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All Journal Jurnal Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) SRIWIJAYA JOURNAL OF MEDICINE Medical Technology and Public Health Journal JURNAL ILKES (Jurnal Ilmu Kesehatan) Prosiding Conference on Research and Community Services Journal SAGO Gizi dan Kesehatan Journal of Food Technology and Health Journal of Tropical Food and Agroindustrial Technology Journal for Quality in Public Health Jurnal Pengabdian Perawat SPIKESNAS HARENA: Jurnal Gizi
Cucuk, Cucuk Suprihartini
AKZI Karya Husada Kediri
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Other

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Journal : JURNAL ILKES (Jurnal Ilmu Kesehatan)

 1 
Efek Penambahan Tepung Daun Kelor Pada Fermentasi Tempe Terhadap Kadar Vitamin C Dan N-Amino Tempe Kelor (PELOR) Cucuk Suprihartini; Arya Ulilalbab; Frenky Arif Budiman
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 12 No 1 (2021): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v12i1.204

Abstract

Abstract Tempe is nicknamed the miracle food, this is due to the processing of soybeans into tempe through the fermentation process of rhizopus sp. The fermentation process increases protein digestibility, because it breaks down protein into simple amino acids. In addition, there is a synthesis of vitamin B12, unsaturated fatty acids, and antioxidant compounds. While the moringa leaves are nicknamed the miracle leaves, they have a high nutritional content. Moringa leaves actually contain very high amounts of vitamin A, vitamin C, vitamin B, calcium, potassium, iron and protein, which are easily digested and assimilated by the human body. Vitamin C reduces ferric iron to ferrous in the small intestine so that it is easily absorbed. By combining these two miraculous ingredients, it aims to increase the vitamin C levels in tempeh and study whether there is an effect of adding Moringa leaf flour to the n-amino levels of Moringa leaf tempe. This research is an experimental research with a completely randomized design. Treatment by adding Moringa leaf flour to soybean tempe and the dependent variables were levels of vitamin C and levels of N-Amino in tempe moringa. The concentrations of adding Moringa flour in this study were 0%, 2% and 4%. Analysis of vitamin C using iodimetric method and n-amino test using formol titration method. The average results of the vitamin C test on tempeh with the addition of Moringa leaf flour were as follows: 0% of 0.38%, 2% of 0.69% and 4% of 0.84%, the results of statistical tests with ANOVA showed a statistically significant effect. Significantly, there was a significant increase in vitamin C levels, while the results of the n-amino test were on average 0% of 0.56%, 2% of 0.72% and 4% of 0.78%, the results of statistical tests with ANOVA did not exist significant effect, but there was a tendency to increase levels of n-amino with the addition of Moringa leaf flour. The addition of Moringa leaf flour to the process of making tempeh can be another alternative to meet the needs of vitamin C. Keywords: vitamin C, N-amino, moringa leaves, tempeh
Fomulasi PMT “Browntule” Brownis dengan Penambahan Tepung Tulang Ikan Lele terhadap Daya Terima dan Kandungan Calsium Suprihartini, Cucuk; Puspita, Theresia
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 16 No 1 (2025): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v16i1.415

Abstract

Utilization of catfish bone flourl in food products consumed by the community can help intake the body's daily calcium needs. One way to utilize catfish bone flour into a food product that is widely liked is brownies. This type of research is quasi-experimental. The variables studied were the formulation of brownies with the addition of catfish bone flour and the acceptability of brownies as PMT for toddlers in Darungan Village, Pare District. The results of the study showed that the color acceptability of all the treatments above was in the good category, the highest value was 98.67% in the control and P1 treatment. The aroma acceptability of all the treatments above was in the good category, the highest value was 94.67 in the control and P2. The texture acceptability of all the treatments above was in the good category, the highest value was 85.33% in the P1 treatment. The taste acceptability of all the treatments above was in the good category, the highest value was 94.67% in the P2 treatment. Browntule 5%, meets the claim requirements as a calcium source product for toddlers. Browntule 10% meets the claim requirements as a calcium source product for the general public and pregnant women. The intake level of toddlers given 5% browntule PMT was 100%
Pengaruh Penambahan Tepung Kacang Hijau Terhadap Kajian Protein Dan Daya Terima Donat Sukun Budiman, Frenky Arif; Suprihartini, Cucuk; Estiningtyas, Dian; Puspita, Berliana
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 16 No 1 (2025): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v16i1.419

Abstract

Makanan jajanan merupakan hal yang erat kaitannya dengan keseharian anak sekolah. Makanan jajanan menyumbang zat gizi energi sebesar 22.9% dan protein 15.9%. Anak sekolah di Indonesia menjadikan donat sebagai jajanan favoritnya. Sehingga muncul inovasi pembuatan donat dengan proporsi sukun dan tepung kacang hijau untuk meningkatkan konsumsi jajanan yang memenuhi syarat. Penelitian ini bertujuan untuk menganalisis kandungan protein dan daya terima organoleptik donat dengan formulasi sukun dan tepung kacang hijau. Subtitusi tepung kacang hijau pada pembuatan donat sukun dapat mempengaruhi nilai gizi protein donat sehingga perlu dilakukan kajian protein serta pengujian daya terima organoleptik pada produk donat. Penelitian ini memakai konsep Rancangan Acak Lengkap (RAL) yang memiliki 3 macam perlakuan yakni 0% (P0), 2% (P1) dan 4% (P2) proporsi tepung kacang hijau serta 3 replikasi. Hasil penelitian menunjukkan bahwa nilai gizi protein donat meningkat secara signifikan yaitu pada P1 (61,3 gr) dan P2 (63,1 gr). Hasil uji organoleptik menunjukkan perlakuan terbaik : warna (P1), aroma (P0), tekstur (P0) dan rasa (P2). Dari ketiga perlakuan diperoleh hasil bahwa donat yang paling disukai dari segi warna, aroma, tekstur dan rasa yaitu P1. Donat sukun kacang hijau daya simpannya rendah, perlu adanya upaya untuk meningkatkan daya simpan dan efesiensi ketersediaan donat. Berdasarkan temuan tadi, perlu adanya penelitian lanjutan terkait pengaruh penyimpanan beku (frozen food) terhadap mutu organoleptik donat sukun kacang hijau.
Co-Authors Arya Ulilalbab budiman, frenky Catur Wulandari Contheza, Anggraini Hilda Delisa Tri Pradyana Dewi Kartika Sari Dian Estiningtyas Diana Loveitasari Enggar Anggraeni Enggar Anggraeni Enggar Anggraeni, Enggar Enggar, Enggar Anggraeni Farol Umara Lidya Puspitasari Frenky Arif Budiman Kartika, Salsabilla Chika Kuswinarti, Enny Naimah, Siska Yulva Nelia Jose Ximenes Palupi, Mirthasari Pradyana, Delisa Tri Puspita, Berliana Putri Renata Salsabella Rizka Mar’atus Sholichah Suryaningputri, Rizqi Enjang Theresia Puspita, Theresia Yuli Umiarsih Zella, Zella Widaronia