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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Nunung Nurjanah
Puslitbang Gizi dan Makanan, Badan Litbang Kesehatan Depkes RI
Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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FAKTOR-FAKTOR PENGOLAHAN DAN KOMPOSISI BAHAN YANG MEMPENGARUHI CITARASA "OFF FLAVOUR" FORMULA TEMPE Nelis Imanningsih; Rossi RS Apriyantono; Nunung Nurjanah
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 30 No. 2 (2007)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v30i2.1454.

Abstract

PROCESSING FACTORS AND INGREDIENTS CONTRIBUTED IN TEMPE FORMULA'S OFF FLAVOUR.Background: Tempe Formula is processed food with tempe as the main ingredient. was previously formulated as infant formula and under five years children formula who have diarrhea problem. In later researches, tempe Fromula was found to be efective to increase nutritional satatus of severe malnourished children, to cure gastrointestinal infection of 6-24 months children, and had benefit to repair dislipldemia in adults and bone reformation of pre and post menopause women. However, this formula had off flavour that limit Its utilization. Methods: The design is laboratory experiment. The type of research is explorative. The panelist is trained panelist.Results: The result shows that off flavour component identified were beany odour, moldy odour, tangy taste and bitter taste. Tempe processing with half boiled of soybean and steam sterilization with traditional starter of mixed innoculum gave the best sensori quality. Less intensity of beany flavour and bitter taste were gained by improving the composition of palm oil and sesame oil with composition 1:1. The additon of mocca and milk flavours also reduced the beany odour of the formula. Conclusion: Improved tempe formula was determined to have higher intensity of sweetness, less intensity of saltyness, bitemess and tangy taste, and less beany, rancid, and moldy odours than original formula.Keywords: tempe formula, off flavour, processing
PENGUJIAN INDEKS GLIKEMIK DARI BERAS KESEHATAN Nunung Nurjanah; Uken Soetrisno
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 30 No. 2 (2007)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v30i2.1455.

Abstract

STUDY ON GLYCEMIC INDEX OF RICE CLAIMED AS HEALTH-FOOD.Background: Daily consumption of high glycemic index foods, in long run can cause manifestation and development of diabetes, besides development of complication caused by diabetes. Now a days many kind of rice as health-foods are offered in the market. This rice are claimed to have many health benefits including managing diabetes due to low glycemic index. Objectives: There is still lack of information about GI on foods, so it is needed to study the value of GI. The information is important to the consumer and all health practitioners. Methods: The study used 3 kinds of rice that meant to lower blood glucose. GI was determined in vivo using 6 healthy women as subjects. Results: Results indicated that health food rice in the market has GI = 54 (Low GI) with relatively high in protein and fiber, while newly explored rice has Gla 68 dan 71 (moderate to high GI). Low GI rice no need to be added with common rice, and it is better not to polish the rice to keep flber content high and the GI value low.Keyword: glycemic index, health food, rice, diabetes, obesity, diet. 
Co-Authors Nelis Imanningsih Rossi RS Apriyantono Uken Soetrisno