FORMULASI MUFFIN SUBSTITUSI TEPUNG PISANG KEPOK (Musa Paradisiaca Linn) DAN SUSU KEDELAI (Glycine Max) SEBAGAI ALTERNATIF PEMBERIAN MAKANAN TAMBAHAN ANAK SEKOLAH (PMT – AS)

Muffin as the kind of cake which was made in personal size, solid texture, clumped inside, and looks like a cupcake shape. In generally, muffin which was made by flour. However for utilizing the local food then can be replaced with banana flours. Soy milk was added in muffin making process. It aimed for increasing of nutritional value and as supplementary feeding alternative for student of elementary school. The aim of study was knowing the acceptability of color, aroma, flavor, texture and protein nutrition value from banana flour muffin with addition the differences of soy milk. The research was an experimental design with using the analysis of friedman test. There are three treatments of banana flour with soy milk F1 (90% : 0%), F2 (95% : 25%), F3 (100% : 50%). The result of organoleptic test showed that the best product was muffin with formula 100% : 50 % which was protein contains 6, 96 gram. This muffin has qualify of PMT-AS as 274,47 kkal, protein 6,96 gram per serving size. Based on the result showed that there was a significant by adding soy milk to protein level, aroma, texture and flavor of banana flour muffin. Researcher suggest or futher research is necessary to study for adding some of aroma varians from nature indrigient others for making banana flour subtitution muffin with adding soy milk is more preffered to student and society.

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Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Journal of Food Quality ◽

10.1155/2017/4071585 ◽

2017 ◽

Vol 2017 ◽

pp. 1-8 ◽

Cited By ~ 15

Author(s):

María V. Ostermann-Porcel ◽

Natalia Quiroga-Panelo ◽

Ana N. Rinaldoni ◽

Mercedes E. Campderrós

Keyword(s):

Nutritional Value ◽

Waste Product ◽

Added Value ◽

Partial Replacement ◽

Gluten Free ◽

Soy Milk ◽

High Quality ◽

Acceptable Quality ◽

Nutrition Value ◽

Nutritional Studies

Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

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KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2015.4.2.41 ◽

2015 ◽

Vol 4 (2) ◽

pp. 41-44

Author(s):

Priscillia Picauly ◽

Gilian Tetelepta

Keyword(s):

Water Solubility ◽

Physical Property ◽

Rice Flour ◽

Absorption Index ◽

Randomized Design ◽

Nutrition Value ◽

Banana Flour ◽

Completely Randomized Design ◽

Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

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Water Use Efficiencies of Different Maturity Group Soybean Cultivars in the Humid Mississippi Delta

Water ◽

10.3390/w13111496 ◽

2021 ◽

Vol 13 (11) ◽

pp. 1496

Author(s):

Srinivasa R. Pinnamaneni ◽

Saseendran S. Anapalli ◽

Daniel K. Fisher ◽

Krishna N. Reddy

Keyword(s):

Glycine Max ◽

Water Resources ◽

Experimental Design ◽

Grain Yield ◽

Water Use ◽

Production System ◽

Mississippi Delta ◽

Maturity Group ◽

Glycine Max L ◽

Water Use Efficiencies

Introducing alternative cultivars with enhanced water use efficiencies can help alleviate pressure on groundwater for crop irrigations in Mississippi (MS) Delta. A two-year field study was conducted in 2019–2020 to compare the water use efficiencies (WUE) of recently released and pre-released soybean {Glycine max (L.) Merr.} cultivars in maturity group (MG) III (‘P37A78’, ‘LG03-4561-14’), IV (‘Dyna-gro 4516x’, ‘DS25-1, DT97-4290’), and V (‘S12-1362’, ‘S14-16306’) in the MS Delta. The experimental design was a split-plot with cultivar as the first factor and the second factor was water variant irrigation (IR) and no irrigation (RF, rainfed), replicated three times. The MG IV cultivar Dyna-gro 4516x recorded the highest grain yield and WUE: grain yields were 4.58 Mg ha−1 and 3.89 Mg ha−1 under IR and RF, respectively in 2019, and 4.74 Mg ha−1 and 4.35 Mg ha−1 in 2020. The WUE were 7.2 and 6.9 kg ha−1 mm−1, respectively, in 2019 under IR and RF, and 13.4 and 16.9 kg ha−1 mm−1 in 2020. The data reveals that ‘Dyna-gro 4516x’ (MG IV), ‘LG03-4561-14’ (MG III), and ‘P37A78’ (MG III) are best adapted to the early soybean production system (ESPS) in MS Delta region for sustainable production for conserving water resources.

