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All Journal Journal of Nutrition College Jurnal Riset Gizi Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Peduli Masyarakat Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Riset Gizi Jurnal Riset Gizi
Ma'rifah, Bahriyatul
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Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

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Journal : Jurnal Riset Gizi

 1 
Pie Tepung Ubi Ungu Dan Kacang Merah Alternatif Makanan Selingan Bagi Penderita DM Tipe 2 Ma'rifah, Bahriyatul; Astuti, Erna Tri; Kusumawati, Dewi
JURNAL RISET GIZI Vol 12, No 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11766

Abstract

Background: Type-2 diabetes mellitus (DM) is a metabolic syndrome characterized by hyperglycemia due to oxidative stress. Efforts to reduce oxidative stress may include consuming snacks with high antioxidant activity and flavonoids made from purple sweet potato flour and kidney bean flour.Objectives: To determine the effects of the purple sweet potato flour and kidney bean flour ratio on the organoleptic properties (hedonic and hedonic quality tests), antioxidant activity, flavonoid content, and estimated selling price per serving of pie as an alternative snack for patients with type-2 DM.Method: Used a Complete Randomized Design (CRD) with three formulations of purple sweet potato flour and kidney bean flour: F1 (60%:40%), F2 (70%:30%), and F3 (80%:20%). Statistical analysis of antioxidant activity and flavonoids was performed using ANOVA and Duncan’s test. Meanwhile, organoleptic properties were examined using Kruskal-Wallis and Mann-Whitney tests.Results: There was significant effect of the purple sweet potato flour and kidney bean flour ratio on antioxidant activity, flavonoid content, and hedonic tests (color and aroma) (p0.05). However, no significant effect was found on hedonic taste, texture, mouthfeel, aftertaste, overall preference, and all hedonic quality (p0.05). The antioxidant activity of the pie formulations F1, F2, and F3 was weak, namely 6.539 mg/ml, 8.158 mg/ml, and 7.679 mg/ml, respectively. The flavonoid content was also low, accounting for 0.74%, 0.52%, and 0.80%, respectively. The selected formulation was F3 with hedonic quality of brown color, slightly weak sweet taste, weak bitter taste, distinctive flour taste, and medium aroma, texture, mouthfeel, and aftertaste. The estimated selling price per serving (85g) of F3 was IDR 3,768.26Conclusion: The selected formulation (F3) of  pie can used as alternative snack for patients with type-2 DM.
Formulasi Cookies Lidah Kucing Substitusi Tepung Ikan Gabus Dan Tepung Kacang Hijau Sebagai Alternatif PMT Balita Gizi Kurang Muhlishoh, Arwin; Putri, Nova Anggita; Ma'rifah, Bahriyatul
JURNAL RISET GIZI Vol 12, No 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11888

Abstract

ABSTRAK Latar Belakang: Gizi buruk disebabkan oleh kekurangan energi, protein, dan penyakit infeksi yang mempengaruhi pertumbuhan dan balita. Salah satu pendekatan pengelolaan gizi pada balita kurang gizi adalah dengan memberikan makanan tambahan lokal, seperti tepung ikan gabus dan tepung kacang hijau, yang kaya akan energi dan protein.Tujuan: Untuk mengetahui pengaruh substitusi tepung ikan gabus dan tepung kacang hijau terhadap mutu organoleptik dan kandungan gizi kue lidah kucing sebagai makanan tambahan alternatif untuk balita gizi buruk umur 12-59 bulan.Metode: Penelitian eksperimental ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perbandingan tepung terigu: tepung ikan gabus: tepung kacang hijau (F1 = 60%:20%:20%; F2 = 40%:20%:20%; F3 = 20%:40%:40%) dan 2 kali berulang. Data sifat organoleptik dianalisis menggunakan uji Kruskal-Wallis dan Mann-Whitney , sedangkan kandungan gizi dianalisis menggunakan uji Anova dan Duncan .Hasil : Hasil penelitian menunjukkan bahwa kedua bahan substitusi berpengaruh nyata terhadap uji hedonik rasa, uji mutu warna hedonik, dan kandungan gizi (p0,05), tetapi tidak berpengaruh nyata terhadap aroma, tekstur, aftertaste, sensasi rasa di mulut, uji warna hedonik, dan uji mutu rasa hedonik (p0,05). Formulasi terpilih F2 secara hedonik memiliki aroma, rasa, warna, dan aftertaste yang kurang disukai, dengan tekstur yang cukup disukai dan sensasi di mulut . Uji mutu hedonik menunjukkan aroma agak amis, rasa kacang, rasa pahit, agak asin, aroma harum, rasa manis, aftertaste , sensasi di mulut , tekstur agak renyah, dan warna coklat. F2 hah kadar abu 2,15%, udara 4,25%, protein 18,56%, lemak 23,76%, karbohidrat 51,30%, energi dari lemak 213,80 kkal, dan energi total 493,20 kkal. Kesimpulan: Cookies F2 memenuhi persyaratan sebagai makanan tambahan dan cookies Standar Nasional Indonesia kecuali kadar abu. Ukuran sajian 25 gram (5 lembar) memberikan kontribusi 10-15% dari angka kecukupan gizi (AKG) balita usia 12-59 bulan dan dapat dianggap sebagai cookies berprotein tinggi berdasarkan label informasi gizi untuk anak usia 1-3 tahun sebesar 71,38% .
Pie Tepung Ubi Ungu Dan Kacang Merah Alternatif Makanan Selingan Bagi Penderita DM Tipe 2 Ma'rifah, Bahriyatul; Astuti, Erna Tri; Kusumawati, Dewi
JURNAL RISET GIZI Vol. 12 No. 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11766

