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Angelia Putriana
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INDONESIA
Jurnal Sains dan Teknologi
Published by Yayasan Literasi Sains Indonesia
ISSN : 28284992     EISSN : 28284984     DOI : https://doi.org/10.55123/insologi
Core Subject : Health, Science, Education, Agriculture, Engineering,
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary
INSOLOGI (Jurnal Sains dan Teknologi) diterbitkan 6 (enam) kali dalam setahun, yaitu pada bulan Februari, April, Juni, Agustus, Oktober dan Desember oleh Yayasan Literasi Sains Indonesia. Jurnal INSOLOGI adalah jurnal yang dapat diakses secara terbuka bagi para Peneliti, Dosen dan Mahasiswa yang ingin mempublikasikan hasil penelitiannya pada bidang ilmu sains dan teknologi. Jurnal INSOLOGI juga merupakan wadah informasi berupa hasil penelitian, studi kepustakaan, gagasan, aplikasi teori dan kajian analisis kritis dibidang perkembangan sains dan teknologi yang meliputi bidang ilmu pengetahuan alam (biologi, kimia, dan fisika), matematika dan statistik, perikanan/kelautan, kesehatan dan farmasetika, pertanian (agribisnis dan agroteknologi), keteknikan (teknik sipil, mesin, arsitektur, lingkungan, dan pertambangan), pengembangan/desain miniatur/rancang bangun dan bidang ilmu lainnya yang relevan dengan penelitian sains dan teknologi.
Arjuna Subject : Matematika - Matematika Terapan
Articles 501 Documents
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Gambaran Pemahaman Mahasiswa MIK STIKes Santa Elisabeth Medan Mengenai Penyajian Data dalam Bentuk Diagram, Tabular dan Grafikal Febina Sembiring; Noni Simbolon; Refina Br Tarigan; Anastasya Br Sinuraya
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 4 (2024): Agustus 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i4.4092

Abstract

Presenting data in the form of diagrams is an effective visualization method for conveying complex information in a clear and easy to understand way. Diagrams, such as bar charts, pie charts, and line charts, make data analysis easier by presenting data between variables, data distribution, and developing trends. This research aims to see the understanding of MIK STIKes Santa Elisabeth Medan students regarding the presentation of diagrammatic, tabular and graphical data. This research uses a descriptive design with a quantitative approach. The sample in this study amounted to 30 people. In this research, researchers collected data using a questionnaire. This research was conducted in July 2024. Data was analyzed univariably. The research results showed that there were 12 (40%) students who had a very good understanding, 11 (36.67) had sufficient understanding, 7 (23.33) lacked understanding. In this case, practice is increased to better understand. After MIK STIKes Santa Elisabeth students understand the presentation of diagram, tabular and graphical data, MIK STIKes Santa Elisabeth students can practice the presentation of diagram, tabular and graphical data correctly and precisely. The presentation of diagram, tabular and graphical data can increase the knowledge of STIKes Santa Elisabeth students more widely about the presentation of diagram, tabular and graphical data. So that STIKes Santa Elisabeth students become competent and qualified students.
Mutu Organoleptik Cookies Substitusi Tepung Beras Hitam dan Tepung Kacang Merah sebagai Alternatif Makanan Selingan Penderita Diabetes Mellitus Fira Yunia Ersanti; Miftahul Munir
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4131

Abstract

Diabetes mellitus is a chronic condition characterized by high blood sugar levels. To maintain stable blood sugar, it is recommended to consume foods with a low glycemic index and rich in fiber, such as black rice and red beans. Therefore, making cookies with black rice flour and red bean flour substitution can be an alternative healthy snack for people with diabetes mellitus. This study aims to determine the effect of black rice flour and red bean flour substitution on the organoleptic quality of cookies. This study used True Experimental Design with the Completely Randomized Design (CRD) method, consisting of 4 treatments and 6 replications. The ratio of wheat flour, black rice flour, and red bean flour in each formula was P0 (100:0:0), P1 (0:25:75), P2 (0:50:50), and P3 (0:75:25). Organoleptic tests were conducted by 30 untrained panelists in Tobo Village, Merakurak District, Tuban Regency. Data were analyzed using the Kruskal-Wallis test, followed by the Mann-Whitney test. The results of this study indicate that there are significant differences (p<0.05) in the categories of color, taste, aroma, and texture of cookies. The best treatment based on organoleptic tests is in the P2 cookie formulation. This study concludes that the substitution of black rice flour and red bean flour can affect the organoleptic quality of cookies.
Analisis Kandungan Serat pada Snack Bar Substitusi Tepung Bekatul dan Tepung Mocaf Bagi Penderita Obesitas Sholikhatul Uma; Dian Ayu Ainun Nafies
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4139

