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Food Science and Culinary Education Journal
Published by Universitas Negeri Semarang
ISSN : 22526587     EISSN : 2829355X     DOI : https://doi.org/10.15294/focuze
Core Subject : Education,
Education
Arjuna Subject : -
Articles 14 Documents
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Search results for , issue "Vol 1 No 1 (2012)" : 14 Documents clear
KANDUNGAN GIZI DAN DAYA TERIMA MAKANAN TAMBAHAN IBU HAMIL TRIMESTER PERTAMA Nurhalimah, Latifah; Fathonah, Siti; Nurani, Dyah
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v1i1.339

Abstract

AbstractPenelitian ini bertujuan untuk mengetahui kandungan dan persentase kecukupan gizi (energi, protein dan zat besi) makanan tambahan; serta daya terima ibu hamil trimester pertama. Variasi makanan tambahan meliputi milkshake coklat kacang hijau, nuget ayam kacang hijau, dan puding kacang hijau; sedangkan variabel yang diukur meliputi: kandungan gizi, energi diuji dengan bom kalori meter dan carbohydrate by difference, protein dengan metode biuret, zat besi dengan metode spektofotometri dan daya terima diuji dengan uji kesukaan. Data dianalisis secara deskriptif persentase dan rerata. Hasil penelitian menunjukkan bahwa kandungan gizi dan presentase kecukupan energi dan protein pada milkshake coklat kacang hijau yaitu 216 kkal (120%), dan 11,8 g (68,2%); nuget ayam kacang hijau yaitu 646 kkal (358,8%), dan 27,4 g (161,2%); serta puding kacang hijau yaitu 269 kkal (149,4%), dan 8 g (47%). Kandungan gizi dan persentase zat besi sehari menyumbang sebanyak 3,3 mg (12,7%); 6,3 mg (24,2%) dan 4,2 mg (16,2%). Daya terima ibu hamil ditunjukkan dari pernyataan bahwa mereka menyukai ketiga makanan tambahan dengan rerata 3,6 - 3,95.This research aim to know content and percentage of sufficiency of nutrition (energy, iron and protein) side dish, and also energy accept pregnant mother of first trimester. Variation of side dish cover brown milkshake of green peanut, green peanut chicken nuget, and green peanut pudding; while measured variable cover: content of nutrition, energi tested with metre calorie bomb and of carbohydrate difference by, protein with method of biuret, iron with method of spektofotometri energy and accept to be tested with hobby test. Data analysed descriptively average and percentage. Result of research indicate that content of gizi and of presentase sufficiency of protein and energy at brown milkshake of green peanut that is 216 kkal (120%), and 11,8 g (68,2%); green peanut chicken nuget that is 646 kkal (358,8%), and 27,4 g (161,2%); and also green peanut pudding that is 269 kkal (149,4%), and 8 g (47%). content of nutrition and percentage of ferrum one day contribute counted 3,3 mg (12,7%); 6,3 mg (24,2%) and 4,2 mg (16,2%). Energy accept pregnant mother shown from statement that them take a fancy to third side dish with average 3,6 - 3,95.
PENGGUNAAN ASAM SITRAT DAN NATRIUM BIKARBONAT DALAM MINUMAN JERUK NIPIS BERKARBONASI Imanuela, Meilda; -, Sulistyawati; Ansori, Muhammad
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v1i1.340

