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All Journal Jurnal Sains dan Teknologi Sehat Rakyat: Jurnal Kesehatan Masyarakat ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Jurnal Ilmu Kesehatan dan Gizi Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Dwi Kurnia PS
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary Other

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Journal : Jurnal Sains dan Teknologi

 1 
Pengaruh Substitusi Tepung Kulit Pisang Kepok dan Tepung Bekatul terhadap Mutu Organoleptik Snack Bar sebagai Alternatif Makanan Selingan untuk Remaja Obesitas Kharisma Dian Natha; Dwi Kurnia PS
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4152

Abstract

Obesity results from an imbalance between energy intake and physical activity, influenced by genetic, behavioral, and environmental factors. Poor dietary habits can negatively impact health. One way to address this is by innovating snack products into healthier, such high-fiber snack bars made from a substitution of kepok banana peel flour and rice bran flour. This study aims to assess the organoleptic quality of snack bars as an alternative snack for obese adolescents. A True Experimental Design was employed using Completely Randomized Design with four treatment levels and six replications. The comparison of wheat flour, kepok banana peel flour, and rice bran flour ratios were: P0 (100%:0%:0%), P1 (0%:30%:70%), P2 (0%:50%:50%), and P3 (0%:70%:30%). Statistical analysis was performed using Kruskal-Wallis and Mann-Whitney tests. The results showed organoleptic tests for taste, color, aroma, and texture, the snack bars were well-liked by panelists. The organoleptic analysis for these categories showed significant effect (P Value <0.05). The best treatment, after substituting kepok banana peel and rice bran flour, was found in P1 snack bar. The conclusion of this study is the substitution of kepok banana peel flour and rice bran flour significantly affects the preference level in terms of taste, color, aroma, and texture.
Analisis Kandungan Mie Tinggi Serat Substitusi Tepung Kulit Buah Naga dan Tepung Bekatul Feni Ulfi Susanti; Dwi Kurnia PS
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4202

Abstract

Diabetes mellitus is a chronic metabolic disease or disorder with multiple etiologies characterized by high blood sugar levels accompanied by impaired carbohydrate, lipid and protein metabolism as a result of insulin function insufficiency. Therefore, alternative high-fiber foods are needed. One of them is by providing alternative foods in the form of noodles substituted with dragon fruit peel flour and bran flour. This study aims to determine the macronutrient content and acceptability of noodles as an alternative high-fiber food. This study used the True Experimental Design method with a Completely Randomized Design (CRD) with 4 levels of dragon fruit peel flour and bran flour substitution treatment, namely P0 (100:0:0), P1 (0:75:25), P2 (0:50:50) and P3 (0:25:75). The results showed that there was an effect on noodles substituting dragon fruit peel flour and bran flour showing an effect on the levels of calories, protein, fat, carbohydrates, ash, water, fiber, and acceptability in the categories of color, taste, aroma and texture in noodles. increased fiber content in noodles, with the highest fiber content in treatment P3. The conclusion of this study is that the addition of dragon fruit skin flour and rice bran flour in larger amounts produces noodles with a slightly bitter taste and a rancid aroma.
Co-Authors Ahmad David Royyifi Arifin Ayuk Candra Dita Marta Sari Dwi Fitri Hariyanti Fauziah, Lilia Faridatul Feni Ulfi Susanti Idcha KR Kharisma Dian Natha Nikita WP