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All Journal Jurnal Gizi dan Pangan JURNAL GIZI INDONESIA Pembangunan Pedesaan Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Aplikasi Teknologi Pangan Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Dinamika Journal : Pengabdian Masyarakat JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Nutrisia Journal of Agri-Food Science and Technology (JAFoST)
Friska Citra Agustia
Program Studi Ilmu Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Jenderal Soedirman, Purwokerto
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Dentistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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KONSUMSI ZAT GIZI MAKRO, MIKRO DAN KUALITAS DIET PADA ANAK USIA 1-5 TAHUN DI DESA SUMAMPIR, KABUPATEN BANYUMAS : STUDI DESKRIPTIF Macro and Micro-Nutrients Consumption among 1-5 Year-Old-Children in Sumampir Village, Banyumas District : Descriptive Study Agustia, Friska Citra; Sitasari, Almira
Pembangunan Pedesaan Vol 13, No 1 (2013)
Publisher : Pembangunan Pedesaan

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Abstract

Masyarakat Indonesia khususnya di Daerah Jawa Tengah saat ini tengah menghadapi masalah gizi terkait masalah gizi ganda. Anak usia prasekolah merupakan salah satu kelompok yang rawan terhadap masalah tersebut. Sebanyak 47 anak berusia 1-5 tahun turut serta dalam penelitian. Studi ini bertujuan untuk mengetahui/mengeksplorasi rekomendasi kebutuhan energi, protein, vitamin A, Fe, serta untuk mengetahui kualitas makanan yang dikonsumsi. Data konsumsi makanan dikumpulkan dengan metode recall makanan 24 jam sebanyak 1 hari. Kualitas diet dinilai dengan penghitungan skor Healthy Eating Indeks untuk anak (YHEI). Diketahui bahwa sebagian besar anak memenuhi rekomendasi pemenuhan zat gizi dan kualitas diet dikategorikan sebagai “perlu peningkatan”. Data menunjukkan bahwa diperlukan upaya untuk meningkatkan perilaku makan anak dengan pemilihan makanan yang sehat guna memenuhi rekomendasi pemenuhan zat gizi.
FORMULASI DAN KARAKTERISASI CAKE BERBASIS TEPUNG KOMPOSIT ORGANIK KACANG MERAH, KEDELAI, DAN JAGUNG The Formulation and Characterization of Cake Based on Organic Composite Flour: Red Bean, Soybean, and Corn Astuti, Santi Dwi; Andarwulan, Nuri; Hariyadi, Purwiyatno; Agustia, Friska Citra
Pembangunan Pedesaan Vol 13, No 2 (2013)
Publisher : Pembangunan Pedesaan

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Abstract

Bahan pangan organik memiliki kandungan gizi dan komponen fungsional yang lebih tinggi dibanding non-organik serta tidak mengandung residu kimia dan logam berat. Kacang merah dan kedelai merupakan sumber protein nabati yang kaya serat pangan dan senyawa fungsional serta memiliki Indeks Glikemik rendah. Pati jagung berperan dalam memperbaiki sifat tekstural dan reologi produk pangan. Penelitian ini ditujukan untuk : 1) mengkaji karakteristik tepung komposit organik berbasis kacang merah, kedelai, dan jagung sebagai bahan pensubstitusi terigu dalam pembuatan cake; 2) mengkaji sifat fisikokimia dan sensori cake yang dihasilkan. Rasio tepung komposit organik kacang merah : kedelai : jagung yaitu 65% : 25% : 10%. Proporsi tepung komposit organik sebagai pensubstitusi terigu yaitu 0-100%. Hasil penelitian menunjukkan bahwa : 1) Tepung komposit organik memiliki kadar protein, lemak, dan serat pangan yang lebih tinggi dibanding terigu, sedangkan kadar karbohidrat dan patinya lebih rendah. Komposisi tersebut menyebabkan kemampuannya mengikat air yang tinggi pada suhu ruang dibanding terigu; sedangkan terigu memiliki kemampuan gelatinisasi (yang dilihat dari profil pasta dan viskositas) yang lebih baik; 2) Semakin tinggi proporsi substitusi terigu pada pembuatan cake menyebabkan peningkatan kadar air, abu, protein, dan serat pangan; sedangkan kadar karbohidratnya menurun. Secara sensori, terjadi penurunan pada tingkat kelembutan, kesukaan terhadap aroma, rasa, penerimaan secara keseluruhan; serta peningkatan pada intensitas warna. Substitusi terigu tidak berpengaruh besar pada sifat tekstural cake (kekerasan, elastisitas, dan daya kohesif); 3) Substitusi terigu dengan tepung komposit organik berbasis kacang-kacangan seperti kacang merah dan kedelai dapat dilakukan untuk memperbaiki nilai gizi cake terutama protein hingga taraf 50%, dan untuk meningkatkan penerimaan konsumen, produk cake dapat dikembangkan menjadi muffin.
HUBUNGAN TINGKAT KEPUASAN MUTU HIDANGAN DENGAN TINGKAT KONSUMSI ENERGI DAN MAKRONUTRIEN PADA REMAJA DI BPSAA PAGADEN SUBANG sela, gina; Nuraeni, Indah; Agustia, Friska Citra
Jurnal Gizi dan Pangan Soedirman Vol 1 No 01 (2017): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (323.878 KB) | DOI: 10.20884/1.jgps.2017.1.01.342

