Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition)
Mannan, Muthia Muthmainnah
Unknown Affiliation
Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
DAYA TERIMA BAKSO BELUT SAWAH DAN KACANG KEDELAI: SUMBER FE DAN KALSIUM Mannan, Muthia Muthmainnah; Salam, Abdul; Marini Amalia Mansur; Zainal; Safrullah Amir
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 12 No. 2 (2023): Jurnal Gizi Masyarakat Indoneisa
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v12i2.26941

Abstract

Introduction: Dysmenorrhea in early adult women can be overcome by consuming food sources of iron and calcium, such as eel and soybeans. Objectives: This study aims to determine the production process and the acceptability of meatballs based on eel and soybeans. Methods: This study used a descriptive observational design. The semi-trained panelists consisted of 11 lecturers and staff from the Hasanuddin University School of Public Health for the hedonic quality test and the consumer panelists consisted of 65 undergraduate students of Public Health Faculty of Public Health Hasanuddin University for the hedonic (preference) test who belonged to the early adult group. The research was divided into preliminary research stages (making meatball products) and main research (hedonic quality tests and hedonic tests) using questionnaire research instruments. Results: The composition of the ratio of paddy eel and soybeans is a ratio of 100:15 for formula 2 (F2) or 22%, 100:20 for formula 3 (F3) or 33%, 100:25 for formula 4 (F4) or 45% and control formula (F1) which only uses paddy eel as the main ingredient. The results of the hedonic quality test by semi-trained panelists who had the highest score overall were formula 2. The most preferred consumer panelist test results for each parameter were color parameter F4 (72%), aroma parameter F2 (69.2%), taste parameter FI (72.3%) and texture parameters F1 (68.9%). Overall the most preferred formula with the highest acceptance rate is F2 (66.23%). Conclusion: Based on the results of the organoleptic test as a whole the most preferred formula is F2, to improve the taste in the manufacturing process, soybeans are soaked first and then exfoliated on the skin to minimize the bitter and sepet taste.
PENGEMBANGAN MI BASAH DENGAN PENAMBAHAN IKAN MUJAIR SEBAGAI PANGAN ALTERNATIF UNTUK BALITA: DEVELOPMENT OF WET NOODLES WITH ADDITIONAL MUJAIR FISH AS AN ALTERNATIVE FOOD FOR TODDLERS Mannan, Muthia Muthmainnah; Reisi Nurdiani
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 14 No. 1 (2025): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v14i1.42838

Abstract

Introduction: Stunting in toddlers due to malnutrition is still a major problem in Indonesia. Instant noodles as a practical food are often consumed by children, but have limited nutritional content. Modification of instant noodles with the addition of tilapia fish has the potential to improve nutritional quality. Aim: This study aims to develop wet noodles made from wheat flour with the addition of tilapia fish which is expected to be an alternative nutritious food. This study analyzed the organoleptic value and nutritional content of wet noodles. Materials and Method: This experimental study was conducted with a single factor in the form of the addition of tilapia fish from December 2023 to January 2024. The formula consisted of F1 (10% fish), F2 (15% fish), and F3 (20% fish). Data were obtained through hedonic tests, hedonic quality, and nutrient analysis (air, ash, protein, fat, carbohydrates) using one-way ANOVA statistical tests and Duncan's test. Results: The wet noodle formula with the addition of 15% tilapia fish(F2) was the most preferred product, although the aroma and distinctive taste of fish were significant (p <0.05). The protein content in F2 of 4.97% meets the standard requirements for MPASI for children aged 12-24 months according to BPOM standard Number 24 of 2020, and the total fat content is <4.5 g/100 kcal. Conclusion: Tilapia wet noodles have the potential to be a nutritious and preferred alternative MPASI and support adequate nutrition for toddlers.Keywords: Stunting, MPASI, Organoleptic Test, Nutrient Analysis
Co-Authors Marini Amalia Mansur Reisi Nurdiani Safrullah Amir Sugeng, Santoso Zainal