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Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
Published by Universitas Islam Negeri Walisongo Semarang
ISSN : 25283170     EISSN : 25415921     DOI : http://dx.doi.org/10.21580/ns
Core Subject : Health,
Health Professions Public Health
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya is a peer-reviewed, scientific journal published biannually by Department of Nutrition, Faculty of Psychology and Health Sciences, Islamic State University of Walisongo, Semarang. Its scope encompasses original scientific research and case studies in the field of clinical nutritions and dietetics, food services, community nutrition, functional food, nutritional biochemistry, halal aspect of food, regulation and information of food and nutrition.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 156 Documents
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Effect of Maternal Nutrition Education on Knowledge, Attitude, and Practice Related to Infant and Toddler Feeding Nur Mukhlishoh Majidah; Sulistiyawati Sulistiyawati; Bunga Astria Paramashanti
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.5245

Abstract

This study aims to analyze the influence of maternal nutrition education on knowledge, attitude, and practice of infant and toddler feeding in a community feeding center in Sedayu Subdistrict, Bantul District, Yogyakarta. A quasi-experimental with pre- and posttest control group design was used in this study. Thirty-eight mothers were selected using total sampling in the community feeding center, which control group were chosen by matching the wasting status of their children. Mothers from intervention group were provided with nutrition education, while control group only received regular Posyandu(Pos pelayanan terpadu) programs. Mann-Whitney U test and Wilcoxon Signed Rank test were performed at a 5% level of significance. There was a significant improvement in mothers’ knowledge after receiving nutrition education. The difference elevation scores were shown between the intervention (85.25+14.67) and control (72.98+14.67) with p value=0.016; between pre-intervention (59.99+8.60) and post-intervention (85.25+14.67) groups (p0.001). However, maternal attitudes and practices related to infant and toddler feeding did not affect nutrition education. Maternal knowledge is the only outcome that is significantly affected by nutrition education.  Penelitian ini bertujuan untuk menganalisis pengaruh edukasi gizi pada ibu terhadap pengetahuan, sikap, dan praktik pemberian makan pada bayi dan anak di community feeding center di Kecamatan Sedayu, Kabupaten Bantul, Yogyakarta. Penelitian quasi-experimental ini menggunakan kelompok kontrol pre- dan posttest. Sebanyak 38 ibu dipilih menggunakan teknik total sampling di community feeding center dimana kontrol diambil dengan matching status wasting anak di posyandu. Ibu pada kelompok intervensi diberikan edukasi gizi sementara kontrol hanya menerima program regular di posyandu. Uji Mann-Whitney U dan Wilcoxon Signed Rank digunakan untuk analisis pada level signifikansi 5%. Terdapat perubahan signifikan pada pengetahuan ibu setelah mendapat edukasi gizi. Perbedaan peningkatan skor pengetahuan ditunjukkan di antara kelompok intervensi (85,25+14,67) dan kelompok kontrol (72,98+14,67) dengan p=0,016, dan di antara pre-intervensi (59,99+8,60) dan post-intervensi (85,25+14,67) dengan p0,001. Namun, tidak ada perubahan signifikan terkait sikap dan praktik pemberian makan pada bayi dan anak. Pengetahuan ibu merupakan satu-satunya outcome yang dipengaruhi oleh intervensi edukasi gizi.
Kualitas Organoleptik, Kandungan Gizi, dan Densitas Energi Home Blenderized Diabetes Melitus berbasis Tomat dan Susu Ibnu Zaki; Widya Ayu Kurnia Putri
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.8834

