scholarly journals DAYA TERIMA, KADAR PROTEIN DAN ZAT BESI COOKIES SUBTITUSI TEPUNG DAUN KELOR DAN TEPUNG KECAMBAH KEDELAI

2018 ◽  
Vol 12 (1) ◽  
pp. 27
Author(s):  
Yulia Kurnia Sari ◽  
Annis Catur Adi
Keyword(s):  
Statistical Analysis ◽  
Nutrient Content ◽  
Acceptance Test ◽  
Food Material ◽  
Soybean Sprouts ◽  
Randomized Design ◽  
Significant Difference ◽  
Local Plant ◽  
Leaf Powder ◽  
Characteristic Colour

Moringa leaves and soybean sprouts is local plant in Indonesia. Moringa leaves and soybeans sprouts have high enough of nutrient content but still less to utilization. Moringa leaves are rich in iron and soybeans sprouts as an alternative food material who source of vegetable protein can be substituted to cookies for supplementary food recovery in the rehabilitation phase. The purpose of this study was to analyze the effect of ubstitution of Moringa leaf powder and flour soybean sprouts against acceptance, the levels of protein, and iron cookies. Type of research was true experimental design with completely randomized design at 2 times replicating. Untrained panelists were used 30 mother ofchildren aged 1-3 years. Product acceptance was tested using statistical analysis Kruskal Wallis (α≤0,05). The result of product acceptance test was the most preferred panelist is cookies F1 (150g wheat flour, flour 10g Moringa leaves and soybean sprouts flour 40g) have modus 3 (like) and protein content 9g and iron content 3,21mg per serving size (100g cookies). Statistical analysis showed significant difference to the characteristic colour (p=0,000), odour (p=0,000), texture (p=0,000) and flavor (p=0,000).

scholarly journals PENGARUH SUBSTITUSI BUAH SUKUN (ARTOCARPUS COMMUNIS) DAN KACANG HIJAU (VIGNA RADIATA) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN FLAKES

2017 ◽  
Vol 11 (1) ◽  
pp. 77
Author(s):  
Alzha Adila Harisina ◽  
Annis Catur Adi ◽  
Farapti Farapti
Keyword(s):  
Statistical Analysis ◽  
Protein Content ◽  
Mean Value ◽  
Supplementary Feeding ◽  
Acceptance Test ◽  
School Students ◽  
Chi Square ◽  
Carbohydrate Source ◽  
Randomized Design ◽  
Chi Square Test

Breadfruit is staple food of carbohydrate source alternative, while the mung beans is source of vegetable protein that potential to be processed as fl akes for supplementary feeding of schoolchild. This research aims to determine the effect of breadfruit and mung beans substitution toward the acceptance and protein content, as well as determine the best formula to produce a quality fl akes. Type of research is true experimental design with completely randomized design with 3 times replicating. Untrained panelists were used 34 2nd elementary school students. Product acceptance was tested using statistical analysis Chi square (α ≤ 0.005). The result of product acceptance test shown the most preferred panelist is fl akes F1 (breadfruit 50g, mung beans 50 g, and tapioca fl our 50 g) which have mean value of the highest rank in the aroma characteristic (87.00), texture (95.00) and taste (89.50), while the color values meanrank (77.5) under the color of the basic formula (83.5). F1 has 9.8 g protein content per serving. Statistical analysis of acceptance differences using chi square test on the assessment of the color, aroma, texture and fl avor showed signifi cant differences (α ≤ 0.05) on each characteristic between F0 to F2, F0 to F3, F1 with F2 and F1 to F3, whereas there wasno signifi cant difference (α ≥ 0.05) for the acceptance of color, aroma, texture and fl avor fl akes F0 to F1 and F2 to F3. The best composition, acceptability, and nutritional value was found in F1 (breadfruit 50 g, mung beans 50 g, and tapioca fl our 50 g) and can be used as alternative of supplementary feeding for school students.Keywords: Breadfruit, acceptance, fl akes, mung beans, protein

scholarly journals Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

2019 ◽  
pp. 1-15
Author(s):  
S. T. Gbaa ◽  
S. A. Ahemen ◽  
M. O. Eke ◽  
P. O. Ochelle
Keyword(s):  
Sensory Evaluation ◽  
Citrullus Lanatus ◽  
Nutrient Content ◽  
State University ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Significant Difference

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software). Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019. Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted. Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from  13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder. Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.

scholarly journals The Effect Of Fermentation On Nutrition Content (Protein, Fat, Carbohydrate And Fiber) In Processed Red Beans (Phaseolus Vulgaris L.)

