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All Journal Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO)
Abdul Hairuddin Angkat
Jurusan Gizi dan Dietetika, Poltekkes Kemenkes Medan
Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Education Social Sciences

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The Effect of Red Bean Flour (Phaseolus Vulgaris L.) and Green Spinach (Amaranthus L) Addition on the Organoleptic and Chemical Quality (Protein and Iron) Tests of Pancakes as a Snack Meal Cantika Putri Aisyah Nasution; Abdul Hairuddin Angkat
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 1 No. 9 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v1i9.6563

Abstract

Pancakes are a popular snack among people and are usually enjoyed as an alternative to breakfast. Original pancakes are flat, round and thin cakes. Original pancakes contain 160 kcal of energy nutrients, 7 grams of fat and 4 grams of protein. Original pancakes still lack nutrients in the form of protein and iron. To add nutrients to the pancakes, a new formula was created, namely red bean and green spinach pancakes. The aim of the research was to determine the effect of adding red bean flour and green spinach powder on the physical quality and chemical quality of pancakes as a snack. The design and type of this research was experimental with a completely randomized design (CRD) with 3 treatments and 2 repetitions, namely Formulation A, 35 gr red bean flour and 25 gr green spinach, Formulation B, 30 gr red bean flour and 20 gr green spinach, Formulation C,  red bean flour  25 gr and green spinach 25 gr. Data collection procedures were carried out using organoleptic tests and chemical tests. Organoleptic tests were carried out on somewhat trained panelists, namely 50 nutrition students. Analysis of the physical quality and chemical quality of pancakes includes color, texture, taste, aroma, protein and iron. The results of research on organoleptic tests showed that the most preferred pancakes are 30 gr red bean flour pancakes and 20 gr green spinach (formulation B) in terms of color (3.58), texture (3.62), taste (3.68), aroma (3.39). Meanwhile, in chemical tests it can be seen that the nutritional content of red bean and green spinach flour pancakes is protein (8.78 gr) and iron (4.252 gr/mg).Conclusion based on the results of organoleptic tests the preferred formulation is formulation B 30 gr of red bean flour and 20 gr of green spinach and the chemical quality of protein (8.78 gr) and iron (4.252 gr/mg).
The Effect of Counseling with Animation Media on Increasing Knowledge of Anemia in Young Women at SMP Negeri 1 Lubuk Pakam Nur Halimah; Abdul Hairuddin Angkat
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 1 No. 9 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v1i9.6595

Abstract

Iron deficiency anemia is a type of anemia case that is often found. During adolescence, the need for nutrients also increases, one of the nutrients whose needs increase is iron. Iron is needed by all body cells and is important for physiological processes such as the formation of hemoglobin (red blood cells) and enzyme function. The aim of the research was to determine the effect of counseling using animation media on increasing knowledge of anemia among young women at SMP Negeri 1 Lubuk Pakam. This research was conducted at SMP Negeri 1 Lubuk Pakam, Lubuk Pakam District, Deli Serdang Regency. Data collection was carried out from May 29 to June 12 2023. This research used a design commonly referred to as One Group Before After Intervention Design or One Group Pre and Post Test design which is part of a quasi-experimental design. The sample in this study was all anemic teenage students in class VIII at SMP Negeri 1 Lubuk Pakam who took part in the counseling from start to finish, namely 36 people. The data collected includes teenagers' knowledge about anemia using animation media. The average score obtained for a total of 36 grade 8 female students at SMP Negeri 1 Lubuk Pakam who took the pre-test was 8.78 with a standard deviation of 1.775. Meanwhile, the average knowledge score after counseling was 13.28 with a standard deviation of 1.137. There is a significant difference between education and animation media about anemia on knowledge. This is proven by a significant value of 0.00<0.05, so Ha is accepted.
Co-Authors Cantika Putri Aisyah Nasution Nur Halimah