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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL GIZI INDONESIA Nurse Media Journal of Nursing JURNAL SISTEM INFORMASI BISNIS Journal of Nutrition College Journal of Biomedicine and Translational Research Indonesian Journal of Human Nutrition Jurnal NERS agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Media Gizi Indonesia (MGI) Warta IHP (Warta Industri Hasil Pertanian) The Indonesian Biomedical Journal GIZI INDONESIA Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Biosaintifika: Journal of Biology & Biology Education Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Amerta Nutrition Jurnal Sehat Mandiri Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Community Empowerment for Health Journal of Telenursing (JOTING) Jurnal Aisyah : Jurnal Ilmu Kesehatan Journal SAGO Gizi dan Kesehatan Bioscientist : Jurnal Ilmiah Biologi Nutrisia Journal Of Sustainability Perspectives Journal of Health and Nutrition Research Jurnal Kebidanan dan Keperawatan Aisyiyah Journal of Sustainability Perspectives Jurnal Keperawatan Soedirman (The Soedirman Journal of Nursing) Jurnal Media Akademik (JMA) Holistik Jurnal Kesehatan Poltekita: Jurnal Ilmu Kesehatan Media Penelitian dan Pengembangan Kesehatan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JSSF : Journal of Sport Science and Fitness
Diana Nur Afifah, Diana Nur
Department Of Nutrition Science, Faculty Of Medicine, Universitas Diponegoro
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ANALISIS KANDUNGAN GIZI DAN AKTIVITAS ANTIOKSIDAN PADA YOGHURT DENGAN PENAMBAHAN NANAS MADU (Ananas Comosus Mer.) DAN EKSTRAK KAYU MANIS (Cinnamomum Burmanni) Kusumawati, Inmas; Purwanti, Rachma; Afifah, Diana Nur
Journal of Nutrition College Vol 8, No 4 (2019): Oktober
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (634.751 KB) | DOI: 10.14710/jnc.v8i4.25833

Abstract

Latar belakang : Penelitian ini bertujuan untuk mengetahui kandungan gizi dan aktivitas antioksidan pada yoghurt dengan penambahan nanas madu dan ekstrak kayu manis. Metode : Penelitian eksperimental dengan sampel yoghurt dengan penambahan nanas madu (0%, 20%, 40% dan 60%)  dan ekstrak kayu manis (2% dan 4%). Protein dianalisis dengan metode Bradford, lemak dianalisis dengan metode soxhlet, kadar air dianalisis dengan metode oven, kadar abu dianalisis dengan metode Drying Ash, karbohidrat dianalisis dengan metode Carbohydrate by different, kandungan vitamin C dianalisis dengan spektrofotometri UV-Vis. Aktivitas antioksidan dianalisis dengan metode DPPH, sedangkan uji organoleptik dianalisis dengan uji hedonik. Hasil : Pada penelitian ini didapatkan hasil kandungan protein tertinggi sebesar 4,62 mg, kandungan lemak tertinggi sebesar 3,10 mg, kandungan kadar air tertinggi sebesar 84%, kandungan kadar abu tertinggi sebesar 4,54% ,kandungan karbohidrat tertinggi sebesar 19,51%, sedangkan kandungan vitamin C dan aktivitas antioksidan tertinggi yaitu sebesar 4,29 mg dan 62,4%. Simpulan : Berdasarkan skoring yang dilakukan peneliti dengan mempertimbangkan kandungan yang sesuai dengan SNI dan tingkat penerimaan konsumen yoghurt dengan penambahan nanas madu dan ekstrak kayu manis sebanyak 60% dan 2% (sampel N60K1) adalah yang paling direkomendasikan.
PENGARUH PENAMBAHAN EKSTRAK KAYU SECANG DAN EKSTRAK DAUN STEVIA TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR GULA TOTAL PADA YOGHURT SEBAGAI ALTERNATIF MINUMAN BAGI PENDERITA DIABETES MELITUS TIPE 2 Umami, Chomsatun; Afifah, Diana Nur
Journal of Nutrition College Vol 4, No 4 (2015): Oktober 2015
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.041 KB) | DOI: 10.14710/jnc.v4i4.10175

