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All Journal Manuju : Malahayati Nursing Journal
Diah Astika Winahyu
Universitas Malahayati Lampung
Health Professions Nursing Public Health

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Cookies Daun Kelor sebagai Inovasi Makanan Pendukung Percepatan Penurunan Stunting Dessy Hermawan; Diah Astika Winahyu; Devi Kurniasari; Erna Listyaningsih; Prima Dian Furqoni; Karlina Herawati; Meisya Royani; Aprilia Dwi Sukowati; Wulan Anggarini; Siti Selvia Vebriani; Auliya Warda Ningrum; Arfina Yulistiani
Malahayati Nursing Journal Vol 5, No 11 (2023): Volume 5 Nomor 11 2023
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mnj.v5i11.12453

Abstract

ABSTRACT Indonesia is one of the countries with the highest prevalence of stunting. Stunting can be caused by a lack of food intake with nutritional value. Cookies are a type of snack that is popular and has nutritional value. This research aims to determine the effect of adding Moringa leaves on the sensory properties and protein content of Moringa leaf cookies. So Moringa leaf cookies can be used as food to support the acceleration of stunting reduction. The method used in this research is a sensory test method for cookies made with the addition of Moringa leaves. Then the most preferred cookies were tested for nutritional content in the form of protein using qualitative and quantitative tests. Based on the results of sensory tests in the form of color, aroma, texture and taste, F2 Cookies with the addition of 15 grams of Moringa leaves obtained the most favorable results. The protein content test results show that cookies contain protein with an average level of 10.622%. Cookie products meet the SNI requirements for cookie protein content. So it is hoped that Moringa leaf cake can be used as a food to support the acceleration of stunting reduction. Keywords : Stunting, Cookies, Moringa Leaves, Sensoris, Protein  ABSTRAK Indonesia merupakan salah satu negara dengan prevelensi angka stunting terbesar. Stunting bisa disebabkan karena kurangnya asupan makanan yang bernilai gizi. Cookies merupakan salah satu jenis makanan ringan yang digemari dan bernilai gizi. Penelitian ini bertujuan untuk untuk mengetahui pengaruh penambahan daun kelor terhadap sifat sensoris dan kadar protein pada cookies daun kelor. Sehingga cookies daun kelor dapat digunakan sebagai makanan pendukung percepatan penurunan stunting. Metode yang digunakan dalam penelitian ini yaitu metode uji sensoris terhadap cookies yang dibuat dengan penambahan daun kelor. Kemudian cookies yang paling disukai dilakukan uji kandungan gizi berupa protein dengan uji kualitatif dan kuantitatif. Berdasarkan hasil uji sensoris berupa warna, aroma, tekstur dan rasa, Cookies F2 dengan penambahan 15 gram daun kelor mendapatkan hasil yang paling disukai. Hasil uji kandungan protein menunjukkan cookies mengandung protein dengan kadar rata-rata 10,622%. Produk cookies memenuhi syarat SNI untuk kandungan protein cookies. Sehingga diharapkan cookies daun kelor dapat dijadikan sebagai makanan pendukung percepatan penurunan stunting. Kata Kunci: Stunting, Cookies, Daun Kelor, Sensoris, Protein
Daya Terima Produk Inovasi Kombinasi Daun Kelor, Kolagen dan Daun Stevia sebagai Minuman Fungsional untuk Kesehatan Diah Astika Winahyu; Shinta Wulandari; Leny Marlina; Zherly Anticha Pertiwi
Malahayati Nursing Journal Vol 7, No 2 (2025): Volume 7 Nomor 2 (2025)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mnj.v7i2.17900

Abstract

ABSTRACT The availability of Moringa leaves is quite abundant and easy to get. However, its use in food or beverage products is still relatively small, as it is only processed into meals. Processing Moringa leaves into a powder product as a functional drink, which is expected to last a long time and be ready for consumption. This type of research is non-experimental research with a descriptive approach using hedonic tests (liking tests). The hedonic test involved 30 panelists. The functional drink is made in three different formulations. In the appearance assessment, 33.34% of panelists chose the criteria that they really liked formulation III. As much as 30% of the panelists selected the aroma assessment as the criteria for really liking formulation I. The taste and texture of this functional drink were most liked in formulation III, with 40% and 33.3% respectively. In terms of appearance, taste and texture, the panelists chose the criteria that they really liked formulation III. Formulation I was selected by the panelists based on aroma criteria. Keywords: Functional Drinks, Moringa Leaves, Hedonic Test  ABSTRAK Ketersediaannya daun kelor cukup melimpah dan mudah di dapatkan. Namun pemanfaatannya dalam produk pangan atau minuman masih tergolong sedikit seperti hanya diolah menjadi sayur. Mengolah daun kelor menjadi produk serbuk sebagai minuman fungsional, yang diharapkan dapat tahan lama dan siap untuk dikonsumsi. Jenis penelitian ini adalah penelitian non-eksperimental dengan pendekatan deskriptif dengan menggunakan uji hedonik (uji kesukaan). Dalam pengujian uji hedonik melibatkan 30 panelis. Minuman fungsional dibuat dalam tiga formulasi berbeda. Pada penilaian kenampakan 33,34% panelis memilih kriteria sangat suka pada formulasi III. Penilaian aroma sebanyak 30% panelis memilih kriteria sangat suka pada formulasi I. Rasa dan tekstur minuman fungsional ini paling banyak disukai pada formulasi III sebanyak 40% dan 33,3%.  Dari segi kenampakan, rasa dan tesktur para panelis memilih kriteria sangat suka pada formulasi III. Formulasi I dipilih para panelis pada kriteria aroma. Kata Kunci: Minuman Fungsional, Daun Kelor, Uji Hedonik
Co-Authors Aprilia Dwi Sukowati Arfina Yulistiani Auliya Warda Ningrum Erna Listyaningsih Furqoni, Prima Dian Hermawan, Dessy Karlina Herawati Kurniasari, Devi Leny Marlina Meisya Royani Shinta Wulandari Siti Selvia Vebriani Wulan Anggarini Zherly Anticha Pertiwi