scholarly journals PENGEMBANGAN BROWNIES KUKUS TEPUNG TALAS-KECAMBAH KACANG HIJAU DAN UBI UNGU KUKUS (TALAHIBU) UNTUK IBU HAMIL KURANG ENERGI KRONIK (KEK)

2021 ◽  
Vol 5 (2) ◽  
pp. 48
Author(s):  
Islamiati Putri Amalia ◽  
Hery Winarsi ◽  
Gumintang Ratna Ramadhan
Keyword(s):  
Pregnant Women ◽  
Sweet Potato ◽  
Mung Bean ◽  
Block Design ◽  
Phenolic Antioxidant ◽  
Energy Deficiency ◽  
Chronic Energy Deficiency ◽  
Randomized Block Design ◽  
Taro Flour ◽  
Purple Sweet Potato

Background: The prevalence of pregnant women with a risk of Chronic Energy Deficiency (CED) is quite high (24.2%). CED in pregnant women requires additional feeding interventions (PMT). Brownies enriched with taro flour–mung bean sprouts and purple sweet potato (TALAHIBU) were chosen as it is an energy-dense product and expected to have preferred organoleptic value and energy as PMT. Objectives: To determine the phenolic antioxidant content of the best TALAHIBU formula and to determine the serving size of TALAHIBU. Methodology: This factorial experimental study used a randomized block design (RBD) with 2 factors, consisting of taro flour-mung bean sprout proportion and the percentage of added fine steamed sweet potato. Organoleptic variable analysis used  Friedman test continued with 5% Multiple Appeal Test. The best treatment combination was chosen, continued with Proximate and phenolic test then energy calculations. Results: The best treatment was TALAHIBU G2J2 with water content of 23.94% BW; ash content 3.16% bb; fat 25.7% BW; carbohydrates 45.57% bb; protein 1.63% bb; energy 419.83kcal; and phenolic antioxidant 19,1 mg/g. Conclusion: The best product TALAHIBU is suitable PMT for pregnant women with CED by serving 5 slice brownies per day.

scholarly journals Pengaruh Lama Fermentasi Alami Pati Sagu terhadap Mutu Sensori Mi Basah dengan Substitusi Tepung Non Terigu (Mocaf, Tepung Ubi Jalar Kuning Terfermentasi, Tepung Kacang Hijau)

