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Lastrie Asrya
Program Studi Ilmu Gizi Program Magister, Fakultas Kesehatan Masyarakat, Universitas Andalas, Padang, Sumatera Barat, Indonesia
Health Professions Medicine & Pharmacology Public Health

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Organoleptic and Nutrient Tests of Bareh Randang Formula with the Addition of Curd to Reduce Hypercholesterolemia Lastrie Asrya
Majalah Kedokteran Andalas Vol 46, No 11 (2024): July 2024
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v46.i11.p1801-1816.2024

Abstract

Objective: This study aims to determine the organoleptic test and nutritional content of the Bareh Randang formula with the addition of curd to reduce hypercholesterolemia. Method: This type of research is experimental by conducting direct experiments using a Completely Randomized Design (CRD) with four levels of curd addition, namely 0 gr, 15 gr, 25 gr and 35 gr per dough formula which is carried out in two repetitions. Organoleptic tests were carried out by 25 panelists. Data were analyzed using the Kruskal Wallis test and Mann Whitney advanced test. Laboratory tests carried out proximate nutrient content tests and BAL tests. Results: Based on organoleptic tests, the best formula was obtained with the addition of 25 grams of curd. The results of the Kruskal Wallis test showed that there was a significant difference of P<0.05 in color, taste and texture, while in aroma there was no significant difference of P>0.05. From testing the LAB content, it was found that the bareh randang product contained LAB 108 CFU/g which is useful as a probiotic food. Conclusion: When making bareh randang products, it is best to add 25 grams of curd.
Uji Organoleptik dan Zat Gizi Formula Bareh Randang dengan Penambahan Dadih Terhadap Penurunan Hiperkolesterolemia Lastrie Asrya; Fivi Melva Diana; Zulkarnain Agus
Majalah Kedokteran Andalas Vol 46, No 12 (2024): Online Oktober 2024
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v46.i12.p1912-1927.2024

Abstract

Tujuan: Penelitian ini bertujuan untuk mengetahui uji organoleptik dan kandungan zat gizi formula bareh randang dengan penambahan dadih terhadap penurunan hiperkolesterolemia. Metode: Jenis penelitian ini eksperimen dengan melakukan percobaan langsung menggunakan Rancangan Acak Lengkap (RAL) dengan empat taraf penambahan dadih yaitu 0 gr, 15 gr, 25 gr dan 35 gr per satu formula adonan yang dilakukan dengan dua kali pengulangan. Uji organoleptik dilakukan oleh 25 orang panelis. Data dianalisis dengan uji kruskal wallis dan Uji lanjut mann whitney. Uji laboratorium dilakukan uji kandungan zat gizi proksimat dan uji BAL. Hasil : Berdasarkan uji organoleptik formula terbaik didapatkan dengan penambahan dadih 25 gr. Dari hasil uji kruskal wallis menunjukkan adanya perbedaan nyata p<0,05 terhadap warna, rasa dan teksture sedangkan pada aroma tidak terdapat perbedaan nyata P>0,05. Dari pengujian kandungan BAL ditemukan bahwa pada produk bareh randang mengandung BAL 108CFU/g yang bermanfaat sebagai makanan probiotik. Kesimpulan: Dalam pembuatan produk bareh randang sebaiknya menggunakan penambahan dadih 25 gram.Kata kunci: hiperkolesterolemia; dadih; bareh randang; organoleptik; zat gizi
Uji Organoleptik dan Zat Gizi Formula Bareh Randang dengan Penambahan Dadih Terhadap Penurunan Hiperkolesterolemia Asrya, Lastrie; Diana, Fivi Melva; Agus, Zulkarnain
Majalah Kedokteran Andalas Vol. 48 No. 1 (2025): MKA January 2025
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v48.i1.p13-28.2025

Abstract

Tujuan: Penelitian ini bertujuan untuk mengetahui uji organoleptik dan kandungan zat gizi formula bareh randang dengan penambahan dadih terhadap penurunan hiperkolesterolemia. Metode: Jenis penelitian ini eksperimen dengan melakukan percobaan langsung menggunakan Rancangan Acak Lengkap (RAL) dengan empat taraf penambahan dadih yaitu 0 gr, 15 gr, 25 gr dan 35 gr per satu formula adonan yang dilakukan dengan dua kali pengulangan. Uji organoleptik dilakukan oleh 25 orang panelis. Data dianalisis dengan uji kruskal wallis dan Uji lanjut mann whitney. Uji laboratorium dilakukan uji kandungan zat gizi proksimat dan uji BAL. Hasil : Berdasarkan uji organoleptik formula terbaik didapatkan dengan penambahan dadih 25 gr. Dari hasil uji kruskal wallis menunjukkan adanya perbedaan nyata p<0,05 terhadap warna, rasa dan teksture sedangkan pada aroma tidak terdapat perbedaan nyata P>0,05. Dari pengujian kandungan BAL ditemukan bahwa pada produk bareh randang mengandung BAL 108CFU/g yang bermanfaat sebagai makanan probiotik. Kesimpulan: Dalam pembuatan produk bareh randang sebaiknya menggunakan penambahan dadih 25 gram.Kata kunci: hiperkolesterolemia; dadih; bareh randang; organoleptik; zat gizi
Organoleptic and Nutrient Tests of Bareh Randang Formula with the Addition of Curd to Reduce Hypercholesterolemia Asrya, Lastrie
Majalah Kedokteran Andalas Vol. 46 No. 3 (2023): Supplementary July 2023
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v46.i11.p1801-1816.2024

Abstract

Objective: This study aims to determine the organoleptic test and nutritional content of the Bareh Randang formula with the addition of curd to reduce hypercholesterolemia. Method: This type of research is experimental by conducting direct experiments using a Completely Randomized Design (CRD) with four levels of curd addition, namely 0 gr, 15 gr, 25 gr and 35 gr per dough formula which is carried out in two repetitions. Organoleptic tests were carried out by 25 panelists. Data were analyzed using the Kruskal Wallis test and Mann Whitney advanced test. Laboratory tests carried out proximate nutrient content tests and BAL tests. Results: Based on organoleptic tests, the best formula was obtained with the addition of 25 grams of curd. The results of the Kruskal Wallis test showed that there was a significant difference of P<0.05 in color, taste and texture, while in aroma there was no significant difference of P>0.05. From testing the LAB content, it was found that the bareh randang product contained LAB 108 CFU/g which is useful as a probiotic food. Conclusion: When making bareh randang products, it is best to add 25 grams of curd.
Co-Authors Fivi Melva Diana, Fivi Melva Zulkarnain Agus Zulkarnain Agus