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All Journal Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Nyoman Wahyu Meta Wulandari
Universitas Bali Dwipa
Health Professions Public Health

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Karakteristik Serat Kasar dan Kapasitas Antioksidan Biskuit dengan Substitusi Tepung Biji Alpukat (Persea Americana) terhadap Tepung Terigu Kadek Dyah Swasni Prambandita; Nyoman Wahyu Meta Wulandari
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 2 No. 2 (2024): Mei : Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v2i2.327

Abstract

One of the by-products that can be used as a source of fiber and antioxidants is avocado seeds. Processing avocado seeds into flour can make it easier for people to make interstitial foods, for example biscuits. Avocado seed biscuits that are rich in fiber and antioxidants are expected to be beneficial for health. This study aims to determine the effect of the right ratio of wheat and avocado seed flour on the chemical characteristics of biscuits, The study used a complete random design with the treatment of the comparison of wheat and avocado seed flour, namely F1 (100:0), F2 (90:10), F3 (80:20), F4 (70:30), F5 (60:40), F6 (50:50). The determination of the best biscuits is seen based on the parameters observed, namely: moisture content test, crude fiber test, antioxidant capacity, IC50 value. Based on the results of the analysis of various comparisons of wheat and avocado seed flour (TBA) in biscuits, it showed no real effect (p>0.05) on water content, while there was a real effect (p>0.05) on crude fiber, IC50, and antioxidant capacity.
Nilai Gizi dan Serat Pangan pada Snack Bar Berbasis Tepung Kimpul (Xanthosoma sagittifolium) dan Kacang Gude (Cajanus cajan) Nyoman Wahyu Meta Wulandari; Kadek Dyah Swasni Prambandita
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 2 No. 2 (2024): Mei : Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v2i2.328

Abstract

The purpose of this research was to determine the effect of tannia flour and pigeon pea to produce the best snack bar with high dietary fiber and also with the good sensory. This research was an experimental study using a Completely Randomized Design (CRD) with a treatment ratio of tannia flour and pigeon pea were 70%:30%, 60%:40%, 50%:50%, 40%:60%, and 30%: 70%. Each treatment was repeated three times. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content and sensory of snack bar (color, flavor, taste, texture). This best snack bar contains 5,31% water, 2,11% ash, 11,22% protein, 18,33% fat, 61,58% carbohydrate, 19,50% crude fiber. After getting the best snack bar with the effectiveness test, it was observed the levels of dietary fiber. Based on the results of the effectiveness test, the best treatment in this research was tannia flour and pigeon pea with ratio 30%:70%. This best snack bar contained 5.58% of fiber. The results of the sensory test of color were liking, while the flavor, taste, texture, and overall acceptance were like moderately. The results of the scoring test for color were brown, with a slightly distinctive tannia flavor, no itching taste, and a dense texture.
Co-Authors Kadek Dyah Swasni Prambandita