2017 ◽  
Vol 2 (4) ◽  
pp. 464-470
Author(s):  
Mulizani Mulizani ◽  
Yanti Meldasari Lubis ◽  
Normalina Arpi
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Block Design ◽  
Sago Starch ◽  
Potato Flour ◽  
Fermentation Time ◽  
Starch Fermentation ◽  
Bean Flour ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstrak. Pemanfaatan pangan lokal sagu dapat mengurangi konsumsi terigu dalam  pembuatan mi. Tujuan penelitian ini untuk mempelajari pembuatan mi basah dari pati sagu terfermentasi dan substitusi tepung (MOCAF, tepung ubi jalar fermentasi, dan tepung kacang hijau).  Penelitian pembuatan mi basah menggunakan  Rancangan Acak Kelompok  (RAK) faktorial dengan 2 faktor. Faktor pertama, lama fermentasi pati sagu yang terdiri atas tiga taraf yaitu FI= 7 hari, F2=14 hari, dan F3= 21 hari. Faktor ke dua adalah substitusi pati dengan tepung (80%:20%), dengan  tiga  taraf yaitu S1=pati sagu fermentasi:MOCAF, S2=pati sagu fermentasi:tepung ubi jalar kuning fermentasi, dan S3=pati sagu fermentasi:tepung kacang hijau. Analisis yang dilakukan adalah  uji organoleptik secara deskriftif  yaitu kelengketan, elastisitas,warna, aroma, dan overall mi basah. Pembuatan mi basah menunjukkan bahwa perlakuan lama fermentasi pati sagu F1(7 hari) menghasilkan  nilai elastisitas mi basah yang lebih tinggi (lebih baik) (P≤0,05), dibandingkan mi basah dari pati sagu F2 (14 hari) dan F3 (21 hari), walaupun kelengketan, dan aroma asam mi basahnya rendah (kurang baik) (P≤0,05).  Produk mi basah terbaik  yaitu mi  yang  terbuat dari pati sagu yang difermentasi 7 hari (F1) dengan substitusi tepung ubi jalar fermentasi, kelengketan 2,05 (lengket), elastisitas 2,43 (tidak elastis), warna 2,30  (tidak cerah) aroma asam 2,80 (tidak asam), rasa asam 2,88 (tidak asam), overall  2,60 (baik).Effectts of  Natural Sago Starch Fermentation  Quality Sensory of  Wet Noodles Made by Substituted no wheat  Flour (Mocaf, Fermented Sweet Potato Flour, Mung Bean)Abstract. Utilization of local food sago can reduce the consumption of wheat in the manufacture of noodles. The purpose of this research was to study making wet noodles of fermented sago starch and the use of flour substitution (mocaf, fermented sweet potato flour, and mung bean flour) in the manufacture of wet noodles. A randomized block design with 2 factors was use in the manufacture of wet noodles. First factor is sago starch fermentation period consist of three levels ie FI = 7 days, F2 = 14 days, and F3 = 21 days. Second factor is the substitution of sago starch with flour (80%: 20%), there are three levels ie S1 = fermented sago starch : mocaf, S2 = fermented sago starch : fermented yellow sweet potato flour, and S3 = fermented sago starch: mung bean flour. Analysis of the sago starch and substituted flour include descriptive organoleptic tests  stickiness, elasticity, color, flavor, and overall of wet noodles. Manufacture of wet noodles showed that sago starch fermentation time F1 resulted in higher (better) (P≤0,05) breaking test and elasticity wet noodles compared to wet noodles from sago starch F2 and F3, although the adhesiveness and the sour aroma of the wet noodles were low (worse) (P≤0,05). descriptive organoleptic values of stickiness 2.05 (sticky), elasticity 2.43 (inelastic), color 2,30 (not bright), sourness aroma 2.80 ( not sour), sourness taste 2.88 (not sour), overalls 2.60 (good). 

scholarly journals PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomea batatas L. var. ayamurasaki) TERHADAP KARAKTERISTIK HEALTH-PROMOTING YOGURT

2019 ◽  
Vol 8 (4) ◽  
pp. 341
Author(s):  
Gusti Chandra Rizki ◽  
Komang Ayu Nocianitri ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Sweet Potato ◽  
Block Design ◽  
Potato Flour ◽  
Randomized Block Design ◽  
Health Promoting ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
The Right

This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like. Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.  

scholarly journals ACCEPTABILITY AND NUTRIENT CONTENT OF INSTANT DRINK MADE FROM YELLOW SWEET POTATO AND RED KIDNEY BEAN AS AN ALTERNATIVE SUPPLEMENTARY DRINK FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY

2021 ◽  
Vol 16 (1) ◽  
pp. 62
Author(s):  
Chaidir Masyhuri Majiding ◽  
Evy Damayanthi ◽  
Mira Dewi
Keyword(s):  
Pregnant Women ◽  
Sweet Potato ◽  
Nutrient Content ◽  
Protein Digestibility ◽  
Kidney Bean ◽  
Acceptance Test ◽  
Energy Deficiency ◽  
Supplementary Food ◽  
Chronic Energy Deficiency ◽  
Red Kidney Bean

Providing supplementary food or drink for pregnant women with chronic energy defi ciency (CED) is one form of specifi c interventions to increase the nutritional intake of pregnant women which is quite eff ective. Supplementary drink made from local food are very appropriate to be developed by considering its nutritional and sensory aspects. This study aimed to develop and to analyze instant powder drink made from yellow sweet potato and red kidney bean as an alternative supplementary drink for pregnant women with chronic energy defi ciency (CED). This study used a completely randomized factorial design with two factors and two replications. The ratio between yellow sweet potato and red kidney beans as the fi rst factor and the addition of maltodextrin as the second factor. Results showed that from 6 formulas, formula with ratio 3:1 of yellow sweet potato and red bean also the addition of 5% maltodextrin (F5) was chosen as the best formula. Based on acceptance test results, instant drink was accepted by pregnant women with percentage of acceptance 89.5% of overall sensory characteristics. Nutrient content analysis showed that instant drink contained 423 kcal of energy, 3.75% of water, 1.52% of ash, 14.28% of protein, 9.92% of fat, 70.53% of carbohydrates, 7.27% of dietary fi ber, 14.4 mg of β-carotene, and 74.22% of protein digestibility. This product can be suggested as an alternative supplementary drink for CED pregnant women because it was acceptable by sensory and the nutrient content had fulfi lled nutritional content requirements of supplementary food for CED pregnant women

