Garuda - Garba Rujukan Digital

FORMULASI TIWUL DAN BERAS INSTAN TINGGI PROTEIN MENGGUNAKAN TEPUNG UBI KAYU-TEPUNG LEMBAGA JAGUNG DENGAN PENAMBAHAN KONSENTRAT PROTEIN KEDELAI friska citra agustia
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

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 Annisya Fauzia; Friska citra Agustia
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

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.

Indeks Massa Tubuh dan Profil Sindroma Metabolik Masyarakat Usia Produktif di Posbindu Penyakit Tidak Menular (PTM) Kabupaten Banyumas Yovita Puri Subardjo; Friska Citra Agustia; Gumintang Ratna Ramadhan; Dika Betaditya; Afina Rahma Sulistyaning; Widya Ayu Kurnia Putri
JURNAL NUTRISIA Vol 20 No 1 (2018): Vol 20 No 1 (2018): Maret 2018
Publisher : Poltekkes Kemenkes Yogyakarta

Tujuan : Penelitian ini bertujuan untuk melaporkan kaitan IMT dengan profil sindroma metabolik sebagai prediktor penyakit tidak menular pada masyarakat usia produktif Posbindu Kabupaten Banyumas. Metode : Penelitian ini merupakan penelitian observasional dengan desain penelitian potong lintang. Pengambilan data dilakukan pada bulan Mei 2017 dengan mengambil data variabel bebas yaitu Indeks Massa Tubuh (IMT) dan variabel tergantung yaitu profil sindroma metabolik yaitu HDL, lingkar perut, tekanan darah, gula darah, dan trigliserida. Sejumlah 107 subjek berusia 15-64 tahun dari 2 Posbindu PTM di Banyumas dikaji data demografis, Indeks Massa Tubuh (IMT) dan hubungannya dengan profil sindroma metabolik dengan analisis korelasi Pearson. Hasil : IMT berhubungan dengan beberapa profil sindroma metabolik yaitu berhubungan negatif dengan HDL (P=0,006) dan berhubungan positif dengan trigliserida (P=0,016), tekanan darah diastolik (P=0,002), dan lingkar perut (P=0,000); namun tidak ditemukan hubungan signifikan antara IMT dengan gula darah puasa (P=0,968) dan tekanan darah sistolik (P=0,064). IMT memiliki hubungan dengan beberapa profil sindroma metabolik (HDL, trigliserida, tekanan darah diastolik dan lingkar perut). Kesimpulan : Posbindu dapat menggunakan IMT sebagai parameter untuk meningkatkan kewaspadaan pesertanya terhadap risiko penyakit tidak menular seperti Penyakit Jantung Koroner dan Stroke.

Pengembangan Biskuit Untuk Ibu Hamil Anemia Menggunakan Mocaf-Garut Yang Disuplementasi Daun Kelor Dan Hati Ayam Adani Taqiyyah Nur Zaman; Friska Citra Agustia; Nur Aini
Jurnal Gizi dan Pangan Soedirman Vol 3 No 1 (2019): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Background: Iron deficiency anemia (IDA) is often suffered by pregnant women. Preventive action by giving iron tablet during pregnancy had been performed with unsatisfying result. Kelor leaves has micro nutrient substance that is needed by pregnant women. This study aims to develop additional food product such as mocaf (Modified cassava flour)-arrowroot biscuit that’s supplemented with kelor (Moringa Oleifera) leaves and chicken liver with high level iron and protein as well as sensory characteristics that can be accepted in pregnant women. Methodology: This study used Random Groups Design. There were two factors tested; they were, the proportion of mocaf : arrowroot (P), 80:20 (P1); 75:25 (P2); 70:30 (P3) and the comparison of kelor leaves : chicken liver (K), 50% addition to total flour, 25% : 25% (K1); 35% : 15% (K2). There were 6 treatment combinations repeated four times until 24 samples were obtained. Chemistry variable analysis used F-test (95%) and then continued with Duncan’s Multiple Range Test (DMRT) 5%, sensoric variable used Friedman Test and then continued with Double Compare Test 5%. The best treatment combination used Effectivity Index Test. Result: The best treatment combination was P3K1, in which biscuit had proportion of the composite of mocaf : arrowroot 70:30 and the comparison of kelor leaves : chicken liver 25%:25% with energy value 460.35 kkal/100g; water content 4.40% bb; gray value 1.76% bk; protein level 6.09% bk; fat content 17.71% bk; carbohidrat content by difference 74.43% bk and iron level 9.89 mg. Conclusion: Second trisemester pregnant women anemia could be given eleven biscuits and for third semester pregnant women anemia could be given sixteen biscuits in a day to fulfil the iron need. Key words: Iron Deficiency Anemia, Pregnant women, PMT biscuit, mocaf, Kelor leaves (Moringa Oleifera), Arrowroot flour, Chicken liver.

