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Acceptability And Iron Content (Fe) Of Chicken Nuggets With The Addition Of Blood Shells (Anadara Granosa) sunarto sunarto; Hijrah Asikin; Fathur Hadian Abdullah
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Anemia merupakan salah satu masalah kesehatan di masyarakat yang perlu menjadi perhatian khusus. Faktor penyebab kejadian anemia ialah defisiensi zat besi. Penambahan bahan makanan yang mengandung zat besi tinggi dapat dijadikan alternatif mencegah anemia gizi. Kerang darah memiliki kandungan protein dan zat besi yang tinggi. Sehingga dapat digunakan sebagai bahan makanan untuk mengatasi masalah anemia. Akan tetapi, belum banyak diolah menjadi berbagai macam makanan. Nugget merupakan salah satu bentuk produk makanan beku siap saji. Tujuan penelitian ini untuk mengetahui daya terima dan kandungan zat besi (Fe) nugget ayam dengan penambahan kerang darah (anadara granosa). Metode penelitian ini adalah pra eksperimen dengan Post Test Group Design yaitu membuat nugget dengan tiga macam konsentrasi. Hasil penelitian aspek warna konsentrasi 30% sebanyak 27 panelis (90%), aspek aroma konsentrasi 40% sebanyak 27 panelis (90%), aspek tekstur konsentrasi 30% sebanyak 22 panelis (73,3%), aspek rasa konsentrasi 50% sebanyak 19 panelis (63,3). Sedangkan untuk analisis zat besi paling tinggi konsentrasi 50% yaitu 0,532 gram per potong/20 gram. Saran penelitian ini yaitu perlu dilakukan studi lanjut untuk memperbaiki rasa nugget ayam dengan penambahan kerang darah karena rasa dan aroma kerang darah masih terasa.

DAYA TERIMA DAN KANDUNGAN ZAT BESI SNACK BAR DANGKE Sitti Sahariah Rowa; Hikmawati Mas'ud; Lydia Fanny
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACTSnack bar is one of the snacks in the form of blocks or bars and is generally consumed as a snack or snack. Snack bars have been widely sold in supermarkets, which is a type of snack bar that contains a lot of energy, protein and fiber. (Padipta, 2011). This study aims to determine the organoleptic and chemical properties of snack bars with the substitution of tepug dangke. Pre Experiment with Post Test Group Design research design. Acceptability was assessed based on hedonic tests of 30 panelists and iron analysis 2 times each formula. This study aims to determine the organoleptic and chemical properties of snack bars with the substitution of tepug dangke. Pre Experiment with Post Test Group Design research design. Acceptability was assessed based on hedonic tests of 30 panelists and iron analysis 2 times each formula. It is recommended in making snack bars to improve the taste and texture, especially good dangke flour in terms of the freshness of the dangke itself. It is necessary to conduct food safety tests on consumers through microbiological tests to ensure the level of consumer safety in snack bar products.Keywords : Snack bar dangke, Acceptability, Iron.ABSTRAKSnack bar merupakan salah satu makanan ringan berbentuk balok atau batang dan umumnya dikonsumsi sebagai cemilan atau kudapan. Snack bar sudah banyak dijual di pasar swalayan merupakan jenis snack bar yang banyak mengandung energi, protein dan serat. (Padipta, 2011). Penelitian ini bertujuan untuk mengetahui sifat organoleptik dan kimiawi snack bar dengan subtitusi tepug dangke. Pra Eksperimen dengan desain penelitian Post Test Group Design. Daya terima dinilai berdasarkan uji hedonik terhadap 30 panelis dan analisis zat besi sebanyak 2 kali setiap formula. Hasil penelitian menunjukkan bahwa berdasarkan uji kruskall wallis tidak ada perbedaan terhadap aspek warna (p=0,187), aroma (p=0,270) dan rasa (p=0,104) sedangkan pada aspek tekstur (p=0,100). Kandungan zat besi tertinggi adalah konsentrasi 15% (0,2452 mg). Disarankan dalam pembuatan snack bar untuk memperbaiki rasa dan tekstur terutama tepung dangke yang baik dari segi kesegaran dangke sendiri. Perlu dilakukan uji keamanan pangan terhadap konsumen melalui uji mikrobiologi untuk memastikan tingkat keamanan konsumen pada produk snack bar.