Abstract

ABSTRACT     To examine the association between the level of food quality satisfaction with energy and macronutrient intake in adolescents at Balai Perlindungan Sosial Anak (BPSAA) Pagaden Subang. This was a cross sectional study included 45 respondents selected by simple random sampling. Respondents fill the questionare of the level of food quality satisfaction and recall 24 hours. Bivariate analysis used Rank-Spearman test. Most of respondents were satisfied with food appeareance (95.2%), food flavor (95.7%) and a food variation (93.3%). The average intake of energy and macronutrients of respondents are lower than normal value (energy = 1207.15 kcal; Protein = 42.97 g; Fat = 56.4 g; KH = 131.90 g). The results of the bivariate analysis showed no relationship between the level of food quality satisfaction with energy and macronutrient intake (p> 0.05). There was no association between level of food appearance, food flavor and food variation with energy and macronutrient intake in adolescents at BPSAA Pagaden Subang.   Keywords : Food Satisfaction Level, Energy intake, Macronutrient intake, Adolescence, Ophranage     ABSTRAK   Penyelenggaraan makanan di panti asuhan melayani anak asuh yang masih berada dalam masa pertumbuhan. Remaja memerlukan energi dan zat gizi yang lebih banyak karena pada masa tersebut merupakan masa dimana percepatan pertumbuhan dan perkembangan tubuh. Tingkat konsumsi energi dan zat gizi salah satunya ditentukan oleh kuantitas dan kualitas hidangan. Mengetahui hubungan antara tingkat kepuasan mutu hidangan sebagai salah satu output dari penyelenggaraan makanan dengan tingkat konsumsi energi dan makronutrien pada remaja di BPSAA Pagaden Subang. Desain penelitian cross sectional. Sampel sebanyak 45 remaja yang diambil secara random sampling mengisi kuesioner tingkat kepuasan mutu hidangan dan recall 24 jam. Data dianalisis menggunakan uji Rank-Spearman. Hampir seluruh responden merasa puas dengan penampilan makanan (95,2%), cita rasa makanan (95,7%) dan variasi makanan (93,3%). Rata-rata asupan energi dan makronutrien responden tergolong kurang (energi = 1207,15 Kkal; Protein = 42,97 gr; Lemak = 56,4 gr; KH = 131,90 gr). Hasil analisis bivariat menunjukkan tidak ada hubungan antara tingkat kepuasan mutu hidangan dengan tingkat konsumsi energi dan makronutrien (p > 0,05). Tidak terdapat hubungan antara tingkat kepuasan penampilan makanan, cita rasa makanan dan variasi makanan dengan tingkat konsumsi energi dan makronutrien pada remaja di BPSAA Pagaden Subang.  Kata Kunci : Tingkat Kepuasan Mutu Hidangan, Tingkat Konsumsi Energi, Tingkat Konsumsi Makronutien, Remaja, Panti Asuhan
FORMULASI TIWUL DAN BERAS INSTAN TINGGI PROTEIN MENGGUNAKAN TEPUNG UBI KAYU-TEPUNG LEMBAGA JAGUNG DENGAN PENAMBAHAN KONSENTRAT PROTEIN KEDELAI agustia, friska citra
Jurnal Gizi dan Pangan Soedirman Vol 1 No 01 (2017): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (548.621 KB) | DOI: 10.20884/1.jgps.2017.1.01.357