2021 ◽  
Vol 13 (1) ◽  
pp. 104-110
Author(s):  
Erwin Indayanti ◽  
Sugeng Maryanto ◽  
Purbowati
Keyword(s):  
Protein Content ◽  
Fermentation Process ◽  
Nutrient Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Soxhlet Method ◽  
Red Bean ◽  
Rhizopus Sp

Red bean tempeh is a processed product from nuts which is formed by the help of Rhizopus sp, mold through a fermentation process. One of the uses of red bean production through the boiling and fermentation process is an effort to increase the variety of red bean processing to increase the nutritional value of kidney beans. Purpose  To determine the nutritional content and analysis of nutritional content in boiled red beans and red bean tempeh. This study was a pre experimental design. With a completely randomized design approach. The research carried out is by making preparations in the form of boiled red beans and red bean tempeh and then tested for nutritional content. The analysis test for protein content used the kjedahl method, the fat content used the Soxhlet method, the carbohydrate content used the anthrone method, and the fiber content used the reflux method. Statistical analysis of different tests was performed using the independent t test, with data distribution normally distributed. The average yield of nutrient content in boiled red beans was 18.77% protein, 4.03% fat, 27.40% carbohydrates, and 18.25% fiber. The nutritional content of red bean tempeh is 12.26% protein, 3.96% fat, 34.75% highest carbohydrate, and 22.10% fiber. The most significant test results were the carbohydrate content (p = 0.001) and the protein content (p = 0.021). Fat (p = 0.965) and fiber (p = 0.399) content showed no significant difference. There are differences in the nutritional content of boiled red beans and red bean tempeh, namely in the carbohydrate content and protein content, which shows a significant difference (p <0.05).

scholarly journals Levels of protein and fat produced by black soldier fly (hementia illucens) larvae in the bioconversion of organic waste

2020 ◽  
Vol 151 ◽  
pp. 01041
Author(s):  
Heni Aristi ◽  
Era H. Mudji ◽  
Koesnoto Soepranianondo ◽  
Nenny Haridjani ◽  
Zelvy Aprilia
Keyword(s):  
Experimental Study ◽  
Organic Waste ◽  
Nutrient Content ◽  
Black Soldier Fly ◽  
Randomized Design ◽  
Significant Difference ◽  
Fat Level ◽  
Black Soldier Fly Larvae ◽  
Completely Randomized Design ◽  
Fly Larvae

Larvae are the longest phase in the life cycle of Black Soldier Fly (BSF), making them classified as bioconversion agents. This study aims to determine the protein and fat levels of Black Soldier Fly larvae that are fed with different organic wastes (cabbage, tomatoes, carrots and a mixture of all three). This study is an experimental study using a completely randomized design (CRD) with four treatments and six replications. The four treatments are P1 (6 kg mixed cabbage, tomato, and carrot waste), P2 (6 kg cabbage waste), P3 (6 kg tomato waste), and P4 (6 kg carrot waste). The research was conducted for 12 days using 5day-old larvae. Collected data were analyzed using a one-way Variance of Analysis (ANOVA) method. The results showed a significant difference (P <0.01) between mixed media, cabbage media, tomato media, and carrot media with the highest average protein content found in tomato media 11,4267. While the fat level test did not show a significant difference (P> 0.05) with the highest average fat content found in carrot media by 0.9533. The nutrition of Black Soldier Fly larvae is greatly influenced by the breeding media. Different nutrients will cause different nutrient content in the larvae.

scholarly journals Rebon Shrimp Powder Addition Influence to Nutritional Values, Organoleptic Properties and Acceptance of Supplementary Food by Children Aged 4-5 Years Old

2017 ◽  
Vol 11 (4) ◽  
pp. 168
Author(s):  
Priyo Sulistiyono ◽  
Dewi Marhaeni Diah Herawati ◽  
Insi Farisa Desy Arya
Keyword(s):  
Nutrient Content ◽  
National Standard ◽  
P Value ◽  
Acceptance Test ◽  
Organoleptic Properties ◽  
Nutritional Values ◽  
Supplementary Food ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Hedonic Scale

