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Program Studi Gizi Fakultas Pendidikan Olahraga dan Kesehatan Universitas Pendidikan Indonesia JL. Dr. Setiabudhi No. 229 Lt. 3, Isola, Kecamatan Sukasari, Kota Bandung, Jawa Barat, Indonesia 40154
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Journal Of Applied Food And Nutrition
Published by Universitas Pendidikan Indonesia
ISSN : 2797068X     EISSN : 27970698     DOI : https://doi.org/10.17509/jafn.v2i2
Core Subject : Humanities, Health, Science,
Humanities Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Public Health
JAFN: Journal Applied of Food and Nutrition (eISSN:27970698 and pISSN: 2797068X) is an online, open access peer-reviewed journal, which is published by Universitas Pendidikan Indonesia twice a year (every June and December). This journal is for all contributors who concern with researches related to Food and Nutrition studies which have never been published before. Journal scoupe: Sport Nutrition, Nutrition Education, Clinical Nutrition and Dietation, Food Process, Food Security and Food Safety, Food Preservation, Current Issue of Food and Nutrition, Nutrition Community The articles published on JAFN: Journal Applied of Food and Nutrition can be written in English. All manuscripts are peer-reviewed by two reviewers who are competent in related fields.
Arjuna Subject : Kedokteran - Kesehatan Masyarakat, Kesehatan Lingkungan dan Pekerjaan
Articles 5 Documents
 1 
Search results for , issue "Vol 2, No 1 (2021)" : 5 Documents clear
Nutritional Content of Milkfish Nuggets with Addition of Mocaf Flour Aniq Luthfiyah; Purbowati .; Riva Mustika Anugrah
Journal of Applied Food and Nutrition Vol 2, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.347 KB) | DOI: 10.17509/jafn.v2i1.41828

Abstract

Milkfish is protein source. Utilization of milkfish is not easy because has lot of fish bones. Processing milkfish into nuggets could increase the acceptability of consumption. The addition of mocaf flour also increases local food commodities which add to the nutritional value of milkfish nuggets. This study aims to determine the nutritional content of protein, fat, carbohydrates, calcium milkfish nuggets with the addition of mocaf flour. Pre-experimental research design. There are 3 formulations of milkfish nuggets with a ratio of milkfish and mocaf flour, namely F1 (80%: 20%), F2 (70%: 30%), F3 (60%: 40%), then the nutritional content test was carried out. Analysis of protein content by micro kjehdal method, fat by Soxhlet, carbohydrates by calculation by deference, and calcium by AAS. The protein content of milkfish nuggets F1, F2, F3 respectively were 15.02%, 14.58%, 13.25%. The fat content of F1, F2, F3 is 12.89%, 11.53%, 10.76%. The carbohydrate content of F1, F2, F3 is 23.63%, 31.44%, 33.95%. The calcium content of F1, F2, F3 is 0.041%, 0.051%, 0.052%. Of the three milkfish nugget formulas, the nutritional content in F1 meets the quality requirements of SNI No. 7758:2013 fish nuggets.
Validation of UV-Visible Spectrophotometry for Measuring Rhodamine B Content in Crackers Silva Oktriana; Suci Rizki Nurul Aeni; Ira Prima Sari
Journal of Applied Food and Nutrition Vol 2, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.656 KB) | DOI: 10.17509/jafn.v2i1.41829

Abstract

Rhodamine B is a synthetic dye that is often misused as a food coloring in crackers. Rhodamine B consumption through food can irritate the digestive tract, impair liver function, and cancer. The purpose of the study was to determine the content of rhodamine B in crackers. This study used a quantitative method, and purposive sampling was employed as a sampling technique. Method validation was carried out against a UV-Visible spectrophotometer in testing Rhodamine B in crackers. Validation of the method produces a linear regression equation of y = 0.2901x + 0.0082, with a correlation coefficient value (r2) = 0.9985, and a Vxo value of 2.65%. The instrument validation shows a Limit of Detection (LOD) of 0.1582 ppm and a Limit of Quantification (LOQ) of 0.5274 ppm. The results from the accuracy-test showed an average %diff of 0.88%; 3.79%, and -6.88%, while the average percentages of recovery were 101%, 104, and 93% respectively. Precision testing results showed that the value of % RSD 2/3 CV Horwitz. Qualitative measurements showed that all samples tested for Rhodamine B in this study showed negative results. This study suggested that UV-Visible spectrophotometry is a valid method that can be used to measure levels of Rhodamine B in food.
The Effect Of Moringa Leaf (Moringa Oleifera L.) Powder Substitution In Physicochemical And Organoleptic Characteristics Of Ice Cream Rima Anjani; Akhmad Zakaria; Windy Widowaty
Journal of Applied Food and Nutrition Vol 2, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (537.625 KB) | DOI: 10.17509/jafn.v2i1.41830