DAYA TERIMA SERTA ANALISIS ZAT BESI DAN PROTEIN BAKPAO SUBSTITUSI TEPUNG KERANG LOKAL (pilsbryoconcha exilis) DENGAN ISIAN PASTA KACANG MERAH (phaseolus vulgaris L) Adriyani Adam; Andini Kamila; Hikmawati Mas'ud
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACTAnemia is one of the major nutritional problems in Asia, including Indonesia. According to Rikesdas 2018 data, anemia in young women (27.2%) is higher than in young men (20.3%). The utilization that can overcome anemia is that local shellfish contain protein, one of which can overcome anemia, while red beans contain protein and iron which can increase hemoglobin (Hb) levels in the body of young women. This study aims to determine the results of organoleptic tests and the content of protein and iron in bakpao substitution of local clam flour with red bean paste filling for anemia sufferers in young women. This research was carried out at the Department of Nutrition, Poltekkes, Ministry of Health, Makassar on March 23-31, 2022. The method in this study is Pre-Experiment with a Post Test Group Design research design. The panelists for the hendonic test were 35 panelists of poltekkes students of the Ministry of Health Makassar, for the protein and iron analysis test carried out in the Quality Control laboratory of SMK SMTI Makassar.The results showed that based on the Kruskall Wallis test there was no difference in the aspects of aroma (p = 0.64) and texture (p = 0.131), while for the aspects of color and taste there was a difference between F1, F2 and F3. The protein content in F1 products is (538.5%), while the iron content in F1 products is (111.8 ppm). It is necessary to conduct further studies on the use of steamed bun products to overcome anemia in young women by using other flours and other fillings that contain high levels of protein and iron.Keywords : Steamed Buns, Local Shellfish, Kidney Beans, Anemia, Protein and Iron.ABSTRAKAnemia merupakan salah satu masalah gizi utama di Asia, termasuk Indonesia. Menurut data Rikesdas 2018, anemia pada remaja putri (27,2%) lebih tinggi dibandingkan dengan remaja putra (20,3%). Adapun pemanfaatan yang dapat mengatasi anemia yaitu kerang lokal mengandung protein yang salah satunya dapat mengatasi anemia, sedangkan kacang merah mengandung protein dan zat besi yang dapat meningkatkan kadar hemoglobin (Hb) pada tubuh remaja putri. Penelitian ini bertujuan untuk mengetahui hasil uji organoleptik dan kandungan protein dan zat besi pada bakpao substitusi tepung kerang lokal dengan isian pasta kacang merah bagi penderita anemia pada remaja putri. Penelitian ini dilaksanakan di Jurusan Gizi Poltekkes Kemenkes Makassar pada tanggal 23 – 31 Maret 2022. Metode dalam penelitian ini adalah Pra Eksperimen dengan desain penelitian Post Test Group Design. Adapun panelis untuk uji hendonik sebanyak 35 panelis mahasiswa Poltekkes Kemenkes Makassar, untuk uji analisis protein dan zat besi dilaksanakan di laboratorium Quality Control SMK SMTI Makassar. Hasil penelitian menunjukkan bahwa berdasarkan uji Kruskall Wallis tidak ada perbedaan terhadap aspek aroma (p=0,64) dan tekstur (p=0,131), sedangkan untuk aspek warna dan rasa ada perbedaan antara F1, F2 dan F3. Untuk kandungan protein pada produk F1 sebesar (538,5%), sedangkan kandungan zat besi pada produk F1 sebesar (111,8 ppm). Perlu dilakukan studi lanjut mengenai pemanfaatan produk bakpao untuk mengatasi anemia pada remaja putri dengan menggunakan tepung lain dan isian lain yang mengandung tinggi kadar protein dan zat besi.Kata Kunci : Bakpao, Kerang Lokal, Kacang Merah, Anemia, Protein dan Zat Besi.