Abstract

Abstract The objective of the present study was to improve the tiwul quality especially its protein content by formulating instant tiwul using corn germs flours and soy protein concentrate. We conducted a factorial randomized trial. The treatment factors consisted of product shape (instant tiwul dan instant rice), proportion of cassava - corn germ flour (100:0, 90:10, 80:20, 70:30) and presentation of soy protein concentrate (0%, 10%, 20% dan 30%).The result showed that instant tiwul made of cassava flour-corn germ flour of 70:30 w/w and soy protein of 3% w/w was higher in protein and fat content than that of instant tiwul made of cassava flour without substitution of corn germ flour and without supplementation of soy protein, i.e. 6.06% and 1.14%, respectively for protein content and 1.66% and 0.39%, respectively for fat content. Besides the shape of product (tiwul and instant rice) not affected protein and fat content. Their coefficient rehydration were high, ranged 2 – 4.  In general, their sensory characteristics of cooked instant tiwul were good (rather chewy texture, and good in flavor, aroma, and color).  Keywords: Cassava flour, corn germ flour, instant tiwul, soy protein concentrate  Abstrak  Tiwul adalah makanan tradisional (agak kenyal, makanan seperti nasi yang dibuat dari tepung ubi kayu) mengandung protein yang rendah dan biasanya memiliki karakteristik fisik yang rendah.  Tujuan penelitian adalah  meningkatkan kualitas tiwul terutama kandungan proteinnya dengan formulasi tiwul instan menggunakan tepung lembaga jagung dan konsentrat protein kedelai. Penelitian menggunakan rancangan acak kelompok dengan 3 faktor yaitu bentuk produk (tiwul instan dan beras instan), proporsi tepung ubi kayu dan tepung lembaga jagung (100:0, 90:10, 80:20, 70:30) dan persentase konsentrat protein kedelai (0%, 10%, 20% dan 30%). Hasil menunjukkan tiwul instan yang terbuat dari tepung ubi kayu-tepung lembaga jagung 70:30 b/b dan konsentrat protein kedelai 3% mengandung protein dan lemak lebih tinggi dari tiwul yang terbuat dari tepung ubi kayu tanpa substitusi tepung lembaga jagung dan tanpa suplementasi konsentrat protein kedelai yaitu 6,06% dan 1,14%, berturut-turut untuk kandungan protein dan 1.66% dan 0.39%, berturut-turut untuk kadar lemak. Sedangkan bentuk produk tiwul (tiwul maupun beras instan) tidak mempengaruhi kadar protein dan kadar lemaknya. Tiwul memiliki koefisien rehidrasi cukup tinggi, berkisar 2 – 4.  Secara umum, tiwul instan memiliki karakteristik sensori yang baik (tekstur agak kenyal, dan flavor, aroma, dan warna yang baik).  Kata kunci : tiwul instan, tepung ubi kayu, tepung lembaga jagung, konsentrat protein kedelai  
PENERAPAN PRINSIP-PRINSIP HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DALAM PENYELENGGARAAN MAKANAN LAUK HEWANI DI INSTALASI GIZI RSUD PROF. DR. MARGONO SOEKARJO PURWOKERTO Fauzia, Annisya; Agustia, Friska citra
Jurnal Gizi dan Pangan Soedirman Vol 2 No 1 (2018): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.761 KB) | DOI: 10.20884/1.jgps.2018.2.1.910

