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COOKIES TEPUNG KEDELAI DAN TEPUNG JALI SEBAGAI MAKANAN SELINGAN IBU HAMIL HIPEREMESIS GRAVIDARUM GRADE 1 Ima Holilatul Kamilah; Mona Fitria; Agus Sulaeman; Widartika Widartika
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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Abstract

Hyperemesis gravidarum or persistent nausea and vomiting is common in early pregnancy. Products in the form of cookies made from local food, namely soybean flour and jali flour can be a snack for pregnant women with hyperemesis gravidarum.The purpose of this study was to determine the effect of soy flour and jali flour formulations on organoleptic properties, carbohydrate, protein, fat, iron, and water content of cookies as a snack for pregnant women with hyperemesis gravidarum. The design of this study was experimental with a completely randomized design (CRD) with one factor, namely the formulation treatment between soybean flour and jali flour F1 (30%:70%), F2 (40%:60%), and F3 (50%:50%). The panelists in this study were 30 moderately trained panelists. The results of the organoleptic test showed the best product in the F2 formula with the formulation of soybean flour and jali flour (40%:60%) which contained 416,25 kcal of energy, 9,54 grams of protein, 7,14 grams of fat, 0,16 mg of iron, and 78,45 grams of carbohydrates and 3.10 grams of water content. The results of the statistical analysis of the Kruskall Wallis test showed that there was an effect of the formulation of soybean flour and jali flour on the parameters of taste (p = 0,005), texture (p = 0,031), and overall (p = 0,002).
DIMSUM IKAN BANDENG DAN TEPUNG KACANG HIJAU SEBAGAI MAKANAN SELINGAN TINGGI PROTEIN DAN ZAT BESI BAGI REMAJA PUTRI Dinda Nur Baetillah; Mona Fitria; Roro Nur Fauziyah; Maryati Dewi; Mulus Gumilar
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1244

Abstract

Food-based intervention is an effective strategy to prevent and control the incidence of iron deficiency anemia in adolescent girls. The dimsum based on milkfish and mung bean flour is a new food product as a high iron and protein snack to increase intake for adolescent girls. This study aims to determine the effect of the formulation of milkfish and mung bean flour on the organoleptic properties, iron, and protein content of the dimsum. This experimental study used a one-factor completely randomized design, namely the formulation of milkfish and mung bean flour 90%:10% (F1), 70%:30%(F2), and 50%:50%(F3). The analysis included organoleptic testing with hedonic tests by 30 moderately trained panelists, analysis of iron content using the AAS (Atomic Absorption Spectroscopy) method, and protein content analysis using the Kjeldahl Semimicro method. The results of the hedonic test showed that the best dimsum was F1. Based on Kruskall-Wallis’s test, the formulation of milkfish and mung bean flour caused a significant effect on color, taste, texture, and overall (p<0.05). One serving (75 grams) of dimsum can meet 14.6% and 13% respectively, of the recommended dietary allowance of iron and protein for adolescent girls. Further research is needed on the acceptability of dimsum in adolescent girls and estimating the shelf life of dimsum.
Co-Authors Agus Sulaeman Dinda Nur Baetillah Ima Holilatul Kamilah Maryati Dewi Mulus Gumilar Roro Nur Fauziyah Widartika Widartika