scholarly journals INOVASI PEMBUATAN PIE SUSU SUBSTITUSI TEPUNG BONGGOL PISANG KEPOK (MUSA ACUMINATE L.)

2021 ◽  
Vol 9 (2) ◽  
pp. 141-147
Author(s):  
Nurul Hidayah, Meddiati Fajri Putri
Keyword(s):  
Dietary Fiber ◽  
Preference Test ◽  
Experiment Design ◽  
Mean Value ◽  
Fiber Content ◽  
Data Collecting ◽  
Independent Variable ◽  
Research Experiment ◽  
True Experiment

ABSTRAK : Penelitian ini bertujuan 1) mengetahui tingkat kesukaan masyarakat terhadap produk pie susu substitusi tepung bonggol pisang kepok pada indikator warna,tekstur, aroma, dan rasa. 2) mengetahui kadar serat pangan pada pie pie susu substitusi tepung bonggol pisang kepok. Variabel bebas pada penelitian ini yaitu substitusi tepung bonggol pisang kepok dengan persentase yang berbeda yaitu 5%, 10% dan 15%. Metode pengumpulan data menggunakan penelitian uji kesukaan. Desain eksperimen menggunakan metode true eksperiment. Metode analisis yang digunakan adalah analisis deskriptif presentase dan untuk analisis kadar serat pangan menggunakan metode multienzim (AOAC, 1995). Hasil penelitian 1) Tingkat kesukaan masyarakat pada produk pie susu substitusi tepung bonggol pisang kepok pada sampel A yaitu menunjukan kriteria suka 81%, pada sampel B yaitu menunjukan kriteria suka 74%, dan sampel C yaitu menunjukan kriteria suka 72%. 2) kandungan kadar serat pangan pada pie susu substitusi tepung bonggol pisang kepok nilai rerata pada sampel A yaitu 12,60%, pada sampel B yaitu 15,32% dan pada sampel C yaitu 17,12%.Kata Kunci : Pie susu substitusi tepung bonggol pisang kepok, seratABSTRACT: The purposes of this research are 1) to determine the level of society favorite towards the product of milk pie of kepok banana hump flour on the indicator of color,  texture, aroma, and flavor. 2) to determine the level of dietary fiber on the milk pie of kepok banana hump flour. Independent variable in this research is kepok banana hump flour with different percentage that are 5%, 10%, and 15%. Data collecting methode using preference test research. Experiment design using true experiment methode. Analysis methode that used was descriptive percentage analysis and to analyze the level dietary fiber using multienzim methode (AOAC, 1995). The results of research 1) The level of society favorite on the milk pie product of kepok banana hump flour on sample A showed like criteria 81%, on sample 2 showed like criteria 74%, and sample C showed like criteria 72%. 2) Dietary fiber content on milk pie of kepok banana hump flour mean value on sample A that is 12,60%, on sample B that is 15,32% and on sample C that is 17,12%.Keywords: Milk pie of kepok banana hump flour, fiber

scholarly journals Sifat Organoleptik dan Kadar Serat Pangan Mie Basah dengan Penambahan Tepung Okra Hijau (Abelmuschus esculentum L.)

Jurnal Gizi ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 131
Author(s):  
Agustiana Agustiana ◽  
Waluyo Waluyo ◽  
Fery Lusviana Widiany
Keyword(s):  
Experimental Study ◽  
Dietary Fiber ◽  
Local Food ◽  
Fiber Content ◽  
Random Design ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Dependent Variables ◽  
Independent Variable ◽  
Test Result

The content of dietary fiber in wet noodle is lower than the dietary fiber requirement, so we need to add the local food which is high in dietary fiber content, that is green okra (Abelmuschus esculentum L). This study was to determine the effect of green okra flour mixing in wet noodle on organoleptic characteristics and dietary fiber content. This was an experimental study with complete random design. The independent variable was substitution of greenokra flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber content. There were four variations of wet noodles i.e. 0%, 10%, 15%, 20%. Data were analyzed using Kruskal-wallis, Mann Whitney and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and chewy. The highest level of dietary fiber content was in wet noodle 20% as many as 9,92 grams. In conclusion, there were any significant differences in organoleptic test result based on aroma and taste, but no difference based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The higher percentage of green okra flour makes the higher content of dietary fiber content in wet noodles.Keywords : Wet noodle; Green okra (Abelmuschus esculentum L.) flour; organoleptic characteristic; Dietary fiber content.

scholarly journals Effect of Soy Concentrate, Oat (Avena sativa) Flour and Chia Seeds (Salvia hispanica) as a Partial Substitute of Wheat Flour (Triticum aestivum) on Protein Content, Dietary Fiber Content, Textural Shelf Life and Organoleptic Properties of Breadsticks

