Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Indonesian Food Science and TechnologyJournal Prosiding Seminar Kesehatan Nasional
Wulan Dari, Dini
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Health Professions Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengaruh Penambahan Tepung Tempe pada Sosis Daging Ayam terhadap Uji Daya Terima dan Kandungan Gizi novrianti, Eka; Wulan Dari, Dini; Mursyid, Mursyid
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.37

Abstract

Sausage is a processed food product made from a mixture of meat that is inserted into a sausage casing. One of the innovations that can be developed is the addition of tempeh flour which is expected to provide a different taste so that it can increase the acceptability and nutritional content of the sausage. The purpose of this study was to determine the acceptability of consumers (color, aroma, taste, and texture), as well as to determine the levels of protein, fat, carbohydrates, fiber, water content and ash content. This study is a quantitative study, with an experimental design. This study used a completely randomized design (CRD) with 5 treatments (addition of tempe flour in the amount of 0%, 5%, 10%, 15% and 20%). This research was conducted in January 2022 at the Nutritional Laboratory of Stikes Baiturrahim Jambi and the nutritional content test was carried out at the Laboratory of the Faculty of Animal Husbandry, Jambi University. Acceptability parameters (hedonic quality test), color, aroma, texture and taste with the help of 30 consumer panelists. This study used the One-Way ANOVA data analysis method and the Tukey test with a standard < 0.05. And then proceed with the nutritional content test. Based on the results of the panelist test, it is known that the most preferred is the addition of tempe flour as much as 20% (A5) in terms of color, aroma, taste and texture. With a protein content of 8.15%, fat content of 3.72%, carbohydrate content of 23.60%, fiber content of 1.98%, water content of 54.67% and ash content of 9.85%. There is a significant effect on the manufacture of chicken sausage with the addition of tempeh flour on the acceptability and nutritional content
Chemical Characteristics, Glycemic Index, and Glycemic Load of Instant Potato Cream Soup with Quail Egg Flour, Tempeh, Soy Protein Isolate Wulan Dari, Dini; Sulaeman, Ahmad; Setiawan, Budi; Zuraidah Nasution
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.46581

Abstract

Managing blood glucose levels by selecting foods with a low glycemic index (GI) and glycemic load (GL) is important in preventing and controlling metabolic diseases such as diabetes mellitus. This study aimed to determine the chemical characteristics, GI, and GL of four instant potato cream soup formulations using quail egg flour, tempeh, and soy protein isolate (ISP) as additives. Adding these ingredients aims to increase the product's nutritional content and modify its glycemic response. This study used an experimental design with a complete randomized design (CRD). The results showed that adding tempeh, ISP, and quail egg flour increased the products' protein and dietary Fiber proportion. The GI values of the four products were low. High GI values were found in the control formulation (SK0) and SK1 (tempeh addition). Formulations with the addition of ISP (SK2) and SK3, as well as tempeh, ISP, and quail egg flour, produced medium-category GL and have the potential to support more effective blood glucose management. In conclusion, this modification has potential in the development of innovative functional food products based on natural ingredients that are healthier and suitable for blood sugar management, as well as supporting the prevention of metabolic diseases.
Co-Authors Ahmad Sulaeman Budi Setiawan Mursyid Djawas Novrianti, Eka Zuraidah Nasution