Abstract

Background : Animal foodstuffs are the main source of bacteria which cause infection and intoxication; also they are susceptible to undergo contamination either by physical, biological, and chemical hazards. HACCP system is the only one quality assurance system with food safety-based that becomes food reference in the world. This system also becomes the standardization of food safety system in hospital. RSUD Prof. Dr. Margono Soekarjo Purwokerto which is the referral hospital for Provincial Level has implemented HACCP system as safety system in food service. The purpose of this research is to know implementation of HACCP priciples on animal side dishes food process in nutritional installation of RSUD Prof. Dr. Margono Soekarjo Purwokerto.   Methodology : This research uses observational qualitative approach with descriptive method. The data collection is conducted through semi-structured interview, observation of moderate participation and document analysis. The informants are chosen by using purposive sampling which is based on inclusion and exclusion criteria. Observation is conducted toward the processing of 4 kinds of animal side dishes. The data obtained are analyzed by reducing the data, displaying the data and drawing the conclusion.   Research Result : The risk identification in the processing of animal side dishes is conducted toward microbiological, chemical and physical hazards. The determination of CCP is done by using Codex Decission Tree. The determination of critical limit for each CCP is performed by arranging stages which include CCP then compiling parameters and critical limit of each parameter. The system verification is done by monitoring the final products regularly and conducting     laboratory test on the final products. The corrective action is arranged based on the risk level. The recording and documentation of HACCP have not covered all kinds of animal side dishes on ten-day cycle menu in Nutritional Installation of RSUD Prof. Dr. Margono Soekarjo.   Conclusion : The implemetation of HACCP system as food service security system in Nutritional Installation of RSUD Prof. Dr. Margono Soekarjo refers to the principles of HACCP.
Biskuit mocaf–garut tinggi zat besi meningkatkan kadar Fe darah dan kadar hemoglobin pada tikus Sprague Dawley Sari, Hesti Permata; Agustia, Friska Citra; Subardjo, Yovita Puri; Ramadhan, Gumintang Ratna
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 1 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.016 KB) | DOI: 10.14710/jgi.7.1.49-53

Abstract

Background: Biskuit are the most popular snack. Agustia et al (2016) have found biscuit made from mocaf-arrowroot substituted chicken’s liver and red spinach that has hight level of iron.Objectives: The aim of this research was to determine the bioassay value of this biscuit. Methods: The experiment was a trial of anemia recovery by providing 32 wistar rats with no iron-containing feeding for 7 days then continued for 14 days were given into 4 treatment groups, ½ serving biscuit (0.2 gram), 1 serving (0.8 gram) and 2 servings (0.4 grams) Statistical analysis was performed by using ANOVA dan LSD. Results: The result showed that there are differences between groups  (p:0.00) and we found that the highest increase of Blood Fe and haemoglobin was in the group with 2 servings of biskuist (6.65 ± 0.49 µg/dl ; 3.62 ± 0.06 gr/dl).Conclusion: Biscuit made from mocaf-arrowroot substituted liver and spinach can increase Blood Fe and haemoglobin in anemia rat.
FORMULASI TIWUL INSTAN TINGGI PROTEIN DARI TEPUNG UBI KAYU YANG DISUBSTITUSI TEPUNG KORO PEDANG DAN SUSU SKIM Agustia, Friska Citra; Rukmini, Herastuti Sri; Naufalin, Rifda
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2132

