scholarly journals The Formulation of High-Calorie and Rich-Fe Biscuits for Pregnant Women with Chronic Energy Malnutrition

2016 ◽  
Vol 5 (3) ◽  
pp. 329
Author(s):  
Sunarti Sunarti ◽  
Diffah Hanim ◽  
Mustofa Ahda ◽  
Kusnandar Kusnandar
Keyword(s):  
Pregnant Women ◽  
Raw Materials ◽  
Milk Powder ◽  
Food Distribution ◽  
High Protein ◽  
Soy Flour ◽  
Local Policy ◽  
Green Beans ◽  
Supplementary Food ◽  
Randomized Design

Supplementary food distribution for pregnant women still depends on the local policy. This program is funded using Health Operational Funds and distributed in form of milk, eggs, raw materials such as green beans and others. The field constraints of this program were acceptability and willingness of pregnant women to process the raw materials. This study aims to address the problems of providing supplementary food for pregnant women who suffer from chronic energy malnutrition and anemia by making the formulation of high protein biscuits and Fe using soybean flour substitution catfish eggs and flour as a source of protein and Fe.  Biscuits produced is expected to be one of the snacks and nutritions for women who suffer from chronic energy deficeincy. The ingredients were flour, fish powder, soy flour, eggs,  milk powder, sugar, and maize flour. The method used was pure experimental approach completely randomized design with three times repetition. The formulation of the biscuits proportion between fish and soy flour as much as 2:1, 1:1, and 1:2. Proximate test shows that the proportion of fish and soy flour 1:2 has the highest energy value (496.81 kcal) with a value of 17.74% protein. Organoleptic test indicates that the most favorable taste and tekstur was the formulation with the proportion of fish flour and soy flour 1:2. The formulation of high protein and Fe biscuits for women with chronic energy malnutrition and anemia in Boyolali favoured by third trisemester pregnant women is the one with the proportion of 1:2.

scholarly journals The Formulation of High-Calorie and Rich-Fe Biscuits for Pregnant Women with Chronic Energy Malnutrition

2016 ◽  
Vol 5 (3) ◽  
pp. 329
Author(s):  
Sunarti Sunarti ◽  
Diffah Hanim ◽  
Mustofa Ahda ◽  
Ahid Mudayana ◽  
Kusnandar Kusnandar
Keyword(s):  
Pregnant Women ◽  
Raw Materials ◽  
Milk Powder ◽  
Food Distribution ◽  
High Protein ◽  
Soy Flour ◽  
Local Policy ◽  
Green Beans ◽  
Supplementary Food ◽  
Randomized Design

Supplementary food distribution for pregnant women still depends on the local policy. This program is funded using Health Operational Funds and distributed in form of milk, eggs, raw materials such as green beans and others. The field constraints of this program were acceptability and willingness of pregnant women to process the raw materials. This study aims to address the problems of providing supplementary food for pregnant women who suffer from chronic energy malnutrition and anemia by making the formulation of high protein biscuits and Fe using soybean flour substitution catfish eggs and flour as a source of protein and Fe.  Biscuits produced is expected to be one of the snacks and nutritions for women who suffer from chronic energy deficeincy. The ingredients were flour, fish powder, soy flour, eggs,  milk powder, sugar, and maize flour. The method used was pure experimental approach completely randomized design with three times repetition. The formulation of the biscuits proportion between fish and soy flour as much as 2:1, 1:1, and 1:2. Proximate test shows that the proportion of fish and soy flour 1:2 has the highest energy value (496.81 kcal) with a value of 17.74% protein. Organoleptic test indicates that the most favorable taste and tekstur was the formulation with the proportion of fish flour and soy flour 1:2. The formulation of high protein and Fe biscuits for women with chronic energy malnutrition and anemia in Boyolali favoured by third trisemester pregnant women is the one with the proportion of 1:2.

MODELING OF MULTICOMPONENT FLOUR MIXES FOR BAKERY PRODUCTS WITH SPECIFIED INDICATORS OF FOOD ADEQUACY

2020 ◽  
Author(s):  
Н.А. БЕРЕЗИНА ◽  
А.В. АРТЕМОВ ◽  
И.А. НИКИТИН
Keyword(s):  
Raw Materials ◽  
Milk Powder ◽  
Software Tool ◽  
Soy Flour ◽  
Bakery Products ◽  
Bread Making ◽  
Food Ingredients ◽  
Sesame Seeds ◽  
Calcium Phosphorus ◽  
Traditional Bread