Abstract

Latar Belakang: Penatalaksanaan diet diabetes melitus tipe 2 dapat dilakukan dengan meningkatkan asupan antioksidan serta memperhatikan jumlah dan jenis karbohidrat yang dikonsumsi terutama asupan gula sederhana. Yoghurt, ekstrak kayu secang, dan ekstrak daun stevia merupakan bahan alami tinggi antioksidan dan rendah gula total yang dapat dijadikan pangan fungsional sebagai alternatif minuman untuk penderita DM tipe 2.Tujuan: Menganalisis pengaruh penambahan ekstrak kayu secang dan ekstrak daun stevia pada yoghurt terhadap aktivitas antioksidan, gula total dan sifat organoleptik yang meliputi warna, aroma, dan rasa yoghurt.Metode: Merupakan penelitian eksperimental rancangan acak lengkap dua faktorial yaitu penambahan ekstrak kayu secang (0%; 0,25% dan 0,5 %) dan ekstrak daun stevia (0% dan 0,25%) pada yoghurt. Analisis statistik untuk aktivitas antioksidan dan gula total menggunakan uji One Way ANOVA dilanjutkan uji Tukey, sedangkan analisis organoleptik menggunakan uji FriedmanTest dilanjutkan uji Wilcoxon.Hasil: Yoghurt dengan kombinasi penambahan ekstrak kayu secang 0,25% dan ekstrak daun stevia 0,25% paling disukai panelis untuk parameter warna, aroma dan rasa. Minuman ini memiliki aktivitas antioksidan 36,55%; dan kadar gula total 4,94%. Simpulan: Penambahan ekstrak kayu secang dan ekstrak daun stevia pada yoghurt dapat meningkatkan aktivitas antioksidan dan organoleptik produk secara signifikan sehingga minuma ini dapat dijadikan salah satu alternatif pilihan bagi diabetes mellitus tipe 2. Meskipun kadar gula total meningkat ketika esktrak daun stevia ditambahkan pada yoghurt akan tetapi masih dalam batas aman untuk konsumsi pasien diabetes elitus tipe 2.
ANALISIS AKTIVITAS ANTIOKSIDAN, ANALISIS KANDUNGAN GIZI, UJI ORGANOLEPTIK SNACK BAR SESAME SEED DAN TEPUNG LABU KUNING SEBAGAI ALTERNATIF MAKANAN SELINGAN DENGAN TINGGI ANTIOKSIDAN Hastuti, Afiyah Ratna; Afifah, Diana Nur
Journal of Nutrition College Vol 8, No 4 (2019): Oktober
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (478.919 KB) | DOI: 10.14710/jnc.v8i4.25835

Abstract

Latar Belakang : Penyakit tidak menural termasuk dislipidemia menjadi masalah yang terus mengalami peningkatan. Hiperlipidemia termasuk dislipidemia mengakibatkan peningkatan produksi reaksi oksigen reaktif (ROS) dan mampu mempengaruhi enzim antioksidan pada reaksi anti-oksidatif serta berperan penting pada respon inflamasi. Snak bar sesame seed dan labu kuning mempunyai kandungan makro dan mikro nutrien yang patut dipertimbangkan. Tujuan penelitian ini adalah untuk menganalisis proksimat, aktivitas antioksidan, total fenol, dan tingkat penerimaan snack bar sesame seed dan tepung labu kuning.Metode : Penelitian ini merupakan jenis eksperimental rancangan acak lengkap satu faktorial dengan 3 variasi persentase sesame seed (95%, 90%, dan 85%) dan tepung labu kuning (5%, 10%,dan 15%). Analisis statistik kandungan energi, karbohidrat, lemak, protein, serat, dan air menggunakan one way anova 95% dengan uji lanjut tukey dan kandungan total fenol, abu, dan aktivitas antioksidan menggunakan uji kruskal wallis dengan uji lanjut mann whitney, sedangkan tingkat penerimaan menggunakan kruskal wallisHasil : Kandungan energi dan makronutrien (karbohidrat, protein, lemak) tidak terdapat perbedaan terhadap formulasi snack bar sesame seed dan tepung labu kuning (p>0,05). Terdapat perbedaan kandungan serat, air, abu, aktivitas antioksidan, dan total fenol terhadap formulasi snack bar (p<0,05). Tingkat penerimaan dengan parameter warna, aroma, tekstur, dan rasa tidak terdapat perbedaan (p>0,05).Simpulan: Formulasi snack bar terpilih adalah dengan persentasi 85% sesame seed dan 15% tepung labu kuning.
Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour Annisa, Wahyu Ilmi; Ardiaria, Martha; Rahadiayanti, Ayu; Fitranti, Deny Yudi; Dieny, Fillah Fithra; Afifah, Diana Nur; Nissa, Choirun
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 2 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.681 KB) | DOI: 10.14710/jgi.8.2.85-91

