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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science
Ni Nyoman Astika Dewi
Politeknik Kesehatan Kemenkes Denpasar
Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology Social Sciences

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THE EFFECT OF COMPOSITION OF MOCAF FLOUR AND YELLOW PUMPKIN ON CHARACTERISTICS NUGGET MOCAF YELLOW PUMPKIN Putu Diartamasari Bendri; Anak Agung Nanak Antarini; Ni Nyoman Astika Dewi
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 1 (2020): Februari 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i1.798

Abstract

Pumpkin is an alternative to overcome malnutrition in Indonesia. Pumpkin can be processed into various kinds of processed foods to add nutritional value. Nugget is a processed chicken product that is printed, cooked, made from a mixture of ground chicken meat which is coated with or without the addition of other food ingredients and food additives that are allowed. Comparison of mocaf flour and pumpkin can add nutritional value to nuggets. This study aims to determine organoleptic characteristics including taste, aroma, color, texture, overall acceptance and texture quality on pumpkin mocaf nuggets, to determine the levels of β-carotene to the best pumpkin mocaf nuggets, and calculate the nutrient content produced in 1 portion of the best pumpkin mocaf nuggets. This study uses experimental methods with a type of Randomized Block Design (RBD). There are 5 treatments with a ratio of mocaf flour 85%, 80%, 75%, 70%, 65% and pumpkin 15%, 20%, 25%, 30%, 35%. Based on ANOVA, organoleptic quality nuggets for taste, aroma, and texture have a significant effect, color, overall acceptance and effect on texture quality is not significant. In 100 grams of pumpkin nuggets containing 2129.06 µg or equivalent to 177.41 RE. Nugget with the best characteristic is the ratio of 65% mocaf flour and 35% pumpkin.
STUDY OF MAKING BLACK RICE COOKIES Ni Luh Gede Sri Artini; Ni Putu Agustini; Ni Nyoman Astika Dewi
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.v9i3.816

Abstract

Black Rice is one of the rice which is high in anthocyanin and fiber levels. Black rice can be processed into various kinds of processed foods to add nutritional value. Cookies are processed and cooked flour products made from a mixture of margarine, eggs and milk powder with or without the addition of other food ingredients and food ingredients that are allowed. The substitution of wheat flour with black rice flour can add to the nutritional value of cookies. This study aims to determine organoleptic characteristics including taste, aroma, color, texture, overall acceptance and taste quality and texture quality in black rice cookies, to determine the best anthocyanin level for black rice cookies, and calculate the nutrient content produced in 1 portion the best black rice cookies. This study uses experimental methods with a type of Randomized Block Design (RBD). There are 4 treatments with substitution of wheat flour 90%, 85%, 80%, 75% and black rice flour 10%, 15%, 20%, 25%. Based on the results of the Variety Investigation Test, black rice cookies which are substituted with 90% wheat flour with 10% black rice flour with taste characteristics, aroma, color, texture, overall acceptance and taste quality and texture quality have a significant effect. In 100 grams of black rice cookies containing anthocyanin at 0.0762 mg / 100g.   Keywords: Black rice, cookies, anthocyanin.
Co-Authors Anak Agung Nanak Antarini Ni Luh Gede Sri Artini Ni Putu Agustini Putu Diartamasari Bendri