Abstract

This study aims to develop a Home Blenderized Diabetes Mellitus formula with tomato and milk based ingredients. The formula was analyzed based on organoleptic parameters, nutritional content (carbohydrate, protein, fat, vitamin A, vitamin C, and cholesterol), and density of energy. This study uses an experimental design carried out at the Food Culinary Processing Laboratory, Department of Nutrition, Jenderal Soedirman University. Meanwhile, the sensory test was carried out at a partner hospital in the Purwokerto area. The panelists were 15 nutritionist as trained panelists. Statistical analysis used was a descriptive analysis that describes organoleptic test data based on the percentage of hedonic levels. The results showed that as many as 50% of the panelists stated that they liked and really liked the DM formula. A total of 75% panelists stated that they really like the color or the DM formula; 25% of the panelists stated that they rather like the DM formula. Based on the aroma, 25% of the panelists stated that they rather like the DM formula. Based on the level of viscosity, all panelists stated that they met the requirements for liquid (enteral) food. The DM enteral formula contains 15% protein, 21% fat, and 68% carbohydrates, vitamin A 254.4 µg, vitamin C 115.6 mg, and cholesterol 21.2 g per serving. Penelitian ini bertujuan untuk mengembangkan formula enteral Home Blenderized bagi pasien DM dengan bahan dasar tomat dan susu berdasarkan parameter organoleptik, kandungan gizi (karbohidrat, protein, lemak, vitamin A, vitamin C, dan kolesterol) dan densitas energi. Studi ini menggunakan desain eksperimental dan dilaksanakan di Laboratorium Pengolahan Pangan Kuliner Jurusan Ilmu Gizi Universitas Jenderal Soedirman. Uji organoleptik dilakukan di mitra rumah sakit di wilayah Purwokerto. Panelis adalah kelompok panelis terlatih, yaitu para ahli gizi di rumah sakit. Sebanyak 15 panelis tergabung dalam uji organoleptik. Analisis statistik menggunakan analisis deskriptif yang memaparkan data uji organoleptik berdasarkan persentase tingkat hedonik. Hasil penelitian menunjukkan bahwa sebanyak 50% panelis menyatakan suka dan sangat suka. Sebanyak 75% panelis menyatakan suka berdasarkan warna, sedangkan berdasarkan rasa 25% panelis menyatakan agak suka terhadap formula DM. Berdasarkan aroma 25% panelis menyatakan agak suka. Berdasarkan tingkat kekentalan seluruh panelis menyatakan memenuhi syarat makanan cair (enteral). Formulasi enteral DM dengan memiliki kandungan protein sebesar 15%, lemak 21%, dan karbohidrat 68%, vitamin A 254,4 µg dan vitamin C 115,6 mg, dan kolesterol 21,2 g per takaran saji.
Efektifitas Motion Graphic sebagai Media Pendidikan Gizi pada Karyawan di Masa Pandemi Ratna Dwi Ismianti; Laras Sitoayu; Rachmanida Nuzrina; Yulia Wahyuni; Dudung Angkasa
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 1 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.1.6608

Abstract

The purpose of this study is to determine the effect of nutritional education through motion graphic media on knowledge and attitude of the four pillar of balanced nutrition in employees. The research is a quasy experimental study with two groups pretest-postest design. Sampling used was a purposive sampling. The target of this study is employees of Esa Unggul University who were divided into two groups, the intervention group that was given motion graphic and the control group which was not given the media, each group include 31 people. The results showed that there was an increase in knowledge in both the intervention group and the control group. Data analysis used was Mann-Whitney test. There was no difference in knowledge before intervention and there was a difference in knowledge after an intervention. As for the attitude, there was no difference in the two groups before, but there was a change in attitude in the intervention group. As the result, the study concluded that there is an effect of nutritional education with motion graphic media on the knowledge and attitude of the four pillars of balanced nutrition for Esa Unggul University’s employees.  Tujuan penelitian ini adalah untuk mengetahui pengaruh pendidikan gizi melalui media motion graphic terhadap pengetahuan dan sikap empat pilar gizi seimbang pada karyawan. Jenis penelitian ini eksperimental semu dengan two group pretest-postest design. Pengambilan sampel menggunakan teknik purposive sampling. Sampel merupakan karyawan Universitas Esa Unggul yang dibagi menjadi dua kelompok yaitu kelompok intervensi diberikan media motion graphic dan kelompok kontrol hanya diberikan ceramah. Masing-masing kelompok berjumlah 31 orang. Uji beda menggunakan uji Mann Whitney. Hasil penelitian menunjukkan ada peningkatan pengetahuan baik pada kelompok intervensi maupun kelompok kontrol. Tidak ada perbedaan pengetahuan sebelum intervensi antar kedua kelompok (p=0,189) dan ada perbedaan pengetahuan setelah intervensi antar kedua kelompok (p=0,001). Adapun untuk sikap, tidak ada perbedaan antar kedua kelompok sebelum (p=0,365) dan sesudah intervensi (p=0,435). Terdapat peningkatan sikap yang signifikan pada kelompok intervensi. Terdapat pengaruh pendidikan gizi dengan media motion graphic  terhadap pengetahuan dan sikap empat pilar gizi seimbang pada karyawan. 
Analisis Kandungan Gizi, Indeks Glikemik, dan Beban Glikemik Marshmallow Kulit Buah Naga dan Bayam Merah dengan Penambahan Stevia Agung Kurniawan; Ibnu Malkan Bakhrul Ilmi; A'immatul Fauziyah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 1 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.1.6322

