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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL NUTRIRE DIAITA Journal of Nutrition College Media Gizi Mikro Indonesia Indonesian Journal of Human Nutrition Warta IHP (Warta Industri Hasil Pertanian) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Public Health of Indonesia Darussalam Nutrition Journal GIZI INDONESIA AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia ARKESMAS [Arsip Kesehatan Masyarakat] Media Gizi Pangan Jurnal Pengabdian Masyarakat AbdiMas GHIDZA: Jurnal Gizi dan Kesehatan Amerta Nutrition IKRA-ITH ABDIMAS JURNAL GIZI DAN KESEHATAN Media Gizi Kesmas Jurnal Gizi Kerja dan Produktivitas Journal of Nutrition Science Jurnal Gizi dan Kuliner JURNAL AGROINDUSTRI HALAL Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Dudung Angkasa
Universitas Esa Unggul
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Kombinasi Vigna Subterranea, dan Vigna Unguiculata terhadap Sifat Fisik, Sensori dan Nilai Gizi Cokelat sebagai Makanan Jajanan Anak Sekolah Dania Senja Bestari; Dudung Angkasa; Reza Fadhilla; Putri ronitawati
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.05 KB)

Abstract

Usia sekolah merupakan masa pertumbuhan dan perkembangan anak menuju masa remaja sehingga kebutuhan pemenuhan zat gizi harus tercukupi. Tujuan penelitian untuk mengembangkan cokelat bar yang mencukupi kebutuhan energi dan protein berbahan dasar kacang bogor dan kacang tunggak, serta mengetahui sifat fisik, sensori dan nilai gizi. Desain eksperimen yang dilakukan ialah Rangkaian Acak Lengkap (RAL) F0 (91%:9%), F1 (64%:27%:9%), F2 (55%:36%:9%), F3 (46%:45%:9%). Keempat formulasi dilakukan uji proksimat, omega-3 dan omega-6, dan Total Plate Count di Laboratorium. Tingkat penerimaan dinilai oleh 60 panelis yang terdiri dari 30 panelis semi terlatih yang memberikan penilaian menggunakan skala VAS, dan 10 panelis konsumen anak SD dengan skala likert. Seluruh penilaian parameter pada F3 berada di nilai 6 ke arah disukai, kecuali tekstur (5). Formulasi terbaik menghasilkan energi 455,46 kcal, protein 11,83%, lemak 22.54%, KH 51,32%. Produk Chococang formulasi F3 dapat memenuhi syarat kontribusi PJAS 15-20% perhari.
PENGARUH LAMA WAKTU FERMENTASI DAUN KELOR (Moringa oleifera) DENGAN BAKTERI ASAM LAKTAT TERHADAP KONSENTRASI ASAM AMINO Aprisa, Annisa Sekar; Angkasa, Dudung; Ronitawati, Putri; Fadhilla, Reza; Swamilaksita, Prita Dhyani
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.8468

Abstract

Moringa (Moringa oleifera) is a nutrient-densed food that can be used as a food source and possess pharmacological properties. Fermented Moringa has a better amino acid profiles and potentially has a greater digestibility. Nevertheless, the effect of lactic acid bacteria as fermentation culture on Moringa’s amino acid profiles is warrant for investigation. The purpose of this study was to determine the effect of the Moringa’s fermentation with lactic acid bacteria on its nutritional value, especially amino acid. In this study, Moringa leaves were fermented with lactic acid bacteria for 0, 24, and 48 hours. Amino acid concentrations with fermentation 0, 24, and 48 hours respectively were 1007.94 mg/kg, 1304.13 mg/kg, and 521.12 mg/kg, where the highest concentration of amino acids was in Moringa leaves which were fermented for 24 hours. The concentrations of various amino acids in Moringa leaves were measured by High Performance Liquid Chromatography. The best treatment was 24 hours of fermentation, where the total amino acid (TAA) was 1304.13 mg/kg.
Co-Authors Alisa, Yudiana Noor Amalia, Dea Sofa Amanda, Virgita Anastasia, Reynie Arvilla Anggiruling, Dwikani Oklita Annisa Dwi Meitha Aodrey Amelia Rania Nur Hanifah Appukuty, Mahenderan Apriningsih, Apriningsih Apriningsih Aprisa, Annisa Sekar Aristi, Dela Ayum Dianingsih Bestari, Dania Senja Budi Mulyana, Budi Damayanti Siallagan Dania Senja Bestari Destyana, Riche Mia Devi Angeliana Kusumaningtiar Dewanti, Lintang Purwara Dewi, Sita Pramesti Dian Rahayuningsih Dwi Yulia Estika Sari Dyvia Agustina Sidup Efnita, Annike Elvandari, Milliyantri Enrico Stanin Erry Yudhya Mulyani Eugidia Mayang Ghiffari Fauzi, Maulana Fauzi, Maulana Ferlica Pustisari Ferlica Pustisari Gifari, Nazhif Gina Lestari, Gina Harna Harna, Harna Hasan, Hosni Hendra Wijaya Heryana, Ade I Gusti Agung Komang Diafari Djuni Hartawan Idrus Jus'at Idrus Jus'at Idrus Jus'at Idrus Jus’at Idrus Jus’at Indah Suci Anzarkusuma Ir. Lukman Junaidi Iskari Ngadiarti Ismi Aminatyas Julianti, Putri Firna Jus'at, Idrus Jus'at, Idrus Jus?at, Idrus Jusat, Idrus Jus’at, Idrus Jus’at, Idrus Jus’at, Idrus Kusrianti, Eri Laras Sitoayu Lintang P. Dewanti Lintang Purwara Malabay Malabay Maratis, Jerry Mareta, Sonia Maulana, Handika Rahmat Monic, Monica Monica Monic Mulyadi Mulyadi Mulyadi, Mulyadi Mury Kuswari Muslimah M, Nur Nabila Permatasari Nadheem, Fathimath Ana Nadhilah Syarafina Nadiyah Nadiyah Novianti, Anugrah Noviyanti, Anugrah Noviyanti, Anugrah Palupi, Khairizka Citra Pradini, Indira Prita Dhyani Swamilaksita Putri Ayu Anjani Putri Ronitawati Putri, Vina Rizky Putri, Vina Rizky Putri, Vina Rizky Rachmanida Nuzrina Rahim, Elika Maret Rahmayati, Nadiya Putri Raisah Triana Ratna Dwi Ismianti Ratri Ciptaningtyas Ratri Oktaria Jasmine Reni Yanti Reza Fadhilla Rinanda Almira Rinova, Rinova Aprillia Utari Rita Ismail Rosliana Hardiyanti Sa'pang, Mertien Salleh, Razali Mohamed Salma Rasyidah Salsabila, Unik Hanifah Sari, Eva Siallagan, Damayanti Sita Pramesti Dewi Stanin, Enrico Suciana, Aulya Marthadina Suciana Sugiyatmi, Tri Astuti Tenti Apriza Trisia Lusiana Amir Tyas Putri Utami Vionalita, Gisely Vitria Melani, Vitria Wahyu Pratama Wahyu Pratama Wahyuni, Yulia Widyawati, Risti Shalsa Yola Barokah Yuli Azmi Rozali Yulia Wahyuni Yulia Wahyuni Yustrina, Artha Zahra Zakiyah Komarudin Zaizafia, Athaya