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All Journal Jurnal Edukasi dan Penelitian Informatika (JEPIN) Jurnal Pijar MIPA Jurnal Pengabdian Kepada Masyarakat Itekes Bali
Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
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Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Health Professions Mathematics Nursing Physics Public Health

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The Substitution of Wheat Flour with Moringa Leaf Flour in Making Brownies with High Iron Content Nango, Maria Saltiana Bebhe; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima; Rabani RS, I Gusti Agung Yogi; Widnyani, Ida Ayu Putu Ary
Jurnal Pijar Mipa Vol. 20 No. 8 (2025): Special Issue
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i8.10170

Abstract

Brownies are a popular bakery product, but their nutritional profile is generally low, especially in iron content. This condition contrasts with the high prevalence of anemia among adolescent girls in Indonesia. This study aims to investigate the effect of substituting wheat flour with moringa leaf flour (Moringa oleifera) as an alternative natural fortification to increase iron levels in brownies, while also determining the optimal formulation. The method used was an experiment with a Completely Randomized Design (CRD), and data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's test. The results showed that the addition of moringa leaf flour had a significant effect on increasing iron levels, as well as affecting other chemical characteristics (water, ash, protein, fat, and carbohydrate content). The best formulation was the T5K5 treatment (75% substitution of moringa leaf flour), which produced the highest iron content of 1376.58 ppm, along with a measurable macro composition (water content: 12.26%, ash: 0.94%, protein: 7.39%, fat: 20.83%, carbohydrate: 57.16%). Fundamentally, these findings imply the success of natural food fortification using local raw materials. These results are relevant for the development of functional food products as an acceptable food-based nutritional intervention strategy in addressing anemia in adolescents, as well as providing an important contribution to health education and nutritional literacy.
Basic Formulation of Instant Balinese Porridge Using a Gradual Dehydration Method: A Functional Food Approach Based on Balinese Local Wisdom Rabani RS, I Gusti Agung Yogi; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Putra, I Nyoman Arya Maha
Jurnal Pijar Mipa Vol. 20 No. 8 (2025): Special Issue
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i8.11028

Abstract

The increasing demand for convenient foods has encouraged the development of instant products that not only offer practicality but also provide functional health benefits. Balinese porridge, traditionally prepared from red rice, coconut, and indigenous Balinese spices, represents a culturally valuable food with considerable nutritional potential. However, its conventional form is limited by a short shelf life and low practicality. This study aimed to evaluate the effect of drying temperature and drying duration on the physical, nutritional, sensory, and functional properties of instant Balinese porridge produced using a gradual dehydration method. A completely randomized factorial design was applied with two factors, namely drying temperature (50, 60, and 70 °C) and drying time (4, 6, and 8 h), resulting in nine treatment combinations with three replications. Gradual dehydration was conducted through initial oven drying followed by food dehydrator processing. The observed parameters included moisture content, rehydration time, proximate composition, sensory acceptance, and antioxidant activity expressed as IC50 values. The results demonstrated that drying at 60 °C for 6 h produced the lowest moisture content (5.1%) and the fastest rehydration time (2.8 min). The nutritional composition was dominated by carbohydrates (approximately 77%) and protein (7.6–8.3%), with a significant reduction in protein content observed at higher drying temperatures. Sensory evaluation indicated that the 60 °C–6 h treatment achieved the highest scores for color, aroma, taste, and overall acceptance. The highest antioxidant activity was also observed under this condition, with an IC50 value of 72.5 ppm. These findings confirm that gradual dehydration is an effective processing strategy for preserving the quality and functional properties of traditional Balinese porridge, highlighting its potential development as an instant functional food based on local wisdom.
Co-Authors A.A. Bulan Ginitri Anggaraeni, Komang Rosa Tri Anggraeni, Ni Kadek Ayu Rina Aryawan, I Komang Budi Mas Eno, Kristina Febrianti Fitriani, Pande P. Elza Melati, I Gusti Ayu Sri Nadya Treesna Wulansari Nango, Maria Saltiana Bebhe Paramita, Ni Wayan Nadia Parwati, Ni Komang Putra, I Nyoman Arya Maha Putu Rima Sintyadewi Rabani RS, I Gusti Agung Yogi Sintyadewi, Rima Widnyani, Ida Ayu Putu Ary Yoga, Wahyu Krisna