Abstract

AbstractPenelitian ini bertujuan untuk mengetahui pengaruh penggunaan asam sitrat dan natrium bikarbonat serta campuran keduanya terhadap rasa dan efek extra sparkle pada minuman jeruk nipis berkarbonasi, serta mengetahui kesukaan masyarakat terhadap minuman jeruk nipis berkarbonasi ditinjau dari rasa dan efek extra sparkle. Variasi penggunaan asam sitrat adalah 0.45 g, 0.60 g, 0.75g, 0.90 g; dan natrium bikarbonat 0.75 g dan 1.50 g. Penilaian terhadap hasil rasa dan efek extra sparkle pada minuman jeruk nipis berkarbonasi dilakukan secara subyektif dengan uji inderawi dn uji kesukaan. Data dianalisis secara faktorial untuk uji inderawi dan deskriptif prosentase untuk uji kesukaan. Hasil penelitian menunjukkan bahwa penggunaan asam sitrat dan natrium bikarbonat baik dicampur atau tidak dicampur berpengaruh terhadap rasa dan efek extra sparkle pada minuman jeruk nipis berkarbonasi. Sampel yang paling disukai masyarakat yaitu minuman jeruk nipis berkarbonasi dengan penggunaan 0,75 g asam sitrat dan 1,5 g natrium bikarbonat. Demikian halnya produk minuman jeruk nipis berkarbonasi hasil eksperimen terbaik yaitu minuman jeruk nipis berkarbonasi dengan penggunaan 0,75 g asam sitrat dan 1,5 g natrium bikarbonat.This research aim to know influence of usage citric acid and sodium bicarbonate and also mixture both to feeling and effect of extra sparkle at lime beverage of carbonated, and also know hobby of society to lime beverage of carbonated evaluated from feeling and effect of extra sparkle. Variation usage of cittrate is 0.45 g, 0.60 g, 0.75g, 0.90 g, and sodium bicarbonate 0.75 g and 1.50 g. Assessment to result feel and effect of extra sparkle lime beverage of carbonated conducted subjectively with test of inderawi dn test hobby. Data analysed factorially for the test of inderawi and is descriptive percentage of for the test of hobby. Result of research indicate that usage of and cittrate of sodium mingled good bicarbonate or do not be mingled to have an effect on to feeling and effect of extra sparkle lime beverage of carbonated. Most sample taken a fancy to society that is lime beverage of carbonated with usage 0,75 g citric acid and 1,5 g sodium bicarbonate. That way the things of lime beverage product of carbonated result of best experiment that is lime beverage of carbonated with usage 0,75 g citric acid and 1,5 g sodium bicarbonate.
DAYA TERIMA DAN KANDUNGAN GIZI MAKANAN TAMBAHAN BERBAHAN DASAR UBI JALAR UNGU Rahayu, Paramitha; Fathonah, Siti; Fajri, Meddiati
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v1i1.341

Abstract

AbstractUbi jalar ungu mengandung antioksidan, memiliki serat tinggi, dan karbohidrat dengan glikemik rendah yang dapat mengurangi resiko hipertensi, dan diabetes mellitus ibu hamil trimester kedua. Penelitian ini bertujuan untuk mengetahui daya terima ibu hamil trimester kedua terhadap ubi jalar ungu sebagai bahan dasar makanan tambahan, serta untuk mengetahui kandungan energi, protein dan zat besi serta prosentase kecukupan gizinya. Jenis makanan tambahan yaitu filo ubi ungu, pastel tutup ubi ungu isi rogout daging, dan pancake ubi ungu sebagai variabel dalam penelitian ini, di samping itu variabel lain yang diukur yaitu daya terima dan kandungan gizi. Data dianalisis menggunakan rerata dan deskriptif prosentase. Hasil penelitian menunjukkan bahwa daya terima pada indikator warna, tekstur, aroma dan rasa, untuk ketiga jenis makanan tambahan semuanya disukai dengan rata-rata untuk pastel tutup ubi ungu isi rogout daging 4.1, filo ubi ungu 3.9, dan untuk pancake ubi ungu 3.8. Kandungan dan prosentase kecukupan energi, protein, dan zat besi pada pastel tutup ubi ungu isi rogout daging berturut-turut 651 kkal, 28.1 gr, 8.1 mg dan 217%, 165.4%, 90%; fillo ubi ungu 568 kkal, 21 gr, 7.0 mg dan 189.5%,123.3% dan 77.8 %, dan untuk pancake ubi ungu 448 kkal, 3.1 gr, 6.9 mg dan 149.3%, 18.2%, 76.7 %.Purple sweet potatoes contain antioksidan, owning high fibre, and carbohydrate with low glikemik able to lessen hypertension risk, and pregnant mother mellitus diabetes of trimester both. This research aim to to know energy accept pregnant mother of second trimester to purple sweet potatoes upon which side dish base, and also to know content of energi, iron, and protein and also the percentage of its sufficiency of him. Type side dish that is purple sweet potatoes filo, pie close purple sweet potatoes of content of rogout flesh, and purple sweet potatoes pancake as variable in this research, despitefully other variable which measured by that is energy accept and is obstetrical of nutrition. Data analysed to use average and is descriptive percentage of. Result of research indicate that energy accept at colour indicator, tekstur, aroma and feel, to third side dish type is altogether taken a fancy to with mean for pie close purple sweet potatoes content of rogout flesh 4.1, purple sweet potatoes filo 3.9, and for the pancake of purple sweet potatoes 3.8. Content and percentage of sufficiency of energy, protein, and iron at pie close purple sweet potatoes content of rogout flesh successively 651 kkal, 28.1 gr, 8.1 mg and 217%, 165.4%, 90%; purple sweet potatoes fillo 568 kkal, 21 gr, 7.0 mg and 189.5%, 123.3% and 77.8 %, and for the pancake of purple sweet potatoes 448 kkal, 3.1 gr, 6.9 mg and 149.3%, 18.2%, 76.7 .
PENGARUH PERENDAMAN TERHADAP KUALITAS DENDENG IKAN LELE Agustini, Wiwin
Food Science and Culinary Education Journal Vol 1 No 1 (2012)
Publisher : Food Science and Culinary Education Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v1i1.342