Malnutrition and stunting prevalence in under-five children in Cirebon City are still high that reach 13.9% and 15.7%. Rebon shrimp (Acetes erythraeus) contains high protein and calcium. Influence of adding rebon shrimp in supplementary food (lemu porridge and steamed sponge) towards nutrition quality was investigated. This study aimed to determine effects of rebon shrimp powder on nutritional values, organoleptic properties and food acceptance. Laboratory test and Nutriservey software were used to measure nutritional value of rebon shrimp powder and nutrition of supplementary food. Organoleptic test used completely randomized design with four treatments (0%, 5%, 10%, 15% shrimp powder) and two repetitions. Respondents were 30 students of Nutrition Studies Program in Cirebon with 7 hedonic scale (organoleptic test) and 50 children aged 4-5 years in integrated health care (acceptance test). As the result, the level of ash, protein and calcium of rebon shrimp powder met the Indonesian National Standard. Energy, protein and calcium significantly increased (p value < 0.05). Nutrient content of steamed sponge per 100 gram with 5% rebon shrimp powder supplied 21.6% energy, 18.9% protein and 25.9% calcium on recommended dietary allowances. Preference level of color, flavor, taste, texture and overall were significantly different. Lemu porridge with 5% rebon shrimp powder was accepted by 80% of the children and the steamed sponge acceptance reached 88%.AbstrakPrevalensi gizi kurang dan stunting pada anak bawah lima tahun (balita) di Kota Cirebon masih cukup tinggi yaitu mencapai 13,9% dan 15,7%. Udang rebon (Acetes erythraeus) memiliki kandungan protein dan kalsium yang tinggi. Pengaruh penambahan udang rebon dalam makanan tambahan (bubur lemu dan bolu kukus) terhadap kualitas gizi diteliti. Penelitian ini bertujuan untuk mengetahui pengaruh bubuk udang rebon terhadap nilai gizi, sifat organoleptik dan daya terima. Uji laboratorium dan perangkat lunak Nutriservey digunakan untuk analisis nilai gizi bubuk udang rebon dan gizi makanan tambahan. Uji organoleptik menggunakan rancangan acak lengkap dengan empat perlakuan (bubuk udang rebon 0%, 5%, 10%, 15%) dilakukan dua kali pengulangan. Responden adalah 30 mahasiswa program studi gizi Cirebon, mrnggunakan 7 skala hedonik (uji organoleptik) dan 50 anak-anak usia 4-5 tahun di posyandu (uji daya terima). Hasilnya adalah kadar abu, protein dan kalsium bubuk udang rebon memenuhi Standar Nasional Indonesia. Energi, protein dan kalsium meningkat signifikan (nilai p < 0,05). Kandungan gizi per 100 gram bolu kukus dengan bubuk udang rebon 5% memenuhi angka kecukupan gizi energi 21,6%, protein 18,9% dan kalsium 25,9%. Tingkat kesukaan pada warna, aroma, rasa, tekstur dan keseluruhan berbeda signifikan (nilai p < 0,05). Bubur lemu dengan bubuk udang rebon 5% dapat diterima oleh 80% balita dan bolu kukus mencapai 88%.

scholarly journals DAYA TERIMA DAN ZAT GIZI PERMEN JELI DENGAN PENAMBAHAN BUBUK DAUN KELOR (MORINGA OLEIFERA)

2017 ◽  
Vol 11 (1) ◽  
pp. 86
Author(s):  
Putri Safrida Rahmawati ◽  
Annis Catur Adi
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Organoleptic Properties ◽  
The People ◽  
Randomized Design ◽  
Nutritional Analysis ◽  
Local Plant ◽  
The Difference

Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained panels. Treatment given in this study was by adding 2%, 4%, and 6% moringa leaves powder into jelly candy formula. Data was analyzed descriptively and statistically using Kruskal Wallis and Mann Whitney test to fi nd out the difference pair. Recommended formula was chosen by counting the highest mean score of the sensory evaluationtest. The result of sensory evaluation showed that Moringa Jelly Candy was generally accepted with category “like”. However, jelly candy with lowest level of Moringa leaves powder (F1) was most acceptable in terms of color, odor, texture, and fl avor. Statistical analysis showed that the scores of color, odor, and texture were not signifi cantly different (p > 0.05) and fl avor was (p < 0.005) which means that by adding moringa leaves powder into jelly candy formula only infl uence the fl avor of jelly candy. Recommended jelly candy formula is F1 with nutritional analysis showed that per 100 g of jelly candy contains 205,8 kcal and 0.178 mcg of B -caroten.Keywords: moringa leaves powder, sensory evaluation, Moringa oleifera, jelly candy

scholarly journals Effect of different types of feed (squid, sea worms, and trash fish) to gonad maternity and fundamental levels of Galah shrimp (Macrobrachium Rosenbergii)

2021 ◽  
Vol 4 (1) ◽  
pp. 24-30
Author(s):  
Ganjar Adhywirawan Sutarjo ◽  
David Hermawan ◽  
Alvi Zahrotun Nisa
Keyword(s):  
Macrobrachium Rosenbergii ◽  
Nutrient Content ◽  
Gonadal Development ◽  
Natural Food ◽  
Reproductive Process ◽  
Gonadal Maturity ◽  
Randomized Design ◽  
Trash Fish ◽  
Significant Difference ◽  
Different Types

Giant prawns (Macrobrachium rosenbergii) need enough nutrients for the reproductive process. One way to give feed which contains high enough protein. Complete nutritional content, especially protein, can be found in natural food. The type of natural feed used for main feeds including squid, sea worms, trash fish. Complete nutrient content can affect the rate of gonadal development and fecundity. (Squid, sea worms, trash fish) on the level of gonadal maturity and density of broodstock parents (Macrobrachium rosenbergii). This research was conducted by a completely randomized design (CRD) trial design. This study used 4 replications of different types of feeding. The types of feed given are squid, sea worms, trash fish, and pellets at a dose of 5% from biomass/day. The parameters of observation include observation of the level of gonad resistance, fundamentality of broodstock parent, and measurement of water quality (temperature, pH, and dissolved oxygen). The results showed that the administration of different types of feed (sea worms, trash fish) had a very significant effect on the level of maturity and had a significant effect on the probability of prawns (M. rosenbergii). After analysis of variance, the results of F Calculations are greater than F Table 0.05 and F Table 0.01. The smallest significant difference test (LSD) was obtained in P1 (Squid feed) with the Gonad maturity rate ± 5- 6 days as much as 83 % parent and fecundity average results of 28,846 ± 4,925.3 thousand / 45 g.

scholarly journals ANALISIS PERTUMBUHAN MINDI (Melia azedarach L) DAN PRODUKTIVITAS UMBI GARUT (Maranta arundinacea dan Maranta linearis L) DALAM SISTEM AGROFORESTRI Growth Analysis of Mindi (Melia azedarach L) and Productivity of Arrowroot....

2019 ◽  
Vol 9 (2) ◽  
pp. 144-150
Author(s):  
Triaty Handayani ◽  
Nurheni Wijayanto ◽  
Arum Sekar Wulandari
Keyword(s):  
Soil Nutrient ◽  
Nutrient Content ◽  
Agroforestry System ◽  
Tree Planting ◽  
Melia Azedarach ◽  
Community Forests ◽  
Randomized Design ◽  
Significant Difference ◽  
System 2 ◽  
Food Needs

Agroforestry system has been considered as one of the effective ways of the plantation for increasing a production and securing the environment as well as plays an important role in the social and economic development. Mindi development has been widely practiced in community forests but the agroforestry system is only limited to local knowledge obtained from old generation. This causes the people's forests to tend to be unable to survive due to the demands of the people's food needs. Arrowroot (Maranta arundinacea L.) had an important crop as a potential source of food and substitute for wheat flour and potential to be planted under Mindi trees (Melia azedarach L.) which had also potential as an alternative tree planting for the community forest. This research was aimed to 1) analyze the growth of Mindi trees and the productivity of arrowroot under mindi trees compared to monoculture system, 2) analyze the nutrient content of arrowroot under mindi trees compared to monoculture system. The experiment used a complete randomized design (CRD) with the agroforest under mindi trees and monoculture system as a factor. The result of growth in mindi showed that there is no significant difference in height, diameter, and canopy variable in agroforestry and monoculture plantation system while the root variable had significant difference among agroforestry and monoculture system. The physicochemical and nutrients content of arrowroot were diverse whereas there is no significant difference between the two system tested.Keywords: agroforestry, growth, productivity, fisikokimia, soil nutrient

scholarly journals Tempeh Gembus Cookies as an Alternative Snack for Adolescent Girls With Obesity