Abstract

Background: Critically ill patients have an increased risk of developing infection. Enteral formula that given to patients must meet food safety which includes microbiology quality. In powder form, powder formula is a solution to suppress microbial growth, although it is still susceptible to oxidation. Shelf life is useful to determine the oxidation status. Objectives: This study aimed to analyze the value of TPC, Salmonella, E. coli and shelf life of enteral formula.Methods: This study was a completely randomized experimental design of one factor, namely the length of storage for values of TPC, Salmonella and E. coli with variations in storage for 0, 1, 2, and 3 hours at room temperature. Data on the TPC test was analyzed using Kruskal-Wallis. The temperature used for shelf life with TBA based-Arrhenius equation is 250C, 350C, and 450C for 28 days.Results: There was a difference in the length of storage of 0, 1, 2, and 3 hours on the value of TPC. The TPC value at 0 and 1 hour did not exceed the normal limit. The value of Salmonella was negative/25 g and < 3/g for E. coli. The shelf life of enteral formulas was respectively 250C, 350C and 450C for 44.89, 28.26 and 18.32 days.Conclusion: The longer the length of storage, the higher the TPC value. In accordance with the Indonesian standard (SNI), there is no contamination of Salmonella and E. coli in the enteral formula. The longest shelf life is at 250C.
THE EFFECTS OF PAPAYA LEAVES JELLY IN LIPID PROFILE AMONG OVERWEIGHT WOMEN Nissa, Choirun; Pratiwi, Syafira Noor; Majidah, Siti; Rahma, Nadia; Paramastuti, Ratih; Hindarta, Nadhea Alriessyanne; Syauqy, Ahmad; Wijayanti, Hartanti Sandi; Afifah, Diana Nur
Journal of Nutrition College Vol 9, No 4 (2020): Oktober
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v9i4.29160

Abstract

Background : Insulin resistance that occurred in diabetic state could promote endothelial dysfunction which lead to metabolic disease in obese subjects. Although several studies showed papaya leaves had antidiabetic and antihyperlipidemic agent, the effect of papaya leaves jelly is rarely studied on lipid profiles among overweight women.Objectives : We aimed to examine the effect of papaya leaves jelly on lipid profiles in women with overweight. Methods : This study was a pre-posttest controlled group design with both of the groups were overweight. The treatment group consumed papayq leaves jelly with 24.6 grams papaya leaves jelly that contains 182.4 mg chlorophyll, while the control group consumed 24.6 grams jelly with green dye for 20 days in a row. Three-day recall in three non-consecutive days and physical activity using International Physical Activity (IPAQ) were taken three times. Fasting blood sugar was measured using Glucose Oxidase Phenol 4-Aminophenazone (GODPAP). LDL, HDL, total cholesterol, triglyceride levels were measured using Cholesterol Oxidase Para Aminophenazone (CHOD-PAP). Statistical analysis using Paired t-test was used within group, while Independent t-test and Mann-Whitney were used in between groups. Papaya leaves jelly effects on lipid profiles was analyzed using multiple linear regression after considering energy, protein, fat, and carbohydrate intakes. Results : Triglyceride levels was reduced significantly (p=0.014) in the treatment group despite there were no differences in triglyceride (p= 0.407), LDL (p= 0.923), HDL (p= 0.749) and total cholesterol (p= 0.277) between 2 groups. Conclusion : Papaya leaves jelly consumption could lower triglyceride levels significantly in the treatment group.
ANALISIS ZAT GIZI ES KRIM PISANG BATU (Musa balbisiana colla) SEBAGAI PANGAN FUNGSIONAL PENCEGAH KANKER KOLOREKTAL Juwita, Riza Iska; Syauqy, Ahmad; Anjani, Gemala; Afifah, Diana Nur
Journal of Nutrition College Vol 10, No 1 (2021): Januari
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v10i1.27973

