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All Journal Arsip Keilmuan Gizi (AKG)
Mia Srimiati
Prodi Gizi, Fakultas Ilmu Kesehatan dan Teknologi, Universitas Binawan, Jakarta, Indonesia
Health Professions Medicine & Pharmacology Public Health

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Effect of dried rebon shrimp substitution on organoleptic characteristics, proximate composition, and iron content of dimsum Linggar Puspa Virginia; Mia Srimiati
Arsip Keilmuan Gizi (AKG) Vol. 2 No. 1 (2025): Volume 2 Nomor 1 Maret 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/akg.v2i2.1897

Abstract

Rebon shrimp is a local food source of heme iron with relatively high iron content; however, its acceptability among adolescents remains low due to its strong odor and less appealing appearance. Processing dried rebon shrimp into dim sum may enhance both acceptability and nutritional value. This study aimed to evaluate the effect of dried rebon shrimp substitution on the organoleptic characteristics, proximate composition, and iron content of dim sum. An experimental study was conducted using a completely randomized design with five substitution levels of dried rebon shrimp: F1 (20%), F2 (40%), F3 (60%), F4 (80%), and F5 (100%). Organoleptic evaluation was performed using a 7-point hedonic scale involving 35 semi-trained panelists. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney post hoc test. The results demonstrated that different substitution levels significantly affected the aroma, texture, taste, and color of dim sum. The formulation with 40% dried rebon shrimp substitution showed the highest acceptability. Proximate composition and heme iron analyses of the selected formulation revealed a moisture content of 63.71%, ash content of 1.49%, carbohydrate content of 24.01%, protein content of 7.57%, fat content of 3.22%, and heme iron content of 1.20 mg/100 g. Although dried rebon shrimp substitution increased the heme iron content of dim sum, the product does not yet qualify as a source or high-heme iron food.
Effect of maltodextrin concentration on the organoleptic characteristics, proximate composition, and total flavonoid content of instant beras kencur Iis Ismiati; Mia Srimiati
Arsip Keilmuan Gizi (AKG) Vol. 2 No. 2 (2025): Volume 2 Nomor 2 September 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/akg.v2i2.1899

Abstract

Beras kencur (Kaempferia galanga) is a traditional Indonesian herbal beverage with potential to be developed into an instant product through drying technology. This study aimed to analyze the effect of different maltodextrin concentrations on organoleptic characteristics, proximate composition, total flavonoid content, and yield of instant beras kencur produced using the spray-drying method. A completely randomized design (CRD) was employed with three maltodextrin concentrations, namely 20%, 25%, and 30%. The organoleptic evaluation consisted of hedonic and sensory quality tests for both the powder and reconstituted beverage, while proximate and total flavonoid analyses were conducted on the best formulation (P3). The results showed that variations in maltodextrin concentration did not result in significant differences in organoleptic characteristics. The formulation containing 30% maltodextrin (P3) showed the highest mean sensory acceptance, particularly in terms of color and overall acceptance, and was therefore selected as the optimal formulation. The best product was characterized by high water and carbohydrate content. Total flavonoid content slightly decreased after the spray-drying process, from 0.24 ppm before drying to 0.22 ppm after drying. In addition, increasing maltodextrin concentration contributed to a higher yield of instant beras kencur powder.
Co-Authors Iis Ismiati Linggar Puspa Virginia