Представлен комплексный подход к оптимизации состава поликомпонентных мучных смесей (ПМС) для ржано-пшеничных хлебобулочных изделий с учетом особенностей химического состава пищевых ингредиентов смеси. Применение программного средства расчета и анализа оптимального состава ПМС позволило за счет использования пищевого потенциала нетрадиционного для хлебопечения сырья – соевой муки, семян кунжута и подсолнечника, молока сухого обезжиренного, сахаросодержащего порошка из картофеля и порошка пищевого свекловичного в сочетании с мукой ржаной обдирной и пшеничная 1-го сорта получить мучные смеси сбалансированного состава с соотношением белков и углеводов 1 : 4 соответственно, кальция, фосфора и магния – 1 : 1,5 : 0,5 соответственно. В разработанных ПМС количество белка увеличилось на 2,1–2,2%, липидов в 4,3–4,4 раза, клетчатки в 5,6–8,6 раза, содержание легкоусваиваемых углеводов (моно- и дисахариды+крахмал) снизилось на 12,1–14,2%, содержание кальция, фосфора и магния увеличилось в 4,2–4,8; 1,1–1,2; 1,3–1,4 раза соответственно, биологическая ценность повысилась на 15,1–17,0% по сравнению с контрольным образцом – смесью из хлебопекарной муки – ржаной обдирной и пшеничной муки 1-го сорта в соотношении 50 : 50. A comprehensive approach to optimizing the composition of multicomponent flour mixes (MFM) for rye-wheat bakery products, taking into account the chemical composition of the food ingredients of the mixes, is presented. The use of a software tool for calculating and analyzing the optimal composition of MFM allowed using the nutritional potential of non-traditional bread-making raw materials – soy flour, sesame seeds and sunflower, skimmed milk powder, sugar-containing powder from potatoes and beetroot powder in combination with rye flour and wheat of the 1st grade to obtain flour mixes of a balanced composition with a ratio of proteins and carbohydrates 1 : 4 respectively, calcium, phosphorus and magnesium – 1 : 1,5 : 0,5 respectively. In the developed MFM, the amount of protein increased by 2,1–2,2%, lipids by 4,3–4,4 times, fiber by 5,6–8,6 times, and the content of easily digestible carbohydrates (mono- and disaccharides+starch) decreased by 12,1–14,2%, the content of calcium, phosphorus and magnesium increased in 4,2–4,8; 1,1–1,2; 1,3–1,4 thus, the biological value increased by 15,1–17,0% compared to the control-a mixture of baking flour-rye and wheat of the 1st grade in the ratio of 50 : 50.

scholarly journals SNACK BAR MADE FROM SORGHUM AND BEANS WITH ADDITION OF RED PALM OIL AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY

2020 ◽  
Vol 15 (3) ◽  
pp. 173
Author(s):  
Aisyah Nurhusna ◽  
Sri Anna Marliyati ◽  
Eny Palupi
Keyword(s):  
Pregnant Women ◽  
Palm Oil ◽  
Protein Digestibility ◽  
Energy Deficiency ◽  
Supplementary Food ◽  
Red Palm Oil ◽  
Overall Acceptability ◽  
Chronic Energy Deficiency ◽  
Randomized Design ◽  
Red Bean

The prevalence of chronic energy defi ciency in pregnant women was in poor conditions since 2016 to 2018. One of the solution to overcome chronic energy defi ciency in pregnant women is by providing supplementary food as snack, such as snack bar. Snack bar was made from sorghum and beans (red bean and black soybean) which are local food source of energy and protein. The objective of this study was to develop and analyze sorghum and beans-based snack bar with addition of red palm oil (RPO) as supplementary food for pregnant women with chronic energy defi ciency. This study used complete randomized design with the ratio of sorghum fl akes and beans chunks with the addition of RPO as treatment in three replications. Determination of selected formula were based on sensory analysis and protein content of product. The selected formula was F4 (ratio of sorghum fl akes:beans = 2:1, 2% RPO) which contained 8.59% moisture, 2.38% ash, 15.26% protein, 21.38% fat, 3.67% crude fi ber, 52.05% carbohydrates, 447 kcal energy, 10.98% dietary fi ber, 27,35 mg/kg β-carotene, 23.00 mg/kg iron, 13.21 mg/kg zink, 304.40 mg/kg calcium, 48.69% the limiting amino acid score, and 75.84% protein digestibility. F4 could be accepted by pregnant women with overall acceptability of 97%. F4 potentially be used as one of the alternative supplementary food for pregnant women with chronic energy defi ciency because of its acceptability, enable to fulfi ll supplementary food standard, and had higher protein and fi ber content than existing supplementary food for pregnant women with chronic energy defi ciency

scholarly journals STUDY ON SUBSTITUTION OF Moringa Oleifera FLOUR AND BREADFRUIT FLOUR (Artocarpus altilis) IN MAKING SUPPLEMENTARY FOODS FOR PREGNANT WOMEN

