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Anita Sembiring
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Dentistry Education Public Health Other

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KARAKTERISTIK ORGANOLEPTIK MI KERING SUBTITUSI TEPUNG BERAS HITAM Astuti Nur; Anita Sembiring
Kupang Journal of Food and Nutrition Research Vol. 2 No. 2 (2021): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

Penelitian ini bertujuan untuk untuk mengetahui pengaruh subtitusi tepung terigu dengan tepung beras hitam terhadap karakteristik sifat sensoris (warna, rasa, aroma, dan tekstur) mi. Metode yang digunakan pada penelitian ini adalah eksperimen dengan rancangan penelitian RAK (Rancangan Acak Kelompok) dan pola 2 faktorial yaitu perbandingan tepung terigu dan tepung beras hitam dalam persen (100:0, 90:10, 80:20, 70:30, 60:40). Hasil uji organoleptik menunjukkan mi subtitusi tepung beras hitam sampai pada 40% berpengaruh nyata pada warna (kering dan basah), aroma, rasa dan tekstur mi dengan nilai p<0,05. Mi subtitusi tepung beras hitam terpilih adalah P5 (tepung terigu 60% dan tepung beras hitam 40%) dengan nilai kadar protein 10,27%, karbohidrat 82,78%, kadar lemak 2,29%, dan kadar air 9,28%.
GAMBARAN ASUPAN ZAT GIZI MAKRO DAN PROSES ASUHAN GIZI PADA PASIEN JANTUNG KORONER DI RSUD PROF D.R W.Z. YOHANES KUPANG Meirina Loaloka; Maria Helena Dua Nita; Anita Sembiring; Gabriela Imaculata N Dedo Tena
Kupang Journal of Food and Nutrition Research Vol. 3 No. 2 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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The prevalence of 2.4 percent is above the national prevalence which is 1.5 percent. The prevalence of coronary heart disease aged 15 years according to East Nusa Tenggara Province, Riskesdas 2013 in Kupang city, was 0.3%. Total patients from January – 23 May 2022 inpatients at Prof. W.Z. Johanes Hospital Kupang as many as 4 patients suffering from coronary heart disease (CHD). Dr. W. Z. Johanes Kupang. Research Methods The method used is a case study research design using observational case studies. Research Results Based on the results of monitoring the food intake of the 3 respondents for 2 days of recall with hospital food consumption, the results for the first respondent were 61.17% of energy intake in the category deficit, the percent of protein intake is 80.42% in the sufficient category, the percent of fat intake is 34.43% in the deficit category, and the percent of carbohydrate intake is 67.24% in the deficit category. For the second respondent, the percent of energy intake is 64.64% in the deficit category, the percent of protein intake is 82.69% in the sufficient category, the percent of fat intake is 29.0% in the deficit category, and carbohydrate intake is 71.32% in the less category. As for the third respondent, the percent of energy intake is 56.04% in the deficit category, the percent of protein intake is 33.65% in the deficit category, the percent of fat intake is 71.01% in the less category, and the percent of carbohydrate intake is 61.6 in the category deficit.  
PENGARUH VARIASI PENCAMPURAN JAMBU BIJI MERAH, ALPUKAT DAN WORTEL TERHADAP SIFAT FISIK, SIFAT ORGANOLEPTIK DAN KANDUNGAN GIZI PUDING LAPIS Juni Gressilda Louisa Sine; Lilys Desyntia Bekak; Anita Sembiring; Asweros Umbu Zogara
Kupang Journal of Food and Nutrition Research Vol. 3 No. 2 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

Indonesia is a developing country that is experiencing changes in lifestyle in society, including changes in food consumption, this is at risk of causing degenerative diseases such as increased cholesterol.Fruits and vegetables contain many vitamins and minerals which are important nutritional components for the body of every human being, besides that they are also a good source of fiber for human digestion so that it can lower cholesterol levels. Research objectives  To identify the effect of variations in the mixing of red guava, avocado and carrot on the physical properties, organoleptic properties and nutritional content of layer pudding. Methods: This study was an experiment with a completely randomized design using 3 variations of a mixture of red guava, avocado and carrot. Then tested organoleptic to see the level of preference. The sample for the organoleptic test was 30 moderately trained panelists. The results showed the average organoleptic assessment of taste, color, aroma and texture in treatments P1, P2 and P3 with a liking category, except for color in P1 and P3 treatments with a very like category. Conclusion: There was no significant effect of mixing variations of red guava, avocado and carrot on the physical and organoleptic properties of pudding, while the addition of red guava, avocado and carrots affected the nutritional content of pudding. Of the three treatments that contained the most nutritional value of energy, protein and fat was in P1, the one containing the most nutritional value for carbohydrates was at P2, and the one containing the most nutritional value for fiber was at P3
Co-Authors Astuti Nur ASWEROS UMBU ZOGARA Gabriela Imaculata N Dedo Tena Juni Gressilda Louisa Sine Lilys Desyntia Bekak Maria Helena Dua Nita Meirina Loaloka