Abstract

This study aims to determine the nutritional content, glycemic index, and glycemic load dragon fruit peel marshmallow and red spinach with the addition of stevia. This is an experimental syudy. The data collected in this study includes organoleptic data, nutrient content, glycemic index, and glycemic load. The analysis of nutritional content was carried out at the Saraswanti Indo Genetech (GIS) Laboratory in Bogor. Blood collection was done for glycemic index and glycemic load tests. The statistical analysis used to test the differences was the Kruskal Wallis test and continued with the Mann-Whitney test. The Kruskal Wallis test results showed that stevia sugar substitution had a significant effect (p 0.05) on the hedonic quality test and hedonic test. Formula 1 is the selected formula with 15% stevia sugar substitution. Formula 1 contains 35.25% water content, 1.66% ash content, 5.5% protein content, 0.67% fat content, and 57.45% carbohydrate content. The marshmallow glycemic index value of 87.29 is in the high category, while the glycemic load of 17.54 is in the moderate category. Dragonfruit peel marshmallow and red spinach with the addition of stevia are not yet appropriate for regular consumption by diabetics. Penelitian ini bertujuan untuk mengetahui kandungan gizi, indeks glikemik, dan beban glikemik marshmallow kulit buah naga dan bayam merah dengan penambahan stevia. Penelitian ini menggunakan desain eksperimental. Data yang dikumpulkan pada penelitian ini meliputi data organoleptik, kandungan zat gizi, indeks glikemik, dan beban glikemik. Analisis kandungan gizi pada penelitian ini dilakukan di Laboratorium Saraswanti Indo Genetech (SIG) Bogor. Pengambilan darah dilakukan untuk uji indeks glikemik dan beban glikemik. Analisis statistik yang digunakan untuk menguji perbedaan yaitu uji Kruskal Wallis dan dilanjutkan dengan uji Mann-Whitney. Hasil uji Kruskal Wallis menunjukkan substitusi gula stevia berpengaruh nyata (p 0,05) terhadap uji kualitas hedonik dan uji hedonik. Formula 1 adalah formula terpilih dengan substitusi 15% gula stevia. Formula 1 mengandung 35,25% kadar air, kadar abu 1,66%, kadar protein 5,5%, kadar lemak 0,67%, dan kadar karbohidrat 57,45%. Nilai indeks glikemik marshmallow sebesar 87,29 termasuk dalam kategori tinggi, sedangkan beban glikemik sebesar 17,54 termasuk dalam kategori sedang. Marshmallow kulit buah naga dan bayam merah dengan penambahan stevia belum tepat untuk dikonsumsi secara rutin oleh penderita diabetes. 
Pengaruh Edukasi Gizi terhadap Pengetahuan Gizi dan Kadar Hemoglobin pada Remaja Putri Hafifatul Auliya Rahmy; Anisa Meidiarti; Nurul Prativa
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 1 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.1.8010

