Stunting or weight faltering is a chronic nutritional issue with increasing prevalence in developing countries, including Indonesia. UNICEF address one in three children experiences stunting, with slow weight gain, which can occur in utero and continue after birth, as the first common signal. The Indonesia Nutrition Status Survey (SSGI) 2022 exhibits an increase in the stunting rate, from 24.9% to 34.6%. To analyze the organoleptic properties of cookies from snakehead murrel (Ophiocephalus striatus) and mung bean (Vigna Radiata) flour as substitutes. ANOVA (Analysis of Variance) was undertaken. Data were analyzed using a Completely Randomized Design (CRD) method with a single factor, an organoleptic test with three treatments which were F1= 10 (g) + 5 (g), F2 = 30 (g)), and F3 = 50 (g) +5 (g), with two repetitions. ANOVA implied that the flavor, color, aroma, and texture indicated a p-value of 0.000 (p < 0.05), pointing out significant differences between treatments of cookies from snakehead murrel and mung bean flour as substitutes (F1, F2, and F3). Duncan’s test was then carried out to identify the differences. The test results showed that the flavors and aromas of F1, F2, and F3 differed significantly, while F1 and F2 were not significantly different in terms of colors and textures but significantly different with F3. Grounded on ANOVA and Duncan’s test, F1, F2, and F3 suggested significant differences in texture, aroma, and flavor.

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