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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Kesehatan Media Informasi Jurnal Pengabdian Kesehatan Masyarakat Mulawarman Mulawarman Nursing Indonesia Journal
Sholichin
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Computer Science & IT Dentistry Education Engineering Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

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Journal : Media Informasi

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Karakteristik Sensoris dan Kandungan Gizi Beras Analog Berbahan Mocaf dan Sagu yang Disuplementasi Protein Tempe dan Ikan Kembung Alina Hizni; Sholichin; Rika Pitriani; Maudy Ahmalinda
Media Informasi Vol. 20 No. 2 (2024): November
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37160/mijournal.v20i2.349

Abstract

Latar Belakang: Beras merupakan makanan pokok masyarakat Indonesia, mengalami peningkatan konsumsi seiring pertumbuhan penduduk. Salah satu alternatif mengurangi ketergantungan beras dengan pengembangan beras analog. Tujuan: Menganalisis karakteristik sesnsoris dan kandungan gizi beras analog berbahan mocaf dan sagu yang disuplementasi protein tempe dan ikan kembung. Metode: Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 formulasi beras analog termasuk kontrol serta 2 kali pengulangan. Adapun formulasi bahan baku mocaf : tepung sagu : tempe kedelai : ikan kembung yaitu F0 (50%:50%:0:0), F1 (40%:26,6%:16,7%:16,7%), F2 (33,3%:33,3%:16,7%:16,7%) dan F3 (26,6%:40%:16,7%:16,7%). Hasil: Pengujian tingkat kesukaan dilakukan terhadap beras analog yang telah dimasak (nasi analog) oleh 30 panelis agak terlatih. Berdasarkan uji Kruskal Wallis menunjukkan adanya perbedaan aroma yang signifikan antar formula (p = 0,023). Berdasarkan uji lanjut Mann Whitney diketahui aroma F0 berbeda signifikan dengan F2 (p = 0,006) dan aroma F0 berbeda signifikan dengan F3 (p = 0,012). Hasil uji Kruskal Wallis pada parameter warna, rasa, tekstur dan penilaian keseluruhan tidak ada perbedaan signifikan. Beras analog terbaik ditentukan berdasarkan penilaian organoleptik dan kandungan gizi. Berdasarkan penilaian organoleptik secara keseluruhan tidak ada perbedaan, sehingga penentuan produk terbaik berdasarkan kandungan gizi yaitu F2 dengan keunggulan kadar air terendah, kadar protein tertinggi serta karbohidrat dan energi tertinggi. Beras analog terbaik (F2) mengandung 6,33% air; 0,78% abu; 6,94% protein; 1,85% lemak; 84,1% karbohidrat; dan 0,10% serat. Kandungan energi sebesar 381 kkal/100 g memberikan kontribusi energi sebesar 19,1% terhadap kecukupan energi sehari orang Indonesia usia 1 – 80 tahun. Kesimpulan: Formula 2 adalah formula terbaik berdasarkan kandungan gizi.
Bran Bar Product Development for Athletes (Organoleptic Assessment and Nutritional Content) Sholichin; Hizni, Alina; Yuhandini, Diyah Sri
Media Informasi Vol. 21 No. 01 (2025): February
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37160/mijournal.v21i01.698

Abstract

Background: Rice milling produces a by-product of rice bran (8-12%) with good nutritional content, which can be used as raw material for making snack bars to optimize athlete performance. Objectives: The study aimed to analyze the organoleptic assessment and nutritional content of bran bars as snack bars for athletes. Methods: The research was conducted from May to November 2024 at the D III Nutrition Study Programme Cirebon and Saraswanti Indo Global Laboratory. Organoleptic assessment using a completely randomized design and 2 repetitions by 32 students who are active in sports, on the parameters of colour, aroma, taste, texture, and overall with a rating scale of 1 (very dislike), 2 (dislike), 3 (normal), 4 (like), and 5 (very like). Nutritional content analysis included moisture, ash, protein, fat, carbohydrate, fiber, iron, and energy content. The organoleptic assessment was analyzed using the one-way ANOVA test and Duncan's test to determine differences between treatments, while nutrient content was analyzed descriptively. Results: Organoleptic assessment showed significant differences between treatments in colour, aroma, taste, texture, and overall parameters (p-value 0.000 <0.05). The best formula based on organoleptic assessment was treatment P2 (average 3.96), almost the same as the control treatment (F0) (average 3.94). However, based on nutritional content, treatment F8 had the lowest water content (15.27 g), highest ash content (4.03 g), lowest fat content (16.28 g), highest protein content (9.24g), highest iron content (8.07 g) and high dietary fiber content (8.07 g). Conclusion: The best formula based on organoleptic assessment is F2, but based on nutritional content, F8 is the best formula.
Co-Authors A.S. Dwi Saptati N.H Ahmad Abdul Ghofar Abdulloh Alina Hizni Anik Puji Rahayu Bahtiar Bahtiar Bakhtiar, Rahmat Bambang Ismuyanto damanik, chrisyen Dewi Astuti Dwi Nopriyanto Fanny Metungku Fittarsih, Niya Hizni, Alina Iskandar Muda Khumaidi Lanang Karunia Maudy Ahmalinda Mayusef Sukmana Purwanto, Puwanto Puspa Sari, Rita Rika Pitriani Riko Riries Choiru Pramulia Yudia Rita Puspa Sari Ruminem Syahrun Syahrun, Syahrun Yuhandini, Diyah Sri