Abstract

This study aims to determine the effect of providing education on knowledge and hemoglobin levels of young women. The research design was an experimental pre-post test in one group with an intervention in the form of education through pocketbook media. The population were all students or adolescents of SMK N 3 Padang City, 62 people were selected purposively as a sample. The data were collected by measuring hemoglobin levels and a questionnaire to analyze the nutritional knowledge. The data were then analyzed by dependent sample t-test. The average score of student’s knowledge before the intervention was 3.72±1.39 points, and the average score after the intervention was 4.59±1.66 points. There was a significant difference in knowledge before and after education (p0.05). The hemoglobin levels before the educational intervention showed that 16% of female students were anemia. The average hemoglobin level before the intervention was 13.24±1.67 mg/dl and 13.92±1.49 mg/dl after the intervention. It was found that the treatment given had an effect on hemoglobin levels (p0.05). Nutrition affects increasing student’s knowledge and hemoglobin levels. Tujuan penelitian ini adalah mengetahui pengaruh pemberian edukasi terhadap pengetahuan dan kadar hemoglobin remaja putri. Desain penelitian adalah eksperimental pre-post test satu kelompok dengan pemberian intervensi berupa edukasi melalui media buku saku. Populasi pada penelitian adalah seluruh siswi atau remaja SMK N 3 Kota Padang dan sampel pada penelitian ini sebanyak 62 orang yang dipilih secara purposif sampling. Variabel penelitian adalah pengetahuan yang dikumpulkan dengan menggunakan kuesioner dan kadar Hb melalui pengukuran. Data dianalisis dengan dependen sample t-test. Rata-rata skor pengetahuan siswi sebelum intervensi adalah 3,72±1,39 poin, sedangkan setelah intervensi didapatkan rata-rata 4,59±1,66 poin. Terdapat perbedaan yang signifikan antara pengetahuan sebelum dan sesudah edukasi (p 0,05). Pemeriksaan kadar hemoglobin sebelum intervensi edukasi menunjukkan bahwa 16% siswi mengalami anemia. Rata-rata kadar Hb sebelum intervensi adalah 13,24±1,67 mg/dl dan sesudah intervensi adalah 13,92±1,49 mg/dl. Terdapat perbedaan yang signifikan antara kadar hemoglobin sebelum dan sesudah intervensi (p 0,05). Edukasi gizi memberikan pengaruh pada peningkatan pengetahuan dan kadar hemoglobin siswi.
Pengaruh Air Asam Jawa (Tamarindus indica) terhadap Kadar Glukosa Darah Puasa Mahasiswi Putri Pascasarjana Universitas Darussalam Gontor Hafidhotun Nabawiyah; Kartika Pibriyanti; Amalia Yuni Damayanti; Fariddina Nafis Tsuraya
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 1 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.1.7256

