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All Journal Jurnal Gizi dan Pangan Jurnal Gizi dan Pangan Soedirman (JGPS)
Prasetyo, Irene Nuariza
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Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health

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ANALISIS KADAR GULA TOTAL, FLAVONOID, DAN UJI AKTIVITAS ANTIOKSIDAN DARI FORMULASI BROTOWALI DENGAN APEL MANALAGI SEBAGAI MINUMAN FUNGSIONAL Prasetyo, Irene Nuariza; Anwar, Khoirul
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2024.8.1.11877

Abstract

Currently, the highest number of deaths in Indonesia is caused by non-communicable diseases. One of the non-communicable diseases is diabetes mellitus which is a metabolic disease. Efforts to prevent diabetes mellitus with non-pharmacological therapy can use plants that have the potential to have anti-diabetic effects. This study aims to make brotowali with manalagi apples as a functional drink which has potential as an antidiabetic and to determine total sugar content, flavonoids, and antioxidant activity with 3 ratios of brotowali : manalagi apple (F1 1:2, F2 1:1, and F3 2:1). This study used a completely randomized design (CRD) with 3 formulations and 3 repetitions. The statistical tests used were Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results showed that F1, F2, and F3 averaged total sugar content respectively 27.4%, 22.3% and 20.9%, the average of flavonoids was 41.7 mgQE/g, 48.8 mgQE/g, and 62.8 mgQE/g, and the average antioxidant activity with IC50 values were 145.5 µg/ml, 109.3 µg/ml, and 92.2 µg/ml. The best formulation of brotowali functional drink with manalagi apple is formula F3 with total sugar content of 20.9%, flavonoid content of 62.8 mgQE/g and antioxidant activity with IC50 value of 92.2 µg/ml.
Tempeh as a Cultural Heritage in Indonesia: Intergenerational Perception Anwar, Khoirul; Maskar, Dadi H.; Prasetyo, Irene Nuariza; Kusumawati, Intan
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.75-77

Abstract

This study aimed to assess how people perceive tempeh. The study was conducted using an online self-administered questionnaire among 340 respondents aged between 11 and 58 years. The results showed that respondents perceived tempeh as an Indonesian cultural food (97.70%), a highly nutritious food (99.41%), and a superfood (86.47%), and 51.76% of respondents consumed 50 g of tempeh daily. Most respondents perceived tempeh to have economic impact (91.7%) and used it as a food for celebrations (95.29%), and there was no significant differences between generations (p<0.05). The conclusion is that tempeh is perceived as an Indonesian cultural food that has cultural, economic, and nutritional value.
Co-Authors Intan Kusumawati Khoirul Anwar Maskar, Dadi H.