2021 ◽  
Vol 20 (2) ◽  
pp. 102-110
Author(s):  
Aryanti Setyaningsih ◽  
Keyword(s):  
Pregnant Women ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Energy Content ◽  
Organoleptic Properties ◽  
Supplementary Food ◽  
Artocarpus Altilis ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Supplementary Foods

This research aims to determine the organoleptic properties and nutritional value of the biskuit formulation by substituting Moringa leaf flour and breadfruit flour as a modified form of PMT biskuits for pregnant women. The breadfruit flour which has a high carbohydrate and fiber content and moringa flour have rich in iron can be used in substituting biskuits as supplementary food for pregnant women. This study used a completely randomized design with four variations of biskuit formulation with breadfruit and moringa flour substitutions, namely F0 (kontrol), F1 (20 g moringa flour: 40 g breadfruit flour), F2 (15 g moringa flour: 30 g flour. breadfruit), F3 (10 g moringa flour: 20 g breadfruit flour). Data were analyzed using ANOVA and followed by Mann Whitney at the 95% confidence level (α: 0.05). The results showed that difference based on the supplementary food biskuit formulation of pregnant women with Moringa leaf flour and breadfruit flour on color, aroma, texture, and taste. The results of the organoleptic test on biskuits showed that F0 was the most preferred in terms of color, taste, aroma, and texture. The higher of moringa flour and breadfruit flour substitution , the lower the overall preference for the resulting biskuits. Based on the results of the proximate biskuit test, it is known that the F1 formulation has the highest energy content, protein content, fat content, ash content, and iron content compared to other formulations. The water content and carbohydrate content of F1 formulation biskuits had the lowest levels.

KAJIAN PRODUKSI NASI KUNING INSTAN DAN KARAKTERISTIKNYA

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Imia Ribka Banurea ◽  
Sri Widowati Widowati
Keyword(s):  
Water Absorption ◽  
Research Method ◽  
Raw Materials ◽  
Water Volume ◽  
Rehydration Ratio ◽  
Drying Characteristics ◽  
Instant Form ◽  
Randomized Design ◽  
Cooking Water ◽  
Comparative Treatment

ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan  penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik

PENGARUH EKSTRAK DAUN MIMBA TERHADAP PERKEMBANGAN HAMA Callosobruchus chinensis L. (Coleoptera : Bruchidae)

AGRICA ◽  
2019 ◽  
Vol 1 (2) ◽  
pp. 32-37
Author(s):  
Yustina M.S.W Puu ◽  
Hildegardis Nalti Nansi
Keyword(s):  
Mung Bean ◽  
Leaf Extract ◽  
Callosobruchus Chinensis ◽  
Spawning Activity ◽  
Green Beans ◽  
Leaf Extracts ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Contact Poison ◽  
Neem Leaf Extract

Callosobruchus Chinensis is a pest that damages mung bean seeds in storage and causes damage to both the quality and quantity of seeds. This study aims to determine the effectiveness of neem leaf extracts in suppressing the development of the Callosobruchus Chinensis pest as one of the postharvest pests in the commodity green beans. This research conducted at the Laboratory of the Faculty of Agriculture, University of Flores, by using a Completely Randomized Design (CRD) with five treatments and three replications. The concentration of neem leaf extract treatment is 0 ml / l, 25 ml / l, 30 ml / l, 35 ml / l, and 40 ml / l. The results showed that the concentration of neem leaf extract 40 ml / l caused mortality of C. Chinensis imago as contact poison by 99% and nerve poison by 47%. While the effectiveness of the limb leaf extract on spawning activity was 86%.

scholarly journals Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

2018 ◽  
Vol 39 (2) ◽  
pp. 565 ◽  
Author(s):  
Agda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha ◽  
Wellinghton Alves Guedes ◽  
George Alves Dias ◽  
José Franciraldo de Lima
Keyword(s):  
Relative Humidity ◽  
Raw Materials ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Fruit Maturation ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

scholarly journals Kualitas Organoleptik Telur Itik yang Diberi Pakan Maggot Hidup (Hermetia illucens)

2019 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Aam Gunawan
Keyword(s):  
High Protein ◽  
Protein Source ◽  
Hermetia Illucens ◽  
Organoleptic Quality ◽  
Low Protein ◽  
Randomized Design ◽  
Living State ◽  
Completely Randomized Design ◽  
Range Test