Abstract

Protein and calcium are two nutrients that are essential to the human body. These nutrients can be acquired through the consumption of animal and vegetable foods. Moringa leaves are a protein and calcium-rich vegetable dietary product. The goal of this study is to investigate the physicochemical and organoleptic properties of ice cream products by the addition of Moringa leaf powder. This study used an experimental method with a one-factor total randomized design.  The addition of 0%, 3%, 6%, 9%, and 12% Moringa leaf powder treatment was carried out with 5 repetitions. The Kjeldahl method was used to analyse total protein content and Atomic Absorption Spectrophotometry was used to analyse the amount of Calcium in ice cream products. In this research, we tested the volume, mass, overrun, and melting time of ice cream, and so do the hedonic, and organoleptic characteristics. The results showed that calcium and protein levels of Moringa ice cream increased along with the addition of Moringa leaf powder. Ice cream with the addition of Moringa leaf powder by 12% had an average value of calcium and protein content higher compared to other ice cream samples. The addition of 9% Moringa leaf powder gave the best-overrun value of 47.86% which was determined based on the swelling power of the ice cream dough. Ice cream with 3% Moringa powder has the longest melting power of 12.82 minutes. organoleptic test results show that ice cream with 3% Moringa has the highest level of preference, with a total point of 527 for colour, 509 for aroma, 559 for taste, and 546 for texture. This study shows that Moringa leaves can be used as a substituent in ice cream.
Hydration In Athletes: A Literature Review Ahdiyatul Fauza; Widya Astuti
Journal of Applied Food and Nutrition Vol 2, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (500.121 KB) | DOI: 10.17509/jafn.v2i1.42698

Abstract

The aim of this study to review the most recent research on the factors that most influence hydration. This study review using the literature research from google scholar, PubMed, and Elsevier. Many athletes after training experience dehydration due to not consuming enough fluids and electrolytes before, during training, and competition. To assess hydration status cannot be determined by just one factor. The general recommendation of hydration status measures using accurate biomarkers to detect body water fluctuations of 3% of total body water (TBW), using dehydration index, body mass, or color of urine. Therefore, monitoring hydration status is very important to maintain athlete performance. Exercise increases hypohydration due to fluid losses so that should be given to fluid supplementation and intake from certain food for each athlete. The factor that most influences the athlete's hydration is sweat loss and fluid intake.
Nutritional Status, Physical Condition and Layer Position of The Sumedang Volleyball Athlete Muchamad Rizki Sentani; Alam Hadi Kosasih; Lili Setiawan
Journal of Applied Food and Nutrition Vol 2, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.062 KB) | DOI: 10.17509/jafn.v2i1.43941

Abstract

This study aims to see nutritional status, physical condition and the position of Sumedang volleyball athletes, information related to anthropometry and the physical condition of volleyball athletes based on each playing position is very useful for identifying athletes' performance when playing. In addition, for a coach this information can be used as a reference to seeing someone's faith in playing volleyball. This research method uses analysis with a descriptive approach. Data collection is done to get data related to the existing phenomenon related to the variable studied and not intended for hypothesis testing. Middle Blockers, Opposite, and Outside Hitter have more dominant playing characteristics to block opponent attacks and attacks have a higher, lower BMI, higher reach, and setter and libero have characteristics that might be more suitable for passing, receiving service opponents, and accepting the opponent's attack has shorter posture, has a heavier body, and a shorter leap coverage. There are differences in characteristics related to the needs of the position of this player related to the main task they do. 

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