TINGKAT PENGETAHUAN GIZI TERHADAP POLA KONSUMSI SAYUR DAN BUAH DI MASA PANDEMI COVID-19 PADA SISWA MENENGAH ATAS Level of nutritional knowledge on vegetable and fruit consumption patterns during the covid-19 pandemic in high school students mustamin mustamin; Manji Lala; Rifa Nur Fadiilah
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT One of the anticipatory measures to prevent COVID-19 is to diligently consume vitamins and minerals in accordance with the recommended balanced nutrition guidelines where the sources of these vitamins and minerals are in vegetables and fruit. Based on the Riskesdas data 2018, it shows that nationally the behavior of the population aged >10 years who consumes less vegetables and fruit is at 95.5%. This study aims to determine the relationship between the level of nutritional knowledge on fruit and vegetable consumption patterns during the COVID-19 pandemic in high school students. This research is an observational research using a cross sectional study design. The sample was selected using a simple random sampling technique. The sample is students who are classified as teenagers aged 15-18 years from class X and XI at SMAN 10 Gowa who were selected based on simple random sampling with a sample of 89 people. The results showed that the socio-economic family based on the last education of the parents had the last education in the high category, then based on the work the parents had a non-formal job category, while based on the income of the parents had an income below the minimum wage <Rp 3,250,000. The level of nutritional knowledge and consumption patterns of vegetables and fruit in SMAN 10 Gowa students are mostly in the good category. The conclusion shows that there is no significant relationship between nutritional knowledge and consumption patterns of vegetables and fruit during the covid-19 pandemic in SMA Negeri 10 Gowa students.Keywords : Comsumption Pattern, Covid-19, Nutrition Knowledge, Teenager, Vegetable and Fruit ABSTRAK Salah satu tindakan antisipasi terhadap pencegahan COVID-19 ini adalah dengan rajin mengonsumsi vitamin dan mineral sesuai dengan anjuran pedoman gizi seimbang dimana sumber vitamin dan mineral ini ada di sayur dan buah. Berdasarkan data Riskesdas 2018, menunjukkan bahwa secara nasional perilaku penduduk umur >10 tahun yang kurang mengonsumsi sayur dan buah berada di angka 95,5 %. Penelitian ini bertujuan untuk mengetahui hubungan tingkat pengetahuan gizi terhadap pola konsumsi buah dan sayur di masa pandemi covid-19 pada siswa menengah atas. Penelitian ini adalah jenis penelitian observasional menggunakan desain penelitian cross sectional study. Sampel dipilih dengan menggunakan teknik simple random sampling. Sampel ialah siswa yang tergolong remaja berusia 15 – 18 tahun dari kelas X dan XI di SMAN 10 Gowa yang terpilih berdasarkan simple random sampling dengan jumlah sampel 89 orang. Hasil penelitian menunjukkan bahwa sosial ekonomi keluarga berdasarkan pendidikan terakhir ayah dan ibu memiliki pendidikan terakhir dengan kategori tinggi, kemudian berdasarkan pekerjaan ayah dan ibu memiliki pekerjaan kategori non-formal, sedangkan berdasarkan pendapatan ayah dan ibu memiliki pendapatan dibawah UMR < Rp 3.250.000. Tingkat pengetahun gizi serta pola konsumsi sayur dan buah pada siswa SMAN 10 Gowa sebagian besar dengan kategori baik. Kesimpulan menunjukkan bahwa tidak ada hubungan yang signifikan antara pengetahuan gizi dengan pola konsumsi sayur dan buah di masa pandemi covid-19 pada siswa SMA Negeri 10 Gowa. Kata kunci : Covid-19, Pengetahuan Gizi, Pola Konsumsi, Remaja, Sayur dan Buah

Peningkatan Pengetahuan Remaja Putri melalui Edukasi Gizi Aplikasi Whatsapp Group Manjilala Manjilala; Sri Wilda; Retno Sri Lestari
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Nutrition education aims to encourage positive behavior changes related to food and nutrition. Knowledge about nutrition has been proven to have a positive impact on healthy food choices, so in this case proper nutrition education is needed so that the resulting behavior is positive behavior. This study aims to determine differences in the level of knowledge of iron anemia before and after providing nutrition education through the Whatsapp Group to young women at SMAN 13 Pangkep. The research design used was quasy-experimental with a one-group pre-test and post-test control design. The sample of this research was 30 female students from SMAN 13 Pangkep. Nutrition education conducted through the WhatsApp Group virtual class. The results showed that the level of knowledge of young women before virtual education (86.7%) increased to (96.7%) after virtual education was carried out through the Whatsapp Group application. The results of the analysis of the paired sample T test obtained a p value of 0.018, which means that there are differences in the level of knowledge of iron anemia before and after nutrition education through the WhatsApp Group in young women at SMAN 13 Pangkep. Education through Whatsapp Groups for young women can increase their knowledge about iron anemia so that young women avoid iron anemia

