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All Journal Jurnal Riset Kesehatan Amerta Nutrition
Wijayanti, M.I. Ekatrina
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Peningkatan Mutu Organoleptik dan Tekstur Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Menggunakan Jamur dan Minyak Nabati: Organoleptic and Textural Quality Improvement of Soybean and Glucomannan-Based Meat Analogs for Obesity Intervention Using Mushrooms and Vegetable Oil Purnawijayanti, Hiasinta Anatasia; Pujiastuti, Veronica Ima; Wijayanti, M.I. Ekatrina
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.216-224

Abstract

Background: Plant-based meat analogs can be an alternative food for obesity intervention because their composition can be engineered according to criteria. The similarity of fiber structure to meat muscle, texture, sensory properties, and nutritional value determines consumer acceptance. Mushrooms have low-fat, high-quality protein, fiber, and nutraceuticals, so they have the potential for meat analogs formulation. Mushrooms also have a fibrous structure that can imitate meat texture and have a savory umami taste. Adding vegetable oil to the meat analogs formula has been shown to maintain its physicochemical properties and shelf life. Objectives: Improving organoleptic and texture quality of soy and glucomannan-based meat analog for obesity intervention. Methods: A completely randomized experimental design study was conducted with one control and four treatments. Data collected include texture profile, water-oil holding capacity, browning index, organoleptic, and satiety index test. Data were analyzed by Analysis of Variance followed by Duncan Multiple Range Test. Results: The use of mushrooms and vegetable oil in the formula affects (p-value<0.05) the aroma, water-oil holding capacity, and texture parameters of hardness bite, gumminess, and chewiness but does not affect (p-value>0.05) the appearance, taste, texture, aftertaste, liking, browning index, and texture parameters of cohesiveness, resilience, and springiness. Enoki mushrooms and corn oil tend to improve the organoleptic quality of meat analogs. The satiety index of meat analog with the addition of enoki mushrooms and corn oil is 110.4%. Conclusions: Mushrooms and vegetable oils can be used in meat analog formulations to improve their organoleptic and textural qualities.
Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Gizi Obesitas: Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Purnawijayanti, Hiasinta Anatasia; Pujiastuti, Veronica Ima; Wijayanti, M.I. Ekatrina
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.67-73

Abstract

Background: Foods low in calories, low in fat, high in protein and fiber can be an option for treating obesity. Soy protein is high quality and low fat, while glucomannan is a fiber with low energy density. In this research, artificial meat based on soybeans and glucomannan was developed with low calories and fat but high protein and fiber for obesity intervention. Objectives: This research aims to develop soybean and glucomannan-based meat analogue for obesity interventions and determine the physical and sensory characteristics of soy and glucomannan-based meat analogue. Methods: This study was an experimental study with a completely randomized design, four treatment proportions (%) of soybean protein isolate-glucomannan (30:0, 29:1, 27:3, and 25:5) and three treatment replications. The data collected included physical test data (water holding capacity and cooking loss), and sensory test data (appearance, texture, aftertaste, and preferences). According to the data category, physical test data were analyzed using Variance Analysis or Kruskal Wallis. Sensory test data were analyzed using analysis of variance followed by the post hoc Duncan Multiple Range Test. Results: The proportion of soy protein isolate-glucomannan did not affect the water binding capacity and cooking loss. The water binding capacity ranges from 12.44 to 34.61%, and the cooking loss ranges from 2.17 to 4.44%. The sensory score for the appearance, taste, and texture was neither resembling (score 2) nor somewhat resembling (score 3) chicken meat. The proportion of soy protein isolate-glucomannan influences the appearance and texture but does not influence the taste, aftertaste, and level of liking. The aftertaste scores are strong and moderate. The liking score was between dislike and somewhat like. Conclusions: Meat analogue for obesity intervention can be developed using soybeans and glucomannan. The cooking loss and water-holding capacity of artificial meat are proper, while the sensory characteristics of meat analogue do not yet resemble real meat.
Factors Associated With Administration of Antiplatelet Therapy on The NIHSS Score in Acute Ischemic Stroke Chrisstawati, Eddy Ratnaningsih; Wijayanti, M.I. Ekatrina; Wibowo, Tandean Arif
Jurnal Riset Kesehatan Vol 12 No 2 (2023): NOVEMBER 2023
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrk.v12i2.9731

Abstract

Stroke is the highest cause of death in the world. Antiplatelet therapy is one of the important therapies in acute ischemic stroke patients. Antiplatelet works by inhibiting platelet aggregation. In the implementation of antiplatelet therapy administration, it was found that (26.9%) administration was done more than 6 hours since the doctor's program. To find out quantitative outcomes in stroke patients, the NIHSS examination was carried out. To determine the factors related to antiplatelet administration to the NIHSS score in acute ischemic stroke patients at "X" Hospital Yogyakarta. This study uses the correlation method with a retrospective approach. Documentation studies (secondary data) were used in collecting data. The number of samples was 64 respondents from a total population of 465 patients with an ischemic stroke diagnosis. The probability sampling technique was used with a simple random sampling technique in taking the sample. Of the total sample of 82 respondents, 64 samples passed for analysis. Non-parametric Spearman test was used for analysis. These results suggest that within the scope of this study, the timing, type, and dosage of antiplatelet therapy did not show a significant impact on the severity of stroke symptoms as measured by NIHSS scores among the patients studied at "X" Hospital in Yogyakarta.
Co-Authors Chrisstawati, Eddy Ratnaningsih Hiasinta Anatasia Purnawijayanti Veronica Ima Pujiastuti Wibowo, Tandean Arif