Abstract

Latar belakang: Pisang batu merupakan salah satu pangan lokal sumber kalsium dan serat pangan. Es krim dengan substitusi tepung pisang batu dengan kandungan tinggi kalsium dan serat pangan dapat menjadi alternatif pangan fungsional pencegah kanker kolorektal.Tujuan: Mengetahui efek substitusi tepung pisang batu terhadap kandungan gizi yang meliputi kadar protein, lemak, air, abu, serat pangan, dan kalsium es krim pisang batu.Metode: Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 3 taraf perlakuan, yaitu variasi substitusi tepung pisang batu 0% (N1), 12% (N2), dan 17% (N3) dengan 3 kali pengulangan. Analisis kadar protein menggunakan metode Kjeldahl, kadar lemak menggunakan metode soxhlet, kadar karbohidrat menggunakan metode carbohydrate by difference, kadar air menggunakan metode oven, kadar abu menggunakan metode pengabuan kering, kadar serat pangan dengan metode enzimatik-gravimetri, dan uji kalsium menggunakan uji titrimetrik. Analisis statistik kandungan gizi menggunakan uji one way ANOVA.Hasil: Es krim N2 dengan substitusi tepung pisang batu 12% memiliki kadar kalsium tertinggi diantara semua perlakuan dengan kandungan kalsium 0,73%, protein 3,04%, lemak 5,09%, karbohidrat 39,31%, air 51,25%, abu 1,29%, dan serat pangan 5,96%.Simpulan: Substitusi tepung pisang batu dapat meningkatkan kalsium, kadar lemak, kadar air dan menurunkan kadar abu pada es krim pisang batu.
Assessment of Interprofessional Education (IPE) in Community Settings: A Systematic Review Asmara, Fatikhu Yatuni; Kristina, Tri Nur; Afifah, Diana Nur; Dewi, Dian Puspita
Nurse Media Journal of Nursing Vol 11, No 3 (2021): (December 2021)
Publisher : Department of Nursing, Faculty of Medicine, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/nmjn.v11i3.34155

Abstract

Background: An assessment of methods and tools in interprofessional education (IPE) needs to be conducted to guarantee that the set learning objectives (LOs) or competencies are achieved, especially in community settings. This assessment is essential since in community settings, facilitators and students are not in the same frame, while direct observation is preferable in IPE. The implementation of methods and tools for assessment varies. Mostly, the assessment does not cover all competencies of IPE. Further identification of the way the assessment is conducted as well as the IPE competencies assessed is pivotal.Purpose: This study aimed to review the implementation of IPE in community settings, especially the assessment conducted on the methods and tools used along with the assessors involved and the competencies achieved.Methods: A systematic review was employed as a method in this study. Relevant articles from Science Direct, MEDLINE, CINAHL, and Scopus were screened based on the inclusion criteria: publication between 2010–2020, research and review articles, full-text articles, conducted in community settings, and involved assessment in acquiring the competencies. This review included 12 out of 1,273 screened articles. The articles were analyzed qualitatively by identifying the keywords, categories, and themes.Results: The results showed the assessment conducted and the competencies achieved in IPE. The assessment included methods and tools as well as the assessors involved. Most existing studies used students’ perceptions or reflections as the methods and involved less assessors such as supervisors or family members. Meanwhile, the assessment tools focused on certain competencies, such as roles and responsibilities, ethics and values, teamwork, and communication. However, no study assessed all competencies.Conclusion: The analysis resulted in two large topics, i.e., the assessment, which includes the assessment methods and tools as well as assessors involved, and the competencies achieved. It is recommended to conduct further studies to develop objective assessment methods, comprehensive assessment tools, and generic competencies or learning outcomes.
Women Group Empowerment in Utilizing Pineapple Skin Waste became Shampoo in Beluk, Pemalang, Central Java Rina Yuniarti; Ayu Munti Nilamsari; Astrid Noviana; Muhammad Rizqi; Kisnun Baani; Diana Nur Afifah
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 5 No. 3 (2019): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.5.3.181-187

