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All Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi dan Pangan Soedirman (JGPS) IKRA-ITH Teknologi Jurnal Sains dan Teknologi Amerta Nutrition J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdi Insani jurnal abdimas saintika Journal of Global Nutrition Nutrition Scientific Journal
Hiasinta Anatasia Purnawijayanti
Sekolah Tinggi Ilmu Kesehatan Panti Rapih Yogyakarta
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Journal : amerta nutrition

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Karakteristik Fisik, Kimiawi dan Sensoris Nuget Bandeng Tinggi Protein dan Zat Besi dengan Penambahan Tepung Kelor untuk Intervensi Gizi Pencegahan Stunting: Karakteristik Fisik, Kimiawi, dan Sensoris Nuget Bandeng Tinggi Protein dan Zat Besi dengan Penambahan Tepung Kelor untuk Intervensi Gizi Pencegahan Stunting Melvina Aristiani; Hiasinta Anatasia Purnawijayanti; Fransisca Shinta Maharini
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.298-305

Abstract

Background: Stunting can be prevented with specific nutritional interventions for young women as future mothers. Iron deficiency anemia in expectant mothers is a risk factor for stunting, and its incidence in adolescents in Indonesia is still high. It is necessary to develop products that are sources of protein and iron that teenagers like, such as nuggets. Milkfish and moringa are rich in protein and iron which have the potential to be processed into nuggets as a source of protein and iron so that they can be used in nutritional interventions in adolescents to prevent stunting. Objectives: Knowing the physical, chemical, and sensory characteristics of milkfish nuggets with the addition of moringa flour. Methods: An experimental study with a completely randomized design with 5 levels of moringa flour content (0-10%) and 3 treatment repetitions. The data included water holding capacity and cooking losses, protein and iron content, and sensory properties of the nuggets (appearance, texture, taste, aftertaste, and overall acceptability). Physical and chemical test data were analyzed by Variant Analysis or Kruskal Wallis according to the data category, sensory test data were analyzed by Friedman test Results: The addition of moringa flour did not affect the protein and iron content of the nuggets. Nuget protein content ranges from 12.78–13.62%, and iron content between 3.81-5.41% mg. The addition of moringa flour affected the nuggets' cooking shrinkage and water-holding capacity. The higher the content of Moringa flour, it tends to reduce the water holding capacity and increase the cooking shrinkage of the nuggets. The addition of moringa flour affected all the sensory properties of the nugget. The higher the moringa flour content tends to lower the nugget sensory score. Conclusions: High protein and a source of iron nuggets for stunting prevention interventions can be developed from milkfish with the addition of moringa flour.
Peningkatan Mutu Organoleptik dan Tekstur Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Menggunakan Jamur dan Minyak Nabati: Organoleptic and Textural Quality Improvement of Soybean and Glucomannan-Based Meat Analogs for Obesity Intervention Using Mushrooms and Vegetable Oil Purnawijayanti, Hiasinta Anatasia; Pujiastuti, Veronica Ima; Wijayanti, M.I. Ekatrina
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.216-224

Abstract

Background: Plant-based meat analogs can be an alternative food for obesity intervention because their composition can be engineered according to criteria. The similarity of fiber structure to meat muscle, texture, sensory properties, and nutritional value determines consumer acceptance. Mushrooms have low-fat, high-quality protein, fiber, and nutraceuticals, so they have the potential for meat analogs formulation. Mushrooms also have a fibrous structure that can imitate meat texture and have a savory umami taste. Adding vegetable oil to the meat analogs formula has been shown to maintain its physicochemical properties and shelf life. Objectives: Improving organoleptic and texture quality of soy and glucomannan-based meat analog for obesity intervention. Methods: A completely randomized experimental design study was conducted with one control and four treatments. Data collected include texture profile, water-oil holding capacity, browning index, organoleptic, and satiety index test. Data were analyzed by Analysis of Variance followed by Duncan Multiple Range Test. Results: The use of mushrooms and vegetable oil in the formula affects (p-value<0.05) the aroma, water-oil holding capacity, and texture parameters of hardness bite, gumminess, and chewiness but does not affect (p-value>0.05) the appearance, taste, texture, aftertaste, liking, browning index, and texture parameters of cohesiveness, resilience, and springiness. Enoki mushrooms and corn oil tend to improve the organoleptic quality of meat analogs. The satiety index of meat analog with the addition of enoki mushrooms and corn oil is 110.4%. Conclusions: Mushrooms and vegetable oils can be used in meat analog formulations to improve their organoleptic and textural qualities.
Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Gizi Obesitas: Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Purnawijayanti, Hiasinta Anatasia; Pujiastuti, Veronica Ima; Wijayanti, M.I. Ekatrina
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.67-73

Abstract

Background: Foods low in calories, low in fat, high in protein and fiber can be an option for treating obesity. Soy protein is high quality and low fat, while glucomannan is a fiber with low energy density. In this research, artificial meat based on soybeans and glucomannan was developed with low calories and fat but high protein and fiber for obesity intervention. Objectives: This research aims to develop soybean and glucomannan-based meat analogue for obesity interventions and determine the physical and sensory characteristics of soy and glucomannan-based meat analogue. Methods: This study was an experimental study with a completely randomized design, four treatment proportions (%) of soybean protein isolate-glucomannan (30:0, 29:1, 27:3, and 25:5) and three treatment replications. The data collected included physical test data (water holding capacity and cooking loss), and sensory test data (appearance, texture, aftertaste, and preferences). According to the data category, physical test data were analyzed using Variance Analysis or Kruskal Wallis. Sensory test data were analyzed using analysis of variance followed by the post hoc Duncan Multiple Range Test. Results: The proportion of soy protein isolate-glucomannan did not affect the water binding capacity and cooking loss. The water binding capacity ranges from 12.44 to 34.61%, and the cooking loss ranges from 2.17 to 4.44%. The sensory score for the appearance, taste, and texture was neither resembling (score 2) nor somewhat resembling (score 3) chicken meat. The proportion of soy protein isolate-glucomannan influences the appearance and texture but does not influence the taste, aftertaste, and level of liking. The aftertaste scores are strong and moderate. The liking score was between dislike and somewhat like. Conclusions: Meat analogue for obesity intervention can be developed using soybeans and glucomannan. The cooking loss and water-holding capacity of artificial meat are proper, while the sensory characteristics of meat analogue do not yet resemble real meat.
Co-Authors Arimbi Karunia Estri Chatarina Setya Christina Ririn Widianti Diyan Yunanto Setyaji Fransisca Shinta Maharini Gisela Puspa W Anindya Hildagardis Meliyani Erista Nai Lubijarsih, Maria Amrijati Melvina Aristiani Mulia, Air Ristya Wahyu Setyaji, Diyan Yunanto Setyani, Fransisca Anjar Rina Setyaning Jati, Yacinta Adies Setyaning, Ruth Surya Wahyu Sulistyani, Theresia Deby Tengjaya, Angelia Anisa Amelia Tengjaya, Angelia Anisa Amelia Veronica Ima Pujiastuti Wijayanti, M.I. Ekatrina