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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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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.
The Effect of Green Bean Flour Proportion (Vigna Radiate L.) on Acceptance, Water Content, and Fiber Content on Purple Sweet (Ipomea Batatas L. Poir) Sponge Cakes Anggraeni, Enggar; Suprihartini, Cucuk; Kartika, Salsabilla Chika
Journal for Quality in Public Health Vol. 5 No. 1 (2021): Journal for Quality in Public Health
Publisher : Master of Public Health Program Institut Ilmu Kesehatan STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jqph.v5i1.278

Abstract

Purple sweet potato is one type of sweet potato that is widely grown in Indonesia. Sweet potatoes are basically rich in carbohydrates, minerals, and vitamins, but poor in protein and fat. To enrich the nutritional content, especially the fiber content of sweet potatoes, can be added from beans, one of them is green beans. Observing the high nutritional and fiber content of purple sweet potatoes and green beans, it can be a new innovation and sponge cake products can be made as a high-fiber functional food. This study used an experimental method with a completely randomized design (CRD) using 3 treatments which were then tested for organoleptic acceptance, water content, and fiber content testing. The results showed that the proportion of addition of green bean flour (Vigna Radiata L) did not affect the acceptability or receptivity of color, aroma, taste, and texture. The results of the water content test of sponge cake products in the control treatment without the addition of green bean flour (0%) had an average water content of 42.66%, treatment 1 with the proportion of adding green bean flour (15%) had an average water content of 43 ,44%, and in treatment 2 with the addition proportion of green bean flour (30%) has an average moisture content of 36.99%. The results of the calculation of the fiber content of sponge cake products in the control treatment without the addition of green bean flour (0%) had a total of 1.62 grams, treatment 1 with the proportion of addition of green bean flour (15%) had an amount of 2.19 grams, and 2 with the proportion of addition of green bean flour (30%) has a total of 2.76 grams.
PENGARUH PROPORSI TEPUNG GARUT DAN KACANG HIJAU TERHADAP DAYA TERIMA DAN KADAR AIR COOKIES Pradyana, Delisa Tri; Ulilalbab, Arya; Suprihartini, Cucuk; Anggraeni, Enggar
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 3 No 1 (2021): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i1.536

Abstract

ABSTRAK: Garut adalah salah satu bahan makanan lokal yang berpotensi untuk menggantikan tepung terigu. Tepung garut mempunyai kandungan protein yang rendah, sehingga perlu penambahan sumber protein untuk meningkatkan nilai gizi protein pada cookies. Tujuan penelitian ini adalah untuk mengetahui daya terima organoleptik dan kadar air cookies. Penelitian ini menerapkan Rancangan Acak Lengkap (RAL) dan bersifat eksperimental laboratorium. Dalam penelitian ini menggunakan 3 kelompok yaitu proporsi tepung garut dan kacang hijau : P0 (31,47% : 0%), P1 (24,47% : 7%) , dan P2 (7% : 24,47%), selajutnya diujikan kepada 30 panelis semi terlatih. One ways anova digunakan untuk analisis statistik kadar air dan uji Friedman rank untuk analisa organoleptik. Kadar air cookies kelompok P0dan P1yaitu5% sehingga kedua kelompok tersebut sudah sesuai dengan SNI, namun pada kelompok P25,5% sehingga tidak sesuai SNI. Hasil uji daya terima memiliki pengaruh yang signifikan (0,00< α 0,05) pada warna (96%), aroma (96%), rasa (94%) dan tekstur (93%). Kelompok penelitian yang  paling disukai adalah P2. Ada pengaruh penambahan proporsi tepung garut dan tepung kacang hijau terhadap daya terima organoleptik dan kadar air cookies. Untuk penelitian selanjutnya perlu dilakukan uji proksimat pada cookies. ABSTRACT: Arrowroot is one of the local food ingredients that have the potential to substitute wheat flour. Arrowroot flour has low protein content, so it is necessary to add protein sources to increase the nutritional value of protein in cookies. This study aims to determine the organoleptic acceptability and moisture content of cookies. This study is a laboratory experimental and applied a Completely Randomized Design. There were 3 groups in this study, namely the proportion of arrowroot flour and green bean flour: P0 (31.47%: 0%), P1 (24.47%: 7%), and P2 (7%: 24.47%), then tested on 30 semi-trained panelists. One-way ANOVA is used for statistical analysis of moisture content and Friedman rank test for organoleptic analysis. The moisture content of cookies in groups P0 and P1was 5% so that both groups were following SNI, but in group P2 was 5.5% so it was not following SNI. Acceptability test results have a significant effect (0.00 < α 0.05) on color (96%), aroma (96%), taste (94%) and texture (93%). The most preferred study group is P2. There is an effect of increasing the proportion of arrowroot flour and flour of green bean on the organoleptic acceptability and moisture content of cookies. For further studies, it is necessary to do a proximate test on cookies.
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