The Development and Evaluation of Nutritional Content of Date Biscuits as Functional Food for Female Worker

Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter.Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent.Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score.Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p>0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic.Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.

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Acceptance, nutritional content, and shelf life of cookies based on millet flour as a functional food

Technium Social Sciences Journal ◽

10.47577/tssj.v21i1.3949 ◽

2021 ◽

Vol 21 ◽

pp. 795-808

Author(s):

Putri Dwi Kasih Anggraini ◽

Abdul Salam ◽

Wahiduddin Wahiduddin

Keyword(s):

Shelf Life ◽

Functional Food ◽

Nutritional Value ◽

Food Sources ◽

Analysis Method ◽

Nutritional Content ◽

Additional Food ◽

Average Value ◽

Life Data ◽

Data Collection Procedure

The purpose of this study was to determine the acceptability, nutritional content, and shelf life of cookies based on millet flour as a functional food. This type of research is a laboratory-based descriptive. Formulation cookies flour of millet is distinguished by the addition of flavorings nature of which includes millet flour cookies without additional flavorings (F1), banana flavor millet flour cookies (F2), spice flavor millet flour cookies (F3) and chocolate flavor millet flour cookies (F4). Data collection procedure was carried out by hedonic test on untrained panelists consisting of men and women aged 18-40 years as many as 25 panelists, then the selected formulations were analyzed for nutritional content and shelf life. Data were analyzed using the Kruskal-Wallis analysis method and continued with the Mann-Whitney test if the treatment had a significant effect. The panelists' acceptance showed that the formulation of millet flour cookies had no significant effect (p>0.05) on the color, taste, aroma, texture and overall cookies. The F1 cookies formula without the addition of flavoring has the highest average value of the other formulas, which is 4.16 with the preferred category. The results of the proximate test on the selected cookies include water content 6.1%, ash 2.14%, protein 8.38%, fat 30.38%, carbohydrates 53.0%, fiber 2.22%, and total energy 518.98 kcal. The shelf life of cookies using the Arrhenius approach is 14 days at a temperature of 250C, 370C, and a temperature of 440C with the results respectively 134.81 days (4.5 months), 79.18 days (2.6 months) and 59.14 days (1.9 months). While the results of the total microbial test showed that there was a decrease in total microbes in millet flour cookies stored in an incubator at 250C, 370C, and 440C for 4 weeks of storage, respectively 2.05 x 102, 1.05 x 102, and < 4 0.0 x 101, still meets the standard of SNI 01-2973:2011 with a maximum of 1 x 104 colonies/gram. Based on the results of the study, millet flour cookies can be enriched with food sources of protein and fiber so that it can increase the nutritional value of cookies as an additional food.

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A survey of dietary intake in the Medan City community during the COVID-19 pandemic

E3S Web of Conferences ◽

10.1051/e3sconf/202133206001 ◽

2021 ◽

Vol 332 ◽

pp. 06001

Author(s):

Posman Sibuea ◽

Oktrina Yohana Nainggolan

Keyword(s):

Immune System ◽

Functional Food ◽

Fruits And Vegetables ◽

Food Group ◽

Consumption Patterns ◽

Nutritional Content ◽

Essential Requirement ◽

City Community ◽

Functional Drink ◽

Herbal Infusions

Food is an essential requirement for people to live a healthy, active, and productive existence sustainably. Increasing the nutritional content consumed during the COVID-19 pandemic is one of the critical needs for improving the immune system or body’s response. This research aims to obtain information on people’s food consumption patterns during the COVID-19 pandemic in five sub-districts of Medan City. The study’s findings indicate that individuals depend on nutritious and functional meals, including fruits and vegetables, to enhance body immunity during this pandemic. Moreover, the study observed that 74.4 percent of people consumed food derived from the fruit and vegetable groups as a source of vitamins and minerals. The percentage of food intake from the functional food group was 71.2 percent. Eighty-eight percent of respondents consumed herbal infusions from the spice category as a functional drink as a source of antioxidants. The intake level of diversified foods reaches 68 percent, and the pattern of consumption of varied foods with balanced and safe nutrition has been primarily satisfied.

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Acceptability of Modified Onion Stick with Mocaf and Moringa Leaf Flour as Functional Food for Anemic Adolescent Girls

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/912/1/012101 ◽

2021 ◽

Vol 912 (1) ◽

pp. 012101

Author(s):

H M Adha ◽

Z Lubis ◽

Jumirah

Keyword(s):