2020 ◽  
Vol 4 (4) ◽  
pp. 265
Author(s):  
Elserinawati Sinambela ◽  
Diana Nur Afifah ◽  
Hartanti Sandi Wijayanti ◽  
Fillah Fithra Dieny
Keyword(s):  
Adolescent Girls ◽  
Nutrient Content ◽  
Ash Content ◽  
Acceptance Test ◽  
Friedman Test ◽  
High Fiber ◽  
Randomized Design ◽  
Good For ◽  
Total Fat ◽  
One Way Anova

Background: Tempeh gembus is a food that high in protein and fiber but low in fat. The low content of fat in tempeh gembus is good for adolescent with obesity. Tempeh gembus cookies could be the alternative snack for adolescent girls with obesityObjectives: To analyze the effect of the substitution of tempeh gembus flour on the nutrient content of tempeh gembus cookies and the acceptability of the best formula on the tempeh gembus cookiesMethods: This was an experimental research with one factor complete randomized design, which was the formulation of cookies with tempeh gembus flour of 0%, 25%, 50%, and 100% as the variation of substitution, then analyzed the nutrients and acceptance. The statistic method used were One-way Anova test to analyze the nutrients and Friedman test to analyze the acceptanceResults: There were significant effects the formulation of cookies with tempeh gembus flour on total fat, carbohydrate, total crude fiber, ash content, and reducing sugar. In acceptance test, there were significant effects of tempeh gembus cookies formulation on color, appearance, tenderness, aroma, and flavorConclusions: Cookies with tempeh gembus flour formulation of 100% was the best formulation to meet total energy, carbohydrate, low fat and high fiber acceptance which were good for adolescent girls with obesity. Whereas cookies with tempeh gembus flour formulation of 25% and 50% based on acceptance were still acceptable and preferred                                                                                                                                         

scholarly journals Nutritional Value and Sensory Acceptability of M. oleifera Fortified Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County, Kenya

2021 ◽  
Vol 10 (5) ◽  
pp. 36
Author(s):  
Janet Kajuju Malla ◽  
Sophie Ochola ◽  
Irene Ogada ◽  
Ann Munyaka
Keyword(s):  
Cerebral Palsy ◽  
Nutritional Value ◽  
Finger Millet ◽  
Beta Carotene ◽  
Nutrient Content ◽  
Nutritional Deficiencies ◽  
Sensory Acceptability ◽  
Significant Difference ◽  
Children With Cerebral Palsy ◽  
Leaf Powder

Nutritional deficiencies and other nutritional comorbidities commonly affect children with cerebral palsy. Interventions through fortification to enhance nutrient densities of foods for these groups may improve their intakes and consequently their nutritional and health status. This study was undertaken to determine the nutritional value and sensory acceptability of a finger millet porridge fortified with Moringa oleifera leaf powder. Standard methods approved by the Association of Official Analytical Chemists were adopted for determination of nutrient and anti-nutrient content of samples. Sensory evaluation was conducted according to the method of Larmond (1977). Statistical analysis was conducted with the aid of Statistical Package for Social Sciences software version 20. One-way analysis of variance with a post-hoc test of Least Significant Difference to separate the means was used to compare the nutrient and anti-nutrient content of samples. Independent t-test was used to test difference in mean sensory scores between fortified and control porridge. The results showed that M. oleifera leaf powder had significantly higher contents of protein and &beta;-carotene, which were the target nutrients for fortification of the fermented finger millet flour. Fermentation reduced the levels of anti-nutrients in finger millet flour. Fortification of the fermented finger millet flour with M. oleifera leaf powder at the ratio of 9:1 significantly improved the protein and &beta;-carotene content of the fortified flour and did not significantly affect the sensory acceptability of the fortified porridge. This study confirmed the potential for M. oleifera as suitable fortificant in finger millet porridge formulations to improve both protein and &beta;-carotene intake in target populations

Sign in / Sign up

Export Citation Format

Share Document