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All Journal Jurnal Ners Indonesia Indonesian Journal of Agricultural Research Journal of Tropical AgriFood Jurnal Gizi Kerja dan Produktivitas Jurnal Kesehatan Tambusai Formosa Journal of Science and Technology (FJST) Journal of Agri-Food Science and Technology (JAFoST) Formosa Journal of Sustainable Research (FJSR) Journal of Health and Nutrition Research Jurnal Kesehatan Mahardika
Rinten Anjang Sari
Politeknik Kesehatan Kementerian Kesehatan Kalimantan Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary

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Journal : Formosa Journal of Science and Technology (FJST)

 1 
Evaluasi Sensori dan Kandungan Gizi Kudapan Jelai Crispy berbasis Tepung Jelai (Coix lacryma-jobi L) dan Tepung Kacang Tanah (Arachis hypogaea L) Siti Nurul Aini; Rieska Indah Mulyani; Rinten Anjang Sari; Netty Maria Naibaho
Formosa Journal of Science and Technology Vol. 1 No. 6 (2022): October 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v1i6.1615

Abstract

Kekurangan Energi Kronik (KEK) merupakan kondisi dimana seseorang mengalami kekurangan gizi yang berlangsung lama atau menahun, sehingga menimbulkan gangguan kesehatan. Kelompok yang rentan memiliki risiko paling tinggi mengalami KEK salah satunya adalah remaja putri. Tujuan dari penelitian ini adalah untuk mengetahui evaluasi sensori dan kandungan gizi kudapan jelai crispy. Jenis dan desain yang digunakan pada penelitian ini adalah eksperimental. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan tiga pengulangan. Tiga perlakuan yang digunakan yaitu perlakuan A menggunakan 60% tepung jelai dan 40% tepung kacang tanah, perlakuan B menggunakan 70% tepung jelai dan 30% tepung kacang tanah, Perlakuan C menggunakan 80% tepung jelai dan 20% tepung kacang tanah. Perlakuan terbaik dari nilai rata-rata tertinggi yaitu perlakuan B. Terdapat perbedaan yang nyata pada aroma dan tekstur hedonik, serta aroma dan rasa mutu hedonik. Hasil analisis kandungan gizi perlakuan B dalam 1 sajian perkemasan yaitu 120 gram kudapan didapatkan kandungan energi 203,86 kkal, protein 6,22 gram, lemak 7,98 gram, karbohidrat 26,78 gram, kadar air yaitu 1,98% dan kadar abu 2,10%.
Glycemic Index Test of Barley Flakes (Coix lacyrma - jobi L) and Red Beans (Phaseolus vulgaris L) as Alternative Healthy Snacks Nur Hafifah; Rieska Indah Mulyani; Kurniati Dwi Utami; Rinten Anjang Sari
Formosa Journal of Science and Technology Vol. 2 No. 3 (2023): March 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i3.3163

Abstract

Diabetes Mellitus (DM) is a metabolic disease in which the prevalence of sufferers continues to increase every year. One of the efforts to prevent diabetes mellitus is by adjusting the pattern of proper food consumption, such as selecting foods with a low glycemic index. This study used a true experimental type with a RAL design (completely randomized design) and the test food given was barley flakes and kidney beans as the most preferred sample with pure glucose equivalent to 50 g Available Carbohydrate as the reference food. The results of the research on the glycemic index value on flakes showed that F1 had a value of 61 (moderate), F2 65 (moderate), F3 56 (moderate) and for the glycemic load value F1 18.78 (moderate), F2 18.36 (moderate), F3 19.39 (medium).
Co-Authors Ade Damayanti Raihani Ajeng Kusumawardani Aminah Toaha Arik Nugraheni Astri Ayu Novaria Diah Retno Wahyuningrum Emmawati, Aswita Indah Mulyani, Rieska Krishna Purnawan Candra Kurniati Dwi Utami Mutiara Azzahra Asrivananda Naibaho, Netty Maria Natalie, Umboh Ruth Gloria Netty Maria Naibaho Nur Hafifah Raihani, Ade Damayanti Rieska Indah Mulyani Rieska Indah Mulyani Rieska Indah Mulyani Saqowati, Lika Siti Nurul Aini Sitohang, Agnes Chrisvera Utami, Riana Pangestu Yuliani Yuliani