Acceptability of Modified Onion Stick with Mocaf and Moringa Leaf Flour as Functional Food for Anemic Adolescent Girls

Abstract Adolescent girls tend to be at greater risk of developing anemia compared to adolescent boys. The background is because adolescent girls have menstruation every month, but it is not accompanied by the addition of iron-rich food intake. In an effort to meet the iron needs of them, it can be done by utilizing local food products, such as mocaf flour, and moringa leaf flour. This study aims to analyze the acceptance of onion stick that have been modified into three treatments. The research design was Completely Randomized Design (CRD), using three treatments, with a comparison of mocaf flour and moringa leaf flour, namely A1 (40:4), A2 (45:5), A3 (50:6). The data were analyzed by the Kruskal Wallis statistical test, then further analyzed by the Mann-Whitney test to see whether there was a difference. The results of the organoleptic test assessment showed that there were significant differences in the parameters of color (p = 0.001), aroma (p = 0.017), taste (p = 0.000) and texture (p = 0.003) of onion stick A1, A2, and A3, the results of the Mann Whitney test showed that the A1 formula was significantly different from the A2 and A3 formulas (p<0.05). In conclusion, the onion sticks formula A1 has the best acceptability, making it possible to conduct further research on the nutritional content and its effect on the hemoglobin level of anemic adolescent girls.

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Teknologi Pengolahan Samosa dengan Penambahan Daun Kelor (Moringa oleifera)

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v16n3.2019.123-128 ◽

2020 ◽

Vol 16 (3) ◽

pp. 123

Author(s):

Andika Kuncoro Widagdo ◽

Siti Hamidah

Keyword(s):

Nutritional Value ◽

Descriptive Analysis ◽

Nutrient Content ◽

Whitney Test ◽

Plant Parts ◽

Mann Whitney Test ◽

Received Power ◽

Randomized Design ◽

Sensory Reception ◽

Completely Randomized Design

Daun kelor merupakan tanaman yang banyak ditemui di Indonesia. Tanaman ini mengandung banyak gizi, tetapi pemanfaatannya masih rendah. Agar gizi tersebut dapat dimanfaatkan maka perlu dilakukan inovasi makanan yang dapat diterima oleh masyarakat. Salah satu inovasi yang dipilih adalah samosa. Pemilihan hidangan tersebut dikarenakan rasa dari rempah dapat menutupi rasa dan aroma khas daun kelor. Penelitian dilaksanakan untuk mengetahui daya terima secara sensoris dan nilai gizi (energi dan ß-karoten) samosa. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 6 kali pengulangan pada 4 formula. Formula kontrol (F0) dan 3 formula modifikasi (F1,F2, dan F3), samosa diujikan kepada 50 panelis tidak terlatih dengan penambahan kelor sebesar 17,5%; 20% dan 22,5%. Analisis data menggunakan analisis deskriptif dan analisis statistik menggunakan uji Kruskal Wallis dan Mann Whitney Test (a = 0,05). Analisis daya terima menunjukkan bahwa formula samosa daun kelor dapat diterima secara umum (rasa, aroma, tekstur, dan warna) dengan kategori suka (3) hanya pada formula F1 (penambahan daun kelor paling sedikit). Warna dan tekstur tidak berbeda nyata, sedangkan aroma berbeda nyata. Formula terbaik yang direkomendasikan yaitu F1 (daun kelor 17,5%) dengan kandungan zat gizi sebesar 164 kkal dan 604 mcg ß-karoten per 100 g. Received Power and Samosa Nutrition Substance with Addition Of Moringa olieferaMoringa leaves are plant parts that are commonly found in Indonesia. This plant contains high nutrients, but its use is still limited. To utilize these nutrients, it is necessary to innovate a food that accepted by the communities. One of the food was samosa, the choice of the dish was due to the taste of the spices that able to cover the flavor and aroma typical of moringa leaves. This research was carried out to determine the sensory reception and nutritional value (energy and ß-carotene) of samosa. The study was conducted using a completely randomized design (CRD) with six replicates on four formulas. Control formula (F0) and three modified samosas recipes (F1, F2, and F3), were tested to 50 untrained panelist with the addition of moringa were 17,5%; 20% and 22.5%. Data analysis used descriptive analysis and statistical analysis using the Kruskal Wallis test and Mann Whitney Test (a = 0.05). Analysis of acceptability indicate that samosa with F1 formula (the least addition of moringa leaves) was generally accepted (taste, aroma, texture, and color) with the category of the likes (3), Color and texture were not significantly different mean while aroma was significantly different. The best formula recommended is F1 (17,5% moringa leaves) with nutrient content of 164 kcal and 604 mcg ß-carotene per 100 g of samosa.