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The Nutritional Value and Safety of Genetically Unmodified Soybeans and Soybean Feed Products in the Nutrition of Farm Animals

Agronomy ◽

10.3390/agronomy11061105 ◽

2021 ◽

Vol 11 (6) ◽

pp. 1105

Author(s):

Małgorzata Świątkiewicz ◽

Kamil Witaszek ◽

Ewa Sosin ◽

Krzysztof Pilarski ◽

Beata Szymczyk ◽

...

Keyword(s):

Glycine Max ◽

Nutritional Value ◽

Urease Activity ◽

Basic Protein ◽

Press Cake ◽

Farm Animals ◽

Soybean Seeds ◽

Lower Content ◽

Glycine Max L ◽

Protein Feed

Post-extraction soybean (Glycine max (L.) Merr.) meal is widely used as a basic protein feed for farm animals, especially poultry and pigs. Products made from unmodified soybean seeds are an alternative to imported GMO soybean meal. The aim of the study was to develop feed products from popular European varieties of genetically unmodified soybeans, which can be produced on small and medium-sized farms, and to assess their nutritional value and safety to livestock. The research was conducted on the seeds of three soybean varieties and two types of feed products resulting from thermobaric treatment (extrudate) and oil pressing (soybean press cake). The mould and yeast contamination of domestic seeds was negligible. The thermobaric and pressing treatments lowered the content of fungi by 97%. The products were considered free from mycotoxins. In comparison with full-fat soybean seeds, the protein content in the products was up to 19% higher, and 92% of the total lysine remained available. The products had lower content of antinutritional ingredients (trypsin inhibitors) and the urease activity was reduced by 52–59% and 99%, respectively. The experiment showed that the European genetically unmodified soybean feed products were characterised by good quality, mycotoxicological purity and high nutritional value for farm animals.

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The effectiveness of “Biotrof 2+” bio-preservative in Northwest Russia

Кормопроизводство ◽

10.25685/krm.2020.70.64.001 ◽

2020 ◽

Author(s):

Д.А. Ахматчин ◽

С.Н. Биконя ◽

В.В. Солдатова ◽

Г.Ю. Лаптев

Keyword(s):

