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All Journal FoodTech: Jurnal Teknologi Pangan
Yuges Saputri
Universitas Esa Unggul
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology

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EVALUASI SENSORI DAN KIMIA SNACK BAR BERBAHAN BAKU TEMPE DAN KURMA SEBAGAI MAKANAN PEMULIHAN PADA ENDURANCE SPORT diandini andriani; Yuges Saputri
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (709.441 KB) | DOI: 10.26418/jft.v2i1.37999

Abstract

Endurance sport is a kind of sport which has main activities utilizes the strength of muscle endurance with a long duration. Those activities surely requires appropriate nutritional intake to restore the physical performance of athletes. The study aims to evaluate the sensory and chemical characteristics of snack bars developed from tempeh and dates. This experimental study used a completely randomized design (CRD) which utilized tempeh and Tunisian dates Deglet nour as the main raw materials. The Visual Analog Scale (VAS) method was used to determine the product sensory value; proximate analysis methods was used to determine the level of carbohydrate, protein, fat, water, and ash; and the electrolyte levels, namely Na + and K- were determined by the Atom Absorption Spectrophotometry (AAS) method. The result showed that there were no significant differences in sensory values among the formulation except “taste” parameters. Selected formulation F2 (Tempeh 85 g: Dates 215 g) contains 61.60% carbohydrate, 12.92% protein, 3.15% fat, 20.09% water, and 2.23% ash content and contains  Na+ about 0.8 mg / 100 g and K- about 4.18 mg / 100 g. Thus, the snack bar has a potential to be a recovery food of endurance sport athletes performance. However, it is suggested to study further of direct influence of snack bar consumption on the physical performance on endurance sport athletes.
KARAKTERISTIK ORGANOLEPTIK DAN KIMIAWI SNACK POCKET STICK KACANG MERAH (Phaseolus vulgaris L) DENGAN PENAMBAHAN IKAN TERI (Stolephorus sp) SEBAGAI KUDAPAN SEHAT ANAK SEKOLAH Yulia Silvianti Cidi; Yuges Saputri
FoodTech: Jurnal Teknologi Pangan Vol 2, No 2 (2019): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v2i2.40765

Abstract

Food consumed by school children commonly contains low levels of macro and micro nutrients. Eating habits which is consuming low-nutrient foods in school children may affect the nutritional status and will ultimately lead to their ability in learning activities at school. This study aims to determine the level of organoleptic acceptance and chemical properties of red bean (Phaseolus vulgaris l) stick pocket  with the addition of anchovies (Stolephorus sp) intended for school children. This research is experimental, using a Completely Randomized Design (CRD) and Visual Analog Scale (VAS) instrument as well as a Likert scale. Based on the results of the analysis, there were no significant differences in all parameters (color, taste, aroma, texture, taste, and overall) both the hedonic value and the hedonic quality. The best pocket stick nutrient content is in the formulation with the addition of 80 grams of anchovies and 70 grams of red beans that has a water content of 4.10%, ash content of 3.32%, fat content of 3.84%, protein content of 14.6%, carbohydrate content of 54.08%, fiber content crude 6.00 mg, and calcium levels 147.08 mg. Thus snack pocket sticks can be used as additional food for school children
Co-Authors diandini andriani Yulia Silvianti Cidi