Abstract

This study aims to determine the effect of tamarind water on fasting blood sugar levels in graduate female students at University of Darussalam Gontor. This study used a pre-experimental study with one group pretest and posttest design without control group with a sample size of 31 people. Samples were given a tamarind water (Tamarindus indica) at 10.00 WIB with a composition of 17 mL for samples with normal nutritional status, and 23 mL with samples with overweight nutritional status. Blood sugar levels were taken before the study was conducted, day 7, and day 14. Blood glucose is measured using peripheral blood draws. To test the difference between fasting blood sugar levels before and after administration of tamarind water, the reapeted ANOVA test was used. Based on the results of statistical tests using the Reapeted ANOVA test, it was found that there was no significant relationship between fasting blood sugar levels before the intervention with on the 7th day, or on the 14th day (p 0.05). It was concluded that giving tamarind water had no effect on fasting blood sugar levels in female graduate students at University of Darussalam Gontor. Penelitian ini bertujuan untuk mengetahui pengaruh air asam Jawa terhadap kadar glukosa darah puasa pada mahasiswa putri pascasarjana Universitas Darussalam Gontor. Penelitian ini merupakan penelitian pra eksperimental dengan rancangan one group pretest and posttest design without control group dengan jumlah sampel 31 orang. Sampel diberikan air asam Jawa (Tamarindus indica) pada pukul 10.00 WIB dengan komposisi 17 mL untuk sampel dengan status gizi normal, dan 23 mL dengan sampel dengan status gizi overweight. Kadar glukosa darah diambil pada sebelum penelitian dilaksanakan, hari ke-7, dan hari ke-14. Glukosa darah diukur menggunakan pengambilan darah perifer. Untuk menguji perbedaan antara kadar glukosa darah puasa sebelum dan sesudah pemberian air asam Jawa, digunakan uji Reapeted ANOVA. Berdasarkan hasil uji statistik dengan menggunakan uji Reapeted ANOVA didapatkan tidak terdapat hubungan yang signifikan antara kadar glukosa darah puasa sebelum intervensi dengan hari ke-7, maupun pada hari ke-14 (p0,05). Dengan demikian dapat disimpulkan bahwa pemberian air asam Jawa tidak berpengaruh terhadap kadar glukosa darah puasa mahasiswi putri Pascasarjana Universitas Darussalam Gontor.
Pengaruh Pemberian Nira Siwalan (Borassus flabillifer L) terhadap Kebugaran Atlet Sepak Bola Muchammad Fajeril Falaach; Farida Wahyu Ningtyias; Sulistyani Sulistyani
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 1 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.1.8060

Abstract

This study aims to determine the effect of giving siwalan sap on the fitness of soccer athletes at Aji Santoso International Football Academy (ASIFA) Malang City. This research is a quasi-experimental type with a nonequivalent control group design. This research was conducted at ASIFA Malang City with a total sample of 14 people obtained using purposive sampling. Research variables include the provision of siwalan sap, athlete fitness, and nutritional intake. Data collection using interview, observation, and test techniques. Then, the data was analyzed using editing, coding, tabulating, cleaning techniques, and t- test. Based on the results of the study, it is known from individual factors that most athletes are 16-18 years old, have nutritional status in the normal category, and athletes' nutritional intake is mostly energy deficit. There is an increase in fitness before and after the treatment. There is a difference in the average difference in athlete fitness before and after giving 300 mL siwalan sap (p-value=0.001) and there is no difference in the average difference in athlete fitness before and after giving placebo (p-value=0.579). It can be concluded that there is a significant effect of giving siwalan sap on athlete fitness. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian nira siwalan terhadap kebugaran atlet sepak bola di Aji Santoso International Football Academy (ASIFA) Kota Malang. Penelitian ini menggunakan desain quasi eksperimental dengan model nonequivalent control group. Penelitian ini dilakukan di ASIFA Kota Malang dengan jumlah sampel sebanyak 14 orang yang diperoleh menggunakan purposive sampling. Variabel yang digunakan meliputi pemberian nira siwalan, kebugaran atlet, dan asupan gizi. Pengambilan data asupan gizi menggunakan teknik wawancara dengan instrumen kuesioner food recall, kebugaran atlet diambil dengan menggunakan tes kebugaran. Data dianalisis menggunakan teknik editing, coding, tabulating, cleaning, dan uji beda t-test. Berdasarkan hasil penelitian, diketahui dari faktor individu atlet sebagian besar berusia 16-18 tahun, memiliki status gizi dengan kategori normal, dan mengalami defisit energi. Terdapat peningkatan pada kebugaran sebelum dan sesudah perlakuan. Terdapat perbedaan selisih rata-rata kebugaran sebelum dan sesudah pemberian nira siwalan 300 ml (p-value=0,001) dan tidak terdapat perbedaan selisih rata-rata kebugaran sebelum dan sesudah pemberian plasebo (p-value=0,579). Dengan demikian dapat disimpulkan bahwa terdapat pengaruh yang signifikan dari pemberian nira siwalan terhadap kebugaran atlet.
Hubungan Body Image dan Pengetahuan Gizi dengan Perilaku Makan Mahasiswa pada Masa Pandemi Covid-19 di Stikes Mitra Keluarga Ayu Sri Yusniar; Noerfitri Noerfitri
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 1 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.1.8691