Abstract

Penelitian bertujuan untuk menentukan formula dan karakter tiwul instan terbaik yang dibuat dari tepung mocaf dengan substitusi tepung koro pedang dan susu skim. Rancangan penelitian menggunakan rancangan acak kelompok. Faktor perlakuan terdiri dari proporsi tepung ubi kayu : tepung koro pedang : susu skim (P ; b/b) P1 = 80 : 15 : 5, P2 = 70 : 25 : 5, P3 = 60 : 35 : 5 dan modifikasi tepung ubi kayu (A) yaitu A0 = tanpa modifikasi dan A1 = modifikasi dengan ragi tape. Variabel yang dianalisis adalah sifat fisikokimia (kadar air, kadar abu, kadar lemak, kadar protein dan koefisien rehidrasi) dan sifat sensori (tekstur, rasa kacang, flavor dan kesukaan) yang diujikan kepada 25 panelis semi terlatih. Data dianalisis dengan Uji F (anova) dan dilanjutkan dengan DMRT (Duncan Multiple Range Test). Perlakuan terbaik berdasarkan uji indeks efektifitas adalah P3A0 (tepung ubi kayu-tepung koro pedang-susu skim 60 : 35 : 5, tanpa modifikasi) memiliki kandungan protein 8,84 %bk; lemak 1,66 %bk; air 6,68 %bb; abu 1,89 %bk dan koefisien rehidrasi 3,44. Hasil uji hedonic adalah tekstur 2,2 (agak kenyal); rasa kacang 2,9 (agak terasa); flavor 2,6 (agak enak) dan kesukaan 2,4 (agak disukai). To determine the best formula and character of instant tiwul made by mocaf flour subtituted with jack bean flour and skimmed milk, we conducted a  factorial randomized design experiment. Treatments factors consist of proportion of cassava flour-jack bean flour-skimmed milk (P;w/w): P1 = 80 : 15 : 5, P2 = 70 : 25 : 5, P3 = 60 : 35 : 5 and type of cassava flour modification of (A): A0 = unmodified cassava flour, A1 = yeast modified cassava flour. Analyzed variables were 1) phsycochemical properties (water content, ash content, total fat, total protein, rehydration coefficient) and 2) sensory properties. Hedonic test were conducted to determine the level of consumer acceptance of 25 semi-trained panelists. Data were analyzed by F-test and Duncan's Multiple Range Test (DMRT). The best treatment combination in this study was P3A0 ( cassava flour-jack bean flour-skimmed milk 60 : 35 : 5, unmodified cassava flour). Instant tiwul P3A0 has 8.84% (dry basis/db) protein content, 1.66%db fat content, 6.68%wb water content, 1.89%db ash content, and 3.44 rehydration coefficient.  The hedonic test values were texture 2.2 (somewhat chewy), bean taste 2.9 (rather noticeably), flavor 2.6 (rather good), and preference 2.4 (slightly favored).
TEKNOLOGI OLAHAN MELINJO MENJADI PRODUK MAKANAN AWET YANG ENAK DAN BERNILAI EKONOMIS TINGGI Friska Citra Agustia; Herastuti Sri Rukmini; Rumpoko Wicaksono; Rifda Naufalin
Dinamika Journal : Pengabdian Masyarakat Vol 1, No 2 (2019)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.dj.2019.1.2.832

Abstract

Binangun Village, Banyumas Regency is one of the centers for producing melinjo and the main processed product produced is emping melinjo. IKM Mustika Langgeng Jaya is a community that produces melinjo chips and banana chips which aims to improve the welfare of its members. However, this IKM does not know and has not yet applied processed technology based on local raw materials, the products produced are limited to emping melinjo, the packaging used is still simple and has not included a label so that short shelf life and low marketing reach. Therefore, diversification of melinjo processed products is needed, improvement of product packaging and labeling as well as the application of quality management and food safety so that products from IKM are safe for consumption. The program is carried out using counseling, training, demonstration plot or pilot practices as well as mentoring. This activity can improve the welfare of IKM Mustika Langgeng Jaya.
PENINGKATAN KOMPETENSI KADER DAN MONITORING TERHADAP FAKTOR RISIKO PTM (PENYAKIT TIDAK MENULAR) DESA KARANGGINTUNG, KECAMATAN SUMBANG, KABUPATEN BANYUMAS Gumintang Ratna Ramadhan; Dika Betaditya; Yovita Puri Subardjo; Friska Citra Agustia
Dinamika Journal : Pengabdian Masyarakat Vol 1, No 4 (2019)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.dj.2019.1.4.912

Abstract

Currently there has been a change in causes from infectious diseases to non-communicable diseases (NCD). Posbindu NCD aims to increase community participation in early detection, monitoring and follow-up of NCD risk factors. To be able to achieve these objectives, a large role for cadres is needed. This activity increases the competence of posbindu cadres about the knowledge and skills of posbindu cadres in monitoring risk factors for non-communicable diseases in Karanggintung Village, Sumbang District. The method used in this activity is a participatory method that refers to activities that involve the intended audience for active activities with the aim that an increase in knowledge and special skills in post cadres. Based on the results of evaluations and evaluations that occur skill enhancement is that most cadres are correct in assessing, filling in the monitoring book and having conducted a consultation session. One of the cadres was also quite confident in conducting an assessment using the autocheck tool. Thus, the implementation training in Posbindu Sehat Mulia III Karanggintung Village, Sumbang District, Banyumas Regency, which can improve competence as seen from the cadres knowledge and skills so that it will be improved in optimizing early non-communicable risk factor monitoring.Keywords: cadres, posbindu, non-communicable disease, knowledge, skills
Formulasi Flake Mohiro dari Mocaf-Beras Hitam dengan Penambahan Kacang Koro Pedang sebagai Alternatif Sarapan Tinggi Protein dan Serat Friska Citra Agustia; Yovita Puri Subardjo; Gumintang Ratna Ramadhan; Dika Betaditya
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.999 KB) | DOI: 10.17728/jatp.3009