Abstract

Background: Type-2 diabetes mellitus (DM) is a metabolic syndrome characterized by hyperglycemia due to oxidative stress. Efforts to reduce oxidative stress may include consuming snacks with high antioxidant activity and flavonoids made from purple sweet potato flour and kidney bean flour.Objectives: To determine the effects of the purple sweet potato flour and kidney bean flour ratio on the organoleptic properties (hedonic and hedonic quality tests), antioxidant activity, flavonoid content, and estimated selling price per serving of pie as an alternative snack for patients with type-2 DM.Method: Used a Complete Randomized Design (CRD) with three formulations of purple sweet potato flour and kidney bean flour: F1 (60%:40%), F2 (70%:30%), and F3 (80%:20%). Statistical analysis of antioxidant activity and flavonoids was performed using ANOVA and Duncan’s test. Meanwhile, organoleptic properties were examined using Kruskal-Wallis and Mann-Whitney tests.Results: There was significant effect of the purple sweet potato flour and kidney bean flour ratio on antioxidant activity, flavonoid content, and hedonic tests (color and aroma) (p<0.05). However, no significant effect was found on hedonic taste, texture, mouthfeel, aftertaste, overall preference, and all hedonic quality (p>0.05). The antioxidant activity of the pie formulations F1, F2, and F3 was weak, namely 6.539 mg/ml, 8.158 mg/ml, and 7.679 mg/ml, respectively. The flavonoid content was also low, accounting for 0.74%, 0.52%, and 0.80%, respectively. The selected formulation was F3 with hedonic quality of brown color, slightly weak sweet taste, weak bitter taste, distinctive flour taste, and medium aroma, texture, mouthfeel, and aftertaste. The estimated selling price per serving (85g) of F3 was IDR 3,768.26Conclusion: The selected formulation (F3) of  pie can used as alternative snack for patients with type-2 DM.
Formulasi Cookies Lidah Kucing Substitusi Tepung Ikan Gabus Dan Tepung Kacang Hijau Sebagai Alternatif PMT Balita Gizi Kurang Muhlishoh, Arwin; Putri, Nova Anggita; Ma'rifah, Bahriyatul
JURNAL RISET GIZI Vol. 12 No. 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11888

Abstract

ABSTRAK Latar Belakang: Gizi buruk disebabkan oleh kekurangan energi, protein, dan penyakit infeksi yang mempengaruhi pertumbuhan dan balita. Salah satu pendekatan pengelolaan gizi pada balita kurang gizi adalah dengan memberikan makanan tambahan lokal, seperti tepung ikan gabus dan tepung kacang hijau, yang kaya akan energi dan protein.Tujuan: Untuk mengetahui pengaruh substitusi tepung ikan gabus dan tepung kacang hijau terhadap mutu organoleptik dan kandungan gizi kue lidah kucing sebagai makanan tambahan alternatif untuk balita gizi buruk umur 12-59 bulan.Metode: Penelitian eksperimental ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perbandingan tepung terigu: tepung ikan gabus: tepung kacang hijau (F1 = 60%:20%:20%; F2 = 40%:20%:20%; F3 = 20%:40%:40%) dan 2 kali berulang. Data sifat organoleptik dianalisis menggunakan uji Kruskal-Wallis dan Mann-Whitney , sedangkan kandungan gizi dianalisis menggunakan uji Anova dan Duncan .Hasil : Hasil penelitian menunjukkan bahwa kedua bahan substitusi berpengaruh nyata terhadap uji hedonik rasa, uji mutu warna hedonik, dan kandungan gizi (p<0,05), tetapi tidak berpengaruh nyata terhadap aroma, tekstur, aftertaste, sensasi rasa di mulut, uji warna hedonik, dan uji mutu rasa hedonik (p>0,05). Formulasi terpilih F2 secara hedonik memiliki aroma, rasa, warna, dan aftertaste yang kurang disukai, dengan tekstur yang cukup disukai dan sensasi di mulut . Uji mutu hedonik menunjukkan aroma agak amis, rasa kacang, rasa pahit, agak asin, aroma harum, rasa manis, aftertaste , sensasi di mulut , tekstur agak renyah, dan warna coklat. F2 hah kadar abu 2,15%, udara 4,25%, protein 18,56%, lemak 23,76%, karbohidrat 51,30%, energi dari lemak 213,80 kkal, dan energi total 493,20 kkal. Kesimpulan: Cookies F2 memenuhi persyaratan sebagai makanan tambahan dan cookies Standar Nasional Indonesia kecuali kadar abu. Ukuran sajian 25 gram (5 lembar) memberikan kontribusi 10-15% dari angka kecukupan gizi (AKG) balita usia 12-59 bulan dan dapat dianggap sebagai cookies berprotein tinggi berdasarkan label informasi gizi untuk anak usia 1-3 tahun sebesar 71,38% .
Co-Authors Ahmawati, Yeni Atika Arwin Muhlishoh Astuti, Erna Tri Aurelia, Lutvica Cery Dewi Kusumawati, Dewi Febriyanti, Rahayu Frieda Ani Noor Pitaloka, Ira Maya Prastyoningsih, Aris Putri, Nova Anggita Veronika, Verga