Abstract

Background: Obesity is a condition where there is excessive accumulation of fat in the body that occurs when the amount of energy consumed is too large compared to the amount of energy expended, causing body weight far above normal and can be harmful to health. To provide additional fiber to adolescents, it is expected that the manufacture of a rice bran flour and mocaf flour substitution snack bar can be used as an alternative high-fiber snack for adolescents. Purpose: The purpose of this study was to determine the effect of rice bran flour and mocaf flour substitution on the fiber content of snack bars. Method: This type of research uses True Experimental with a Completely Randomized Design (CRD) with 4 treatment levels and 6 replications. The treatment carried out was by comparing the proportion of wheat flour: rice bran flour: mocaf flour in each P0 (100:0:0), P1 (0:20:80), P2 (0:50:50), P3 (0:80:20). Results: The results of the study showed that there was an effect of increasing fiber levels in snack bars, the more bran flour was added, the more fiber levels increased, with the highest fiber levels in treatment P3, which was 11.88 gr. Conclusion: There was a tendency for the addition of bran flour, the more bran flour was added, the more fiber levels in snack bars increased.
Pengaruh Substitusi Tepung Kulit Pisang Kepok dan Tepung Bekatul terhadap Mutu Organoleptik Snack Bar sebagai Alternatif Makanan Selingan untuk Remaja Obesitas Kharisma Dian Natha; Dwi Kurnia PS
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4152

Abstract

Obesity results from an imbalance between energy intake and physical activity, influenced by genetic, behavioral, and environmental factors. Poor dietary habits can negatively impact health. One way to address this is by innovating snack products into healthier, such high-fiber snack bars made from a substitution of kepok banana peel flour and rice bran flour. This study aims to assess the organoleptic quality of snack bars as an alternative snack for obese adolescents. A True Experimental Design was employed using Completely Randomized Design with four treatment levels and six replications. The comparison of wheat flour, kepok banana peel flour, and rice bran flour ratios were: P0 (100%:0%:0%), P1 (0%:30%:70%), P2 (0%:50%:50%), and P3 (0%:70%:30%). Statistical analysis was performed using Kruskal-Wallis and Mann-Whitney tests. The results showed organoleptic tests for taste, color, aroma, and texture, the snack bars were well-liked by panelists. The organoleptic analysis for these categories showed significant effect (P Value <0.05). The best treatment, after substituting kepok banana peel and rice bran flour, was found in P1 snack bar. The conclusion of this study is the substitution of kepok banana peel flour and rice bran flour significantly affects the preference level in terms of taste, color, aroma, and texture.
Kadar Zat Gizi Makro, Serat, dan Sifat Organoleptik Biskuit Berbasis Tepung Ampas Kelapa (Cocos Nucifera L.) sebagai Makanan Alternatif Bagi Penderita Diabetes Melitus (DM) Bella Septiviana; Lilia Faridatul Fauziah
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4159

Abstract

Blood sugar levels that are higher than normal, specifically when they are at least 200 mg/dL and fasting blood sugar levels are greater than or equal to 126 mg/dL, are indicative of diabetes mellitus, a chronic illness. Because patients frequently do not receive a diagnosis until their complications are known, diabetes mellitus is referred to as the silent killer. From the skin to the heart, DM can affect nearly every system in the body, potentially leading to issues. Biscuits are one substitute food that DM patients can be fed. The purpose of this study is to ascertain the nutritional value and acceptability of biscuits made with coconut dreg flour as a diabetic alternative. Both statistical analysis and an analysis of acceptability or organoleptic quality were employed in this study. The study's findings demonstrated that the nutritional value, color, flavor, texture, and aroma of biscuits made with coconut dreg flour were all significantly impacted. The P1 therapy biscuits offer the best care. The nutritional content and acceptability of the biscuits' color, flavor, scent, and texture are all impacted when coconut dreg flour is substituted.
Analisis Kandungan Zat Besi, Protein dan Mutu Organoleptik Cookies Substitusi Tepung Ikan Manyung dan Tepung Bayam Hijau sebagai Selingan Remaja Anemia Wijrozun Nabila Fajriyati; Dian Ayu Ainun Nafies
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 6 (2024): Desember 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i6.4165

Abstract

Anemia is a global health problem whose prevalence is still quite high. Iron deficiency anemia occurs due to a lack of iron in the blood or low levels of hemoglobin (Hb) in the body. The anemia threshold for adolescent girls is 12 g/dl, while for adolescent boys it is 13 g/dl. One way to increase iron intake in teenagers is to develop cookies that use substitutes for catfish flour and green spinach flour, which can be a healthy alternative snack. This research aims to analyze the effect of substitution of catfish flour and green spinach flour on the nutritional content of cookies. The research design used was a True Experimental Design with a Completely Randomized Design (CRD), which involved 4 treatments and 6 replications. The treatments applied included the ratio of wheat flour: catfish meal: green spinach flour at P0 (100:0:0), P1 (65:15:20), P2 (50:20:30), and P3 (30:25:45). The research results showed that the addition of green spinach flour could increase the macronutrient and iron content in cookies, with the highest iron levels found in the P3 treatment.
Nilai Gizi Brownis Subtitusi Tepung Kacang Hijau dengan Metode Panggang dan Kukus Arizona Selsa Hany; Lilia Faridatul Fauziah
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 6 (2024): Desember 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i6.4166

