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PENGARUH RASIO TEPUNG MOCAF DAN TEPUNG TEMPE TERHADAP KARAKTERISTIK BROWNIES KUKUS Herry Dwipayanti; Ni Putu Agustini; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1185

Abstract

The mocaf flour substitution research with tempe flour aims to identify organoleptic characteristics, analyze protein and crude fiber levels, and determine the exact ratio of mocaf flour and tempe flour to making steamed brownies. An experimental research design with a randomized block design with 5 levels of treatment and 3 replications. The treatments consisted of P1 (mocaf flour ratio 95%, tempe flour 5%), P2 (mocaf flour ratio 90%, tempe flour 10%), P3 (mocaf flour ratio 85%, tempe flour 15%, P4 (mocaf flour ratio 80 %, tempe flour 20%), P5 (mocaf flour ratio 75%, tempe flour 25%) The results showed that the difference in mocaf flour substitution with tempe flour significantly affected organoleptic quality including color, aroma, texture, taste, overall acceptance , aroma quality, texture quality, crude fiber content and protein content The best treatment of this study was P2 with (90% mocaf flour: 10% tempe flour) with color quality characteristics of 4.13 (likes), aroma 3.92 (likes ), texture 4.12 (like), taste 4.14 (like), with aroma quality 2.80 (not unpleasant), texture quality 2.37 (somewhat soft),overall reception of 4.06 (like) with protein content 9 , 70% bb and 9.22% crude fiber content.Kata Kunci : Tepung Mocaf, Tepung Tempe, Organoleptik, Kandungan Nilai Gizi
SUBSTITUSI TEMPE TERHADAP TEPUNG TERIGU PADA KARAKTERISTIK KUE CUBIT Dewa_Ayu Oka Wahyuni; Badrut Tamam; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1152

Abstract

Tempe is a traditional Indonesian food made from soybeans that has undergone a fermentation process. Cubit cakes have a small size (about 4 cm in diameter). In making cubit cakes using a mixture of milk and flour as the main component. This study aims to determine the organoleptic characteristics including overall acceptance and texture quality and aroma quality in cubit tempe cakes, to determine the best antioxidant activity against tempe pinch cakes, and calculate the nutrient content produced in 1 portion of the best cubit tempe cakes. This study uses an experimental method with the type of Randomized Block Design. There are 5 treatments with the ratio of 80 g flour, 75 g, 70 g, 65 g, 60 g and tempe 20 g, 25 g, 30 g, 35 g, 40 g. The result of variance on cubit cake smell, taste, texture, colour, acceptance tempe as a whole, the quality of the smell, the quality of the texture obtained the quality of the results were not significantly different. Cubit cake with the best characteristics, namely the ratio of 60 grams of wheat flour and 40 grams of tempe with the overall acceptance characteristics preferred, chewy texture and unpleasant smell and nutrients in one recipe that is ash content of 2.46 grams, water content of 155.73 grams, protein 23.12 grams, fat 13.02 grams, carbohydrates 75.17 grams. 
FOOD SAFETY REVIEWED FROM THE QUALITY OF MICROBA ON PORK SATAY IN THE TOURISM AREA SANUR DENPASAR CITY ade jihan maeda bleszynsky; Ni Putu Agustini; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.838

Abstract

Pork satay is a traditional Balinese food that is more in demand by local tourists or more in need of security assistance. The purpose of this study was to study the safety of pork satay in terms of microbial quality and food safety scores sold in the Sanur Beach area of Denpasar City. The type of research used is observative and uses microbial quantitative analysis. The research method used is the TPC test. TPC testing is to find out the total number of microbes contained in a product. Based on microbial test results from the number of samples obtained there were no samples that exceeded the total microbial limit of 1 x 104 CFU/g. based on coliform test in pork satay sample samples found 2 samples containing coliform exceeding 3 CFU/g but no contamination of pathogenic bacteria such as E. coli, Salmonella sp, Shigella sp and Vibrio cholera. Based on the food safety score (SKP) from the sample sample shows that the food safety score is still in the vulnerable range, but it is still safe to consume. Total microbes and bacterial contaminants show that food is still safe for consumption.
Pengaruh Penambahan Labu Kuning (Cucurbita Moschata) Terhadap Organoleptik, Kapasitas Antioksidan, Nilai Gizi Mie Basah Anak Agung Ayu Eka Laksmi Dewi; Anak Agung Nanak Antarini; I Gusti Putu Sudita Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 10, No 3 (2021)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v10i3.1140

Abstract

Pumpkin is a food that is rich in Vitamins A and C, minerals, carbohydrates and antioxidants. This pumpkin also contains beta carotene which is quite high (180 SI / g). The aims of this study to determine the effect of adding pumpkin to flour on organoleptic quality, antioxidant capacity and nutrition value of wet noodles. This study uses an experimental research method with the type of RAK which consists of five pumpkin addition treatments namely 10%, 20%, 30%, 40%, 50%. The data was analyzed using ANOVA by using BNT advanced test. The results showed that the addition of pumpkin with white flour significantly affected organoleptic quality which included color, texture, taste, overall acceptance, color quality, texture quality, protein content, carbohydrate content, fat content, water content, ash content and capacity antioxidant but the aroma has no real effect on wet noodles. The best treatment of this study was P3 (30% addition by weight of wheat flour) with characteristics of color quality 1.33 (slightly yellow), texture quality 3.20 (springy), color 3.33 (like), texture 3.21 (likes), aroma 3.41 (likes), taste 3.58 (likes) and overall reception 3.50 (likes) with protein content 6.81% bb, carbohydrate content 23.25% bb, fat content 4.84 % bb, 64.35% moisture content, ash content 0.75% bb and antioxidant capacity 0.75 mg / L GAEAC.Keywords: Wet Noodles, Pumpkin, Antioxidant Capacity, Nutrition Value
HUBUNGAN KEPUASAN PASIEN TERHADAP CITA RASA MAKANAN DENGAN LAMA HARI RAWAT DI RUMAH SAKIT UMUM WISMA PRASHANTI TABANAN Ni Ketut Mariasih; Anak Agung Nanak Antarini; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1594

