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DAYA TERIMA DAN KANDUNGAN GIZI YOGURT SUSU PASTEURISASI DENGAN SUBSTITUSI PANGAN LOKAL SARI LABUKUNING (Cucurbita Moschata) DAN SARI JAMBU HUTAN (Bellucia pentamera naudin) SEBAGAI MINUMAN PROBIOTIK Yulianti; Dahliansyah; Nopriantini
Media Gizi Khatulistiwa Vol. 2 No. 1 (2025): Media Gizi Khatulistiwa Edisi Maret 2025
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2804/mgk.1811.1058

Abstract

Lactobacillus bulgaricus and Streptococcus thermopillus bacteria ferment milk to produce yogurt. Innovation in making yogurt from local foods like yellow pumpkin (Cucurbita moschata) and forest guava (Bellucia pentamera Naudin) can increase the acceptance and nutritional content of yogurt as a probiotic drink. The goal is to find out if pasteurized milk yogurt that is mixed with yellow pumpkin juice (Cucurbita moschata) and wild guava juice (Bellucia pentamera Naudin) as probiotic drinks is acceptable and what kind of nutrients it has. This method employs experimental research involving three formulations (F1, F2, and F3). The test was carried out in 3 stages, namely organoleptic testing of 25 panellists to determine the panellists' acceptability of color, aroma, taste, texture, and consistency, an effectiveness index test, and the nutritional content of carbohydrates, protein, fat, water, and ash, which were carried out on yogurt. The study's results revealed that the third formulation (F3), which included pasteurized milk (175 ml), yellow pumpkin juice (55 ml), forest guava juice (60 ml), sugar (10 g), and starter (10 ml), achieved the best value of the organoleptic effectiveness index. This formulation had a carbohydrate content of 9.02%, fat 2.78%, protein 2.01%, fiber 0.00%, ash 0.58%, and 85.59% water.  The conclusion of the study shows local food substitutions of pumpkin juice (Cucurbita moschata) and forest guava juice (Bellucia pentamera naudin) do not affect the color, aroma, taste, texture, and consistency of pasteurized milk yogurt as a probiotic drink.   Keywords: Yoghurt, pasteurized milk, pumpkin juice, forest guava juice, probiotics. Details: 1) Main researcher; 2) Main supervisor; 3) Assistant supervisor  
Analisis Daya Terima Dan Proksimat Mie Instan Tepung Tulang Ikan Tenggiri (Scomberomorus Lineeolatus) Dengan Penambahan Labu Kuning (Cucurbita Moschata Syahwa, Dinda Putri; Nopriantini, Nopriantini; Agusanty, Shelly Festilia; Purba, Jonni Syah R; Hariyadi, Didik
Pontianak Nutrition Journal (PNJ) Vol 8, No 2 (2025): SEPTEMBER 2025
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v8i2.2075

Abstract

Mie merupakan salah satu jenis makanan yang berbahan dasar tepung terigu dan telah dikenal berbagai kalangan masyarakat. Mie instan sangat diminati oleh masyarakat, Untuk meningkatkan nilai gizi pada mie instan maka diperlukannya bahan alternatif dalam pengolahan mie seperti tepung tulang ikan tenggiri dan labu kuning. Tujuan penelitian: mengetahui daya terima mie terhadap warna, rasa, aroma, dan tekstur mie instan tepung tulang ikan tenggiri dengan penambahan labu kuning dengan konsentrasi yang berbeda. Metode penelitian: penelitian ini mengunakan desain penelitian eksperimen yaitu pembuatan mie instan tepun tulang ikan untuk mengetahui daya terima panelis menggunakan uji Friedman. Hasil penelitian: dari hasil uji organoleptik menyatakan ada pengaruh penambahan formulasi tepung tulang ikan tenggiri dan labu kuning terhadap aroma,rasa,tekstur mie instan. produk mie instan yang paling diterima baik dari warna, aroma, rasa dan tekstur terdapat pada perlakuan F1 (5 : 15) dengan hasil uji proksimat kadar protein (9,65%), kadar lemak (21,13%), karbohidrat (57,05%), kadar air (6,71%), kadar abu (3,38%), kalsium (6,45%). Kesimpulan: formulasi mie yang paling diterima adalah F1, ada pengaruh penambahan formulasi tepung tulang ikan tenggiri dan labu kuning terhadap aroma,rasa,tekstur pada mie instan.
Nutritional analysis and acceptability of banana kepok flour and red bean flour cookies Budiawan, Luqyana Hedi Nasywa; Nopriantini, Nopriantini; Rafiony, Ayu
ELECTRON (Journal of Science and Technology) Vol. 7 No. 1 (2025): ELECTRON (Journal of Science and Technology)
Publisher : Borneo Scientific Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53770/electron.v7i1.518

Abstract

School children need nutritious food to fulfill their nutritional needs. Banana kepok flour and red bean flour can be utilized as raw materials for cookies as well as an alternative to wheat flour. Cookies from these two flours can be used as a snack for school children. This study aims to analyze nutrients and determine the acceptability of cookies made from kepok banana flour and red beans. The method used was experimental with three treatments: F1 (75%: 25%), F2 (50%: 50%), and F3 (25%: 75%). Organoleptic test was used to determine panelists' acceptance of color, aroma, taste, and texture. Nutrient analysis used proximate test to determine carbohydrate, protein, fat, ash content, and water content. Organoleptic results showed the highest percentage in F1 (75%: 25%) with 47.8% carbohydrate content, 9.34% protein, 29.2% fat, 1.37% fiber, 1.81% ash content, and 4.78% water content. Friedman test showed there was an effect on the acceptability of aroma, but not on color, taste, and texture. For further research, it is recommended to modify the shape of cookies to make them more attractive to school children.
Co-Authors Agusanty, Shelly Festilia Agusanty, Shelly Festillia Ariestia, Intan Ayu Rafiony Ayu Rafiony Ayu Rafiony Budiawan, Luqyana Hedi Nasywa Dahliansyah Dahliansyah, Dahliansyah Desi Desi Desi Desi Desi, Desi Devi Novia Didik Hariyadi Edy Waliyo Edy Waliyo Edy Waliyo Elga Miftahul Jannah Festilia Agusanty, Shelly Ginting, Martinus Hery Widijanto Ihsan, Bagus Muhammad Iman Jaladri Intan Ariestia Ismi Trihardiani Jahri, Muhammad Jonni Syah R. Purba Julianto Gambir Jurianto Gambir Jurianto Gambir Kristiana Yulianingsih Marudut Marudut Mulyanita, Mulyanita Novia, Devi Rafiony, Ayu Rafiony, Ayu Shelly Festilia Agusanty Suaebah, Suaebah suebah, suaebah Sulistyaningsih, Ikawati Syah R. Purba syahwa, dinda putri Trianita, Winda ulfa, mauliana Winda Trianita Wiwik Sundari Yanuarti Petrika Yosi Fatma Yulita Yustita Pira, Yustita Pira