2019 ◽  
Vol 8 (3) ◽  
pp. 77
Author(s):  
Mariel Angélica Reyes Rendón ◽  
Esther Pérez Carrillo ◽  
Sara Guajardo Flores
Keyword(s):  
Protein Content ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Soy Protein ◽  
Preference Test ◽  
Fiber Content ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Organoleptic Properties ◽  
Fermentation Time

Few studies have examined the effects on nutrient contents and organoleptic properties of substituting wheat flour by protein dense ingredients as are soy protein concentrate, oat and chia in bakery formulas. The objective of the study was to assess the effect of adding soy protein concentrate, oat and chia to two breadsticks formulas proposed to provide at least 10 % of the daily recommended value of protein for an adult. Thirty three percentage of wheat flour were substituted by 3:1 oat:chia (BO) and 1:1 oat:chia (BC) composite flours. The analyzed parameters were wheat-meal fermentation time, moisture, protein, insoluble and soluble dietary fiber, firmness, organoleptic acceptance, and preference. Results revealed that both formulas contributed the minimum wished protein content, had higher dietary fiber content than only wheat flour breadsticks and had an acceptable texture, flavor, and appearance. It is recommended to continue formula BO because it turned out to be the favorite in the preference test.

scholarly journals Sifat Fisik, Sifat Organoleptik, Kadar Serat Pangan Kue Cubit dengan Pencampuran Okra dan Garut

Pro Food ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 785-794
Author(s):  
Noviati Dwi Pratiwi ◽  
Agus Wijanarka ◽  
Fery Lusviana Widiany
Keyword(s):  
Experimental Study ◽  
Physical Properties ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Fiber Content ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Yellow Color ◽  
Dependent Variables ◽  
Independent Variable

ABSTRACT This study aims to determine the effect of mixing okra flour and arrowroot flour in making pinch cake on physical properties, organoleptic properties and dietary fiber content. This was a pure experimental study with a simple randomized design. The independent variable was variation in mixing okra flour and arrowroot flour, while the dependent variables were physical properties, organoleptic properties and dietary fiber content. There were four variations of pinch cake studied, with the ratio of wheat flour: okra flour: arrowroot flour by 100%: 0%: 0%, 70%: 15%: 15%, 50%: 25%: 25%, and 30%: 35%:35%. Data were analyzed univariate and bivariate. The results showed that the physical properties of the cubit cake had a slightly soft texture and a brownish yellow color. Pinch cake with the most preferred treatment is B variation, with the proportion of wheat flour: okra flour: arrowroot flour mixing is 70%:15%:15%. The highest dietary fiber content is found in kue cubit B, which is 17.8%. Variation of mixing okra flour and arrowroot flour have a significant effect on the physical properties, organoleptic properties and dietary fiber content of pinch cake.   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pencampuran tepung okra dan tepung garut pada pembuatan kue cubit terhadap sifat fisik, sifat organoleptik dan kadar serat pangan. Penelitian berjenis eksperimental murni dengan rancangan acak sederhana. Variabel bebasnya variasi pencampuran tepung okra dan tepung garut, sedangkan variabel terikatnya uji sifat fisik, uji organoleptik dan kadar serat pangan. Terdapat empat variasi kue cubit yang diteliti yaitu dengan perbandingan tepung terigu: tepung okra: tepung garut sebesar 100%:0%:0%, 70%:15%:15%, 50%:25%:25%, dan 30%:35%:35%. Data dianalisis univariat dan bivariat. Hasil penelitian menunjukkan bahwa sifat fisik secara objektif kue cubit memiliki tekstur agak empuk dan warna kuning kecoklatan. Kue cubit dengan perlakuan yang paling disukai adalah kue cubit B, dengan proporsi pencampuran tepung terigu: tepung okra: tepung garut sebesar 70%:15%:15%. Kadar serat pangan tertinggi terdapat pada kue cubit B yaitu 17,8%. Variasi pencampuran tepung okra dan tepung garut berpengaruh signifikan terhadap sifat fisik, tingkat kesukaan dan kadar serat pangan kue cubit.

scholarly journals Dietary Fiber Content and Its Variation Factor of Domestic and Foreign Soybeans.