Abstract

AbstractPenelitian ini bertujuan untuk mengetahui apakah ada pengaruh perendaman terhadap kualitas dendeng ikan lele. Ekeperimen lama perendaman dilakukan pada 7 jam, 10 jam, dan 13 jam. Kualitas dendeng ikan lele diamati secara indrawi meliputi rasa, warna, aroma dan tekstur, kadar air dan protein diukur untuk mengetahui kandungan gizinya, sedangkan kesukaan dinilai oleh panelis tidak terlatih berdasarkan umur dan jenis kelamin. Hasil penelitian menunjukkan melalui uji inderawi diketahui bahwa lama perendaman berpengaruh terhadap rasa, warna, aroma, dan tekstur. Rata-rata panelis memberi penilaian dendeng yang paling disukai dari aspek rasa, warna dan aroma adalah dendeng ikan lele dengan perendaman 13 jam, sedangkan untuk aspek tekstur dendeng ikan lele dengan perendaman 7 jam. Hasil uji laboratorium menunjukkan bahwa kandungan protein dan kadar air terbaik sampel dendeng ikan lele dengan lama perendaman 13 jam adalah sekitar 15,35 %, sedangkan kadar airnya 19,30%. Sementara itu, sampel dendeng dengan lama perendaman 10 jam memiliki kadar protein 11,15 % dan kadar air 17,27 %, sedangkan kadar air dan kadar protein terendah terdapat pada dendeng dengan perendaman 7 jam yakni 7,95 % dan kadar proteinnya 8,37 %.This research aim to know what is there influence of soaking to quality of fish fillet of catfish. Old experiment of soaking conducted by 7 hour, 10 hour, and 13 hour. Quality of fish fillet of catfish perceived by sense cover to feel, color, and aroma of texture, rate irrigate and protein measured to know its content of him, while hobby assessed by panelist do not train pursuant to gender and age. Result of research show to pass test of sense known that a long of soaking have an effect on to feeling, color, aroma, and texture. Panelist mean give assessment of most fillet taken a fancy to from aspect feel, and color of aroma fish fillet of catfish with soaking 13 hour, while for the aspect of fish fillet tekstur of catfish with soaking 7 hour. Result of laboratory test indicate that protein content and best water rate of fish fillet sampel of catfish with a long of soaking 13 hour is about 15,35 %, while its water rate 19,30%. Meanwhile, fillet sampel with a long of soaking 10 hour have protein rate 11,15 % and rate irrigate 17,27 %, while rate irrigate and protein rate of bottomost there are at fillet with soaking 7 hour namely 7,95 % and its protein rate 8,37 %.

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