Crude Protein ◽

Nutritional Value ◽

Leningrad Region ◽

Forage Production ◽

Animal Farming ◽

Indirect Impact ◽

Protein Feeding ◽

Silage Production ◽

Livestock Productivity ◽

Made In

История сельского хозяйства включает в себя многолетний опыт применения биологических консервантов для силосования. Однако, учитывая различную эффективность препаратов, предлагаемых на рынке, а также инфляцию научного слова в угоду маркетинговым стратегиям, сложно найти действительно качественный и эффективный консервант. Кормовой потенциал, который заключается в питательности силоса и его гигиеническом статусе во многом определяет эффективность животноводческих хозяйств. Поэтому важно учитывать как можно больше факторов в цепочке производства кормов, влияющих на продуктивность и здоровье животных, особенно тех факторов, которые поддаются корректировке. Различную эффективность микробиологических препаратов можно отнести к подобным детерминантам. В статье дана оценка консервирующим способностям препаратов, которая выражена в степени подкисления и сохранении кормовой ценности. Полученные данные дают возможность установить опосредованную роль биологических консервантов в молочной продуктивности коров. Эксперименты проводили в 2019 году на базе СПК «Кобраловский» Ленинградской области. В траншеи закладывался силос из многолетних трав (смесь злаковых и бобовых культур). Во время закладки провяленная зелёная масса тщательно трамбовалась, после завершения трамбовки закрывалась плёнкой. Препараты вносились, исходя из рекомендаций производителей консервантов, с помощью насосно-дозирующего комплекса уборочного комбайна. Консерванты были представлены в сухой и жидкой форме. Через 30–35 дней, после окончания ферментации силоса, отбирали образцы готового корма для оценки биохимических показателей (питательности, содержания органических кислот). Готовый корм, заготовленный с биоконсервантом «Биотроф 2+», содержал сырого протеина на 24,3% больше, чем корм, заготовленный с английским препаратом, и на 31,6% больше по сравнению с препаратом шведского производства. Наблюдалось увеличение среднесуточного удоя молока 4% жирности у коров, которым скармливали силос, заготовленный с закваской «Биотроф 2+», на 5,1% в сравнении с группой коров, которым скармливали силос, заготовленный с английской закваской, и на 8,4% — с шведским консервантом. Bio-preservatives are widely used in agriculture for silage production. A large variety of preparations makes it difficult to select an effective preservative of high quality. Silage nutritional value and quality directly affect animal farming. Therefore, the more factors of forage production are considered the higher livestock productivity and health level. This article reports on preservative efficacy determined by acid composition and nutritional value. The obtained data demonstrated an indirect impact of bio-preservatives on milk productivity. The investigation took place at the SPK “Kobralovskiy” in the Leningrad region in 2019. Silage was composed of gramineous and legumes. Wilted green mass was thoroughly rammed and covered subsequently. Preparations were applied by a dosing complex of a harvesting machine according to manufacturer instructions. Liquid and dried preparations were used. Silage samples were tested 30–35 days post fermentation. Silage prepared by “Biotrof 2+” exceeded two foreign preservatives by 24.3 and 31.6% in crude protein. Feeding cows with “Biotrof 2+” silage increased the average daily yield of 4% milk by 5.1 and 8.4% compared to the preservatives made in England and Sweden, respectively.

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Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

Jurnal SAGO Gizi dan Kesehatan ◽

10.30867/gikes.v2i2.667 ◽

2021 ◽

Vol 2 (2) ◽

pp. 185

Author(s):

Eva Fitriyaningsih

Keyword(s):

Experimental Design ◽

Nutritional Value ◽

Economic Value ◽

Chemical Properties ◽

Animal Nutrition ◽

P Value ◽

Randomized Design ◽

Study Results ◽

Completely Randomized Design ◽

Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

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FORMULASI BISKUIT KEPILOR (KECAMBAH KEDELAI, PISANG KEPOK MERAH, DAUN KELOR) SEBAGAI KUDAPAN SEHAT BAGI PENDERITA DIABETES MELITUS

Media Gizi Mikro Indonesia ◽

10.22435/mgmi.v13i1.5474 ◽

2021 ◽

Vol 13 (1) ◽

pp. 61-74

Author(s):

Fitria Dhenok Palupi ◽

Nafilah Nafilah

Keyword(s):

