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All Journal Kupang Journal of Food and Nutrition Research Journal of Dietetics Science
Juni Gressilda Louisa Sine
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Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Education Health Professions Materials Science & Nanotechnology Public Health Other

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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
Pengaruh Variasi Substitusi Tepung Kacang Tanah terhadap Sifat Organoleptik Cookies Berbasis Tepung Pisang Kepok sebagai Makanan Selingan bagi Penderita Diabetes Melitus Hermanina Baung; Indhira Shagti; Juni Gressilda Louisa Sine
Journal of Dietetics Science Vol. 2 No. 2 (2026): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v2i2.5895

Abstract

Diabetes mellitus is a metabolic disease that requires proper dietary management, including the development of functional foods using local ingredients. Kepok banana flour (Musa paradisiaca L.) and peanut flour (Arachis hypogaea L.) have the potential to be used as raw materials for cookies due to their contents of resistant starch, dietary fiber, protein, and unsaturated fat. This study aimed to determine the effect of peanut flour substitution on the organoleptic properties of cookies made from kepok banana flour. The study used a Completely Randomized Design (CRD) with three formulations, namely F1 (30%), F2 (40%), and F3 (50%) peanut flour substitution. Organoleptic evaluation was conducted by 30 semi-trained panelists using a five-point hedonic scale to assess color, aroma, texture, and taste. Data were analyzed using the Shapiro–Wilk, Kruskal–Wallis, and Mann–Whitney U tests. The results showed that formulation F2 obtained the highest mean scores for color (4.3), aroma (4.3), texture (4.3), and taste (4.4). The Kruskal–Wallis test indicated significant differences among the formulations, while the Mann–Whitney U test showed significant differences in aroma (p = 0.046) and taste (p = 0.004). Based on organoleptic acceptability, F2 was the most preferred formulation among the panelists. Therefore, F2 has potential for further development as a local-food-based snack for individuals with diabetes mellitus.
Co-Authors Anita Sembiring Asmulyati Saleh ASWEROS UMBU ZOGARA Hermanina Baung Indhira Shagti Lilys Desyntia Bekak Maria F Vinsensia D P Kewa Niron Robertus L Goran