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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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Journal : Jurnal Gizi dan Pangan

 1 
FORMULASI DAN KARAKTERISASI MI BEBAS GLUTEN TINGGI PROTEIN BERBAHAN PATI SAGU YANG DISUBSTITUSI TEPUNG KACANG-KACANGAN Agustia, Friska Citra; Subardjo, Yovita Puri; Sitasari, Almira
Jurnal Gizi dan Pangan Vol. 11 No. 3 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.76 KB) | DOI: 10.25182/jgp.2016.11.3.183-190

Abstract

The aims of the research were to determine the best formula and characteristics of free gluten with high protein sago starch noodles substituted with beans flour. A factorial random design was used for the experiment. Ratio of sago starch to red and green bean substitution were 100:0; 90:10; 80:20; 70:30. Variables analyzed were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference and ash content) and 2) sensory properties. Hedonic test was conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple Range Test (DMRT). The best formula was sago starch noodle from sago starch 70% and red bean 30% with protein content 10.47% dry weight (dw); fat content 1.17% dw; water content 68.99% wet weight (ww); ash was 1.19% dw and carbohydrate by different was 18.18% dw. The hedonic test values were 2.44 (like slightly); color 2.77 (yellow-brown), texture 2.59 (chewy slightly) and flavour 2.50 (rather good).Keywords: green bean, red bean, sago starch noodle 
Pengembangan biskuit MOCAF-Garut dengan substitusi hati sebagai alternatif biskuit tinggi zat besi untuk balita Agustia, Friska Citra; Subardjo, Yovita Puri; Sari, Hesti Permata
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (352.667 KB) | DOI: 10.25182/jgp.2017.12.2.129-138

Abstract

The aim of this study was to determine the best formula and character of biscuit made by mocaf-arrowroot substituted with liver (chicken and cow), we conducted a factorial randomized design experiment. Proportion of mocaf-arrowroot-liver substitution were 75:10:15 ; 70:10:20 and 65:10:25; and type of material substitution were chicken’s liver and cow’s liver. Analyzed variables were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference, ash content, iron content and energy) and 2) sensory properties. Hedonic test were conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple Range Test (DMRT). The best treatment was from mocaf 75%: arrowroot 10% and chicken’s liver15% with water content 5.93% wet basis (bb), ash content 1.89% dry basis (bk ), protein content 5.83%bk,  fat content 13.55%bk, carbohydrate by difference 78.71%bk and iron content 14.05 mg/100g. 1 serving of biscuit (22,8) can reach the intake of  iron for 3.3 mg as 35.5-40% daily iron needs of children under five years.
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