scholarly journals The sensory, physical and nutritional quality profiles of purple sweet potato and soy-based snack bars for pregnant women

2021 ◽  
Vol 10 (2) ◽  
Author(s):  
Yosfi Rahmi ◽  
Adelya Desi Kurniawati ◽  
Rahma Micho Widyanto ◽  
Ayuningtyas Dian Ariestiningsih ◽  
Addien Zahratul 'Aisyi Al Farahi ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Nutritional Content ◽  
Sweet Potatoes ◽  
Color Test ◽  
Food Ingredients ◽  
Physical Quality ◽  
Energy Deficiency ◽  
Sensory Acceptability ◽  
Chronic Energy Deficiency ◽  
Purple Sweet Potato

Background: The deficiency of energy, protein, and other beneficial nutrients during pregnancy causes chronic energy deficiency (CED). This condition increases the chance of having babies with low birth weight (LBW) and various other health problems. To meet these nutritional needs, supplementary feeding is necessary in the form of snack bar, using local food ingredients, such as purple sweet potatoes and soybeans (PSPS). This study determines the differences in a few aspects of PSPS snack bar, such as sensory acceptability, physical quality, and nutritional content in several formulations.Design and Methods: The best three formulations were selected through sensory acceptability by involving 40 panelists and showed the following results P0 (commercial product), P2 (80% purple sweet potato: 20% soybean), and P3 (70% purple sweet potato: 30% soybean). Furthermore, these formulations were triplicated for further physical color test, the hardness and breaking force, as well as the nutritional analysis that includes both macro and micronutrients.Results: The results showed significant differences (p<0.05) in the sensory acceptability, physical quality, nutritional content (except carbohydrate and iron), and antioxidant activity.Conclusions: In conclusion, snack bars with 70% purple sweet potato and 30% soybean gave the best formulation.

scholarly journals Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency

2020 ◽  
Vol 40 (3) ◽  
pp. 206
Author(s):  
Fahrul Rozi ◽  
Sri Anna Marliyati
Keyword(s):  
Pregnant Women ◽  
Sweet Potato ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Kidney Bean ◽  
Treatment Unit ◽  
Energy Deficiency ◽  
Chronic Energy Deficiency ◽  
Red Kidney Bean

This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients that were added to increase the nutritional value and sensoryattributes of the instant cream soup included soy protein isolate, egg white flour, maltodextrin, red palm oil, onion, garlic, leek, celery, chicken broth, fresh cream (cooking cream), black pepper, and salt). This experimental study used a randomized factorial design in laboratory. The treatment unit included two factors: provision of yellow sweet potato and red kidney bean consisting of three levels (50%:50%, 75%:25%, and 25%:75%) and addition of maltodextrin consisting of two levels (0% and 5%). Hedonic organoleptic analysis showed that theselected formula comprised 75%:25% yellow sweet potato and red kidney bean and 5% maltodextrin addition (F5). Nutrient content analysis revealed that the product contained 3.85% moisture, 3.15% ash, 30.19% protein, 14.18% fat, 48.63% carbohydrate, 443 kcal energy, 17.67% dietary fiber, 87 ppm β-carotene, and 77.21% protein digestibility. This study also showed that methionine and cysteine were the limiting amino acids in the selected product with a score of 47%. Acceptability from 100 pregnant women was assessed, and results showed that 87% of pregnant women accepted the product. These results indicate that this product has the potential to be an alternative snack for maternal chronic energy deficiency because of its nutritional values.

scholarly journals The Effect of Green Bean Extract To Increase of Pregnant Women's Upper Arm Circumference in The Primary Health Care Center of Gubug I Grobogan Regency

