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Oktania, Sherly
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Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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The Quality Of Rendang Boleces Rejected Chicken With Binder Ingredients Tapioca And Mocaf Flour Oktania, Sherly; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.701 KB) | DOI: 10.24036/jptbt.v3i1.285

Abstract

This research is motivated by the lack of utilization of rejected chickens, especially in West Sumatra. Dismissed chickens are laying hens that are no longer productive for laying eggs, the meat of rejected chickens has a relatively hard and tough meat texture due to the old age of the chickens, which is around 72 to 80 weeks. The purpose of this study was to analyze the quality of rejected chicken rendang boleces with tapioca flour and mocaf flour as a binder in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment, with the aim of knowing the effect as well as the difference between two different variables. The research design used was a completely randomized design (CRD) with 3 repetitions. The type of data used is primary data obtained directly from 5 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses t-test statistics, with a significant level of 5% (=0.05). The results showed that there was a significant effect on the taste quality of rejected chicken boleces, while the quality of shape, color, aroma and texture did not show any significant difference in the use of tapioca flour and mocaf flour as a binder. From this statement, it can be concluded that the indicators of the quality of the shape, color, aroma and texture of Ho are accepted because t count, < t table. While the taste quality Ho is rejected because t count > t table. The best research results are found in the use of mocaf flour on quality of shape, color, aroma, and texture, while for the taste quality the best research are produced by tapioca flour. 
Hubungan Konsumsi Junk Food dan Kebiasaan Sarapan dengan Kejadian Anemia pada Remaja Putri di Kota Semarang (Studi Kasus di SMA N 11 Semarang dan SMA N 3 Semarang) Oktania, Sherly
NUTRIZIONE - Nutrition Research and Development Journal Vol. 5 No. 2 (2025): Nutrizione
Publisher : Bachelor Nutrition Study Program - Faculty of Medicine

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/nutrizione.v5i2.27498

Abstract

Permasalahan anemia pada remaja putri di Indonesia masih banyak ditemukan. Persentase insiden anemia pada remaja di Kota Semarang mencapai angka 15,66%. Faktor yang mempengaruhi kejadian anemia salah satunya adalah pola makan yang kurang tepat, yang dapat disebabkan karena konsumsi junk food dan kebiasaan sarapan. Penelitian ini bertujuan untuk mengetahui hubungan konsumsi junk food dan kebiasaan sarapan dengan kejadian anemia pada remaja putri di Kota Semarang. Penelitian ini menggunakan metode studi komparatif dengan pendekatan studi cross-sectional. Perhitungan sampel menggunakan rumus Slovin dengan total sampel 101 responden. Teknik yang digunakan adalah teknik pengambilan sampel acak berstrata proporsional. Instrumen konsumsi junk food menggunakan kuesioner FFQ dan kuesioner Food Recall 3x24 jam. Data kebiasaan sarapan diperoleh menggunakan kuesioner sarapan dan Food Recall 3x24 jam. Analisis data yang digunakan adalah uji Chi-Square (CI = 95%) dan uji regresi logistik. Hasil penelitian menunjukkan bahwa siswi di SMA N 11 Semarang dengan kebiasaan sarapan kurang memiliki risiko 8,363 atau 8 kali lebih besar untuk mengalami anemia, sedangkan siswi di SMA N 3 Semarang dengan kebiasaan sarapan kurang memiliki risiko 42,992 atau 42 lebih besar untuk mengalami anemia. Siswi di SMA N 11 Semarang dengan konsumsi junk food berlebih memiliki risiko 9,104 atau 9 kali lebih besar untuk mengalami anemia, sedangkan siswi di SMA N 3 Semarang dengan konsumsi junk food berlebih memiliki risiko 18,337 atau 18 kali lebih besar untuk mengalami anemia. Bagi penelitian selanjutnya diharapkan dapat mengembangkan penelitian dengan menggunakan variabel lain yang berkemungkinan menyebabkan kejadian aneamia pada remaja putri.
Co-Authors Rahmi Holinesti