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All Journal JURNAL GIZI INDONESIA Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal Amerta Nutrition Jurnal Abdimas Madani dan Lestari (JAMALI) Sport and Nutrition Journal Journal Of Applied Food And Nutrition Prosiding University Research Colloquium Indonesian Journal of Community Empowerment (IJCE) Jurnal Abdimas Indonesia Jurnal Medika Indonesia
Purbowati
Universitas Muhammadiyah Kudus
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Journal : Amerta Nutrition

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Optimasi Yoghurt Sari Kedelai (Glycine Max L) Tinggi Serat dan Protein: Optimasi Yoghurt Sari Kedelai (Glycine Max L) Tinggi Serat dan Protein Dyah Kartika Wening; Purbowati; Nafisah
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.194-199

Abstract

Background: Yogurt is a fermented milk product using microbial bacteria. Yogurt is generally made from cow's milk, but with innovation, it can be made from vegetable ingredients. Vegetable-based yogurt has the potential to be developed because it has functional properties and high nutritional value. Yogurt is made from nuts, which has high fiber nutritional value, free of lactose and casein, one of which is soybeans. Objectives: To produce a formulation of soy yoghurt (Glycine max L) with high fiber and protein nutritional value that is acceptable to the public. Methods: The study design was laboratory observational food production using a completely randomized design. This research used 1 experimental unit and 4 treatments were carried out. The research was conducted in three stages, the first was to optimize the best yogurt formula by dividing Soygurt Formula 1 (FS1 was soybean extract using a 5% commercial starter; FS2 was a proportion of 2.5%; FS3 was soybean extract using a 5% LB/ST starter; FS4 with a proportion of 2.5%.The second stage was a hedonic test to get the best product that could be accepted by the community.The third stage was a test for fiber content and protein content of the selected product. Results: Based on the hedonic test, FS1 and FS3 were equally favored with the average results of FS 1 texture 3.12, taste 3.36, color 3.44, aroma 3.76; and FS3 texture 3.16, taste 3.28, color 3.52, aroma 3.52. FS1 is the most preferred yogurt and contains 6,39 g of fiber with 21,48 g of protein and 6,74 g of fat in every 100 grams of yogurt. Conclusion: Based on the results of the analysis, soygurt is a high-fiber drink because it has more fiber content than the SNI, which is 4,473 g for each serving. In addition, soygurt has a higher protein content than SNI, which is 15,036 g per serving.
Indeks Glikemik Nasi Putih dengan Beberapa Cara Pengolahan: Glycemic Index of Rice by Several Processing Methods Purbowati Purbowati; Isti Kumalasari
Amerta Nutrition Vol. 7 No. 2 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2.2023.223-229

Abstract

Background: In diabetes mellitus patients, one of the efforts to control normal blood glucose levels is to eat low glycemic index foods. Rice is an Indonesian staple food that contains carbohydrates. Several methods of processing could affect the glycemic index of rice.   Objectives: To analyze the glycemic index of rice processed by several methods. Methods: The design used was quasi-experimental. A total of ten people with criteria of healthy, aged 19-29 years, having normal body mass index and blood glucose levels were used in this study. Subjects were given five treatments. Treatment: 1) was given glucose as a reference, 2) was given rice that was traditionally processed and just cooked, 3) was given rice that was traditionally processed and had been stored at room temperature (25°C) for 12 hours, 4) was given rice that was electronically processed and just cooked, and 5) was given rice that was processed in a modern way and had been stored for 12 hours in magic com at hot temperature. Among the treatments, there was a gap of 7 days. Results: Traditionally processed rice has a glycemic index of 21.6, increasing to 24.7 after being stored at room temperature for 12 hours. Meanwhile, processed electronic rice has a glycemic index of 22.9 and increases to 36,4 after being stored in a rice cooker (hot temperature) for 12 hours. Conclusions: The four rice groups processed by various methods had low glycemic index values. Rice stored for 12 hours had a higher glycemic index value than freshly cooked rice.
Co-Authors Aeni, Khuril Afiatna, Puji Agustina Makatei Alifia Fatika Rahma Althofia, Zanadira Andrew Johan Anggraeni, Putri Luthfiana Anisa Solikhati Anita Rahayu Putri Aulia, Fatimah Nur Baiti, Nur Shabrina Al Bertama, Evyan Vanessha Sashum Cahyaningrum Cahyaningrum, Cahyaningrum Danang Feby Saputra Desy Meliasari Dewi Kusumawati Dian Dwi Septiani Diva Fitriana Putri Dwi Maya Ratna Sari Dyah Kartika Wening Ekanathan, Ayo Dhiya Ekanathan11 Dhiya Fahima Nur Shofia Faradilla, Mahardini Ayu Finkanita Salsabila Haq, Osama Maulana Indanah Indri Mulyasari Istifaizah, Nur Khuril Aeni Kumalasari, Isti Laili, Irma Wahyu Fikri Miftuchatul Mahardini Ayu Faradilla Marshanda, Sherina Bella Masruroh . Masruroh MASRUROH Meliasari, Desy Melvin Dewi Rosita Mohammad Hasan Zuwad Muhammad Ridwanto Mutiara, Maya Eka Nafisah Nobriantoro, Sefulloh Fajar Noor Hidayah Noor Hidayah Nur Shabrina Al Baiti Nur Ulfah Qamariah Muhamad Nurhaliza, Maysita Anggie Osama Maulana Haq Patabi, Wiro Puji Afiatna Purwoko, Regita Adiba Fayza Putri Luthfiana Anggraeni Putri, Diva Fitriana RA Kisdjamiatun RMD, RA Kisdjamiatun Rahayu, Anita Putri Ramadhani, Eva Aulia Regitha Adiba Fayza Purwoko Retno Sumiasih Ria Febrianti Riva Mustika Anugrah Rizki Widyan Aisya Rosita, Melvin Dewi Salsabila, Finkanita Saputra, Danang Feby Saputro, Wahyu Aditya Sari, Dwi Maya Ratna Septiani Septiani Shofia, Fahima Nur Sugeng Maryanto Supardi Supardi Supardi Supardi Susi Nurohmi Syamsul Hadi Syamsul Ph.D M.A. Hadi Tina Mawardika Umi Aniroh, Umi Wibowo, Arbi Suryo Wigati, Atun Yayuk Mundriyastutik Yunus Mustaqim, Yunus Zanadira Althofia Zuwad, Mohammad Hasan