Abstract

One common health issue among adolescents, particularly teenage girls, is anemia. Anemia is a condition where the number of red blood cells or hemoglobin (Hb) is below normal, often due to a diet low in iron. Green beans, which are rich in iron, can be used as an alternative ingredient in brownies for individuals with anemia. Cooking techniques play a crucial role in preserving the nutritional content of food. In brownie preparation, the techniques used are steaming (with hot steam) and baking (with dry heat in an oven). This study employs a True Experimental Design with a Completely Randomized Design (CRD), involving 3 treatment levels, 1 control, and 6 replications. Treatments include comparisons of wheat flour to green bean flour ratios: P0 (100%:0%), P1 (75%:25%), P2 (50%:50%), P3 (25%:75%). Statistical analysis uses Kruskal-Wallis and Wilcoxon tests. The results indicate significant differences in protein, moisture, and iron content between steaming and baking techniques, but no significant differences in fat, carbohydrates, and ash content. This suggests that cooking methods affect the nutritional content and acceptability of brownies, with steamed and baked brownies showing variations in nutrient content and acceptability, particularly in protein, moisture, and iron.
Optimasi Proporsi Karagenan dan Karakteristik Sensoris Serta Nilai Proksimat Nugget Ikan Mujair dengan RSM Jusman, Jusman; Syamsuddin, Syamsuddin; Inri EGT
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4187

Abstract

This study aims to determine the optimal proportion of carrageenan to enhance the sensory characteristics and proximate values of tilapia (Oreochromis mossambicus) nuggets using the Response Surface Methodology (RSM) approach. Carrageenan concentrations were varied between 0.5% and 2% to evaluate their impact on color, aroma, flavor, texture, as well as protein, fat, and carbohydrate content. The analysis revealed that the optimal carrageenan proportion was 1.25%, with the highest sensory scores: color (9.9), aroma (9.8), flavor (9.9), and texture (9.9). At this level, the nuggets contained 16% protein, 8.5% fat, and 14% carbohydrates. Increasing the carrageenan proportion beyond 1.25% resulted in a decline in sensory quality and nutritional composition. Nuggets with the optimal carrageenan level achieved a balance between desirable texture and nutritional content, making them an ideal choice for fish-based food products. The RSM method proved effective in identifying the best formulation by analyzing variable interactions, ensuring accurate and replicable results. This study provides practical guidance for developing high-quality fish nuggets utilizing carrageenan as a binding agent. The findings are relevant to the food industry in formulating products that are not only flavorful but also nutritionally balanced. Therefore, the 1.25% carrageenan formulation is recommended for commercial applications, with the potential for further development in future research.
Analisis Kandungan Serat pada Snack Bar Substitusi Tepung Bekatul dan Tepung Jamur Tiram Putih Siti Luqiyatun Ni’mah; Lilia Faridatul Fauziah
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4194

Abstract

Obesity is a complex disease characterized by excessive fat accumulation in the body. Obesity is caused by an imbalance between the amount of energy intake and energy expenditure. To provide additional fiber to adolescents, it is hoped that by making a snack bar substitution of bran flour and white oyster mushroom flour, it can be used as an alternative high-fiber snack for adolescents.  The purpose of this study was to determine the effect of substitution of rice bran flour and white oyster mushroom flour on fiber content in snack bars.  His type of research used True Experimental with Completely Randomized Design (CRD) with 4 levels of treatment and 6 replications. The treatment carried out was by comparing the proportion of wheat flour: rice bran flour: white oyster mushroom flour in each P0 (100:0:0), P1 (0:70:30), P2 (0:30:70), P3 (0:50:50). The results showed that there was an effect of increasing fiber content in snack bars, the more rice bran flour was added, the fiber content increased, with the highest fiber content in treatment P3, which was 8.06 gr. There was a tendency for the addition of rice bran flour, the more rice bran flour and white oyster mushroom flour were added, the fiber content in snack bars increased.
Analisis Kandungan Mie Tinggi Serat Substitusi Tepung Kulit Buah Naga dan Tepung Bekatul Feni Ulfi Susanti; Dwi Kurnia PS
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4202

Abstract

Diabetes mellitus is a chronic metabolic disease or disorder with multiple etiologies characterized by high blood sugar levels accompanied by impaired carbohydrate, lipid and protein metabolism as a result of insulin function insufficiency. Therefore, alternative high-fiber foods are needed. One of them is by providing alternative foods in the form of noodles substituted with dragon fruit peel flour and bran flour. This study aims to determine the macronutrient content and acceptability of noodles as an alternative high-fiber food. This study used the True Experimental Design method with a Completely Randomized Design (CRD) with 4 levels of dragon fruit peel flour and bran flour substitution treatment, namely P0 (100:0:0), P1 (0:75:25), P2 (0:50:50) and P3 (0:25:75). The results showed that there was an effect on noodles substituting dragon fruit peel flour and bran flour showing an effect on the levels of calories, protein, fat, carbohydrates, ash, water, fiber, and acceptability in the categories of color, taste, aroma and texture in noodles. increased fiber content in noodles, with the highest fiber content in treatment P3. The conclusion of this study is that the addition of dragon fruit skin flour and rice bran flour in larger amounts produces noodles with a slightly bitter taste and a rancid aroma.

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