Food Intake ◽

Adolescent Girls ◽

Functional Food ◽

Statistical Test ◽

Hemoglobin Level ◽

Nutritional Content ◽

Whitney Test ◽

Mann Whitney Test ◽

Randomized Design ◽

Completely Randomized Design

Abstract Adolescent girls tend to be at greater risk of developing anemia compared to adolescent boys. The background is because adolescent girls have menstruation every month, but it is not accompanied by the addition of iron-rich food intake. In an effort to meet the iron needs of them, it can be done by utilizing local food products, such as mocaf flour, and moringa leaf flour. This study aims to analyze the acceptance of onion stick that have been modified into three treatments. The research design was Completely Randomized Design (CRD), using three treatments, with a comparison of mocaf flour and moringa leaf flour, namely A1 (40:4), A2 (45:5), A3 (50:6). The data were analyzed by the Kruskal Wallis statistical test, then further analyzed by the Mann-Whitney test to see whether there was a difference. The results of the organoleptic test assessment showed that there were significant differences in the parameters of color (p = 0.001), aroma (p = 0.017), taste (p = 0.000) and texture (p = 0.003) of onion stick A1, A2, and A3, the results of the Mann Whitney test showed that the A1 formula was significantly different from the A2 and A3 formulas (p<0.05). In conclusion, the onion sticks formula A1 has the best acceptability, making it possible to conduct further research on the nutritional content and its effect on the hemoglobin level of anemic adolescent girls.

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PERBANYAKAN ILES-ILES ( Amorphophallus spp.) SECARA KONVENSIONAL DAN KULTUR IN VITRO SERTA STRATEGI PENGEMBANGANNYA Conventional Propogation and In Vitro Culture of Iles-Iles (Amorphophallusspp.) and Its Development Strategy

Perspektif ◽

10.21082/psp.v18n1.2019.67-78 ◽

2019 ◽

Vol 18 (1) ◽

pp. 67

Author(s):

Meynarti Sari Dewi Ibrahim

Keyword(s):

In Vitro Culture ◽

Development Strategy ◽

Functional Food ◽

Economic Value ◽

Water Soluble ◽

Nutritional Content ◽

Seed Availability ◽

Long Life ◽

Planting Materials

ABSTRAK Iles-iles (Amorphophallus spp.) tergolong ke dalam suku talas-talasan yang saat ini karena kandungan gizinya mulai dilirik sebagai bahan baku pangan fungsional. Nilai ekonomi Iles-iles ada pada kandungan glukomanannya. Glukomanan merupakan suatu senyawa polisakarida jenis hemiselulosa yang bersifat hidrokoloid, larut dalam air, rendah kalori, dan bebas dari gluten. Sifat ini menjadikan tepung glokomanan selain untuk kebutuhan bahan pangan, juga digunakan untuk bahan baku industri. Permasalahan dalam pengembangan tanaman iles-iles sebagai alternatif pengganti pangan antara lain ketersediaan bahan baku yang tidak dapat terpenuhi secara kontiyu. Hal ini kemungkinan besar karena siklus hidupnya yang lama, dan masih banyak petani maupun masyarakat yang belum mengetahui prospek tanaman iles-iles, sehingga belum tertarik untuk membudidayakannya. Ketersediaan bahan baku secara kontiyu tentu saja memerlukan bahan tanam yang tidak sedikit. Untuk menyediakan benih tanaman iles-iles, perbanyakan dapat dilakukan secara konvensional dan secara in vitro. Secara konvensional perbanyakan menggunakan umbi batang merupakan cara yang lebih praktis dibandingkan bulbil, biji atau stek daun. Pada kultur in vitro, penggunaan tangkai daun (petiol) paling efisien dibandingkan eksplan lainnya. Media multipikasi tunas terbaik adalah Media MS yang diberi kombinasi Thidiazuron (0,2 mg/1) dan Benzylaminopurine (0,5 mg/1). Jumlah tunas yang didapatkan melalui kultur in vitro jauh lebih banyak (37 tunas) dibandingkan perbanyakan konvensional yang hanya menghasilkan 1 tunas. Untuk perakaran, media terbaik menggunakan MS yang diberi IBA 1,0 mg/l. Informasi perbanyakan iles-iles secara konvensional dan kultur in vitro serta stategi pengembangannya diharapkan dapat membantu mengatasi masalah ketersedian benih. ABSTRACT Iles-iles (Amorphophallus spp.) belongs to the taro family, which has gained increasing attention due to its nutritional content for functional food materials. The economic value of Iles-iles lies in the glucomannan content that is a hemicellulose type polysaccharide compound that is hydrocolloid, water soluble, low in calories, and free of gluten. Additionally, iles-iles is also potential for industry. However, sustainability in iles-iles supply is one main problem due to its long life cycle and its potential is not yet known among farmers and communities hence lack of interest in cultivating. Thus, providing sufficient planting materials is required which can be achieved through propagation, both conventionally and nonconventionally using in vitro culture. Conventional propagation using stem tubers is more practical than bulbates, seeds or leaf cuttings. In in vitro culture, previous studies on several explants found that the use of petiol is most efficient compared with other explants. The best media for multiplication is combination of thidiazuron (0.2 mg/1) and Benzylaminopurine (0.5 mg/1). The number of shoots obtained through in vitro is much more (37 shoots ) than conventional propagation which only produced 1 shoot. For rooting, the best medium is MS which is given IBA 1.0 mg / l. Information on conventional propagation of iles-iles and in vitro culture and it development strategies are expected to help solving the problem of seed availability.

