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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.
The Acceptability Test and Analysis of The Nutritional Content of Cookies that Substitute Breadfruit Flour (Artocarpus altilis) and Anchovy Flour (Stolephorus sp.) as Snacks for Stunted Toodlers Della Maulita; Jonni Syah R Purba; Nopriantini Nopriantini
Sport and Nutrition Journal Vol. 7 No. 1 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/spnj.v7i1.13469

Abstract

Background: Breadfruit (Artocarpus altilis) is rich in carbohydrates and fiber, while anchovies (Stolephorus sp.) are rich in protein, calcium, and iron. Both of these foods can be processed into cookies as a snack that has the potential to support the growth and development of stunted children. Objective: This study aims to determine the acceptability test and analyze the nutritional content of cookies that substitute breadfruit flour (Artocarpus altilis) and anchovy flour (Stolephorus sp.) as snacks for stunted toddlers. Method: This study used an experimental design with three treatments: F1 (85 gr breadfruit flour: 15 gr anchovy flour), F2 (75 gr breadfruit flour: 15 gr anchovy flour), and F3 (65 gr breadfruit flour: 35 gr anchovy flour). This test went through 2 stages: the organoleptic test for acceptability and the nutrient content test for protein, carbohydrates, calcium, and iron. Results: The study reveals that the most favored cookies have color, aroma, texture, and taste, specifically the F1 formulation (85 grams of breadfruit flour and 15 grams of anchovy flour). The Pontianak State Polytechnic Laboratory conducted a nutritional content test of the preferred formulation, revealing protein (6.67%), carbohydrates (50.10%), calcium (6.20%), and iron (0.18 mg). Conclusion: Cookies with breadfruit flour and anchovy flour substitution affect the acceptability of color and aroma, but there is no effect on the acceptability of texture and taste.
Acceptability and Analysis of The Proximate of Instant Porridge Breast Milk Complementary Food (MP-ASI) with Toman Fishmeal Substitution (Channa micropellets) for Infants Aged 6-9 Months Based on Local Food Ambriani Lestari; Martinus Ginting; Nopriantini, Nopriantini
Sport and Nutrition Journal Vol. 6 No. 2 (2024)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/mzg7vy06

Abstract

Background: Complementary foods for breast milk (MP-ASI) are foods or drinks that contain nutrients to meet the nutritional content of infants or toddlers as a substitute for breast milk in infants over 6 months of age. Instant porridge is a porridge that is served practically. Toman fish is a local food that can be used to develop MP-ASI. The benefits of Toman fish are helping the growth and development of children's bones, improving brain performance, preventing heart disease, containing proteins that help replace damaged cells, and supporting wound healing. Objective: To determine the acceptability and analysis of nutrient content of instant porridge breast milk supplement (mp-asi) with toman fish meal substitution (Channa micropeltes) for infants aged 6-11 months based on local food from the North Kayong region. Method: This study used an experimental method consisting of 3 treatments of toman fishmeal formulation: F1 (15 grams), F2 (20 grams), and F3 (25 grams). The test is carried out through 2 stages, namely, the organoleptic test and the proximate test. Results: The results showed the best value of F2 nutritional analysis of instant porridge flour with tomato meal substitution showed that the concentration of tomato fish meal in the selected treatment was F2 (20 grams) with the content of fat 26.02 grams, protein 31.41 grams, carbohydrates 73.28 grams, fiber 6.98 grams, water content 8.24 grams, and ash content 4.04 grams. Conclusion: Substituting the toman fishmeal formulation affects instant porridge's color, aroma, and taste. However, substituting the Toman fishmeal formulation does not affect the texture.
Co-Authors Agusanty, Shelly Festilia Agusanty, Shelly Festillia Ambriani Lestari Ariestia, Intan Ayu Rafiony Ayu Rafiony Budiawan, Luqyana Hedi Nasywa Dahliansyah Dahliansyah, Dahliansyah Della Maulita 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 Martinus Ginting 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