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All Journal Indonesian Journal of Human Nutrition Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist)
Sri Heriyanto
Unknown Affiliation
Health Professions Medicine & Pharmacology Nursing Public Health

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Organoleptic Assessment and Chemical Content of Mullet Cheese Sticks for Infectious Diseases Siahaan, Ginta; Leni Astria; Mahdiah; Sri Heriyanto; Emi Inayah
Indonesian Journal of Human Nutrition Vol. 12 No. 1 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.01.10

Abstract

Infectious diseases are a global health problem and significantly contribute to mortality rates in Indonesia, including typhoid, HIV AIDS, hepatitis, pulmonary tuberculosis, and malaria in certain areas. According to the WHO in 2022, 84.2 million people have been infected with HIV, and around 40.1 million people have died. In Indonesia, the HIV prevalence in 2021 was 36,902 cases. An appropriate nutritional diet can prevent disease progression and complications, one of which is by providing high-protein snacks from mullet such as Keibel Sticks. This study aims to evaluate the organoleptic properties and analyze the chemical quality of Keibel Sticks, including zinc, albumin, iron content, and color characteristics as an alternative snack for people with infectious diseases. A Completely Randomized Design (CRD) was used, consisting of three treatments and two repetitions. The experimental units, which consisted of formulations A, B, and C, differed in main ingredient compositions and were then organoleptically tested by 60 panelists. Data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test, and results were presented descriptively in tables. The findings showed that formulation B, consisting of 50 g of mullet fish flour, 50 g of tapioca flour, and 75 g of cheese, was the most preferred. This formulation contained 1.085 mg of zinc (0.9% RDA contribution), 3.91 g of albumin, and 0.072 g of iron (8% RDA contribution). Keibel Sticks had a light yellow-brown color, a distinctive fish aroma, a dense and crunchy texture, and a savory flavor.  
DAYA TERIMA ES KRIM BIKACMER KACANG MERAH (Phaseolus vulgaris L) DENGAN PENAMBAHAN VARIASI BUAH BIT (Beta vulgaris L) Nasution, Erlina; Sri Heriyanto; Iin
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol. 21 No. 1 (2026): Jurnal Ilmiah PANNMED Periode Januari - April 2026
Publisher : Poltekkes Kemenkes Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/pannmed.v21i1.2518

Abstract

Ice cream is a frozen food product created by emulsifying dairy products or a mixture of milk, with or without the addition of other food ingredients, and pasteurized with or without air incorporation.This study aimed to determine the acceptability of red bean (Phaseolus vulgaris L) 'Bikacmer' ice cream with varying additions of beetroot (Beta vulgaris L). This was an experimental study using a completely randomized design with 3 treatments and 2 replications.Organoleptic tests were conducted by 50 semi-trained panelists. The treatments in this study involved adding 30 gr red beans with 25 gr beetroot (Treatment A), 30 gr red beans with 50 gr beetroot (Treatment B), and 30 gr red beans with 75 gr beetroot (Treatment C).
Co-Authors Emi Inayah Erlina Nasution, Erlina Ginta Siahaan Iin Leni Astria Mahdiah