2002 ◽  
Vol 49 (12) ◽  
pp. 782-793
Author(s):  
Harue Taira ◽  
Chie Yamanashi ◽  
Makiko Toyoda ◽  
Hiromi Mizuno ◽  
Keiko Sakuma ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Fiber Content

58 Determining the total dietary fiber content in hawaiian marine algae

2003 ◽  
Vol 39 (s1) ◽  
pp. 20-20
Author(s):  
O. J. Haleakala ◽  
S. M. Mccutcheon ◽  
B. Stuercke ◽  
K. J. Mcdermid
Keyword(s):  
Dietary Fiber ◽  
Marine Algae ◽  
Fiber Content ◽  
Total Dietary Fiber

Effect of proccesing on dietary fiber content of cereals and pulses

1997 ◽  
Vol 50 (3) ◽  
pp. 249-257 ◽  
Author(s):  
P. Ramulu ◽  
P. Udayasekhara Rao
Keyword(s):  
Dietary Fiber ◽  
Fiber Content

scholarly journals PERBANDINGAN REGRESI ZERO INFLATED POISSON (ZIP) DAN REGRESI ZERO INFLATED NEGATIVE BINOMIAL (ZINB) PADA DATA OVERDISPERSION (Studi Kasus: Angka Kematian Ibu di Provinsi Bali)

2016 ◽  
Vol 5 (4) ◽  
pp. 133
Author(s):  
NI PUTU PREMA DEWANTI ◽  
MADE SUSILAWATI ◽  
I GUSTI AYU MADE SRINADI
Keyword(s):  
Mortality Rate ◽  
Maternal Mortality ◽  
Regression Models ◽  
Negative Binomial ◽  
Mean Value ◽  
Response Variable ◽  
Maternal Mortality Rate ◽  
Excess Zeros ◽  
Zero Values ◽  
Independent Variable

Poisson regression is a nonlinear regression which is often used for count data and has equidispersion assumption (variance value equal to mean value). However in practice, equidispersion assumption is often violated. One of it violations is overdispersion (variance value greater than the mean value). One of the causes of overdipersion is excessive number of zero values on the response variable (excess zeros). There are many methods to handle overdispersion because of excess zeros. Two of them are Zero Inflated Poisson (ZIP) regression and Zero Inflated Negative Binomial (ZINB) regression. The purpose of this research is to determine which regression models is better in handling overdispersion data. The data that can be analyzed using the ZIP and ZINB regression is maternal mortality rate in the Province of Bali. Maternal mortality rate data has proportion of zeros value more than 50% on the response variable.  In this research, ZINB regression better than ZIP regression for modeling maternal mortality rate. The independent variable that affects the number of maternal mortality rate in the Province of Bali  is the percentage of mothers who carry a pregnancy visit, with ZINB regression models and . 

scholarly journals Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

2020 ◽  
Vol 11 (2) ◽  
pp. 64-68
Author(s):  
Stefani Limanto ◽  
Elisa Julianti ◽  
Zulkifli Lubis
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Fiber Content ◽  
Calorie Intake ◽  
Potato Flour ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Daily Energy ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.

scholarly journals Perbedaan Penurunan Emesis Gravidarum dengan Minuman Jahe dan Aromaterapi Lemon di Tapos Depok

2020 ◽  
Vol 19 (03) ◽  
pp. 115-119
Author(s):  
Fazar Kumaladewi ◽  
Ciptiasrini Uci
Keyword(s):  
Experiment Design ◽  
P Value ◽  
Quota Sampling ◽  
True Experiment

Emesis gravidarum adalah gejala yang wajar atau sering terdapat pada kehamilan trimester pertama. Gejala-gajala ini biasanya terjadi 6 minggu setelah hari pertama haid terakhir dan berlangsung kurang lebih 10 minggu. Mual biasanya terjadi pada pagi hari, tetapi ada yang timbul setiap saat dan malam hari. Terapi yang digunakan untuk mengurangi rasa mual muntah ini biasanya dengan terapi farmakologis dan non farmakologis. Terapi non farmakologis yang dapat digunakan untuk mengurangi mual muntah adalah minuman sari jahe dan aromaterapi lemon. Tujuan Penelitian ini adalah untuk mengetahui penurunan tingkat emesis gravidarum pada ibu hamil trimester 1 dengan pemberian minuman sari jahe dan aromaterapi lemon di wilayah kerja puskesmas Kecamatan Tapos Kota Depok. Penelitian ini menggunakan rancangan penelitian true experiment design dengan bentuk pretest posttest design. Sampel pada penelitian ini adalah ibu hamil trimester 1 yang mengalami emesis gravidarum diambil secara quota sampling dari beberapa kriteria inklusi. Hasil dari penelitian ini yaitu terdapat perbedaan penurunan emesis gravidarum sebelum dan sesudah pemberian minuman sari jahe maupun aromaterapi lemon pada ibu hamil trimester 1, dengan nilai p value 0,000. Tenaga kesehatan dapat memberikan terapi non farmakologis kepada ibu hamil trimester 1 yang mengalami emesis gravidarum untuk mengurangi mual muntah.

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