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KAJIAN SIFAT ORGANOLEPTIK DAN DAYA TERIMA ES KRIM JALOR (JAMBU BIJI DAN SARI DAUN KELOR)

Jurnal Gizi Prima ◽

10.32807/jgp.v4i1.128 ◽

2019 ◽

Vol 4 (1) ◽

pp. 47

Author(s):

Nadya Natasya

Keyword(s):

Adolescent Girls ◽

Experimental Research ◽

Young Women ◽

Leaf Extract ◽

Ice Cream ◽

Food Product ◽

Acceptance Test ◽

Randomized Design ◽

Completely Randomized Design ◽

Moringa Leaf Extract

Background: Young women generally have characteristics of unhealthy meal habits and many of them lack of nutrients needed, so there is a need to have an alternative nutritionally rich and attractive food product through the manufacture of JALOR Ice Cream which is produced from Milk, Guava and Moringa Leaf Extract, to increase iron in order to prevent iron deficiency.Methods: This study was conducted using an experimental research design. The experiment was carried out using a Completely Randomized Design (CRD) using 5 treatments with the addition of Moringa Leaf Extract: t1 (10%), t2 (20%), t3 (30%), t4 (40%) and t5 (50%). The experiment were carried out on hedonic tests on 20 panelists with 5 scales, namely: 5 = Very like, 4 = Like, 3 = Neutral, 2 = Dislike, and 1 = Very dislike. Acceptance test was conducted on young women.Result: The results of the organoleptic test showed that JALOR Ice Cream was chosen on treatment t2 with the addition of 20% Moringa Leaf Extract. The results of the adolescent girls' acceptance of selected JALOR Ice Cream products showed that all (100%) panelists were at the level of good category.Conclusion: JALOR Ice Cream is with the addition of 20% Moringa Leaf Extract is the most preffered. The acceptance of Ice Cream can be well received by panelists.

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Pengaruh Penambahan Wortel dan Buncis terhadap Sifat Organoleptik dan Daya Terima Nugget Sitelcis

Jurnal Gizi Prima ◽

10.32807/jgp.v5i1.173 ◽

2020 ◽

Vol 5 (1) ◽

pp. 30

Author(s):

Rima Sulastri ◽

Made Darawati ◽

Ketut Swirya Jaya

Keyword(s):

Experimental Method ◽

Research Methods ◽

Statistical Test ◽

Test Method ◽

Average Score ◽

Test Results ◽

Organoleptic Properties ◽

Protein Energy ◽

Randomized Design ◽

Completely Randomized Design

Background : Utilization of Rice Snails (Pila ampullacea) in the Making of Nugget with the Addition of Vitamins and Minerals (Carrots and Beans) which Contain High Protein to Overcome Nutritional Problems of PEM (Protein Energy Lack) in Toddler Children. Objectives : To determine the effect of carrot and bean addition on organoleptic properties and acceptability of toddlers on the SITELCIS nugget (snail carrot snail). Research Methods: This study used an experimental method in the laboratory with a Completely Randomized Design (CRD) of 1 factor, namely the addition of Carrots and Beans. Performed 5 levels of treatment and repetition 3 times with the addition of different Carrots and Beans. Organoleptic Properties Test Using the hedonic test method. Research Results : Anova Statistical Test Results on Panelists (Tukey) Effect of Carrots and Beans on Flavor (p <0.05). While the parameters of color, aroma and texture have no effect or (p> 0.05). The most preferred treatment for the highest average score is the taste parameter in treatment t4 with the addition of carrots and beans 20%. Conclusion : Based on the results of the test results of the acceptance of the SITELCIS Nugget in toddlers aged 4-5 years at the level of treatment t4 with the addition of carrots and beans (20%). From the results of the acceptance of children under five with given per serving of nuggets, the intake of good intake (≥ 80%) as many as 22 people, while the receiving power is less (<80%), which is as many as 3 people.

