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All Journal Medical Technology and Public Health Journal Nusantara Sehat: Jurnal Kesehatan Indonesia
Septi Nur Rachmawati
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Dentistry Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Zinc Content, Suppleness and Favorability Test on Anchovy Flour Fortified Cob Meatballs Wahyu Ningtyias, Farida; Yunita Satya Pratiwi; Septi Nur Rachmawati; Abdul Azis Akbar; Lirista Dyah Ayu Oktafiani; Ruli Bahyu Antika; Septy Handayan
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 7 No 1 (2023): Medical Technology and Public Health Journal March 2023
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v7i1.3436

Abstract

Stunting in Jember Regency is the eighth most common condition in East Java, affecting up to 30% of the 180,000 children under the age of five. The creation of meatballs made from tuna fortified anchovy, which are increasingly rich in nutrients like zinc, will help to overcome nutritional issues. The aim of this research was to look at zinc levels, elasticity, and organoleptic properties. The aim of this study was to look at the zinc levels, elasticity, and organoleptic consistency of tuna fish balls after fortification with anchovy flour and chewers, which could help stunted toddlers improve their nutritional status. This is a true experimental study with a pre and post control group configuration. The sample size was set at 27 (eight samples from the treatment group and one sample from the control group). Zinc levels, elasticity, and organoleptic consistency are all measured in the lab through observation. On zinc levels, ANOVA Two Way was used to analyze data presentation. Zinc levels of 0.001 mg/100 gr and elasticity of 707.38 4.13 gf were found in tuna fish balls until they were reinforced with anchovy flour and chewers. The interaction of zinc content, elasticity, and organoleptic quality of anchovy meal fortification (0, 18%, and 35%) and thickener (carrageenan and STTP) has a major effect on zinc content, elasticity, and organoleptic quality (physical and preferences include taste, aroma, color and texture). The best tuna meatballs in terms of general nutritional content and chewiness are tuna fish balls fortified by 35% anchovy and with carrageenan as thickener. His general favorite is tuna fish balls which are not fortified with anchovy flour and without chewing. Future research is expected to find alternatives to other highly nutritious fish with good acceptance
Sensory Characteristics of Edamame Soy Yogurt with Stevia Sweetener Based on Scoring and Hedonic Tests Lirista Dyah Ayu Oktafiani; Vadira Rahma Sari; Septi Nur Rachmawati; Nabila Anisa Toyibah; Tasya Cahya Safira
Nusantara Sehat: Jurnal Kesehatan Indonesia Vol. 1 No. 3 (2026): Nusantara Sehat: Jurnal Kesehatan Indonesia
Publisher : PT Bukuloka Literasi Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65307/ns.v1i3.74

Abstract

Abstract Edamame soy yogurt is a beverage developed from yogurt made from edamame juice. One important aspect in the development of edamame soy yogurt is its sensory characteristics, which are attributes perceived by consumers. The purpose of this study was to determine the sensory characteristics of edamame soy yogurt sweetened with stevia. The research method used was organoleptic testing through scoring and hedonic testing, which included color, aroma, taste, texture, and overall appearance, with panelists selected using purposive sampling consisting of 30 nutrition students as trained panelists. The results of this study indicate that the use of stevia as a substitute for sucrose in edamame soy yogurt does not have a significant difference in organoleptic assessment and hedonic tests for color and aroma. However, there are significant differences in texture characteristics through assessment tests and taste characteristics through hedonic tests. Nevertheless, both organoleptic tests show significant differences in overall acceptance. Keywords: Sensory characteristics, Soy yogurt, Edamame, Stevia
Co-Authors Abdul Azis Akbar Nabila Anisa Toyibah Oktafiani, Lirista Dyah Ayu Ruli Bahyu Antika Septy Handayan Tasya Cahya Safira Vadira Rahma Sari Wahyu Ningtyias, Farida Yunita Satya Pratiwi