Article Per Year (5 Year)
p-Index From 2021 - 2026
2.012
P-Index
This Author published in this journals
All Journal Jurnal Media Gizi Indonesia (MGI) JMM (Jurnal Masyarakat Mandiri) Jambura Journal of Health Sciences and Research Journal Health & Science : Gorontalo Journal Health and Science Community Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Jurnal Ilmu Kefarmasian Indonesia JOURNAL HEALTH AND NUTRITIONS Journal of Experimental and Clinical Pharmacy (JECP) IICSDGs Jurnal Katalisator
Nangsih Sulastri Slamet
Politeknik Negeri Ujung Pandang
Religion Agriculture, Biological Sciences & Forestry Arts Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Education Health Professions Immunology & microbiology Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : IICSDGs

 1 
TEMPE, BANANA BUD AND MORINGA NUGGET (TEJAKE NUGGET) AS ALTERNATIVE HEALTH AND NUTRITIOUS SNACK Nangsih Sulastri Slamet
International Interdisciplinary Conference on Sustainable Development Goals Vol 2 No 1 (2019): Proceedings of International Interdisciplinary Conference on Sustainable Developm
Publisher : LP2M Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.381 KB)

Abstract

Nugget is a food product which can be used as an alternative snack. One way to get the benefits of tempe, banana bud and moringa is by making processed nuggets which are healthy and nutritious snacks. The purpose of this study was to determine the level of preference and nutritional value of the Tejake nugget. The research method is a quantitative test with an experimental approach and uses 25 panelists to see the level of preference based on organoleptic tests. Data were analyzed using the Friedman and Wilcoxon tests. Nutritional value is determined using the Nutrisurvey application. Organoleptic test results based on the highest level of preference on the taste and texture of the Tejake nugget were in the T2 treatment and the highest level of preference on color and flavor were in the T1 treatment. Based on the Friedman and Wilcoxon test, from the organoleptic test performed, the three parameters namely color, flavor and texture have a significant value smaller than 0.05 (p <0.05), whereas for the taste parameter the significant value is greater than 0 .05 (p> 0.05). This shows that the substitution of banana bud and moringa leaves does not affect the taste of Tejake nuggets produced. The high nutritional value of Tejake nuggets can makes an alternative to healthy and nutritious snacks
Co-Authors Ade Saputri Akbar Anisa Dyahpratiwi Sadu Anna Y. Pomalinggo Anna Y. Pomalingo Chitra Astari Delsa Mawarti R. Aswadi Denny Indra Setiawan Elin Sulfiani Fadli Husain Fihrina Mohamad Fihrina Mohamad Fitri Yani Arbie Fitriah Ayu Maghfirah Yunus Ghaitsa Zahira Sopha Yusuf Hartati Hartati Hijrah Nur Hamka Imran Tumenggung Imran, Arlan K Indra Domili Lidyawati Yusuf Madania, Madania Misnati Misnati Misrawatie Goi Mohamad Usman Nur Murni Mursyid Novian S. Hadi Nurafni Djafar Podungge, Yusni Pratiwi Ishak PRISCA SAFRIANI WICITA Putri, Nurwigya Mohamad Salman Salman Sapiun, Zulfiayu Siti Rahmi Tapelo Sofyawati D. TAlibo Sri Tiansi J. Ruchban Toluli , Teti Sutriyati Vyani Kamba Yanti , Febri Dwi