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All Journal Jurnal Pertanian Agros Amerta Nutrition
Gunawan, Antonius
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Agriculture, Biological Sciences & Forestry Health Professions Medicine & Pharmacology Nursing Public Health Other

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Potensi Snack Bar Berbasis Blondo dan Substitusi Tepung Anggur Laut untuk Mendukung Performa Atlet: The Potential of Blondo-Based Snack Bars and Sea Grape Flour Substitution to Support Athlete Performance Devi, Shalma; Aeni, Malin Nur; Insyirah, Thifal Hazimah Al; Azmi, Haikal Rizky; Gunawan, Antonius; Nasrullah, Nanang
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.76-86

Abstract

Background: Sports injuries represented an unavoidable morbidity condition among athletes. Data from the 2016 Summer Olympics in Rio de Janeiro demonstrated that 1,101 out of 11,274 athletes (9.8%) experienced injuries, with 19% sustaining two or more types of injuries. In world championships, 81 injury cases per 1,000 athletes were recorded. Muscle injuries dominated 30-40% of cases in soccer players and more than 59% in weightlifters. Blondo, a coconut oil industry by-product, contained 16.9 g protein, 23.9 g fat, 31.8 g carbohydrates, and 341 kcal energy per 100 g. Sea grapes (Caulerpa Lentillifera) contained chlorophyll a and b, which functioned as antioxidants to protect body cells from post-exercise free radicals. Objectives: This study aimed to analyze the chemical and sensory characteristics of blondo and sea grape-based snack bars. Methods: The research employed a Completely Randomized Design with three formulas (F1: 50%, F2: 75%, F3: 100% blondo). Analysis included proximate testing, fiber content, antioxidant activity, and organoleptic testing. Results: ANOVA analysis revealed that blondo addition did not significantly affect the measured variables (p-value>0.05). However, moisture, ash, protein, fat, and fiber content increased, while carbohydrate content decreased, potentially benefiting athletes. Additionally, decreased IC50 values indicated increased antioxidant activity with blondo addition. Conclusions: Blondo and sea grapes demonstrated potential as sports food ingredients, with F3 being the most preferred formula, containing 518.5 kcal, 14.11 g protein, 27.17 g fat, and 54.27 g carbohydrates.
PERENCANAAN AKTIVITAS AGROWISATA DALAM MENDUKUNG PROGRAM DESA WISATA PADA DESA CUKILAN Gunawan, Antonius; Sutrisno, Alfred Jansen
Agros Journal of Agriculture Science Vol 26, No 4 (2024): Edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i4.4853

Abstract

The area of land used, and the visual conditions of the agricultural landscape are required. This research aims to identify land use and activities in the agricultural sector, identify the visual conditions of the agricultural landscape, and provide recommendations for planning agricultural tourism activities. This research is qualitative research which is useful for further exploring the data needed where the research variables are visual quality and community perception, especially farmers, and combined using a quantitative approach using Scenic Beauty Estimation (SBE) data analysis to evaluate visual quality and descriptive statistics to determine farmer perceptions. Cukilan Village. The results of this research show that the agrotourism landscape planning for Cukilan Village can be implemented well and has different agricultural commodities in each planting season. The conclusion of this research is based on the results of the research, it can be concluded that the planning of agrotourism activities in Cukilan Village, especially in some villages such as Krajan 2, Salak, Patran, Banjaran Gunung, Banjaran Cengklik has different agricultural products every month. The visual quality in Cukilan Village has natural landscape visuals and gets a medium average score, which means it can give a beautiful and attractive impression to tourists.
Co-Authors Aeni, Malin Nur Alfred Jansen Sutrisno Azmi, Haikal Rizky Devi, Shalma Insyirah, Thifal Hazimah Al Nasrullah, Nanang