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PENDAPATAN, EFISIENSI USAHA GULA KELAPA DAN PEMASARANNYA DI DESA PAL 30 KABUPATEN BENGKULU UTARA

Jurnal AGRISEP Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis ◽

10.31186/jagrisep.3.1.135-144 ◽

2006 ◽

Vol 3 (1) ◽

pp. 135-144

Author(s):

Lenny Marlina ◽

Redy Badruddin ◽

Satria Putra Utama

Keyword(s):

Key Words ◽

Marketing Channel ◽

Statistical Test ◽

Ratio Analysis ◽

Test Channel ◽

Whitney Test ◽

Mann Whitney Test ◽

Business Efficiency ◽

The Difference

Plantation of coconut under farmer cultivation have two processing status owner and share-fanner processor. This research target was to know the level of eamings and business efficiency of owner fanner and processor farmer and to describe marketing channel fonn and marketing margin. Method for calculating the efflciency was RIC ratio analysis, while to test the difference of efficiency among actots W8I9 used statistical test u(Mann -Whitney test). Channel Marketing by description and marketing margin calculated through seHlng price marketing Institute minus buying of marketing institute or expense institute marketing up by profit institute marketing. Key words: Income, efficiency, coconut sugar, and marketing

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Pengaruh Lama Penyimpanan Wafer Pakan Sampah Sayuran Terhadap Kandungan Fraksi Serat (Hemiselulosa, Selulosa dan Lignin)

Jurnal Peternakan Sriwijaya ◽

10.33230/jps.8.2.2019.10186 ◽

2020 ◽

Vol 8 (2) ◽

pp. 9-17

Author(s):

Neli Definiati

Keyword(s):

Storage Time ◽

Animal Feed ◽

Cellulose Content ◽

Vegetable Waste ◽

Nutritional Content ◽

Randomized Design ◽

Fiber Fractions ◽

Completely Randomized Design ◽

The University ◽

Storage Times

ABSTRACT Vegetable waste can be an alternative in the supply of animal feed because it has a relatively good nutritional content but the condition is easy to rot, so needs processing through technology in the form of wafers to optimize the utilization of vegetable waste. This study aims to determine the effect of different storage times on fiber fractions and is expected to provide information on how to make wafer feed for ruminant.This research was conducted in April to June 2019 at the Laboratory of Agriculture at the University of Muhammadiyah Bengkulu and continued by Van Soest analysts at the Bogor Institute of Agriculture Laboratory (IPB). The method used in this study is a Completely Randomized Design with A (control), B (stored for 1 week), C (stored for 2 weeks), D (stored for 3 weeks). The parameters observed were hemicellulose, cellulose, and lignin.The results showed that the treatment was significantly different for the content of hemicellulose and lignin but not significantly for the cellulose content. The conclusion in this study is that the storage time of wafers for 21 days can reduce the content of hemicellulose and lignin, but can not reduce the content of cellulose. Keywords: Vegetable Waste, Wafers, Hemicellulose, Cellulose and Lignin.

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Acceptability of cookies substituted with mocaf flour and varied with red bean flour and herbal chicken gizzard

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/912/1/012100 ◽

2021 ◽

Vol 912 (1) ◽

pp. 012100

Author(s):

M Agrifina ◽

Jumirah ◽

Z Lubis

Keyword(s):