Abstract

Pineapple is one of the tropical fruits that grows a lot in Indonesia, Beluk Village, Belik District, Pemalang Regency is one of the large pineapple producers. At present there are various processed products from pineapple. However, there is a side product of pineapple skin waste from the processing of pineapple which has not been processed properly. Research on the content and benefits has been carried out in the laboratory, but the results have not been well socialized. Pineapple contains bromelin enzymes including the skin. The bromelin enzyme is a proteolytic enzyme that is antimicrobial, so it can be used as dandruff shampoo. Therefore, transfer of knowledge to reduce pineapple skin waste is very necessary.This study prioritizes participatory functions of women group (PKK). The main purpose of this study is transfer of knowledge to reduce pineapple skin waste by providing training to PKK group in utilizing pineapple skin waste as shampoo. Meanwhile, PKK group can earning extra income from shamppo produced from pineapple skin waste.The social engineering approach is used in this study, a combination of a social or community development approach with a simple method of processing pineapple skin waste. A social approach is needed to increase public awareness to utilize pineapple skin waste. The technical approach is used for laboratory-scale study on pineapple skin. Meanwhile, it also simplifies the processing of pineapple skin waste into shampoo so that it can be widely adopted by the community. Keywords: pineapple skin waste, community empowerment, shampoo of pineapple skin
NUTRIENT CONTENT, PROTEIN DIGESTIBILITY, AND ACCEPTABILITY OF SUBSTITUTING TEMPEH GEMBUS NUGGETS WITH TILAPIA FISH Ina Susanti; Diana Nur Afifah; Hartanti Sandi Wijayanti; Ninik Rustanti
Media Gizi Indonesia Vol. 16 No. 2 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i2.139-149

Abstract

Nuggets are protein rich food that is widely; consumed in Indonesia because of its good taste and easy preparation. The substitution of tilapia fi sh in tempeh gembus nugget act as a healthy alternative composition which contain high protein, fi ber, but low in fat. Therefore, this research was aimed to determine the eff ect of substitution of tilapia fi sh on the nutrient content, protein digestibility, and acceptability of tempeh gembus nuggets to obtain a formulation in accordance with the Daily Value (DV) 2150 kcal. A randomized experimental study was carried out on tilapia fi sh in substitution of 0%, 20%, 40%, 80%, and 100%. The protein, fat, carbohydrate, water, ash, and dietary fi ber content analysis were determined using the Kjeldahl, Soxhlet, carbohydrate diff erence, gravimetric, dry ash, and enzymatic-gravimetric methods. Furthermore, the protein digestibility was conducted by in vitro method, while the organoleptic tests were determined using hedonic tests. The organoleptic data was statistically analysed using ANOVA and Friedman tests. The substitution of tilapia fi sh increased the content of protein, water, and dietary fi ber while decreasing fat, carbohydrates, ash, and protein digestibility. The most preferred tempeh gembus nugget formulation by panelists was 80% substitution treatment of tilapia fi sh. In conclusion, the recommended formulations are the substitution of 40% and 80% of tilapia fi sh considering the nutrient content, protein digestibility and acceptability.
Komposisi Proksimat, Kandungan Kalsium dan Karakteristik Organoleptik Snack Bar Pisang Raja dan Kacang Kedelai Sebagai Alternatif Makanan Selingan Balita Rohmatul Ummah; Enny Probosari; Gemala Anjani; Diana Nur Afifah
Warta Industri Hasil Pertanian Vol 37, No 2 (2020)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v37i2.6159

