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All Journal Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Jurnal Gizi Prima
AASP Chandradewi
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Effect of Peanut Addition (Arachis hypogea) On Organoleptic Properties, Nutritional Value, and AcceptabilitySnack Peanbars for Pregnant Women in the Working Area khaerukiatul Rohmi; Made Darawati; AASP Chandradewi; I gde narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 2 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i2.409

Abstract

Background: Snack bars, which are rectangular and contain all the nutrients humans need, can be a great option to meet the nutritional needs of pregnant women because pregnant women need a balanced and nutrient-rich intake to meet the needs of the fetus and mother. One of the most common health problems in developing countries is malnutrition among pregnant women. One of the efforts to be made is to improve the nutritional status of pregnant women by providing local food-based snacks, namelysnack peanbars.Research Methods: In this study, experiments were conducted using a completely randomized design (CRD), consisting of five treatment levels, by collecting data on organoleptic properties, data on nutrient values, and data on acceptability. Organoleptic quality was analyzed by hedonic test while the nutrient content (moisture content, ash content, protein content, fat content, and carbohydrate content) was tested in the laboratory Research Result: The results showed that adding peanuts significantly affected aroma and texture (p<0.05). The selected products are formulationsSnack Peanbars t4 (42 g peanuts) with nutritional content per 100 grams with Energy 407.8 kcal, protein 8.90 grams, fat 12.40 grams, carbohydrates 65.15 grams, water content 13.07 grams, ash content 0.47 grams. While acceptanceSnack Peanbars in pregnant women, namely 90% good acceptance and 10% poor acceptance. Conclusion: The addition of 75% peanuts (42 g) had a significant effect on the texture and aroma parameters (p<0.05), while the color and taste parameters had no significant impact (p>0.05). Snack Peanbars per 100 g contain an energy of 407 kcal, protein 8.9 g, fat 12.4 g, and carbohydrates 65.15 g—acceptability results peanbars in pregnant women with good acceptance of 90% and less acceptance of 10%.
Pengaruh Penambahan Daging Ayam terhadap Sifat Organoleptik, Kandungan Gizi dan Daya Terima Nugget Lele Kelor Sari, Yustika; AASP Chandradewi; Darawati, Made; Sofiyatin, Reni
Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Vol. 10 No. 3 (2024): Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton
Publisher : Lembaga Jurnal dan Publikasi Universitas Muhammadiyah Buton

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/pencerah.v10i3.5986

Abstract

Ikan Lele merupakan sumber pangan yang relatif ekonomis jika dibandingkan dengan sumber protein hewani lainnya. Ikan lele kaya akan kandungan zat gizi sebagai penyedia protein yang baik, selain itu mengandung fosfor, kalium, lemak, omega 3, omega 6, dan vitamin B12 dengan kandungan merkuri yang rendah. Tujuan penelitian ini untuk mengetahui pengaruh penambahan daging ayam terhadap sifat organoleptik, nilai gizi dan daya terima nugget lele kelor. Penelitian ini menggunakan desain eksperimental dengan rancangan acak lengkap 5 aras perlakuan dengan 3 kali pengulangan dengan penambahan daging ayam 50%, 60%, 70%, 80% dan 90% dari total keseluruhan bahan dasar nugget. Hasil penelitian menunjukan bahwa uji Kruskal-Wallis menunjukkan terdapat pengaruh penambahan daging ayam terhadap warna, aroma, rasa dan tekstur (p<0,05) pada nugget lele kelor. Produk terbaik yaitu t5 dengan penambahan daging ayam 90% dengan kandungan nilai gizi yaitu energi 356 kkal, protein 15,69%, lemak 21,59%, dan karbohidrat 24,74%, kadar air 36,61%, dan kadar abu 1,37%. Dengan daya terima dalam katagori baik sebanyak 28 balita (93%). Formula nugget lele kelor dengan penambahan daging ayam 90% merupakan formula terbaik berdasarkan sifat organoleptik dan nilai gizi yang sudah memenuhi SNI dan daya terima baik (<80%).
Co-Authors I Gde Narda Widiada khaerukiatul Rohmi Made Darawati Made Darawati Sofiyatin Reni Yustika Sari, Yustika