Acceptance Test ◽

Additional Food ◽

Whitney Test ◽

Chicken Gizzard ◽

Feeding Programs ◽

Mann Whitney Test ◽

Bean Flour ◽

Randomized Design ◽

Work Area ◽

Red Bean

Abstract Acceptability is an important factor in the success of additional feeding programs in the form of cookies in malnourished toddlers. The purpose of this study was to find out the acceptability of cookies that are substituted with mocaf flour, and varied with red bean flour, and herbal chicken gizzard. This experimental study was conducted using a completely randomized design using 3 factors and 3 treatments (C1, C2 and C3), namely each treatment used the same amount of mocaf flour, namely 120 g, red bean flour each 110 g, 100 g, 90 g and herbal chicken gizzard 20 g, 30 g and 40 g. Acceptance test was conducted on 30 toddlers aged 2-5 years in the Medan Tuntungan Health Center Work Area. The data were analyzed using the Krusskal-Wallis test and continued with the Mann-Whitney test. Based on the results of data analysis, it shows that organoleptic assessment based on flavour, color, taste, texture and form of treatment C1 is classified as favorable, while treatment C2 and C3 is classified as less favorable. The results of the Krusskal Wallis test proved that there were differences between the three cookie treatments (p< 0.05), and the Mann-Whitney test results showed that the C1-treated cookies were significantly different from the C2 and C3 treatments (p<0.05). In conclusion, cookies with mocaf flour substitution (120g) which were varied with more red bean flour (110g) and less gizzard (20g) had the best acceptability, so that it can be used as an additional food for the improvement of nutrition of toddlers with less nutrition.

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PEMBERIAN PAKAN KOMERSIL DENGAN PENAMBAHAN PROBIOTIK YANG MENGANDUNG Lactobacillus sp. TERHADAP KECERNAAN DAN PERTUMBUHAN IKAN NILA (Oreochromis niloticus) (THE ADDITION OF PROBIOTICS CONTAINING Lactobacillus Sp. IN THE COMMERCIAL ON DIGESTIBILITY AND GROWTH OF NILE TILAPIA (OREOCHROMIS NILOTICUS)

Fish Scientiae ◽

10.20527/fs.v2i4.1173 ◽

2016 ◽

Vol 2 (4) ◽

pp. 178

Author(s):

Sri Ramadhana ◽

Noor Arida Fauzana ◽

Pahmi Ansyari

Keyword(s):

Oreochromis Niloticus ◽

Nile Tilapia ◽

Nutritional Content ◽

Length Growth ◽

Environmental Friendly ◽

Randomized Design ◽

Commercial Feed ◽

Nile Tilapia Oreochromis Niloticus ◽

Effective Doses ◽

Completely Randomized Design

Tujuan dari penelitian ini adalah untuk mengetahui efek pemberian probiotik yang mengandung Lactobacillus sp. dalam pakan komersial terhadap kualitas pakan, meningkatkan jumlah bakteri dalam mukosa usus dan kecernaan ikan melalui pemberian pakan probiotik yang ramah lingkungan, mengetahui dosis efektif probiotik dalam pakan yang dapat menunjang pertumbuhan ikan nila (Oreocromis niloticus). Penelitian ini dilaksanakan selama 6 (enam) bulan, mulai bulan September 2012 sampai Februari 2013. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap dengan 4 (Empat) perlakuan dan 3 (Tiga) ulangan, yaitu perlakuan A (Kontrol), B (Probiotik 3%), C (Probiotik 5%) dan D (Probiotik 7%).Hasil penelitian menunjukkan bahwa pemberian pakan dengan penambahan probiotik yang mengandung Lactobacillus sp. menggunakan dosis sebesar 3%, 5% dan 7% mampu meningkatkan kandungan gizi, pakan, dengan nilai protein antara 32,48%-34,19% dan menurunkan serat kasar dengan nilai antara 5,04%-5,70% dibandingkan tanpa pemberian probiotik. Pemberian probiotik dalam pakan dengan persentase 3%, 5%, dan 7% dapat meningkatkan kecernaan ikan nila pakan efektif untuk meningkatkan pertumbuhan berat dan panjang ikan nila.The purpose of this research was to determine the effect of probiotics in commercial feed on feed quality, enhance increase bactery number in gut mucose and digestibility of nile tilapia (Oreocromis niloticus) through the provision of environmental friendly probiotic feed, determine the effective doses of probiotics infeed that can support the growth fish. The research was conducted for 6 (six) months, from September 2012 until February 2013. The design used in this study was completely randomized design with 4 (four) treatments and 3 (three) replicates, were treatment A (control), B (Probiotics 3%), C (Probiotics 5%) and D (Probiotic 7%).The results showed that the addition of probiotic containing Lactobacillus sp. feeding with doses of 3%, 5% and 7% were able to improve the nutritional content, protein values between 32,48%-34,19% and lower crude fiber with values between 5,04-5,70% compared with no probiotics. The addition of probiotics in feed with a percentage of 3%, 5%, and 7% can increase digestibility of nile tilapia and effective to increase the nile weight and length growth of nile tilapia.