2020 ◽  
Vol 2 (2) ◽  
pp. 54-60
Author(s):  
Siti Nur Khasanah ◽  
Dhita Aulia Octaviani ◽  
Intan Nugraheni
Keyword(s):  
Pregnant Women ◽  
Mung Bean ◽  
Sampling Technique ◽  
Food Sources ◽  
Upper Arm ◽  
Energy Deficiency ◽  
Chronic Energy Deficiency ◽  
Nutritious Food ◽  
Arm Circumference ◽  
Significant Difference

Chronic energy deficiency (KEK) is a nutritional problem caused by lack of food intake in a long time. Based on the Basic Health Research (Riskesdas) in 2018 in Indonesia containing pregnant women with Chronic Energy Deficiency reaching 17.3%. This shows that there are still quite a lot of pregnant women who are malnourished in Indonesia. One of local foodstuffs that can be an alternative to meet the nutrition of pregnant women with mung beans. Mung beans are rich in macro, micro nutrients, vitamins B1, B2, amino acids, folic acid, protein, carbohydrates, Ca and phosphorus. This study discusses how to increase mungbean extract to increase upper arm circumference in pregnant women Energy Deficiency in the working area of the Public Health Center Gubug 1. This study was a study of one group with pre and post tests. The population of this study is pregnant women with Chronic Energy Deficiency according to inclusion criteria. The sampling technique is to use a purposive sampling technique. Giving mung bean extract is done for 30 days. The study showed the results of the measurement of the circumference of the upper arm before training (pre test) with after administration (post test) after being involved using paired t-test obtained p value (0.001) α (0.05). Means there is a significant difference between the circumference of the upper arm before the treatment round. From the research that is expected from health workers need to educate pregnant women for nutritious food, so pregnant women do not need Chronic Energy Deficiency. Nutritious food sources can be obtained from the environment around pregnant women and are easily available at affordable prices. Keywords: Mung bean extract; Chronic Energy Deficiency; Upper Arm Circumference

FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEJADIAN KEKURANGAN ENERGI KRONIS PADA IBU HAMIL

2017 ◽  
Vol 2 (3) ◽  
Author(s):  
Febriyeni Febriyeni
Keyword(s):  
Pregnant Women ◽  
Health Center ◽  
Negative Impact ◽  
Univariate Analysis ◽  
Good Condition ◽  
Health Centers ◽  
Bivariate Analysis ◽  
Cross Sectional ◽  
Energy Deficiency ◽  
Chronic Energy Deficiency

<pre>Chronic Energy Deficiency is a situation where the nutritional status someone is on the Less Good Condition. Among the 22 health centers in the district of Lima Puluh Kota, CED highest coverage at the health center are Banja Laweh Namely Case 17 (16.50%) of 103 pregnant mothers. Preliminary Survey of 10 pregnant women at health centers Banja Laweh, note 4 people (40%) of them suffered CED. Based on the findings of interviews stating Not pregnant women know the importance of the size upper arm circumference on Against her pregnancy, in addition to pregnant women consume no food Diversified, because lust Eating Less and Economics not sufficient. Objectives for review determine factors related to the occurrence of Chronic energy deficiency on pregnant women. Methods descriptive analytic with cross sectional approach. Data collection is done on Date in January-February 2017. CASE is a whole population of pregnant women in the region are working Health Center Banja Laweh Year 2017, amounted to 55 people, with sampling total sampling. Operating data analysis using univariate and bivariate statistical test Chi Square. Results of univariate analysis 87,3% of respondents experienced Genesis not CED, (60,0%) High Knowledge, (56,4%) Economy High, and 61,8% of Eating Well. Bivariate analysis known Relationship of Knowledge (p = 0.013 and OR = 12,000, Economics (p = 0.035 and OR = 10,000), and Diet (p = 0.019 and OR = 13,200) with the Genesis CED pregnant women. Can be concluded that the factors related to the occurrence of CED pregnant women is Science, Economics and the Diet. Expected to conduct monitoring of the health center and Supervision of pregnant women at risk Against The Genesis CED, so the negative impact of the CED can be addressed early on.</pre>

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

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