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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA)
Sajiman Sajiman
Poltekkes Kemenkes Banjarmasin
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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Cowpea–Plantain Composite Flour: An Educational Approach to Dietary Intervention for Blood Pressure Management Zulfiana Dewi; Sajiman Sajiman
Jurnal Penelitian Pendidikan IPA Vol 12 No 2 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i2.13380

Abstract

Hypertension is a major risk factor for cardiovascular diseases and remains highly prevalent in Indonesia, particularly in South Kalimantan. This study aims to formulate a cowpea–plantain composite flour as a functional food with synergistic potential for blood pressure regulation. Composite flours were produced by processing raw materials through drying, milling, and sieving into formulations ranging from 10:90 to 90:10. Sensory attributes, including color, aroma, texture, and taste, were evaluated by 30 panelists, and the best formulation was determined using the De Garmo effectiveness index. Proximate composition, mineral content (potassium and sodium), and amino acid profiles were analyzed in an accredited laboratory. Sensory evaluation revealed that higher proportions of cowpea decreased taste acceptability, whereas plantain improved organoleptic characteristics. The optimal formulation was identified as KTPR8020 (80% cowpea : 20% plantain), which achieved a balanced profile of texture, aroma, and taste. Nutritional analysis indicated that cowpea increased protein (17.50%) and fat (1.56%) contents, while plantain contributed mainly to carbohydrates. The KTPR8020 formulation contained 5.98 mg/100 g potassium with a K/Na ratio of 7.1, supporting potassium-induced natriuresis. Amino acid profiling showed dominance of lysine, leucine, isoleucine, valine, and arginine, which are known precursors of bioactive peptides with ACE-inhibitory activity
Enhancing Nutritional Education Through the Development of Toddler Biscuits: A Focus on Mung Bean Flour and Patin Fish Paste as Effective Nutritional Interventions Against Malnutrition Sajiman Sajiman; Zulfiana Dewi
Jurnal Penelitian Pendidikan IPA Vol 12 No 2 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i2.13381

Abstract

This study aims to formulate toddler biscuits from mung bean flour and patin fish paste and to analyze their sensory quality, proximate content, amino acid profile, and fatty acid profile. Biscuits were prepared with varying ratios of mung bean flour and patin fish paste (10:90 to 90:10). Sensory quality tests were conducted using a hedonic scale scoring method with 30 trained panelists. The best formulation was selected using the De-Garmo test. Proximate analysis, amino acid profile, and fatty acid profile were performed on the best formulation and compared with standard toddler PMT biscuits. The KHIP5050 formulation (50% mung bean flour: 50% patin fish paste) was determined to be the best treatment based on the highest total De-Garmo score (3.33). Nutritionally, KHIP5050 biscuits had higher energy (479.45 kcal), protein (16.81%), and fat (27.77%) compared to standard PMT biscuits. The fatty acid profile was superior, with higher levels of MUFA and PUFA, and the presence of EPA, DHA, and AA, which were not detected in the standard biscuits. Toddler biscuits based on mung bean flour and patin fish paste, especially the KHIP5050 formulation, have significant potential as a nutrient-dense food product to address malnutrition in toddlers.
Co-Authors Zulfiana SKM Dewi