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All Journal Indonesian Journal of Human Nutrition Window of Health : Jurnal Kesehatan Jurnal Abdi: Media Pengabdian Kepada Masyarakat
Septy Handayani
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Humanities Education Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Bread Making Process from Banana Flour and Modified Cassava Flour in Silo Village, Jember Aji Sukoco; Septy Handayani
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 8 No. 2 (2023): JURNAL ABDI : Media Pengabdian Kepada masyarakat
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/abdi.v8i2.18186

Abstract

Cassava and banana are the most agricultural commodities grown in Silo Village. Farmers plant these commodities as a response to local needs. In order to add more value to these commodities, the team of community service program strives to make a gluten-low bread by utilizing flours made from cassava (mocaf) and banana. This community service program was implemented to introduce bread made from mocaf and banana flours as alternative flours for wheat flour, as well as enhance skills and knowledge of the society in Silo village. The methods used in this community service program were participants approach and field observation, training program, and accompaniment of participants. The monitoring program was conducted during accompaniment of participants to check the progress established in the development objective. Modules were also provided by the team of community service program. The group of the Family Welfare Movement in Silo Village were interested during the training program due to the innovation presented. The gluten-low bread was processed by supplementing mocaf and banana flour to the dough. A combination of 70% of wheat flour, 20% of mocaf, and 10% of banana flour resulted in airy and soft bread, as well as delicious taste. As a consequence of gluten reduction in the raw materials, the amount of instant yeast and the length time of dough fermentation were increased twice compared to the common bread made from whole wheat flour. About 30% of wheat flour in the bread-making process could be substituted by the combination of 20% of mocaf and 10% of banana flour. The community service program could also be performed to improve the experience and skills of the group of Family Welfare Movement in Silo Village.
Analysis of Iron Content and Acceptability of Ambon Banana Cookies with Red Bean Flour Substitution Vania Rifky Ardhita; Nur Fitri Widya Astuti; Septy Handayani
Indonesian Journal of Human Nutrition Vol. 12 No. 1 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.01.9

Abstract

Iron deficiency anemia results in insufficient levels of hemoglobin in the blood. Iron levels can be improved by the consumption of snacks rich in iron. Bananas (Musa paradisiaca L.) and red beans are plant sources rich in iron and have the potential to enhance the nutritional value of cookies. The purpose of the study was to analyze differences in iron content and acceptability, determine the best formula, and provide consumption recommendations for cookies made with Ambon banana and red bean flour. This true experimental research used a post-test-only control design with a completely randomized design. This study involved semi-trained female panelists aged 19-25 years. Four cookie formulations in this study consisted of one control group and three treatment groups. One-way ANOVA statistical test results showed no significant difference (p = 0.446) in iron content, which ranged from 3.38-4.93 mg/100g. The Friedman statistical test results showed no significant difference in color (p = 0.722) and aroma (p = 0.808), but significant differences (p < 0.0001) were found in flavor and texture. Based on the Exponential Comparison Method, X2 formulation (80% wheat flour: 20% red bean flour) was identified as the best formula. According to the RDA recommendations, consuming 3-4 cookies can fulfill 10% of daily iron requirements for women.
Anthocyanin and Organoleptic Analysis of Red Bean Flour Steamed Sponge Cake with the Addition of Butterfly Pea Flower Extract (Clitoria ternatea Linn.) Rizki Febrianti; Ninna Rohmawati; Septy Handayani
Window of Health : Jurnal Kesehatan Vol 8 No 3 (July 2025)
Publisher : Fakultas Kesehatan Masyarakat Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/woh.vi.1570

Abstract

Butterfly pea flower is a plant that is commonly found by the public in abundant quantities, which contains anthocyanins, so it is useful for improving human health, acting as an antioxidant, anti-diabetic, anti-obesity, anti-inflammatory, anti-cancer, anti-allergic, anti-arthritis, and anti-hyperglycemic, and treats various diseases, one of which is diabetes mellitus. Type 2 diabetes mellitus predominantly occurs due to lifestyle, so it is susceptible to the whole community and is predicted to increase by 2030. This research aims to determine the anthocyanin and organoleptic levels of steamed red bean flour cake with the addition of butterfly pea flower extract. Measurement of anthocyanin levels uses the AOAC Official method 2002.02 analysis method, and for organoleptic testing uses the hedonic scale test form. Anthocyanin levels increased with the addition of butterfly pea flower extract. Anthocyanin levels experienced a significant increase. The results of organoleptic tests on steamed red bean flour sponge cake with the addition of butterfly pea flower extract showed that the aroma, taste, and texture were not different, while the color was different. The best formulation based on the MPE method is X3 with a recommended consumption of 1 piece or 50 grams.
Co-Authors Aji Sukoco Ninna Rohmawati Nur Fitri Widya Astuti Rizki Febrianti Vania Rifky Ardhita