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All Journal Window of Health : Jurnal Kesehatan Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Wibowo, Nura'isyah Indah
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Computer Science & IT Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Analysis of Protein Level and Acceptability of Snow White Edamame Flour Substitution (Glycine max (L) Merrill) Akbar, Abdul Azis; Wibowo, Nura'isyah Indah
Window of Health : Jurnal Kesehatan Vol 6 No 4 (October 2023)
Publisher : Fakultas Kesehatan Masyarakat Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/woh.vi.1104

Abstract

Edamame is a potential plant that is abundantly available in Indonesia, but its consumption level is not optimal, even though it has nutritional content such as protein, calcium, zinc, and phosphorus. The high protein content in edamame can be used to overcome stunting problems. Edamame can be processed into flour that can be used as an additional ingredient in putri salju cookies. Putri salju as a substitute for edamame flour is expected to be a high-protein additional food that is good for children's growth and development. This study aims to analyze the protein content and acceptability of putri salju as a substitute for edamame flour. This quasi-experimental study used a posttest-only control group design. Analysis of protein content using the kjeldahl method and acceptability using the hedonic test. The study population was edamame flour with SPP-PIRT and LPPOM-MUI specifications, and the acceptability test panelists were 56 students of SDN Ajung 1. The research sample was edamame flour (Hasil Bumiku) and 25 students as panelists. The research instruments included an informed consent form, hedonic test, and a protein content test result sheet. The results showed that there were differences in protein content (p-value 0.000) and the acceptability of color (p-value 0.001), aroma (p-value 0.001), taste (p-value 0.000), and texture (p-value 0.000) of putri salju. The best treatment was putri salju treatment X1 (10%). The recommended consumption of putri salju treatment X1 as additional food for children aged 12-24 months is 6 pieces per day. In conclusion, there are differences in protein content and the acceptability of color, aroma, taste and texture of putri salju, and the recommended consumption of putri salju is 6 pieces per day. Further research is expected to analyze the energy, carbohydrate, calcium, zinc, and phosphorus content and test the shelf life of putri salju.
Innovation of Kepok Banana Hump Bread (Musa paradiciasa L.) as Diabetes Diet Therapy: Literature Review Nur, Liesna Lusyana; Rakhman, Fani Khairunnisa; Arafani, Nabilah; Wibowo, Nura'isyah Indah
Proceeding ISETH (International Summit on Science, Technology, and Humanity) 2021: Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.513 KB) | DOI: 10.23917/iseth.327

Abstract

Purpose: Diabetes has become a health problem that causes chronic complications such as heart disease, kidney failure and the risk of death which can reduce life expectancy and can increase mortality rates therefore intervention is required, especially in dietary intake. Management of low-carbohydrate and high-fiber diet is important for diabetics to prevent the occurrence of other complications. Kepok Banana Hump Bread could be alternative food choice for diabetes mellitus diet. This paper to review the Kepok Banana Hump Bread innovation as diet therapy for diabetics. Methodology: This research using a literature review method pra experimental, true experimental, and literature review of research designs from 20 international and national journals. The literature search was carried out on the Google Scholar and Researchgate databases using three keywords, namely analysis of antidiabetic compounds on the Kepok Banana Hump; the potency of the Kepok Banana Hump; the impact of Kepok Banana hump powder on blood sugar levels. Results: Kepok Banana Hump Bread that utilizes Kepok Banana Hump Flour in its production can be an alternative in diet management. Kepok Banana Hump Flour contains 25.5 glycemic index and 26,72% fiber. The addition of 40% banana hump flour can produce a distinctive flavor of banana hump flour with a strong taste, rough texture, slightly hard, and dark brown color. This Kepok Banana Hump Bread innovation is expected to be an alternative diet in the process of treating diabetes mellitus.
Co-Authors Akbar, Abdul Azis Arafani, Nabilah Nur, Liesna Lusyana Rakhman, Fani Khairunnisa