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All Journal Formosa Journal of Science and Technology (FJST)
Rieska Indah Mulyani
Politeknik Kesehatan Kementerian Kesehatan Kalimantan Timur
Humanities Computer Science & IT Education Industrial & Manufacturing Engineering Social Sciences

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Evaluasi Sensori dan Kandungan Gizi Kudapan Jelai Crispy berbasis Tepung Jelai (Coix lacryma-jobi L) dan Tepung Kacang Tanah (Arachis hypogaea L) Siti Nurul Aini; Rieska Indah Mulyani; Rinten Anjang Sari; Netty Maria Naibaho
Formosa Journal of Science and Technology Vol. 1 No. 6 (2022): October 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v1i6.1615

Abstract

Kekurangan Energi Kronik (KEK) merupakan kondisi dimana seseorang mengalami kekurangan gizi yang berlangsung lama atau menahun, sehingga menimbulkan gangguan kesehatan. Kelompok yang rentan memiliki risiko paling tinggi mengalami KEK salah satunya adalah remaja putri. Tujuan dari penelitian ini adalah untuk mengetahui evaluasi sensori dan kandungan gizi kudapan jelai crispy. Jenis dan desain yang digunakan pada penelitian ini adalah eksperimental. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan tiga pengulangan. Tiga perlakuan yang digunakan yaitu perlakuan A menggunakan 60% tepung jelai dan 40% tepung kacang tanah, perlakuan B menggunakan 70% tepung jelai dan 30% tepung kacang tanah, Perlakuan C menggunakan 80% tepung jelai dan 20% tepung kacang tanah. Perlakuan terbaik dari nilai rata-rata tertinggi yaitu perlakuan B. Terdapat perbedaan yang nyata pada aroma dan tekstur hedonik, serta aroma dan rasa mutu hedonik. Hasil analisis kandungan gizi perlakuan B dalam 1 sajian perkemasan yaitu 120 gram kudapan didapatkan kandungan energi 203,86 kkal, protein 6,22 gram, lemak 7,98 gram, karbohidrat 26,78 gram, kadar air yaitu 1,98% dan kadar abu 2,10%.
The Relationship between the Level of Nutritional Knowledge and Physical Activity on the Nutritional Status of Volleyball Athletes at the Attack Volleyball Club Samarinda Risky Syahbannur; Supriadi B; Rieska Indah Mulyani; Lamri
Formosa Journal of Science and Technology Vol. 2 No. 9 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i9.5894

Abstract

The need for nutrients in the world of sports is an important factor in supporting athlete performance. At present the related attention regarding the regulation of good food for athletes is still lacking. Nutritional issues are very important in achieving sports achievements. This study aims to analyze the relationship between the level of nutritional knowledge and physical activity on the nutritional status of volleyball athletes at the Attack Volley Ball Club Samarinda. The research design was cross-sectional involving 34 Attack Volley Ball Club Samarinda athlete respondents. Data were analyzed using Fisher Exact Test. The results showed that there was no significant relationship between nutritional knowledge and nutritional status (p-value = 0,116), then there is no significant relationship between physical activity and nutritional status  (p-value  = 0,125).
The Effect of Adding Gotu Kola Leaves (Centella asiatica L.) on the Nutrient Content of Tilapia Fish Meatballs (Oreochromis niloticus) as a Healthy Snack for Teenagers Selinda Mahdalia; Rieska Indah Mulyani; Astri Ayu Novaria; Yulian Andriyani
Formosa Journal of Science and Technology Vol. 2 No. 9 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i9.5979

Abstract

One of the eating behaviors in teenagers is the habit of snacking in the form of snacks. Snacks have a negative impact if consumed excessively, namely they can cause excess energy intake. The aim of this research was to determine the sensory evaluation and nutritional content of tilapia fish meatballs with the addition of gotu kola leaf flour. This research used a Completely Randomized Design (CRD) with four treatments and three repetitions. Four treatments were used in making fish meatballs with the addition of gotu kola leaf flour, namely 10 gr; 15 gr; 20 gr; 25 gr. The results of the research showed that the best fish meatballs were the treatment concentration of 5% gotu kola leaf flour which had an energy content of 223.37 kcal, protein 45.2 grams, fat 0.29 grams, carbohydrates 10.08 grams, water content 62.8%, ash content 1.33% and fiber 2.36%.
Co-Authors Astri Ayu Novaria Lamri Netty Maria Naibaho Rinten Anjang Sari Risky Syahbannur Selinda Mahdalia Siti Nurul Aini Supriadi B Yulian Andriyani