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Mulyo, Gurid PE
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Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Public Health

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MIE BASAH SUBSTITUSI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) DAN TEPUNG KACANG MERAH (PHASEOULUS VULGARIS L) SEBAGAI ALTERNATIF MAKANAN TINGGI SERAT DAN ISOFLAVON Mangkawa, Seprini Annavony; Purnawan, Asep Iwan; Fitria, Mona; Surmita, Surmita; Agung, Fred; Mulyo, Gurid PE
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1061

Abstract

Cardiovascular disease is part of heart and blood vessel disorders including stroke, rheumatic heart disease and other conditions. One of the risk factors that increase the incidence of cardiovascular disease is hypercholesterolemia. Based on data from the 2013 Basic Health Research in Indonesia, the prevalence of hypercholesterolemia in the population aged more than 15 years is 35.9% and is a combination of the population in the borderline high category (total cholesterol value 200-239 mgdL) and high (total cholesterol value >240 mgdL). This study aims to determine the effect of the formulation between seaweed flour and red bean flour on the quality of wet noodles which include aspects of acceptability and nutritional quality including organoleptic properties, fiber content, and isoflavone content. The design used is an experimental study with the research method used is hedonic test for testing organoleptic properties, enzymatic method for testing food fiber content and HPLC method for testing isoflavone levels. The formula of seaweed flour and red bean flour consists of 3 balances, namely F1 (70%:30%), F2 (60%:40%), F3 (50%:50%). From the results of the study, it can be concluded that there are no significant differences in aspects of color and aroma, but there are significant differences in aspects of taste and texture. As for the results of testing the fiber content of wet noodles substituted with seaweed flour and red bean flour, the balance of 70%:30% is 11.7 grams, the balance is 60%:40% is 14.4 grams and the balance is 50%:50% is 13.5 grams. The results of testing the levels of isoflavones in wet noodles substituted with seaweed flour and red bean flour balance 70%:30% 10.2 mg, 60%:40% balance 15.5 mg and 50%:50% balance 26.6 mg.
FORMULASI PRODUK BOLU TEPUNG UBI UNGU TEPUNG KACANG MERAH SEBAGAI ALTERNATIF MAKANAN SELINGAN ANAK AUTIS Zahirah, Siti Zahra; Suparman, Suparman; Saleky, Yohannes Willihelm; Mulyo, Gurid PE
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1062

Abstract

Sweet Potatoes and Red Beans can be processed into Steamed Sponge. This study discusses the manufacture of steamed cake products made from purple sweet potato flour and red bean flour which contains energy, protein, fat, and carbohydrates and is free from gluten-casein and prebiotic sources needed to fulfill nutrition in children with autism. This study aims to determine the best balance of the product fromthe 3 balances of purplesweet potatoflour and red bean flour, the effect of differences in the balance of steamed cake on the color, aroma, taste, and texture of the product, and to determine the levels of macronutrients and prebiotic levels. Experimental study research design with Completely Randomized Design (CRD). The research method used hedonic test to determine organoleptic properties, proximate analysis for macronutrients, and raffinose calculations for prebiotics. The results of the Kruskal Wallis test showed that there was a significant difference in the hedonic test on color and texture. F1 excels in the aspects of color, aroma, and taste. It is hoped that further research can be carried out on the effect of giving Purple Potato Flour and Red Bean Flour Steamed Sponge to children with autism.
ANALISIS KUALITAS SNACK BAR FORMULASI TEPUNG KACANG TUNGGAK DAN IKAN BANDENG SEBAGAI MAKANAN SELINGAN TINGGI ZAT BESI BAGI REMAJA PUTRI Yuliati Dewi, Yusrina; Judiono, Judiono; Mahmudah, Umi; Hastuti, Widi; Mulyo, Gurid PE
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1268

Abstract

Snack bar milkfish cowpea is a snack with the main raw materials, cowpea flour, and milkfish flour. Snack bars are needed for young women, which can be useful in increasing iron and protein so that they can prevent iron anemia. This study aimed to determine the formulation snack bar of milkfish cowpea according to organoleptic properties, protein, and iron content with an experimental study research design with a Completely Randomized Design (CRD). The research used a hedonic test to determine organoleptic properties, atomic absorption spectrophotometry (AAS) for the iron test, and micro Kjeldahl for the protein test. The formulation snack bar consists of three balances: the 90%:10% formula, the 80%:20% formula, and the 70%:30% formula. The organoleptic statistical tests showed no differences in color, aroma, taste, and texture. The 90%:10% formula is superior in color, aroma, taste, and texture. The iron content in the formula 90%:10%, formula 80%:20%, and formula 70%:30% resulted in 1.8602 ppm, 1.5765 ppm, and 1.3313 ppm. The protein content of the formula 90%:10%, formula 80%:20%, and formula 70%:30% are 8.0669%, 8.8988%, and 9.6619%. Further research is needed on the effectiveness of giving snack bars to young women.
Co-Authors agung, fred Hastuti, Widi Judiono Judiono Mangkawa, Seprini Annavony Mona Fitria Purnawan, Asep Iwan Saleky, Yohannes Willihelm Suparman Suparman Surmita, Surmita Umi Mahmudah Yuliati Dewi, Yusrina Zahirah, Siti Zahra