Abstract

ABSTRAK: Asupan gizi makro dan mikro yang tidak terpenuhi dapat meningkatkan risiko terjadinya stunting balita. Makanan selingan perlu diberikan untuk membantu memenuhi kebutuhan gizi balita. Pisang raja dan kacang kedelai mengandung tinggi protein dan kalsium sehingga pembuatan snack bar pisang raja dan kacang kedelai diharapkan menjadi makanan selingan balita dengan kandungan gizi dan karakteristik organoleptik  yang baik. Penelitian ini adalah penelitian eksperimental rancangan acak lengkap satu faktor dengan perbandingan variasi pisang raja dan kacang kedelai F1(9:1), F2(4:1) dan F3 (7:3). Analisis statistik komposisi proksimat, kandungan kalsium dan karakteristik organoleptik  berdistribusi normal diuji dengan One Way ANOVA serta uji lanjut Duncan dan apabila berdistribusi tidak normal diuji dengan Kruskall-Wallis serta uji lanjut Mann-Whitney. Formula terbaik menggunakan metode De Garmo. Hasil penelitian menunjukan bahwa terdapat pengaruh formulasi pisang raja dan kacang kedelai terhadap kandungan protein, lemak, karbohidrat, air, abu, serat pangan, dan kalsium (p<0,05). Karakteristik organoleptik pada parameter rasa (p=0.028) dan tekstur (p=0.017) juga menunjukan ada perbedaan yang signifikan. Formula snack bar terbaik yang dapat memenuhi kebutuhan makanan selingan pada balita adalah snack bar F2 dengan kandungan lemak 4 g, karbohidrat 18,08 g, serat pangan 3,27 g dan kalsium 617 mg.Kata kunci: kacang kedelai, organoleptik, pisang raja, snack bar, zat giziABSTRACT: Inadequate macro and micronutrients  intake can increase the risk of toddler stunting. A snack needs to be provided to help meet the nutritional needs of toddlers. Banana and soybeans contain high protein and calcium, so that the manufacture of snack bar banana and soybeans is expected to be a snack bar for toddlers with good nutritional content and organoleptic properties. This study was one-factor completely randomized experimental study with ratio banana and soybeans snackbars F1 (9:1), F2 (4:1) and F3 (7:3). Statistic analysis for proximate composition, calcium content and organoleptic properties with normal distribution was tested using one way anova test followed by duncan’s posthoc test and if abnormal distribution was tested using the kruskal wallis test followed by mann-whitney’s posthoc test. The best formulation using De Garmo method. The results showed that there was an influence of the formulation of banana and soybean on the content of proximate and calcium (p<0,05). Organoleptic properties in the parameter of taste (p=0.028) dan texture (p=0.017) showed a significant difference. F2 is the best snack bar formula which contains fat 4 g, carbohydrate 18,08 g, fiber 3,27 g, calcium 617 mg and can meet the nutritional needs of snack foods in toddler.Keywords:  soybeans, organoleptic, banana, snack bar, nutrient
Co-Authors A.Savitri, Rachmania Achmad Zulfa Juniarto Adhimah, Ayu Fauziyyah Adriyan Pramono Adriyan Pramono Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ahmad Zulfa Juniarto Ahsin, Almuthya Aida Fitri Nazillah Amatullah, Lutfiana Hary Amirullah, M Fadil Anang M Legowo Anggit Mustika Ningrum Ani Margawati Anjani, Gemala Annisa, Wahyu Ilmi Annisaa’ L.F, Ana apri dwi anggo Apriani, Veraditias Ariq Haiba Satria Arviyani, Tiffany Nisa Aryu Candra Astrid Noviana Astrid Rossalia Putri Avisha, Rosita Nur Ayu Munti Nilamsari Ayu Rahadiyanti Ayu, Azzahra Mutiara Ayustaningwarno , Fitriyono Azis Nur Bambang Bakrie, Saekhol Binar Panunggal Bintang, Francisca