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All Journal Journal of Food and Pharmaceutical Science Jurnal Teknik Elektro dan Komputer TRIAC Journal of Food and Pharmaceutical Sciences
Habibah, Nurina Umy
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

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Rancang Bangun Detektor Monosodium Glutamate (MSG) pada Makanan Berkuah Berbasis Internet of Things (IoT) Rosyady, Phisca Aditya; Rumagia, Yusril; Yudhana, Anton; Septiyani, Retnosyari; Habibah, Nurina Umy
Jurnal Teknik Elektro dan Komputer TRIAC Vol 10, No 1 (2023): Mei 2023
Publisher : Jurusan Teknik Elektro Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/triac.v10i1.17854

Abstract

Monosodium Glutamate (MSG) merupakan senyawa yang banyak digunakan sebagai penyedap makanan agar memiliki cita rasa yang lebih gurih. Produk makanan yang mengandung MSG umumnya tidak mencantumkan dosis atau jumlah MSG yang digunakan. Permasalahan ini mengakibatkan tidak terkontrolnya konsumsi MSG di masyarakat. Hal ini tentunya dapat mengakibatkan penggunaan MSG secara berlebihan yang menyebabkan kelainan sistem kerja organ tubuh jika dikonsumsi dalam jumlah banyak dengan jangka waktu yang lama. Pada penelitian ini dibuat Detektor MSG dengan menggunakan Sensor Photodioda khususnya untuk makanan berkuah yang dapat dipantau dari jarak jauh berbasis Internet of Things (IoT) yang ditampilkan pada software Blynk. Pada pengujian ini larutan MSG dipanaskan dan dicampurkan dengan bahan reaksi cairan Ninhidrin untuk mengikat asam amino yang terdapat pada senyawa MSG. kemuadian diukur hasil tegangan dengan detektor secara berkala dalam waktu 30 detik. Hasil penelitian ini diketahui adanya penurunan nilai daya pancar cahaya (LUX) yang diterima Sensor Photodioda dengan rata- rata nilai penurunan untuk sampel kuah sayur bayam sebesar 1713,07 LUX, dan kuah bakso sebesar 2226,24 setiap penambahan 0,2 gram MSG.
Nutritional Value of Bitterballen Substitued with Pumpkin and Snakehead Fish as Alternative Protein-Source Snack for School-Age Children Habibah, Nurina Umy; Naja Mayra, Dinar Annasta; Sekarsari, Alfina Nur; Putri, Rafita Retno
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.16833

Abstract

Background: Protein-energy deficiency in school-age children is one of the problems caused by malnutrition in Indonesia. The potential local food ingredients can be used to prevent protein-energy deficiency. This research was conducted to determine the effect of substituting snakehead fish and pumpkin on the nutritional value of bitterballen. Method: This research is an experimental study. The substitution of pumpkin and snakehead fish was made using four formulas. The nutritional value of energy, protein, fat, and total carbohydrate was assessed to analyze the portion recommendation. Result: The energy content of raw bitterballen was increased, but decreased sequentially after cooking. The protein content of raw bitterballen was increased, however, in the fried bitterballen it was decreased sequentially. The fat content was increased drastically in all formulations after cooking. Total carbohydrate content was decreased both in the raw and fried bitterballen. Conclusion: In raw bitterballen, the energy content was higher in the substituted formula, mainly due to the increase in protein and fat from the addition of snakehead. The carbohydrate content decreased with adding pumpkin since it contains relatively low carbohydrates. The recommended portion for a snack is two pieces of fried bitterballen (50 g) per serving to meet the energy-protein needs of school-age children.
Nutritional Value of Bitterballen Substitued with Pumpkin and Snakehead Fish as Alternative Protein-Source Snack for School-Age Children Habibah, Nurina Umy; Naja Mayra, Dinar Annasta; Sekarsari, Alfina Nur; Putri, Rafita Retno
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.16833

Abstract

Background: Protein-energy deficiency in school-age children is one of the problems caused by malnutrition in Indonesia. The potential local food ingredients can be used to prevent protein-energy deficiency. This research was conducted to determine the effect of substituting snakehead fish and pumpkin on the nutritional value of bitterballen. Method: This research is an experimental study. The substitution of pumpkin and snakehead fish was made using four formulas. The nutritional value of energy, protein, fat, and total carbohydrate was assessed to analyze the portion recommendation. Result: The energy content of raw bitterballen was increased, but decreased sequentially after cooking. The protein content of raw bitterballen was increased, however, in the fried bitterballen it was decreased sequentially. The fat content was increased drastically in all formulations after cooking. Total carbohydrate content was decreased both in the raw and fried bitterballen. Conclusion: In raw bitterballen, the energy content was higher in the substituted formula, mainly due to the increase in protein and fat from the addition of snakehead. The carbohydrate content decreased with adding pumpkin since it contains relatively low carbohydrates. The recommended portion for a snack is two pieces of fried bitterballen (50 g) per serving to meet the energy-protein needs of school-age children.
Co-Authors Anton Yudhana Naja Mayra, Dinar Annasta Putri, Rafita Retno Rosyady, Phisca Aditya Rumagia, Yusril Sekarsari, Alfina Nur Septiyani, Retnosyari