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PENGARUH KONSENTRASI LARUTAN GULA TERHADAP SEDIAAN SIRUP SELEDRI (APIUM GRAVEOLENS L.)

Viva Medika: Jurnal Kesehatan, Kebidanan dan Keperawatan ◽

10.35960/vm.v10i2.440 ◽

2019 ◽

Vol 10 (2) ◽

pp. 1-8

Author(s):

Adita Silvia Fitriana

Keyword(s):

Antioxidant Activity ◽

Traditional Medicine ◽

Functional Food ◽

Leaf Extract ◽

Apium Graveolens ◽

The People ◽

Randomized Design ◽

Ic50 Values ◽

Completely Randomized Design

Abstract Celery plants (Apium graveolens L.) have long been used as ingredients of traditional medicine as antihypertensive by the people of Indonesia. This study aims to determine the effect of variations in the addition of celery leaf extract on the manufacture of functional food in the form of syrup from celery leaf extract (Apium graveolens L.) on organoleptic assessment and the quality of syrup preparations. This study used a Completely Randomized Design (CRD) consisting of 5 types of treatment and each treatment was repeated 3 times. Variation of addition of celery leaf extract as follows: (M0) = 0% (control), (M1) = 0.33% (0.55 g), (M2) = 0.39% (0.65 g), (M3 ) = 0.51% (0.85 g) and (M4) = 0.6% (1 g). The results showed that celery leaf extract had antioxidant activity with IC50 values of 98.24 µg / mL and positive (+) containing flavonoids. The addition of celery leaf extract to syrup has a very significant effect on organoleptics (aroma and taste), 7th day pH and viscosity, and all homogeneous syrups. The most preferred treatment panelist was treatment M1 (0.33%) with a scoring score of 4.03 (likes) and a taste of 3.93 (likes) and according to SNI. While the panelists preferred the treatment of M4 (0.6%) with a scoring score of 3.24 (rather like) and flavor of 2.87 (rather like) but according to SNI. The fewer additions of celery leaf extract, the syrup is increasingly preferred by panelists. Keywords: celery, formulation, syrup

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KARAKTERISTIK ORGANOLEPTIK SUP JAGUNG INSTAN YANG DIPERKAYA TEPUNG CANGKANG TELUR BEBEK

Jurnal Pangan dan Gizi ◽

10.26714/jpg.10.1.2020.18-23 ◽

2020 ◽

Vol 10 (1) ◽

pp. 18

Author(s):

Fakhrissal Dian Arga nugroho ◽

Siti Aminah ◽

Afrilia Afriatul Lael ◽

Neneng Indarti

Keyword(s):

Experimental Method ◽

Research Method ◽

Sweet Corn ◽

The Body ◽

Nutritional Content ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Good Nutrition ◽

Completely Randomized Design ◽

Made In

Duck eggshell flour which contains a source of calcium which is useful for increasing calcium in the body, eggshell flour as an addition to instant corn soup enriched with duck eggshell flour. This research method is an experimental method using a completely randomized design (CRD) method. Utilization of duck eggshells made in the form of flour as a mixture of food products including instant soup. Ingredients that can be used as instant soup are sweet corn. Instant corn soup has good nutrition and distinctive characteristics. So, instant corn soup can be enriched in its nutritional content (calcium) by adding calcium from duck eggshell flour. The purpose of this research is to find out the Organoleptic characteristics (color, flavour, texture and taste) instant corn soup enriched with duck eggshell flour. This research uses RAL method which consists of 5 treatments, namely the addition of 0%, 5%, 10%, 15% and 20% duck eggshell flour which is then analyzed. The results showed instant corn soup enriched with duck eggshell flour had a different effect on the addition of eggshell flour, the sensory properties of the most preferred taste was 5%.