PROFIL SINDROM METABOLIK DAN ASUPAN MAKAN PADA WANITA PEDESAAN DI POSBINDU PTM DI DESA CILONGOK Yovita Puri Subardjo; Friska Citra Agustia; Dika Betaditya; Gumintang Ratna Ramadhan
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

MetS (MetS) is a predictor of cardiovascular disease and type 2 Diabetes mellitus. The prevalence of MetS increases not only in the urban area but also in the rural area. Women have a greater risk of MetS than men in some studies. This study was purposed to describe MetS prevalence and pattern of rural area women in the Integrated Development Post of Non-communicable Disease (Posbindu PTM) in Cilongok Rural Area. A population-based cross-sectional study was conducted in Cilongok, Banyumas rural area of Central Java among 63 rural women. Data were collected by interviews; measurement of fasting blood glucose, high-density lipoprotein, and triacylglycerol; measurement of blood pressure and abdominal circumference. Food consumption data were collected by multiply 24-hours food recalls. MetS were categorized by NCEP ATP III 2001 criteria. The prevalence of MetS in rural area women was 31.75%. Age was associated with MetS (p-value 0.038 ;95% CI : 0.983-23.63). Women with MetS have significant differences with women without MetS in the value of fasting blood glucose, high-density lipoprotein, triacylglycerol, blood pressure, and abdominal circumference (p-value <0.05). About 95% of MetS women have a high waist circumference and 80% have a low high-density lipoprotein. MetS women consumed higher energy than women without MetS (p-value <0.05). Conclusion: Prevalence of MetS in Cilongok rural area women was high. High in fasting blood glucose, high-density lipoprotein, triacylglycerol, blood pressure, and abdominal circumference were found to be a predictor of MetS. High energy consumption becomes a risk factor for MetS.

HUBUNGAN TINGKAT KEPUASAN MUTU HIDANGAN DENGAN TINGKAT KONSUMSI ENERGI DAN MAKRONUTRIEN PADA REMAJA DI BPSAA PAGADEN SUBANG gina sela; Indah Nuraeni; Friska Citra Agustia
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

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 friska citra agustia
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

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 Annisya Fauzia; Friska citra Agustia
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

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.

PENGARUH MODIFIKASI STANDAR MAKANAN NON DIET TERHADAP BIAYA MAKAN YANG TERBUANG PADA PASIEN GERIATRI KELAS III DI RSUP dr. SOERADJI TIRTONEGORO KLATEN Mawar Mawar Lestari; Friska Citra Agustia; Dika Betaditya
Jurnal Gizi dan Pangan Soedirman Vol 4 No 1 (2020): 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 | DOI: 10.20884/1.jgps.2020.4.1.2449

THE EFFECT OF NON-DIET FOOD STANDARDS MODIFICATION ON WASTED FOOD COSTS IN CLASS III GERIATRIC PATIENTS AT RSUP dr. SOERADJI TIRTONEGORO KLATEN ABSTRACT Background: Decreasing food intake in geriatric patients due to physical and psychological conditions has an impact on the high percentage of food plate waste and wasted food costs. This study aims to determine the effect of non-diet food standards modification on the cost of food wasted on class III geriatric patients at RSUP dr. Soeradji Tirtonegoro Klaten. Methods: This experimental study used a post test only with control group design. The sample consisted of 34 people divided into 2 groups, the treatment group that received food standard modification and the control group that received food according to hospital standards. The food plate waste of each group was observed for 2 days using the Comstock visual estimation method. Wasted food costs were calculated by multiplying the percentage of food plate waste per menu item with food prices. The effect of non-diet food standards modification on wasted food costs was analyzed using the Mann Whitney test with a confidence degree of 95% (α = 0.05) Results: The average wasted food cost in the treatment group was Rp 2.806,34 and the control group was Rp 3.443,43. The results of the analysis of the effect of non-diet food standards modification on wasted food cost by the Mann Whitney test showed a p-value of 0.109 (> 0.05) Conclusion: There is no significant effect of non-diet food standards modification on wasted food costs in class III geriatric patients at RSUP dr. Soeradji Tirtonegoro Klaten.

PENGARUH BAHAN PENGENYAL KOMERSIAL FOOD GRADE DAN TEPUNG KORO PEDANG PRA GERMINASI TERHADAP PENINGKATAN KUALITAS TIWUL INSTAN TINGGI PROTEIN Najmah Istikaanah; Munasib Munasib; Friska Citra Agustia
Jurnal Gizi dan Pangan Soedirman Vol 5 No 2 (2021): 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 | DOI: 10.20884/1.jgipas.2021.5.2.4899

The aim of the research was to make high protein instant tiwul from mocaf which was substituted with jack bean flour and given a food grade commercial thickener to improve its sensory aspect. The study used a randomized block design. The factors studied were germination treatment on jack bean (G), without pre germination (G1) and with pre germination (G2); Proportion of mocaf: jack bean flour : tapioca (w/w) (F), P1 = 75:15:10, P2 = 70:20:10 and P3 = 65:25:10 and Addition of Commercial food grade thickening agent (w/w; % to flour weight) (K), K1 = 0.5%, K2 = 0.75% and K3 = 1.0%. The variables studied were physicochemical properties (moisture content, ash content, formol value, rehydration ability, for the best treatment, protein and fat content were tested) and sensory properties. Data were analyzed by F test (ANOVA) and continued with DMRT (Duncan Multiple Range Test). Based on the effectiveness index test, the best instant tiwul was G2P3K3 (with pre germination; proportion of mocaf-jack bean flour-tapioca w/w 65:25:10; commercial food grade thickening agent 1%). This instant tiwul has a water content of 4.39% wb; protein 7.05%db (6.74%wb), fat 6.39% db (6.11%wb), ash 0.98%db (0.93%wb) and carbohydrates (by difference) 85.54% db (81.78% wb), coefficient rehydration 3,67 and formol value 0,0383 ml NaOH 0,1N/g bk.

Title

Found 35 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 35 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 35 Documents
Search