Abstract

Taste which includes the appearance and taste of food is one of the external factors that affect patient satisfaction and length of hospitalization. The success of nutrition services in inpatient rooms is related to the satisfaction of the patients served. Nutrition services in hospitals require a good and appropriate processing as a reference for quality services that can speed up the patient's healing process, shorten the length of stay, and save on treatment costs. , identifying the length of stay at the Wisma Prashanti Tabanan General Hospital and knowing the relationship between patient satisfaction with the taste of food and the length of stay at the RSU Wisma Prashati Tabanan. Methods Observational research with cross-sectional design. The research sample was 43 samples, which was carried out by purposive sampling. Analysis using fisher exact test obtained p value 0.05 which means that there is no relationship between patient satisfaction with food taste and length of stay at Wisma Prashanti Tabanan General Hospital. The conclusion of this study is that patients' satisfaction with the taste of food which includes the appearance and taste of food at theRSU Wisma Prashanti Tabanan, the sample states that they are satisfied with the taste of the food provided with a sample satisfaction value of 80.1%. The length of stay of patients at Wisma Prashanti Tabanan General Hospital in this study was an average of 2 days, there was no relationship between patient satisfaction with food taste and length of stay at RSU Wisma Prashanti Tabanan. Keywords: Patient Satisfaction, Food Taste, Length of Hospitalization
Pengaruh Konsentrasi Garam Dapur (NaCl) Terhadap Karakteristik Urutan Ayam (Sosis Terfermentasi) Gusti Ayu Karisma Deviartha; Anak Agung Nanak Antarini; Badrut Tamam
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 3 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i3.2134

Abstract

Urutan ayam yaitu sosis ayam terfermentasi yang memiliki tekstur padat dengan rasa gurih. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam terhadap karakteristik urutan ayam secara organoleptik dan meningkatkan nilai gizi. Jenis penelitian Eksperimental dengan Rancangan Acak Kelompok (RAK), 5 perlakuan dan 3 kali ulangan dengan konsentrasi garam sebanyak 1%, 2%, 3%, 4%, dan 5%. Satu porsi urutan ayam mengandung nilai gizi yaitu protein 17,5 gram, lemak 3,5 gram, karbohidrat 1 gram, kadar air 16,5%, dan kadar abu 1,5%/bb. Perlakuan terbaik yaitu perlakuan P1 (1%) dan P2 (2%) dengan rentang tingkat kesukaan pada warna netral, aroma netral-suka, tekstur tidak suka-netral, rasa suka, penerimaan keseluruhan suka, mutu aroma agak gurih sedikit asam, mutu tekstur agak padat-padat, dan mutu rasa agak asin-gurih, dengan protein 34,21-35,73%/bb, lemak 7,03-7,56%/bb, karbohidrat 1,46-1,75%/bb, kadar air 52,92-52,95%, dan kadar abu 2,83-3,49%/bb.
Pengaruh Penambahan Jus Jambu Biji Merah (Psidium Guajava Linn) Dan Ekstrak Bunga Telang (Clitoria Ternatea L.) Terhadap Karakteristik Es Krim Agnes Anita Tando; I Gusti Putu Sudita Puryana; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 4 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i4.2534

Abstract

Es krim adalah makanan semi padat yang dibuat dengan cara pembekuan. Jambu biji merah merupakan buah berwarna hijau dengan daging buah berwarna merah yang berasa asam – manis. Bunga telang adalah bunga yang mengandung tinggi antioksidan. Tujuan dari penelitian ini untuk mengetahui bagaimanapengaruh penambahan jus jambu biji merah dan ekstrak bunga telang terhadap karakteristik Es krim. Jenis penelitian ini yaitu penelitian eksperimentalmenggunakan rancangan acak kelompok (RAK) dengan 5 perlakuan dan 3 kali ulangan. Yaitu P1 penambahan jambu biji merah 47,5% dan ekstrak bunga telang 2,5%, P2 penambahan jambu biji merah 45% dan ekstrak bunga telang 5%, P3 penambahan jambu biji merah 42,5% dan ekstrak bunga telang 7,5%, P4 penambahan jambu biji merah 40% dan ekstrak bunga telang 10%, dan P5 penambahan jambu biji merah 37,5% dan ekstrak bunga telang 12,5%. Data yang didapatkan diolah menggunakan microsoft excel dan dianalisis menggunakanaplikasi spss dengan uji anova dan uji BNT. Analisis subyektif P1 dan P5 dinyatakan sebagai perlakuan terbaik, dengan kadar protein 3,39 %bb, kadar lemak 3,66 %bb, kapasitas antioksidan 9,53 mg/L GAEAC dan vitamin C 97,71 mg/100g pada P1. Kemudian pada P5 kadar protein 3,03 %bb, kadar lemak 3,09 %bb, kapasitas antioksidan 19,18 mg/L GAEAC dan vitamin C 109,82 mg/100g.
Co-Authors ade jihan maeda bleszynsky Agnes Anita Tando Anak Agung Ayu Eka Laksmi Dewi Badrut Tamam Dewa_Ayu Oka Wahyuni Gusti Ayu Karisma Deviartha Herry Dwipayanti Ida Ayu Eka Padmiari Ni Ketut Mariasih Ni Putu Agustini