Glycine Max ◽

Moringa Oleifera ◽

Musa Paradisiaca ◽

Diabetes Melitus

Latar Belakang. Diabetes melitus (DM) merupakan salah satu masalah kesehatan yang ditandai dengan peningkatan kadar glukosa darah. Konsumsi makanan rendah indeks glikemik yang mengandung pati resisten, asam amino esensial, vitamin, mineral, dan antioksidan membantu terapi DM. Makanan tersebut dapat dikembangkan dari bahan pangan lokal, yaitu pisang kepok (Musa paradisiaca), kedelai (Glycine max), dan daun kelor (Moringa oleifera). Tujuan. Penelitian ini bertujuan untuk mengembangkan formulasi biskuit berbasis dasar tepung kecambah kacang kedelai, pisang kepok, dan daun kelor (kepilor) sebagai kudapan sehat bagi penderita DM sehingga membantu mencegah terjadinya komplikasi. Metode. Penelitian dilakukan dengan metode penelitian eksperimental dengan rancangan acak lengkap (RAL) dengan 3 proporsi formulasi (P1, P2, dan P3) dan satu kontrol (P0). Penepungan, pembuatan biskuit, dan uji organoleptik dilaksanakan di laboratorium Ilmu Teknologi Pangan, Poltekkes TNI AU Adisutjipto, sedangkan analisis kadar gizi dilaksanakan di Laboratorium Pusat Studi Pangan dan Gizi (PSPG), Universitas Gadjah Mada. Data hasil uji organoleptik dan kadar gizi dianalisis menggunakan software SPSS dengan uji Anova dengan tingkat kemaknaan p<0,05 dan bila sangat berbeda nyata dilakukan uji lanjut dengan uji DMRT. Hasil. Subtitusi tepung kepilor menurunkan daya terima panelis secara signifikan pada atribut warna, aroma, rasa, dan tekstur biskuit kepilor yang dihasilkan. Penambahan tepung kepilor meningkatkan kadar air, abu, protein, lemak, pati, dan serat serta menurunkan kadar lemak dan karbohidrat biskuit kepilor dibandingkan dengan biskuit kontrol. Kadar protein pada biskuit kepilor telah memenuhi SNI biskuit, tetapi kadar air biskuit kepilor belum memenuhi. Kadar karbohidrat, protein, dan lemak pada biskuit kepilor formulasi P1–P3 telah memenuhi syarat diet penderita diabetes melitus. Kesimpulan. Kandungan zat gizi biskuit kepilor terpilih adalah formula P1 kadar air 5,46 persen, kadar abu 2,11 persen, kadar protein 14,91 persen, kadar lemak 18,63 persen, kadar karbohidrat 58,95 persen, kadar serat 0,69 persen, dan kadar pati 41,82 persen.

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Phytochemical Analysis, Nutritional Value And Ethnobotanical Knowledge of Pelargonium Quercetorum Agnew (geraniaceae)

The Journal of The University of Duhok ◽

10.26682/ajuod.2020.23.2.19 ◽

2020 ◽

Vol 23 (2) ◽

pp. 153-168

Author(s):

Honar Safar Mahdi

Keyword(s):

Food Security ◽

Nutritional Value ◽

Phytochemical Analysis ◽

Ethnobotanical Knowledge ◽

Agricultural Engineering ◽

The People ◽

Rare Side Effect ◽

Natural Remedies ◽

Nutrition Value ◽

Macro Mineral

Pelargonium quercetorum Agnew is an edible wild species of Pelargonium genus which has a lot of concern in term of ethnobotanical knowledge, nutrition value and phytochemical analysis. Traditionally, it was providing local and rural people medicines and food security. Nowadays, wild edible plants (WEPs) become a central action to preserve the culture that belongs to the natural heritage. Thus, the aim of this research is to investigate ethnobotanical knowledge related to the traditions, phytochemical and nutritional value of P. quercetorum. Semi questionnaire has been used in Deralok town for ethnobotanical knowledge determination. The findings showed the main threats were overgrazing and overharvesting of this WEPs; a quantity of (10kg) took per year as a food and medicines during spring season. The plant was in a high abundance but required bio-conservation alongside it can be taken together with medication with the very rare side effect on the people. Furthermore, the analysis part has been done in the laboratories of college of agricultural engineering science, University of Duhok, Kurdistan region of Iraq. The findings of this research shown interestingly the highest level contents of (fat=3.68g / 100g, carbohydrate=46.78g /100g, dry matter moisture content=10.93g / 100g and fibers=20.56g / 100g), macro mineral (Ca=4512.9mg / 100g and Mg=229.69mg / 100 g), micro minerals (Zn=4.398mg / 100 g, Mn=3.926mg / 100 g and Cu=1.074mg / 100g) were seen in leaves part. But, the highest content of (Energy value 185.44g/100g, Protein 23.38g/100g and Ash 7.63g / 100g), macro mineral (P=928.5mg / 100g, S=4.036mg / 100g, K=1147.9mg/100g and Na= 118.54mg / 100g), micro minerals (Fe=23.779mg / 100g) were seen in root part. Hence, the study evidence shown that this geranium species can enhance nutrition value and food security as well as natural remedies for the local people

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Selenium Accumulation, Speciation and Localization in Brazil Nuts (Bertholletia excelsa H.B.K.)