Abstract

This study aims to determine the relationship between body image and nutritional knowledge with the eating behavior of students during the COVID-19 pandemic at STIKes Mitra Keluarga. This study used a cross-sectional design. The sampling technique used was a total sampling, with sampels as many as 306 students at STIKes Mitra Keluarga. Data were collected by giving questionnaires to sampels which included body image, nutritional knowledge, and eating behavior. There were 54.4% of students with negative body image have bad eating behavior and 41.9% of students with positive body image have bad eating behavior. Total of 141 students (51.5%) with poor nutritional knowledge had bad eating behaviors and as many as 10 students (31.3%) with good nutritional knowledge had bad eating behaviors. The statistical test used was the multiple logistic regression test. The results showed that the p-value for each research variable body image with eating behavior (0.032) and nutritional knowledge with eating behavior (0.033). The conclusion is there was a significant relationship between body image and nutritional knowledge with the eating behavior of students. Penelitian ini bertujuan untuk mengetahui hubungan body image dan pengetahuan gizi dengan perilaku makan mahasiswa pada masa pandemi COVID-19 di STIKes Mitra Keluarga. Penelitian ini menggunakan cross-sectional design. Teknik sampling yang digunakan adalah teknik sampling total, dengan sampel sebanyak 306 mahasiswa di STIKes Mitra Keluarga. Pengambilan data dilakukan dengan memberikan kuesioner pada sampel yang meliputi body image, pengetahuan gizi, dan perilaku makan. Terdapat 54,4% mahasiswa dengan body image negatif memiliki perilaku makan buruk dan 41,9% mahasiswa dengan body image positif memiliki perilaku makan buruk. Sebanyak 141 mahasiswa (51,5%) dengan pengetahuan gizi kurang memiliki perilaku makan buruk dan sebanyak 10 mahasiwa (31,3%) dengan pengetahuan gizi baik memiliki perilaku makan buruk. Uji statistik yang digunakan adalah uji regresi logistik berganda. Hasil penelitan menunjukkan bahwa nilai p-value pada masing-masing variabel penelitian yaitu body image dengan perilaku makan (0,032) dan pengetahuan gizi dengan perilaku makan (0,033). Kesimpulannya yaitu terdapat hubungan yang signifikan antara body image dan pengetahuan gizi dengan perilaku makan mahasiswa.
Analisis Kandungan Zat Gizi, Fenol, Flavonoid, Fitat, dan Tanin pada Sorgum (Sorgum bicolor (L.) Moench) Adnan Nur Avif; Aptika Oktaviana Trisna Dewi
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 2 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.2.7083