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PERI DALOR (Permen Jeli Daun Kelor) : Inovasi Permen Kaya Antioksidan Sebagai Solusi Kesehatan

SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) ◽

10.20961/semar.v8i1.22062 ◽

2019 ◽

Vol 8 (1) ◽

Author(s):

Aninda Regita Putri Darna ◽

Esmeralda Maria Lieshien Megawati Timbul M.L.M Timbuleng ◽

Nushoibah Azzahroh ◽

Pratiwi Uswatun Khasanah ◽

Galuh Enggar Arofah ◽

...

Keyword(s):

Functional Food ◽

Nutritional Value ◽

Moringa Oleifera ◽

The Body ◽

Ordinary People ◽

Nutritional Content ◽

Community Knowledge ◽

The Public ◽

Leaf Powder ◽

Lack Of Knowledge

ABSTRAKLatar belakang: Indonesia mempunyai tanaman yang mengandung banyak manfaat bagi kesehatan masyarakat diantaranya tanaman kelor (Moringa oleifera L.). Salah satu manfaat yang dapat diambil dari tanaman kelor terdapat pada daunnya. Masyarakat biasa menggunakan daun kelor sebagai pelengkap dalam masakan. Pemanfaatan dan pengolahan daun kelor secara luas belum banyak dilakukan di Indonesia. Hal tersebut dikarenakan kurangnya pengetahuan masyarakat mengenai manfaat daun kelor untuk kesehatan, kurangnya pengetahuan dan antusiasme masyarakat dalam melakukan pemanfaatan daun kelor serta belum banyak masyarakat Indonesia yang mengonsumsinya. Untuk itu, perlu adanya inovasi dalam mengolah daun kelor menjadi suatu produk yang dapat diterima masyarakat agar kandungan nutrisi dalam daun kelor dapat dimanfaatkan oleh tubuh. Daun kelor dapat dibuat menjadi bubuk untuk mempermudah pemanfaatannya sebagai bahan pangan fungsional. Inovasi yang kami uji coba disini yaitu pemanfaatan bubuk daun kelor dalam bentuk permen jeli. Dengan memformulasikan bubuk daun kelor ke dalam formula permen jeli akan menambah nilai gizi dalam permen jeli. Selain itu, permen jeli kelor ini nantinya dapat meningkatkan pemanfaatan daun kelor (Moringa oleifera) sebagai suatu pangan fungsional yang mampu diterima oleh berbagai kalangan masyarakat terutama anak-anak. Kata kunci: Moringa oleifera L.,miracle tree, bubuk daun kelor, permen jeli, kesehatanABSTRACT Background: Indonesia has a plant that contains many benefits for the health of the community such as moringa (Moringa oleifera L.). One of the benefits that can be derived from the moringa plant is found in the leaves. Ordinary people use moringa leaves as a complement in cooking. The utilization and processing of Moringa leaves has not been widely implemented in Indonesia. This is due to the lack of community knowledge about the benefits of moringa leaves for health, lack of knowledge and enthusiasm of the community in making use of the leaves of Moringa and not many people of Indonesia who consume them. For that, the need for innovation in processing the leaves of Moringa into a product that can be accepted by the public for the nutritional content in the leaf kelor can be utilized by the body. Moringa leaves can be made into powder to facilitate its utilization as functional food. The innovation that we tested here is the utilization of powdered leaf kelor in the form of candy jelly. Formulating Moringa leaf powder into a candy jelly formula will add nutritional value to the candy jelly. In addition, this moringa jelly candy can improve the use of Moringa leaves (Moringa oleifera) as a functional food that can be accepted by various circles of society, especially children. Keywords: Moringa oleifera L., miracle tree, Moringa leaf powder, candy jelly, health

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Effect of Blanching on Saponins and Nutritional Content of Moringa Leaves Extract

Journal of Food Research ◽

10.5539/jfr.v5n3p55 ◽

2016 ◽

Vol 5 (3) ◽

pp. 55 ◽

Cited By ~ 4

Author(s):

Yuanita Indriasari ◽

Wignyanto Wignyanto ◽

Sri Kumalaningsih

Keyword(s):

Vitamin C ◽

Functional Food ◽

Nutritional Value ◽

Bitter Taste ◽

Consumer Acceptance ◽

Nutritional Content ◽

Optimum Time ◽

Additional Material ◽

Food Material ◽

Saponin Content

Moringa oleifera leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough. The aim of the research is to determine the optimum time and temperature of blanching process of moringa leaves in order to decrease its saponin content and at the same time to preserve its nutritional content. Blanching process used temperature 85 ˚C for 7.5 minutes can decrease saponins content of moringa leaves to the lowest content amount 3.9 %, but still preserve protein content amount 25.08 %, vitamin C content amount 84.68 mg 100g-1 and increase vitamin A amount 3600 μg 100g-1.

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