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All Journal Journal of Applied Nutrition and Dietetic
Erwandi Erwandi
Department of Nutrition, Poltekkes Kementerian Kesehatan, Aceh
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Public Health

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The effects of yellow pumpkin (Cucurbita moschata) substitution on stick acceptance Silvia Nanda; Erwandi Erwandi
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 1 (2021): June 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i1.45

Abstract

Sticks refer to snacks or cakes made of wheat flour, tapioca or sago flour, fat, eggs, and water. Sticks have a long flat shape processed with fried techniques, a savory taste, and a crisp texture. Sticks are made of raw materials and additional ingredients. The raw material is flour and is sometimes substituted by pumpkin flour. Pumpkin stick is alternative food to increase the production of pumpkin flour. This study aimed to determine the effects of using 10%, 20%, and 30% pumpkin flour on organoleptic properties (colors, smells, tastes, and textures) of sticks. This study employed an experimental design with a non-factorial completely randomized design (RAL) with three treatments and three repetitions. Moreover, 15 untrained panelists from Dayah Panjoe Village, Kuta Blang District, Bireuen Regency were involved to test the treatments. This study found that the highest nutritional value of the stick color was 3.64 (moderately liked by the panelists). The highest value of stick smell was 3.62 (moderately liked by the panelists). Meanwhile, the highest value of stick taste was 4.13 (liked by the panelists). Finally, the highest value of stick texture was 3.40 (moderately liked by the panelists). This research concluded that the substitution of 10%, 20%, and 30% pumpkin flour significantly affected organoleptic properties, such as color, smell, taste, and texture. This research suggests that further research measures the temperature of the frying pan and preferably greases the pumpkin flour with mashing.
The effect of added banana flower on acceptance and chemical properties shredded bamboo shoots Runia Sativa; Andriani Andriani; Erwandi Erwandi; Wiqayatun Khazanah
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 2 (2021): December 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v2i2.220

Abstract

One of the foods that are high in fiber other than bamboo (bamboo shoots) is banana flower with a high fiber content which will benefit the elderly by processing it into shreds, as a substitute for crude fiber and also has many benefits for body health. This research is experimental with three treatments and three repetitions with the addition of 20 grams, 30 grams and 40 grams of banana heart. The panelists used in this study were semi-panelists. The research methods: This type of research is experimental with a Completely Randomized Design (CRD), specifically 3 treatments and 3 repetitions using the hedonic test. Up to 30 people were trained from students at the Department of Nutrition, Ministry of Health, Aceh. Utilizing ANOVA (Analysis Of Variance) and Duncan's Multiple Test Further Test, data processing and analysis were performed. The addition of 20 g, 30 g and 40 g of banana flower had no significant effect on the color of the shredded bamboo shoots. The addition of 20 g, 30 g and 40 g of banana flower had a significant effect on the taste, aroma and texture of shredded bamboo shoots. The high water content in shredded bamboo shoots is influenced by the process of boiling ingredients such as bamboo shoots and banana buds, to reduce the water content it can be seen through the frying process which then shrinks.
The Effect of Adding Carrot Puree on Organoleptic and Chemical Properties of Dodol Nada Risna Diya; Erwandi Erwandi
JAND: Journal of Applied Nutrition and Dietetic Vol. 2 No. 1 (2022): June 2022
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v2i1.375

Abstract

       Dodol is a processed food made from a mixture of glutinous rice flour, sugar, sand, and coconut milk which is boiled until it becomes thick, oily, and not sticky. Carrots are not only rich in fiber and beta carotene, but also have a distinctive color that can be used as a natural dye in lunkhead.  Often the food production in circulation uses artificial coloring, but with the addition of carrots, it is possible to reduce the use of chemical dyes and add nutritional value to food, especially in processed carrots.  Objectives (1) To determine the effect of adding 100 gr, 125 gr, 150 gr carrot puree on the organoleptic and chemical properties of dodol. This study was experimental, with a non-factorial completely randomized design (CRD) with 3 treatments and 3 repetitions. This research was conducted to see the effect of adding carrot puree to the organoleptic and chemical properties of lunkhead.  The results showed that the addition of 100 gr, 125 gr, 150 gr carrot puree on the organoleptic and chemical properties of lunkhead.  significantly affected the taste and color of dodol (p value < 0.05) and the results of the carbohydrate test, ash content, water content significantly affected the effect of adding carrot puree to the organoleptic and chemical properties of dodol (p value < 0.05).  The results of the acceptability analysis of dodol with the addition of carrot puree were found to have a significant effect on the color of dodol and the taste of dodol.  No significant effect on the aroma of dodol and the texture of dodol.  Based on the results of the chemical test, the highest average carbohydrate value was found in the third treatment with the addition of 150 g of carrot puree.
Co-Authors Andriani Andriani Nada Risna Diya Runia Sativa Silvia Nanda Wiqayatun Khazanah