KORELASI NEGATIF ANTARA ASUPAN ENERGI PROTEIN DENGAN NILAI Z SKOR TINGGI BADAN ANAK : STUDI POTONG LINTANG Sirajuddin Sirajuddin; Agustian Ipa; Adiyatmah Adiyatmah
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Introduction: Stunting describes chronic undernutrition during a period of growth and development from the beginning of life. Stunting is a condition where toddlers have a length or height that is less than their age. This situation is determined by looking at the z-score for height for age (TB/U) less than -2 Standard Deviations (SD) based on growth standards according to the World Health Organization (WHO, 2010). Objectives: to determine the percentage of children under five based on stunting, and measure the direction of the correlation between protein energy intake and z score height/ageMethods: This research uses analytic research. This research was conducted to determine the effect of energy and protein intake on the incidence of stunting under five in the stunting locus village, Bone Regency, so that it used a cross sectional study design. Data on energy and protein intake are collected simultaneously with data on the results of measurements of the height of toddlers who are stunted.Results: The results of the study show that the stunting population is 13.3%. Mother's education completed elementary school 51.7%, father's work as a farmer 83.3%, mother's work as a housewife 96.6%. The results of the correlation test show that the direction of the negative correlation between the z-scores of height/age and energy and protein intake is -0.497 and -0.607, respectively. Although both are not significant, respectively p=0.210 and p=0.110.Conclusion: The correlation between the Z score of height/age and energy and protein intake is negative, and not significant

DAYA TERIMA DAN KANDUNGAN PROTEIN SERTA ZAT BESI PADA COOKIES DENGAN SUBSTITUSI TEPUNG JEWAWUT (Setaria italica) DAN TEPUNG IKAN KEMBUNG (Rastrelliger Kanagurta L.) Hendrayati Hendrayati; Fatmawaty Suaib; Abdullah Tamrin; Nur Yani
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT The availability of nutrients that a person needs can be met from other than main meals and snacks. One of the snacks orsnackswho is becomingtrendiscookies. Cookies generally contain high energy, fat and sodium but lack protein and iron as well as fiber. If cookies are used as a snack that can overcome nutritional problems, for example stunting toddlers, the snack besides containing enough energy also has high protein and iron content. Substitution is done to increase the nutritional value of a product. Sources of food that can be used as snacks that are rich in protein and iron include barley flour and mackerel flour. This manuscript is the result of research that aims to determine the acceptability and content of protein and iron incookieswith the substitution of barley flour and mackerel flour as an alternative healthy snack. This research is an experimental research. The manufacture of cookie products with the substitution of millet flour and mackerel flour was carried out at the Food Technology Laboratory and the acceptability test was carried out in the organoleptic laboratory of the Department of Nutrition, Poltekkes, Ministry of Health, Makassar. Cookies made as many as 4 (four) formulations. Analysis of protein content using the methodMicro Kjedhaland substanceairon using method spectrophotometer. Test resultsKruskal WallisOn acceptability, from the assessment of 25 untrained panelists, the formulation with a concentration of 15% millet flour and 5% mackerel flour was the favorite in the organoleptic test. Protein and iron content in 1 serving (40 g) contains 5.28 g protein and 2.86 mg iron. Further researchers can analyze other nutrients such as fat, folic acid, vitamin B6, vitamin B12, so that these cookies can be used as a snack in overcoming anemia, as well as consumer acceptance tests and shelf life tests. Keywords: Cookies, millet, puffer fish, protein, iron Keywords: Cookies, Iron, Millet, Protein , Puffer fish