Natalia Chairina, Ade Chandra, Aryu Chatarina Umbul Wahyuni Choirun Nissa Choirun Nissa Chomsatun Umami, Chomsatun Christanto, Monica Lemuela Denny Indra Setiawan Denny Nugroho Sugianto Deny Yudi Fitranti Deny Yudi Fitranti Deny Yudy Fitranti Desti Ambar Wati Dewi Marfu’ah Kurniawati Dewi, Dian Puspita Diah Trimurti Nugraheni Dian Puspita Dewi Dwi Ratna Sari Edi Dharmana Eko Nurcahya Dewi Ekowati Chasanah Ekowati Chasanah Ekowati Chasanah Elserinawati Sinambela Endang Lestari Endang Mahati Endang Mahati Endang Mahati Endang Sri Lestari Endang Sri Lestari Endang Yuli Purwani, Endang Yuli Endrinikapoulos, Ariana Enny Probosari Esri Rusminingsih - Eti Poncorini Pamungkasari Etika Ratna Noer Etika Ratna Noer Etika Ratna Noer Faizah Fulyani Fatikhu Yatuni Asmara Fauzia Purnamasari Febriyanah, Nurzanah Ferry Sandra Fika Shafiana Nadia Fillah Fithra Dieny Fillah Fitra Dieny Firna, Aklesta Leni Fitriyono Ayustaningwarno Fitriyono Ayustaningwarno Fronthea Swastawati Galuh Dwi Astuti Galuh Hardaningsih, Galuh Gemala Anjani Gemala Anjani Hangujiwat, Puspo Palupi Yekti Hanifah Mardhotillah Hardhono Susanto Hardhono Susanto Hartanti Sandi Wijayanti Hastuti, Afiyah Ratna Hastuti, Vivilia Niken Hindarta, Nadhea Alriessyanne I Gusti Bagus Wiksuana Ihat Hatimah Ina Susanti Indriyanti, Risa Juwita, Riza Iska K. Heri Nugroho HS, K. Heri Kaila Fidelya Ardhani Karimah, Asma Kis Djamiatun Kisnun Baani Kura, Stefyne Sonya Yohana Kusmiyati DK Kusmiyati Tjahjono Kusmiyati Tjahyono Kusumawati, Inmas Larasati Sekar Kinasih Latifah Rachmawati Lili Nor Indah Sari Lusia Yotista Enggal Parasthi Luthfiatul Khusna MADE ASTAWAN Magfhira Tiara Adilla Magfirah, Ariel Mahabatillah, Desty Mahirdini, Silmi Majdiyyah, Munifa Mambaya, Helvi Desi Maria Mexitalia Marisa, Agnia MARTHA ARDIARIA Masdayani Junita Napitupulu Mawardi, Fitriana Mawarni, Resti Miftahul Adnan Mohammad Sulchan Mohammad Zen Rahfiludin Muflihah Isnawati Muflihatul Muniroh Muflihatul Muniroh Muhammad Rizqi Muhammad Sulchan Muhammad Sulchan Muhammad Sulchan Muniroh, Muflihatul Nafisah Nafisah Nafisah Nafsih, Vifin Zakiahtin Nashwa Raisa Sakina Nawai, Fatmayanti Nazulatul Asmak Nesti Rahmawati Ninik Rustanti Ninik Rustanti Ninik Rustanti Nissa, Choirun Noviasti Rahma Utami Nugraha, Teddy Wahyu Nur Indah Kurniawati Nuryanto . Nuryanto Nuryanto Nuryanto Nuryanto Nyoman Suci W, Nyoman Suci Nyoman Suci Widiastiti Nyoman Suci Widyastiti Nyoman Suci Widyastiti Oky Dwi Nurhayati Pratiwi, Emilia Arum Pratiwi, Syafira Noor Pristina Adi Rachmawati Pujoyuwono Martosuyono Pujoyuwono Martosuyono Purwoko, Agus Putri, Yosi Irene Qurrota A&#039;yun Febrina Triwindiyanti Rachma Purwanti Rahadiayanti, Ayu Raharjo, Angsari Sitorani Rahmawati, Irma Sarita Rahmawati, Nesti Rahmawati, Siti Irma Ramadhan, Bima Rizkia Rangkuti, Maya Ellisa Rara Candrika Astungkara Ratih Paramastuti Resti, Nina Robi Andoyo Rohmatul Ummah Romanus Yoseph Kun Haribowo Purnomosidi Rubyanti, Septiana Dwi Saekhol Bakri, Saekhol Safitri, Silvia Inge Sari Bema Ramdika Seno, Khristophorus Heri Nugroho Hario Setyawati, Amalia Rani Silitonga, Marisi Elizabeth R. Siti majidah Siti Nur Jannah Sofiyetti, Sofiyetti Sumardi Widodo Syafira Noor Pratiwi Sylvia Rahmi Putri Tamimi, Adesta Aulia Tiffany Nisa Arviyani Titisgati, Ednita Androgini Tjahyono, Kusmiyati Tri Nur Kristina Tri Winarni Agustini Ummah, Annisa Khaira Velicia, Velicia Viqi Sajidah Wibowo, Judiono Widyandana Widyandana Wijayanti, Ph.D, Ima Yance Anas Yora Nindita Yuliani Yuliani Yunita Sekar Asri Yusro Nuri Fawzya Zhu, Fan