Abstract

Penelitian ini bertujuan untuk menciptakan formula terbaik dan menganalisis alternatif sarapan yang tinggi protein dan serat dalam bentuk flakes dari bahan lokal yang terdiri dari mocaf, beras hitam, kacang koro pedang. Perlakuan terdiri atas proporsi mocaf:beras hitam:tapioka masing-masing sebesar 85:10:5; 75:20:5; dan 65:30:5; dan persentase penambahan tepung kacang koro pedang sebanyak 10–30%.Variabel yang dikaji adalah kadar air, kadar abu, lemak total, protein total, kadar karbohidrat, serat pangan,dan nilai energi. Sifat sensori berupa warna, tekstur, aroma kacang dan flavor juga dianalisis. Perlakuan terbaik terdapat pada proporsi mocaf:beras hitam:tapioka dengan rasio 65:30:5 dan dengan penambahan tepung kacang koro pedang sebanyak 10%. Kandungan air, kadar abu, protein total, lemak total, karbohidrat, serta serat pangan yang dihasilkan dari perlakuan terbaik ini masing-masing sebesar 9,43; 1,43; 5,21; 4,48; 79,44; dan 15,46%. Hasil uji hedonik diperoleh nilai berkisar dari 3,6 sampai 3,8. Kesimpulannya, formulasi flakes Mohiro dari mocaf-beras hitam dengan penambahan kacang koro pedang dapat ditentukan formulasinya dengan baik dan dapat digunakan sebagai alternatif sarapan tinggi protein dan serat pangan.Formula of Mohiro Flakes Made of Mocaf-Black Rice Supplementated with Jack Bean as Alternative Breakfast High Protein and Dietary FiberAbstractThis research was objected to determine the best formula and characterize flakes made of mocaf, black rice, and tapioca suplemented with jack bean flour. The treatments consisted of ratio of mocaf:black rice:tapioca i.e. 85:10:5; 75:20:5; and 65:30:5 and 10-30% of jack bean flour then was added in the dough. Water content, ash content, total fat, total protein,carbohydrate, and dietary fiber were analyzed. Color, texture aroma, and flavor were also analyzed as sensory properties. The best treatment in this study was the flakes with proportion of 65:30:5 with 10% supplementation of jack bean flour. Water, ash, protein, fat, carbohydrate, and dietary fiber content of the best treatment were 9.43; 1.43; 5.21; 4.48; 79.44; and 15.46 %, respectively. The hedonic test value resulted the value between 3.6–3.8. As conclusion, formulation of Mohiro flakes made of mocaf-black rice with jack bean supplementation could be determined and might be used as alternative source of high protein and dietary fiber breakfast.
Co-Authors Adani Taqiyyah Nur Zaman Afina Rahma Sulistyaning Almira Sitasari Annisya Fauzia Aprilia Fitriani Betaditya, Dika Carantia Raharditya Dewi, Kifayati Rosiyanti Dyah Umiyarni Purnamasari Fauzia, Annisya Fikra Titan Syifa gina sela Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Hamidah, Salma Azra Herastuti Sri Rukmini Herastuti Sri Rukmini Hesti Permata Sari Hesti Permata sari Indah Nuraeni Mawar Mawar Lestari Munasib Munasib Najmah Istikaanah Nuri Andarwulan Nurul Latifasari Onyeaka, Helen Poppy Ambar Rini Purwiyatno Hariyadi Ramadhan, Gumintang Ratna Rifda Naufalin Ritonga, Abdul Mukhlis Rukmini, Herastuti Sri Salma, Rafida Salsabila, Unik Hanifah Sanayei, Sanaz Santi Dwi Astuti Santi Dwi Astuti sela, gina Septi Adi Cahyani Subardjo, Yovita Puri Umi Faza Rokhmah Wicaksono, Rumpoko Widya Ayu Kurnia Putri Yovita Puri Subardjo Yovita Puri Subardjo Yovita Puri Subardjo Yovita Puri Subardjo