Plants ◽

10.3390/plants8080289 ◽

2019 ◽

Vol 8 (8) ◽

pp. 289 ◽

Cited By ~ 2

Author(s):

Leonardo W. Lima ◽

Gavin C. Stonehouse ◽

Christina Walters ◽

Ali F. El Mehdawi ◽

Sirine C. Fakra ◽

...

Keyword(s):

Nutritional Value ◽

Daily Intake ◽

Brazil Nut ◽

Organic Form ◽

Toxicity Threshold ◽

Brazil Nuts ◽

Important Variation ◽

Selenium Accumulation ◽

Daily Allowance ◽

Serving Size

More than a billion people worldwide may be selenium (Se) deficient, and supplementation with Se-rich Brazil nuts may be a good strategy to prevent deficiency. Since different forms of Se have different nutritional value, and Se is toxic at elevated levels, careful seed characterization is important. Variation in Se concentration and correlations of this element with other nutrients were found in two batches of commercially available nuts. Selenium tissue localization and speciation were further determined. Mean Se levels were between 28 and 49 mg kg−1, with up to 8-fold seed-to-seed variation (n = 13) within batches. Brazil nut Se was mainly in organic form. While present throughout the seed, Se was most concentrated in a ring 1 to 2 mm below the surface. While healthy, Brazil nuts should be consumed in moderation. Consumption of one seed (5 g) from a high-Se area meets its recommended daily allowance; the recommended serving size of 30 g may exceed the allowable daily intake (400 μg) or even its toxicity threshold (1200 μg). Based on these findings, the recommended serving size may be re-evaluated, consumers should be warned not to exceed the serving size and the seed may be sold as part of mixed nuts, to avoid excess Se intake.

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Rootstock-scion interaction:3. Effect on the composition of Cabernet Sauvignon wine

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019642 ◽

2019 ◽

Vol 41 (1) ◽

Author(s):

Alberto Miele ◽

Luiz Antenor Rizzon

Keyword(s):

Genetic Diversity ◽

Experimental Design ◽

Volatile Compounds ◽

Cabernet Sauvignon ◽

Alcohol Content ◽

Higher Alcohol ◽

Dry Extract ◽

Ph Values ◽

Wine Composition ◽

Made In

Abstract The interaction among rootstock, scion and environment may induce different responses to the grapevine physiology and consequently to the grape and wine composition. The vineyards of Serra Gaúcha, Brazil, are established in soils that may have different physicochemical attributes. Furthermore, the grapevines are grafted on a wide diversity of rootstocks. Therefore, this study aimed to determine their effect on the wine composition of the Cabernet Sauvignon (CS) grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates and 10 vines per plot. The grapes were harvested at maturity for three years, and then wines were made in glass recipients of 20 L. When alcoholic and malolactic fermentations were over, the wine analyses were performed on twenty-five variables related to alcohol, acidity, dry extract, polyphenols and volatile compounds. The main results show that all variables were affected year by year, some of them by the rootstock and a few by the interaction between rootstock and year. The rootstock effect was observed mainly on variables related to alcohol, acidity and ashes. Results show that the CS/101-14 Mgt wine had higher alcohol content than CS/Dogridge and CS/Isabel wines, which was probably due to the 101-14 Mgt rootstock favoring an early grape ripening. However, higher pH values were observed in the CS/Rupestris du Lot, CS/5BB K and CS/Gravesac than CS/420A Mgt, CS/110 R and CS/Isabel wines. These results show that there is a diversity of rootstocks that can be used by the growers due to the Cabernet Sauvignon wine composition similarities.

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