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All Journal Journal of Food Technology and Agroindustry Jurnal Abdimas Bina Bangsa
Oktavina Permatasari
Sekolah Tinggi Ilmu Kesehatan Elisabeth Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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FORMULASI BOLU SEBAGAI MAKANAN PENDAMPING ASI (MP-ASI) SUBSTITUSI TEPUNG TEMPE DAN TEPUNG BAYAM MERAH Oktavina Permatasari; Natalia Ratna Yulianti; Ariani Damayanti; Maria Dolorosa
Journal of Food Technology and Agroindustry Vol 4 No 2 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i2.1940

Abstract

The nutritional needs in the first 1000 days of life will affect the quality of health during their lifetime. Infants aged 6-24 months need complementary feeding to complement breast milk in an effort to fulfill their nutrition. Tempe flour is used as a source of protein and red spinach flour is used as a source of vitamins, minerals, and antioxidants needed by toddlers. The purpose of this study was to obtain the right formulation and preferred by panelists in the manufacture of complementary feeding sponge cake with the substitution of tempeh flour and red spinach flour. This research used one factor, sponge cake formulation as complementary feeding with four formulations using SPSS as well as organoleptic or sensory testing of SNI 01-2346-2006 with the object being studied a sponge cake, the treatment carried out in this study was the difference in the composition of the raw materials used and tested the characteristics of sponge cake as complementary feeding. Based on the results of the organoleptic test analysis, it was found that the sponge cake with the F2 formulation was the most preferred cake in terms of taste, color, and texture by 30 semi-trained panelists.
EDUKASI PANGAN FUNGSIONAL DAN PELATIHAN PENGOLAHAN TEMPE MENJADI MAKANAN SEHAT PADA REMAJA Oktavina Permatasari; Andrea Putri Sekar Tunjung; Zuhria Ismawanti
Jurnal Abdimas Bina Bangsa Vol. 4 No. 2 (2023): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v4i2.481

Abstract

Adolescents have special nutrition needs compared to other age groups because they experience growth and physiological changes associated with puberty. The food consumed by adolescents must contain nutrients to meet daily needs. One of the problems of adolescents is the choice of food that is not based on nutritional content and food safety, but rather on social factors so as not to lose status. Consumption of junk food for a long time can cause nutritional problems that cause varying nutritional status. Based on these problems, it is necessary to have functional food education and training in processing tempeh into healthy food for adolescents aims to increase knowledge about healthy food based on functional food to be able to change food consumption patterns in adolescents. The method to provide functional food education and training in processing tempeh into healthy food with animated videos. Based on the results of the student evaluation, it obtained an increase in knowledge and students to notice intake of food consumed
Co-Authors Andrea Putri Sekar Tunjung Ariani Damayanti Maria Dolorosa Natalia Ratna Yulianti Zuhria Ismawanti