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PENGARUH KONSENTRASI RAGI TAPE DAN LAMA FERMENTASI TALAS (Colocasia esculenta) TERHADAP KUALITAS PRODUK COOKIES NASTAR

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i3.18915 ◽

2021 ◽

Vol 6 (3) ◽

Author(s):

Miya Maryati ◽

Sri Wahyuni ◽

RH Fitri Faradilla

Keyword(s):

Content Analysis ◽

Nutritional Value ◽

National Standard ◽

Yeast Fermentation ◽

Nutritional Content ◽

Fermentation Time ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Yeast Concentration

ABSTRACTThis study aimed to determine the effect of tape yeast fermentation on taro tubers on the physical properties of flour and the hedonic organoleptic assessment of nastar cookies and the nutritional content of nastar cookies. This study used a factorial Completely Randomized Design (CRD) which consisted of two factors, namely yeast concentration and fermentation time. The yeast concentration (R) consisted of three levels, namely 0% tape yeast (R1), 3% tape yeast (R2), and 5% tape yeast (R3) while the fermentation time (F) consisted of three levels, namely 12 hours (F1), 24 hours (F2), and 36 hours (F3). The observational variables in this study consisted of organoleptic tests with hedonic scales and nutritional content analysis. The best treatment based on the organoleptic test of nastar cookies was the R2F2 sample with scores of color, aroma, taste, texture, and overall reached 4.52 (very like), 4.51 (very like), 4.51 (very like), 4.58 (very like), and 4.48 (like), respectively. The nutritional value of selected nastar cookie products R1F2 had 4.71% water, 1.13% ash, 5.55% fat, 5.88% protein, and 82.73% carbohydrate. Meanwhile, the R2F2 sample had 4.78% water, 1.13% ash, 7.97% fat, 7.02% protein, and 79.1% carbohydrate. The protein and fat contents of this cookie product did not meet the national standard, while the content of other ingredients met the national standard.Keywords: Nastar Cookies, Fermentation, Yeast Tape and Taro Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh fermentasi ragi tape pada umbi talas terhadap sifat fisik tepung dan penilaian organoleptik hedonik cookies nastar serta kandungan gizi cookies nastar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu faktor pertama konsentrasi ragi dan faktor kedua lama fermentasi, faktor pertama yaitu konsentrasi ragi (R) yang terdiri atas tiga taraf yaitu 0 % ragi tape (R1), 3 % ragi tape (R2) dan 5 % ragi tape (R3). Faktor kedua yaitu lama fermentasi (F) yang terdiri atas tiga taraf yaitu selama 12 jam (F1), 24 jam (F2), dan selama 36 jam (F3).Variabel pengamatan pada penelitian ini terdiri dari uji organoleptik dengan skala hedonik dan analisis kandungan gizi. Perlakuan terbaik berdasarkan uji organoleptik cookies nastar yaitu R2F2 dengan skor penilaian kesukaan terhadap warna sebesar 4,52 (sangat suka), aroma 4,51 (sangat suka), rasa 4,51 (sangat suka), tekstur 4,58 (sangat suka) dan over all 4,48 (suka). Nilai gizi produk cookies nastar terpilih R1F2 dan R2F2 yang meliputi kadar air (4,71 %) dan (4,78 %), kadar abu (1,13 %) dan (1,13 %), kadar lemak (5,55 %) dan (7,97 %), kadar protein (5,88 %) dan (7,02 %) dan kadar karbohidrat (82,73 %) dan (79,1 %). Kadar protein dan lemak produk cookies ini belum memenuhi standar SNI, sedangkan kandungan bahan lainnya telah memenuhi standar SNI.Kata Kunci : Cookies Nastar, Fermentasi, Ragi Tape dan Tepung Talas.

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