Abstract

This research studied the nutrition, phenols, flavonoids, phytates, and tannins of kawali and bioguma sorghum. The samples were obtained from marketplaces harvested in East Nusa Tenggara. Analysis of nutrients in sorghum includes tests for water content (gravimetry), ash (ashing), fat (soxhlet), crude fiber (enzymatic), and protein (kjeldahl). The water content, protein, fat, ash, and crude fiber content in the Kawali variety was relatively higher than in the Bioguma variety. Still, the carbohydrate content (by difference) was lower, namely 72.92% and 77.47% for the Bioguma variety. Phytate content (403.95 vs. 105.59) mg/100g, phenolics (1519.88 vs. 591.76) mg/100g, tannins (611.50 vs. 155.35) mg/100g, and flavonoids (42.45 vs. 10.52) mg/100g in kawali sorghum are almost four times higher than the bioguma variety. Two varieties of sorghum have different appearances and nutritional contents. The Kawali variety of sorghum has higher phenol, flavonoid, tannin, and phytate content than the Bioguma variety.Tujuan penelitian ini adalah menganalisis kandungan zat gizi, fenol, flavonoid, fitat, dan tanin dari sorgum jenis kawali dan bioguma. Sampel yang digunakan dalam penelitian ini diperoleh dari lokapasar yang dipanen di Nusa Tenggara Timur. Analisis zat gizi dalam sorgum meliputi uji kadar air (gravimetri), abu (pengabuan), lemak (soxhlet), serat kasar (enzimatis), dan  protein (kjeldahl). Analisis komponen non gizi meliputi fitat, fenolik, tanin, dan flavonoid dengan metode spektrofotometri. Hasil penelitian menunjukkan bahwa kandungan air, protein, lemak, abu, dan serat kasar dalam varietas kawali relatif lebih tinggi dibandingkan dengan varietas bioguma. Adapun kadar karbohidrat (by difference) lebih rendah yaitu sebesar 72,92% dan 77,47% untuk varietas Bioguma. Kadar senyawa fitat (403,95 vs 105,59) mg/100g, fenolik (1519,88 vs 591,76) mg/100g, tanin  (611,50 vs 155,35) mg/100g dan flavonoid (42,45 vs 10,52) mg/100g dalam sorgum kawali lebih tinggi hampir empat kali lipat dibanding varietas bioguma. Kedua varietas sorgum tersebut memiliki penampilan dan kandungan zat gizi yang berbeda. Sorgum varietas kawali memiliki kandungan fenol, flavonoid, tanin, dan fitat yang lebih tinggi dibandingkan varietas bioguma.
Pengaruh Penambahan Ekstrak Daun Stevia ( Stevia rebaudiana (Bertoni)) terhadap Daya Terima, Kandungan Gizi, dan Aktifitas Antioksidan Kefir Susu Kambing Angga Hardiansyah; Hesti Arum Halimah; Widiastuti Widiastuti
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 2 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.2.12089

Abstract

The purpose of this study was to determine the effect of adding stevia leaf extract to the acceptability test, nutritional quality content, and antioxidant activity content of goat milk kefir. This research method used an experimental method with a completely randomized design with four treatments and two repetitions. Treat P0, namely 0% control, 5% P1, 10% P2, and 15% P3, with the addition of stevia leaf extract. The modified sample was tested on 30 untrained panelists. Data analysis for organoleptic tests used the Kruskall-Wallis analysis method, and if there were significant differences, it was continued with the Mann-Whitney test. Laboratory test analysis data is used using the independent sample t test analysis method to determine the difference between the selected formula and the control. Acceptability test results on the aspect of preference (overall) showed that the most preferred formula was P3 (15% addition of stevia leaf extract) with an average value of 4.00 (P=0.001). Statistical test results for differences in control formula (P0) and selected formula (P3) on water content (P=0.051), ash content (P=0.301), fat content (P=0.010), protein content (P=0.029), sugar content total (P=0.025) and antioxidant activity (P=0.001). The addition of stevia leaf extract increased the acceptability and antioxidant activity of goat's milk kefir. Tujuan penelitian ini adalah mengetahui pengaruh penambahan ekstrak daun stevia terhadap daya terima, kandungan gizi, dan aktivitas antioksidan kefir susu kambing. Penelitian ini menggunakan desain eksperimental menggunakan rancangan acak lengkap dengan empat perlakukan dan dua kali pengulangan. Perlakukan P0 yaitu 0% kontrol, P1 dengan 5% penambahan ekstrak daun stevia, P2 10% dan P3 15%. Produk diujikan pada 30 panelis tidak terlatih. Hasil organoleptik diuji menggunakan uji Kruskall Wallis dan uji Mann-Whitney. Uji laboratorium menggunakan metode analisis Independent sample t test untuk mengetahui perbedaan antarformula. Hasil uji daya terima pada aspek kesukaan (overall) menunjukkan formula paling disukai yaitu P3 (15% daun stevia ) dengan nilai rata-rata 4,00 (P=0,001). Hasil uji statistik perbedaan formula kontrol (P0) dan formula terpilih (P3) pada kadar air (P=0,051), kadar abu (P=0,301), kadar lemak (P=0,010), kadar protein (P=0,029), kadar gula total (P=0,025) dan aktivitas antioksidan (P=0,001). Penambahan ekstrak daun stevia meningkatkan daya terima dan aktivitas antioksidan kefir susu kambing.

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