Maggot black soldier fly (Hermetia illucens) is a protein source of feed which is highly favored by poultry, especially ducks and chickens. However, it is feared that the provision of live maggot in ducks will affect the organoleptic quality of the egg, especially its taste and aroma. Therefore this study aims to determine the organoleptic quality of duck eggs fed Hermetia illucens maggot feeds in a living state. The study used 120 alabio ducks which were placed in a postal cage. The design used was a completely randomized design, each treatment using six replications. Each replication is taken egg sample to be tested panelists. The panelists used were 67 panelists who were somewhat trained. The data obtained were analyzed of variance and Duncan's multiple range test. The treatments that were tried consisted of P1: low protein rations without live maggot, P2: low protein rations with live maggot administration 40 g/bird/day, P3: high protein rations without live maggot administration, and P4: high protein rations with live maggot administration 40g/bird/day. The results showed that the treatment affected the texture, flavor, and aroma of boiled eggs. Ducks fed with high protein ration coupled with the provision of live maggot 40 g/bird/day produce softer textures, tastes quite good, and aroma more fishy. Keywords: Maggot, duck eggs, organoleptics

scholarly journals KARAKTERISTIK AMPLANG IKAN LELE DUMBO (Clarias gariepinus) HASIL VARIASI RASIO DAGING IKAN LELE DAN TAPIOKA

2020 ◽  
Vol 14 (02) ◽  
pp. 143
Author(s):  
Priyanto Priyanto ◽  
Yuli Wibowo ◽  
Jay Jayus
Keyword(s):  
Raw Materials ◽  
Clarias Gariepinus ◽  
Raw Material ◽  
Chi Square ◽  
Organoleptic Test ◽  
Fish Flesh ◽  
Randomized Design ◽  
Protein Properties ◽  
Tapioca Flour ◽  
The Right

The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an alternative raw material is required to overcome the problems. Catfish is one of the choices to be used as raw material since this fish is more available in a market in a lower price, but the protein properties of this fish is different to mackarel, which will be possible to affect the nature of the crackers obtained. To produce catfish amplang crackers to be similar to common amplang product, it is necessary to find out the right composition of catfish and tapioca flour used. Therefore, the purpose of this research was to characterize physico-chemically and organoleptically, the catfish amplang crackers made under different ratio of fish flesh and starch. The experiment was designed using completely randomized design. Physico-chemical data obtained were analyzed using ANOVA, while the organoleptic test data were examined using chi-square method. The effectiveness test was carried out to find the proper ratio of raw materials composition used. The results showed that the higher the ratio of the fish flesh and the starch composition, the lower the texture value of the crackers as an indication of the decrease of its crispness. Although the lightness of the crackers was lowered by the addition of more starch to the dough, its linear expansion and hygroscopicity were not affected. The results of organoleptic test showed that the panelist was prefer to a higher crispness of crackers. The most preferable cracker was the one with 1:2.25 ratio of catfish flesh and starch, showing the characteristic of 1.80% moisture, 2.08% ash, 5.75% protein, 23.55% fat, and 66,93% carbohydrate. Keywords: cracker, catfish, tapioca starch

scholarly journals Agroindustry Business Analysis of Ilham Creativepreneur Nature Kerinci (ICN Kerinci) Coffee Perfume in Kemantan Village, Kerinci Regency, Jambi Province, Indonesia

2021 ◽  
Vol 4 (1) ◽  
pp. 26
Author(s):  
Zelfi Zakir ◽  
Sri Wahyuni ◽  
Faidil Tanjung
Keyword(s):  
Quantitative Analysis ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Business Owners ◽  
Green Bean ◽  
Green Beans ◽  
Medium Scale ◽  
Business Analysis ◽  
Breakeven Point

This study aims to analyze the ICN Kerinci Coffee Perfume agroindustry. Data collected from June 2019 to August 2019 were analyzed using the descriptive analysis to describe the business profile and quantitative analysis using the variable costing approach to explore profit and breakeven point. The results showed that the ICN Kerinci coffee perfume business is a medium-scale business with ten workers, including business owners as leaders who concurrently marketers and wives as administrative and financial staff. In fulfilling raw materials in green beans from the Robusta type, business owners collaborate with partner farmers. At the time of research, ICN Kerinci only produced one kind of product with two packaging variants, namely Kerinci original perfume for Rp.22,000/pack (45 grams) and an original variant + oil coffee (package) for Rp.35,000/pack. The study suggested expanding the market, especially to Eastern Indonesia, and increasing good cooperation with farmers to ensure the certainty of supply of raw materials; and provide prices based on sorting and grading to stimulate farmers to improve the quality of their green bean products.

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