INDEKS GLIKEMIK DAN SERAT MI SUBTITUSI TEPUNG JEWAWUT DAN BERAS MERAH Sukmawati Sukmawati; Adriyani Adam; Andi Nur Syamsi AS
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT The problem of diabetes mellitus (DM) needs to get more serious attention because it is the number third killer disease in Indonesia. Barley and brown rice as substitutes for wheat flour in the manufacture of dry noodles are an effort to reduce the glycemic index (GI) and increase the fiber content in noodles. The purpose of this study was to determine the GI value, fiber content and acceptability of noodles substituted with barley flour and brown rice. This research is an experimental research type. The glikemik Indek (GI) test is calculated by comparing the area of the glucose response curve for the test food and the standard food. The results of the organoleptic test on acceptability were tabulated in the table and analyzed using the SPSS computer program, namely the Kruskal-Wallis test with the Mann-Whitney follow-up test and the fiber content test using the crude fiber method. The results of the acceptability test of millet noodles and brown rice from the best taste aspect were F2, F1 texture aspect, F1 color aspect and F1 aroma aspect. The highest total score for the panelists' acceptance test was F1 with a score of 414 points. Formula F1 was used in the test of GI value and fiber content. The GI of the noodles substituted with barley flour and brown rice is 67 (medium) and the fiber content is 16,355 g/100 g. The acceptability of the aspects of taste, texture, color and aroma was highest at the concentration of F1 20% barley flour, 5% rice flour and 75% wheat flour, noodles substituted with barley flour and brown rice with a medium GI value (67) and fiber content of 16.355 g/100 g. Keywords : Brown Rice, Glycemic Index, Barley, Noodles, Fiber ABSTRAK Masalah penyakit diabettes melitus (DM) perlu mendapatkan perhatian lebih serius karena penyakit pembunuh nomor ketiga di Indonesia. Jewawut dan beras merah sebagai pensubstitusi tepung terigu dalam proses pembuatan mi kering. Hal ini menjadi salah satu upaya dalam menurunan nilai indeks glikemik (IG) dan menigkatkan kandungan serat yang terdapat di dalam mi. Tujuan penelitian ini adalah untuk mengetahui nilai IG, kadar serat dan daya terima mi subtitusi tepung jewawut dan beras merah. Penelitian ini merupakan jenis penelitian eksperimental. Uji Indek glikemik (IG) dihitung dengan membandingkan luas kurva respon glukosa pangan uji dan pangan standar. Hasil uji organoleptik terhadap daya terima ditabulasi dalam tabel dan dianalisis menggunakan program komputer SPSS yaitu uji Kruskal-wallis dengan uji lanjutan Mann-Whitney serta untuk uji kadar serat dianalisis menggunakan metode crude fiber. Hasil uji daya terima mi jewawut dan beras merah dari aspek rasa yang terbaik adalah F2, aspek tekstur F1, aspek warna F1 dan aspek aroma F1. Total skoring tertinggi uji daya terima panelis adalah F1 dengan nilai skor 414 poin. Formula F1 digunakan dalam uji nilai IG dan kadar serat. IG mi subtitusi tepung jewawut dan beras merah adalah 67 (sedang) dan kadar serat 16,355 g/100 g. Daya terima aspek rasa, tekstur, warna dan aroma tertinggi pada konsentrasi F1 20% tepung jewawut, 5% tepung beras dan 75% tepung terigu, mi subtitusi tepung jewawut dan beras merah dengan nilai IG kategori sedang (67) dan kadar serat 16,355 g/100 g.Kata kunci : Beras Merah, Indeks Glikemik, Jewawut, Mi, Serat

COOKIES SUBSTITUSI TEPUNG BAYAM MERAH DAN TEPUNG KACANG TOLO SEBAGAI MAKANAN TAMBAHAN REMAJA PUTRI ANEMIA Cookies substitution of red spinach flour and cowpea flour as complementary food of anemic adolescent girls Suriani Rauf; Manjilala Manjilala; Nursalim Nursalim; Mustamin Mustamin; Nur Azisah
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

ABSTRACT Adolescent girls are one of the age groups that are vulnerable to nutritional problems, namely anemia. Anemia in adolescent girls must be overcome because it can affect their lives in the future. The habit of eating snacks can be an opportunity in presenting additional foods that are high in iron. Additional food can be given in the form of cookies. Cookies can be made from red spinach flour and tolo bean flour which are high in iron content. This study aims to determine the acceptability and iron content of cookies substituted with red spinach flour and tolo bean flour as additional food for anemic adolescent girls. This type of research is experimental with One Shot Case Study research design. The panelists in this study were 30 female students. The data from the acceptance results were processed with a computer program and analyzed using the Kruskall-Wallis test. Analysis of iron content based on laboratory test results using the AAS (Atomic Absorbtion Spectrophotometry) method. The data is presented in tabular form and accompanied by an explanation in the form of a narrative. The results showed that the most preferred acceptability of cookies substituted with red spinach flour and peanut flour from the aspect of color, aroma, texture, and taste was cookies with a concentration of 10:10%. The results of laboratory tests showed that the iron content in cookies at a concentration of 10:10% was 5.250 mg/100 g cookies. It is recommended to test the content of other nutrients besides iron and shelf life to determine the resistance of cookies substituted with red spinach flour and tolo bean flour. Keywords : Cookies, Acceptance, Iron, Red Spinach Flour, Cowpea Flour ABSTRAK Remaja putri merupakan salah satu kelompok usia yang rentan terhadap masalah gizi yaitu anemia. Anemia pada remaja putri harus diatasi karena dapat berpengaruh pada kehidupan di masa mendatang. Kebiasaan mengonsumsi cemilan dapat menjadi peluang dalam menghadirkan makanan tambahan yang tinggi zat besi. Pemberian makanan tambahan dapat dilakukan dalam bentuk cookies. Cookies dapat dibuat dari tepung bayam merah dan tepung kacang tolo yang tinggi kandungan zat besi. Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan zat besi cookies subsitusi tepung bayam merah dan tepung kacang tolo sebagai makanan tambahan remaja putri anemia. Jenis penelitian ini adalah eksperimental dengan desain penelitian One Shot Case Study. Panelis dalam penelitian ini sebanyak 30 orang mahasiswi. Data dari hasil daya terima diolah dengan program komputer dan di analisis menggunakan uji kruskall-wallis. Analisis kandungan zat besi berdasarkan hasil uji laboratorium menggunakan metode AAS (Atomic Absorbtion Spektrophotometry). Data disajikan dalam bentuk tabel dan disertai dengan penjelasan dalam bentuk narasi. Hasil penelitian menunjukkan bahwa daya terima cookies subsitusi tepung bayam merah dan tepung kacang tolo yang paling disukai dari aspek warna, aroma, tekstur, dan rasa adalah cookies konsentrasi 10:10%. Hasil uji laboratorium menunjukkan bahwa kandungan zat besi pada cookies konsentrasi 10:10% adalah 5,250 mg/100 g cookies. Disarankan melakukan uji kandungan zat gizi lain selain zat besi dan umur daya simpan untuk mengetahui ketahanan cookies substitusi tepung bayam merah dan tepung kacang tolo. Kata kunci : Cookies, Daya Terima, Zat Besi, Tepung Bayam Merah, Tepung Kacang Tolo

