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Amiroh Amiroh
Universitas Mohammad Husni Thamrin
Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Nursing Public Health

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Daya Terima Dan Kadar Zat Besi (Fe) Serundeng Ampas Kelapa Amiroh Amiroh; Armita Athennia; Desi Ramayanti
Journals of Ners Community Vol 13 No 1 (2023): Journals of Ners Community
Publisher : Fakultas Ilmu Kesehatan Universitas Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55129/jnerscommunity.v13i1.2537

Abstract

Coconut pulp is a by-product of coconut milk processing. Coconut pulp is known to have a high iron content so that its potential to be food iron sources. Serundeng is a complementary food used in the community. The purpose of this study was to determine the effect of coconut substitution by coconut pulp on the organoleptic properties and acceptabilities as well as the increasing in iron (Fe) levels. This study was experimental with 5 treatments, P1 (0 gr of coconut pulp), P2 (25 gr of coconut pulp), P3 (50 gr of coconut pulp), P4 (75 gr of coconut pulp), P5 (100 gr of coconut pulp). This study used the ANOVA test and continued with DMRT when there was a significant influence. The results of the hedonic quality test showed that there was an influence of coconut pulp substitution on aspects of color, compactness, taste and aroma. On hedonic tests it is known that there was no significant influence. The iron content of coconut pulp (P5) is 2.75 mg / 100g. There was an increase in iron content by 27% when compared to pure coconut group
Daya Terima Dan Kadar Zat Besi (Fe) Serundeng Ampas Kelapa Amiroh Amiroh; Armita Athennia; Desi Ramayanti
Journals of Ners Community Vol 13 No 1 (2023): Journals of Ners Community
Publisher : Fakultas Ilmu Kesehatan Universitas Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55129/jnerscommunity.v13i1.2567

Abstract

Coconut pulp is a by-product of coconut milk processing. Coconut pulp is known to have a high iron content so that its potential to be food iron sources. Serundeng is a complementary food used in the community. The purpose of this study was to determine the effect of coconut substitution by coconut pulp on the organoleptic properties and acceptabilities as well as the increasing in iron (Fe) levels. This study was experimental with 5 treatments, P1 (0 gr of coconut pulp), P2 (25 gr of coconut pulp), P3 (50 gr of coconut pulp), P4 (75 gr of coconut pulp), P5 (100 gr of coconut pulp). This study used the ANOVA test and continued with DMRT when there was a significant influence. The results of the hedonic quality test showed that there was an influence of coconut pulp substitution on aspects of color, compactness, taste and aroma. On hedonic tests it is known that there was no significant influence. The iron content of coconut pulp (P5) is 2.75 mg / 100g. There was an increase in iron content by 27% when compared to pure coconut group.
DAYA SIMPAN SERUNDENG AMPAS KELAPA SEBAGAI PRODUK PENANGGULANGAN ANEMIA GIZI BESI Amiroh Amiroh; Armita Athennia; Dahlia Nurdini
Media Gizi Pangan Vol 30, No 1 (2023): Juni 2023
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.68 KB) | DOI: 10.32382/mgp.v30i1.3315

Abstract

Coconut pulp serundeng is a potential product with an iron (Fe) content comparable to vegetable food recommended for people with iron deficiency anemia. This study aims to determine the shelf life of coconut pulp serundeng packed with polyethylene ziplock plastic for two months. Product quality determine by analyze the number of microbes by knowing the Total Plate Number (TPN) and rancidity test by knowing the peroxide value. The results showed that no changes in physical properties were detected for aspects of color, taste, aroma, and texture during storage. The TPN test results showed that the total number of bacteria in each storage period ranges from 101 colonies/gr in accordance with the requirements listed in SNI 01-3715-2000 about dry shredded coconut (desiccated coconut). The results of the rancidity test showed that there was no detected peroxide (Peroxide Value / PV) so it could be concluded that it met the requirements listed in SNI. 3741-2013 on cooking oil. Based on the results of the study, it can be concluded that coconut pulp serundeng can be stored for up to two months using food-grade polyethylene plastic packaging with a ziplock. However, there is still a need for further research to find out, among others, the acceptability of shavings after storage, and the use of another food-grade packaging that is cheaper and more practical and extends the shelf life by more than two months
Co-Authors Armita Athennia Armita Athennia Dahlia Nurdini Desi Ramayanti