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All Journal Health Media Jurnal Multidisiplin Madani (MUDIMA) HARENA: Jurnal Gizi
Heri Warsito
Politeknik Negeri Jember
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Kue Lumpur Substitusi Tepung Kulit Buah Naga Merah sebagai Makanan Selingan Mengandung Antioksidan Marella Adhania Dewanto; Heri Warsito; Alinea Dwi Elisanti
Jurnal Multidisiplin Madani Vol. 2 No. 10 (2022): October 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/mudima.v2i10.1455

Abstract

Free radicals and consumption of unbalanced nutritional needs become the main cause of degenerative diseases. This study aims to examine the manufacture of mud cakes substituted with red dragon fruit peel flour (Hylocereus polyrhizus) as a source of antioxidants. This study using a completely randomized design with 5 treatment formulations of red dragon fruit peel flour: wheat flour is 5%:95%, 10%:90%, 15%:85%, 20%:80%, 25%:75% with 5 repetitions. The antioxidant activity was between 9,8-19,4%. The best treatment was P1 (5% red dragon fruit peel flour: 95% wheat flour) with 9,8% antioxidant activity. The serving size of mud cake is two pieces (weight are 150g), the nutritional value is 301.5kcal of energy, 9.6g of protein, 16.5g of fat, 28.5g of carbohydrates.
Pembuatan Kue Lumpur dengan Substitusi Tepung Pisang Raja sebagai Makanan Selingan Tinggi Kalium untuk Penderita Hipertensi Dony Setiawan Hendyca Putra; Priscilia Noviyanti; Heri Warsito
Health Media Vol 4 No 2 (2023)
Publisher : UrbanGreen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55756/hm.v4i2.129

Abstract

Hypertension is one of the main problems in developed and developing countries. Someone who has hypertension is often associated with high levels of sodium in the body, so the body needs minerals in the form of potassium which is able to complete the function of sodium. This study aims to develop high- potassium distilled food products in the form of kue lumpur with the substitution of king banana flour for patients with hypertension. The design used in this study was a Completely Randomized Design (CRD) 4 treatment formulation of plantain flour : flour, namely 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% with as many repetitions as many 5 times. Based on the results of the study, kue lumpur with the proportion of king banana flour 25% and wheat flour 75% produced the best kue lumpur product from the results of the organoleptic test with a mean value of 3.49 (likes), 3.44 taste (likes), aroma 3 , 17 (normal), and texture 3.84 (like). The results of the mud cake chemical test with the best treatment had 233.6 kcal of energy, protein content of 3.94%, fat 5.70%, carbohydrate 41.55%, ash 0.98%, water 47.83% and potassium 88.6 mg. The physical test results in the form of a kue lumpur texture analyzer with the best treatment that is equal to 4.06N. For one time consumption, patients are encouraged to consume 2 pieces of kue lumpur with a content of 256.96 kcal, 4.3 grams of protein, 6.27 grams of fat, 45.71 grams of carbohydrates, and 97.46 mg of potassium. Within a day, the patient will be given 2 snack meals.
Studi Pembuatan Permen Marshmallow Jambu Biji Merah sebagai Makanan Selingan untuk Pencegahan Penyakit Degeneratif ritma ratri; Heri Warsito
HARENA : Jurnal Gizi Vol 2 No 3 (2022): HARENA: Jurnal Gizi (Agustus 2022)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v2i3.2969

Abstract

Berdasarkan Hasil Riset Kesehatan (2018) di Indonesia angka kejadian penyakit degeneratif semakin meningkat yaitu Prevalensi stroke dari 7% menjadi 10,9%, diabetes melitus dari 6,9% menjadi 1,5%, hipertensi dari 25,8% menjadi 34,1%, dankanker naik dari 1,4‰ menjadi 1,8%.Penelitian ini bertujuan mengkaji pembuatan marshmallow dengan penambahan jambu biji merah sebagai alternatif makanan selingan sumber antioksidan. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 6 formulasi yaitu 10%:100%, 20%:90%, 30%:80%, 40%:70%, 50%:60%,dan 60%:50% dengan pengulangan sebanyak 4 kali. Berdasarkan hasil penelitian, kadar antioksidan pada produk marshmallow jambu biji merah pada perlakuan P1 dengan proporsi yaitu 10% jambu merah :100% gula pasir sebesar 56,58 ppm sedangkan uji fisik kekenyalan paling tinggi yaitu pada perlakuan P2 dengan proporsi 20% jambu biji dan 90% gula pasir sebesar 506,6 N.Marshmallow dengan proporsi yaitu 10% jambu merah :100% gula pasir menghasilkan produk marshmallow terbaik dari hasil uji organoleptik dengan nilai presentase terbesar rasa 46% (biasa), rasa 50% (suka), aroma 67% (biasa), dan tekstur 58% (suka). Hasil uji kimia marshmallow dengan perlakuan terbaik memiliki kadar protein 2,17 gram, lemak 0,92 gram, karbohidrat 27,22 gram,antioksidan 56,58 ppm,kadar air 68,08%,dan kadar abu 1,37% per 100 gram bahan. Untuk satu kali konsumsi dianjurkan untuk mengkonsumsi 175 gram marshmallow dengan kandungan energi 220,22 kkal, protein 3,80 gram, lemak 1,61 gram, karbohidrat 47,64 gram, dan kandungan antioksidan 56,58 ppm. Kata Kunci : Marshmallow, Antioksidan,Jambu Biji Merah, Penyakit Degeneratif,Makanan Selingan
Co-Authors Alinea Dwi Elisanti dony setiawan hendyca putra Marella Adhania Dewanto Priscilia Noviyanti ritma ratri