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All Journal Jurnal Gizi Jurnal Pangan dan Gizi NUTRIRE DIAITA Journal of Nutrition College Indonesian Journal of Human Nutrition Darussalam Nutrition Journal Journal of ICSAR Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) JMM (Jurnal Masyarakat Mandiri) Media Ilmu Kesehatan Jurnal Pengabdian Masyarakat AbdiMas KACANEGARA Jurnal Pengabdian pada Masyarakat JUARA : Jurnal Olahraga JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Kesehatan Indonesia Jurnal Pengabdian Al-Ikhlas Jurnal Abdi Masyarakat (JAM) Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia JURNAL PENELITIAN PERAWAT PROFESIONAL HSG (Health Science Growth) Journal Jurnal Dunia Gizi Jurnal Pengabdian dan Pengembangan Masyarakat Jurnal Sains Kesehatan Idea Pengabdian Masyarakat Jurnal Abmas Negeri (JAGRI) Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Nutrisia Indonesian Community Journal East Asian Journal of Multidisciplinary Research (EAJMR) Jurnal Gizi dan Kuliner Ahsana: Jurnal Penelitian dan Pengabdian kepada Masyarakat
Prita Dhyani Swamilaksita
Fakultas Ilmu-Ilmu Kesehatan, Universitas Esa Unggul
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Journal : Jurnal Gizi dan Kuliner

 1 
Analisis Bahan Tambahan Pangan, Hubungan Karakteristik Sosial Ekonomi, Pengetahuan Dan Daya Terima Terhadap Keputusan Pembelian Saus Sambal Kemasan Dwi Noviyantini; Prita Dhyani Swamilaksita; Putri Ronitawati
Jurnal Gizi dan Kuliner Vol 1 No 1 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i1.3628

Abstract

Purchasing decisions are closely related because before making a purchase consumers make attributes as important considerations in making purchasing decisions. If the product purchased is in accordance with what is desired, the consumer will make a purchase so that it can benefit the producer. Objective: From this study is to determine the analysis of food additives, the relationship of socio-economic characteristics, knowledge and acceptability with the decision to purchase the chili sauce. Method: This study is a cross sectional study. Sampling was done by purposive sampling technique obtained a total of 110 respondents. Data collected includes socio-economic characteristics of respondents, knowledge and acceptability. Bivariate analysis using chi square statistical tests. Results: The results showed the sodium benzoate content of A Sauce 822.84 mg / kg, B  Sauce 1.035.07 mg / kg, C Sauce 567.54 mg / kg. there is a relationship between the level of education (p=0,001), income (p=0,000), level of knowledge (p=0,011), acceptance (p=0,003) with the decision to purchase chili sauce. Conclusion: Sodium Benzoate in ABC Extra Spicy Sauce and Indofood Spicy Sauce meets SNI standards, Dua Belibis Sauce exceeds SNI standards and all negative chili sauce contains Rhodamin B. coloring if consumed in excess can cause stomach cramps, stomach irritation and digestive tract irritation. Keywords: purchasing decisions, socioeconomic characteristics, knowledge, acceptability 
Pemanfaatan Ampas Kelapa dan Tepung Kedelai dalam Pembuatan Roti Tawar Tinggi Protein Prita Dhyani Swamilaksita; Wahyu Pratama; Dudung Angkasa; Reza Fadhilla; Putri Ronitawati
Jurnal Gizi dan Kuliner Vol 2 No 1 (2021): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v2i1.5562

Abstract

Pendahuluan : Penganekaragaman konsumsi pangan dapat berupa penggunaan pangan fungsional. Ampas kelapa dan kedelai merupakan pangan fungsional yang berpotensi untuk dikembangkan menjadi roti tawar yang memiliki nilai gizi sumber protein.Tujuan :menganalisis daya terima, dan nilai gizi dari Pengembangan Roti Tawar Sumber Protein Dengan Penambahan Tepung Ampas Kelapa dan Tepung Kedelai. Metode :Penelitian ini termasuk dalam jenis penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL) dua faktor (AK = Tepung Ampas Kelapa dan K = Tepung Kedelai) dengan empat taraf perlakuan. Perbandingan tepung ampas kelapa dan tepung kedelai yang digunakan adalah F0 (0%AK:0%K), F1 (40%AK:60%K), F2 (50%AK:50%K) dan F3 (60%AK:40%K). Uji beda One Way Anova dan uji lanjut Duncan dengan taraf signifikan α=0,05 digunakan untuk menjawab tujuan.Hasil : Berdasarkan hasil nilai gizi, semua formulasi memiliki perbedaan secara nyata. Roti tawar sumber protein penambahan tepung ampas kelapa dan tepung kedelai yang paling disukai menjadi formula terpilih adalah F3 dengan perlakuan tepung ampas kelapa 60% dan tepung kedelai 40%. Roti tawar terpilih memiliki kadar protein 12,93%, kadar serat kasar 6,57%, kadar karbohidrat 49,16%, kadar lemak 2,8%, kadar air 38,67% dan kadar abu 1% serta tingkat kesukaan aroma, rasa, warna, tekstur dan keseluruhan secara berturut-turut adalah 3,20; 3,22; 3,20; 3,24 dan 3,42 (suka). Kesimpulan : Tepung ampas kelapa dan tepung kedelai dapat dikembangkan menjadi roti tawar sumber protein yang diterima dan hampir memenuhi SNI dan Direktorat Gizi Depkes.
Co-Authors Adinda Dian Permata Dewi Agnes Meila Candrasari Angeliana K., Devi Anugrah Novianti Anugrah Novianti Asalwa, Nabila Aspiyani Aspiyani Audrey Natashia Chairunissa Aulia Zikrika Chica Riska Ashari Clara Meliyanti Kusharto Damayanti Siallagan Daniel Hartanto Devi Angeliana Kusumaningtiar Devi Angelina Kusumaningtiar Dewanti, Lintang Purwara Dudung Angkasa Dudung Angkasa Dudung Angkasa Dudung Angkasa Dudung Angkasa Dwi Noviyantini Dwi Yulia Estika Sari Dyvia Agustina Sidup Elika Mareta Rahim Elisabeth Lasmaida Pakpahan Elisabeth Lasmaida Pakpahan Fadilatunnisa Hayatunnufus Fajria Arnesya Maharani Farhana Farhana Fitra Suryani Gifari, Nazhif Gisely Vionalita Gisely Vionalita Harna, Harna Harna, Harna Jennifer Vanka Jihan Salsabila Putri Azazi Katrin Roosita Laras Sitoayu Laras Sitoayu Laras Sitoayu Muh Asrul Irawan, Andi Mury Kuswari Mury Kuswari Nabila Permatasari Nadhifa Ramadhani Nadhilah Syarafina Nadiyah Nadiyah Namira Wadjir Sangadji Ninda Aini Syaher Novianti, Anugrah Novianty, Anugrah Noviyanti, Anugrah Nur Azizah Okta Diana Pramono Pakpahan, Santi Rumintang Putri Nurhasanah Putri Ronitawati Putri Ronitawati Rachmanida Nuzrina Rachmi Octaviana Rahmawati Rasidin Reza Fadhilla Rina Puji Astuti Sa'pang, Mertien Sari, Ira Purnama Siallagan, Damayanti Taufik Rendi Anggara Taufik Rendi Anggara Titis Retno Sawitri Ulfah Sulistiowati Sudarto Vira Cindyana Vitria Melani Vitria Melani Wahyu Pratama Wahyu Pratama Widya Musliha Yulia Wahyuni Yulia Wahyuni Yusuf, Andi Mukramin Zakia Umami