Acceptance and Iodine Content of Cookies With Addition of Brown Seaweed Flour (Eucheuma Cottonii) fatmawaty fatmawaty; Hijrah Asikin; Popi Anggraeni
Media Gizi Pangan Vol 29, No 2 (2022): Desember 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Gangguan akibat kekurangan Yodium (GAKI) merupakan rangkaian gejala akibat kekurangan yodium yang dapat menimbulkan efek penghambat fisik dan psikis serta mempengaruhi kualitas sumber daya manusia. Pemanfaatan rumput laut coklat pada produk cookies memiliki kandungan yodium yang tinggi diharapkan dapat mengurangi kejadian GAKY. Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan yodium cookies dengan penambahan tepung rumput laut coklat. Jenis penelitian ini adalah Pra Eksperimen dengan desain penelitian Post Test Group Design, dengan tiga perlakuan (15%, 20% dan 25%) dan satu kontrol (0%). Daya terima dinilai berdasarkan uji hedonik terhadap 30 panelis dan kandungan yodium menggunakan metode Iodometri sebanyak 2 kali pada formula yang paling disukai. Hasil penelitian menunjukkan bahwa skor dari aspek warna yang paling disukai yaitu O2C (93,3%) skor dari aspek rasa yang paling disukai yaitu O2A (90%) skor dari aspek aroma yang paling disukai yaitu O2A (96,6%) dan skor dari aspek tekstur yang paling disuaki yaitu O2B (76,7%) dan hasil analisis kandungan yodium pada cookies dengan penambahan tepung rumput laut coklat cookies mengandung yodium sebanyak 4,41 µg/g. Kandungan yodium pada formula 20% lebih banyak dibandingkan dengan cookies original yang hanya mengandung yodium sebanyak 0,085 µg/g untuk setiap gram keping cookies. Sebaiknya dalam proses pengolahan rumput laut coklat menggunakan jeruk nipis yang dapat mengurangi bau yang kurang enak pada tepung rumput laut coklat.

Home Page

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Google Scholar

Contact Name
Manjilala

Contact Email
manjilala@poltekkes-mks.ac.id

Phone
+6285255549979

Journal Mail Official
manjilala@poltekkes-mks.ac.id

Editorial Address
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/about/editorialTeam

Location
Kota makassar,

Sulawesi selatan

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Manjilala

Contact Email manjilala@poltekkes-mks.ac.id

Phone +6285255549979

Journal Mail Official manjilala@poltekkes-mks.ac.id

Editorial Address https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/about/editorialTeam

Location Kota makassar, Sulawesi selatan INDONESIA

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Contact Name
Manjilala

Contact Email
manjilala@poltekkes-mks.ac.id

Phone
+6285255549979

Journal Mail Official
manjilala@poltekkes-mks.ac.id

Editorial Address
https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/about/editorialTeam

Location
Kota makassar,

Sulawesi selatan

INDONESIA