Nutrition Analysis of “Sujakaju” as a Functional Drink of Health

Malnutrition, poverty and abundant corn crops are the factors that provide the potential for innovation to create “Sujakaju” (corn-soy mil). The innovation aims to tackle the issues in children health and welfare in Gorontalo. The purpose of this study is to generate the proper formulation of a combination of well-nutrition corn-soy milk. The study employed experimental method with four treatments; each treatment group consumes different kind of corn-soy milk, i.e. milk of pulo (waxy) corn and soybean, Kiki corn and soybeans, hybrid corn and soybean, and from sweet corn and soybean with ratio of 50:50, 100:50 and 150:50 respectively. The results show that milk from mixture pulo corn and soybean suits the most for well-nutrition corn-soy milk by the composition ratio of 150:50, in which it contains the highest carbohydrate and protein nutrition and the lowest fat, compared to the treatment of 50:50 and 100:50 ratios.

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Nutrition Analysis of “Sujakaju” as a Functional Drink of Health

10.31227/osf.io/93s64 ◽

2019 ◽

Author(s):

Laksmyn Kadir

Keyword(s):

Treatment Group ◽

Sweet Corn ◽

Soy Milk ◽

Composition Ratio ◽

Protein Nutrition ◽

Waxy Corn ◽

Functional Drink

Malnutrition, poverty and abundant corn crops are the factors that provide the potential forinnovation to create “Sujakaju” (corn-soy mil). The innovation aims to tackle the issues in Journal of Food StudiesISSN 2377-13562018, Vol. 7, No. 198children health and welfare in Gorontalo. The purpose of this study is to generate the properformulation of a combination of well-nutrition corn-soy milk. The study employedexperimental method with four treatments; each treatment group consumes different kind ofcorn-soy milk, i.e. milk of pulo (waxy) corn and soybean, Kiki corn and soybeans, hybridcorn and soybean, and from sweet corn and soybean with ratio of 50:50, 100:50 and 150:50respectively. The results show that milk from mixture pulo corn and soybean suits the mostfor well-nutrition corn-soy milk by the composition ratio of 150:50, in which it contains thehighest carbohydrate and protein nutrition and the lowest fat, compared to the treatment of50:50 and 100:50 ratios.

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NOVEL APPROACH TO EATING QUALITY IMPROVEMENT IN LOCAL WAXY CORN: IMPROVEMENT OF SWEET TASTE IN LOCAL WAXY CORN VARIETY WITH MIXED KERNELS FROM SUPER SWEET CORN

Acta Horticulturae ◽

10.17660/actahortic.2008.769.19 ◽

2008 ◽

pp. 145-150 ◽

Cited By ~ 12

Author(s):

K. Lertrat ◽

N. Thongnarin

Keyword(s):

Quality Improvement ◽

Sweet Corn ◽

Sweet Taste ◽

Eating Quality ◽

Novel Approach ◽

Waxy Corn

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Effectiveness Of Giving Soy Milk To The Duration Of First Stage Of Labor

STRADA JURNAL ILMIAH KESEHATAN ◽

10.30994/sjik.v8i2.226 ◽

2019 ◽

Vol 8 (2) ◽

pp. 158-164

Author(s):

Susanti Tria Jaya ◽

Nurin Fauziyah ◽

Suhariati Suhariati

Keyword(s):

Treatment Group ◽

Pregnant Women ◽

Estrogenic Activity ◽

Control Group ◽

Soy Milk ◽

Whitney Test ◽

Mann Whitney Test ◽

Normal Category ◽

First Stage Of Labor

Soy milk contains phytoestrogens which is the class of isoflavones which have estrogen-like activity. Phytoestrogens have estrogenic activity which ultimately increases uterine sensitivity. This study was to analyze the effectiveness of giving soy milk to the duration of first stage of labor.The results showed that respondents in the treatment group had a duration of fast delivery by 9 people (90%) in the normal category, namely 1 respondent (10%), the majority of the control group respondents in the fast category were 1 respondent (10%), the normal category were 3 respondents (30%) and the slow category were 6 respondents (60%). The Result of analyzing by Mann-Whitney test was found that there was an effect of soy milk giving on the duration of labor (Sig. (2-tailed) of 0,000 <0.05 (α value), so Ho was rejected. Pregnant women can consume soy milk to increase maternal power in labor to advance the duration of labor

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A Black Waxy Hybrid Corn, ‘Jangsuheukchal’ Suitable as a Fresh Waxy Corn with Cooking Properties of a Milled Waxy Corn

Korean Journal of Breeding Science ◽

10.9787/kjbs.2020.52.4.495 ◽

2020 ◽

Vol 52 (4) ◽

pp. 495-501

Author(s):

Jong-Hyeong Lee ◽

Yong-Hee Han ◽

Byeong-Yeoll Choi ◽

Jung-Hee Jang ◽

In-Tae Park ◽

...

Keyword(s):

Hybrid Corn ◽

Cooking Properties ◽

Waxy Corn

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Feasibility Study of Hybrid Corn and Sweet Corn Farm in Plemahan District, Kediri Regency

E3S Web of Conferences ◽

10.1051/e3sconf/202123202032 ◽

2021 ◽

Vol 232 ◽

pp. 02032

Author(s):

Pujastuti Sulistyaning Dyah ◽

Nur Kahfi

Keyword(s):

Sweet Corn ◽

Research Area ◽

Land Productivity ◽

Land Area ◽

Corn Production ◽

Hybrid Corn ◽

Capital Productivity ◽

The Cost ◽

Planting Season

This study aims to determine the cost, revenue, farmers' income, profitability and feasibility of sweet corn and hybrid corn farming in the Plemahan district. The technique of determining the research area is done by Purposive Sampling with the consideration that the Plemahan district has the highest corn production. Determination of respondent samples was done by census of 20 sweet corn farmers and 30 hybrid corn farmers. The method of analysis is carried out by describing the results of tabulations including income, R/C, capital productivity, land productivity, and labor productivity. The results showed that total farming costs were IDR 8,438,496 for sweet corn and IDR 9,473,266, - for hybrid corn with a land area of 4000 m Farmers’ lncome of sweet corn farming is IDR 7,915,054 during one planting season (3 months) of hybrid corn of IDR 7,611.52, - during one planting season (4 months) The profit obtained from sweet corn is IDR 4,473,588 while the profits of hybrid corn farmers amounted to IDR 3,639,734. The feasibility of sweet corn is higher than hybrid corn.

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KARAKTERISTIK ORGANOLEPTIK SUP JAGUNG INSTAN YANG DIPERKAYA TEPUNG CANGKANG TELUR BEBEK

Jurnal Pangan dan Gizi ◽

10.26714/jpg.10.1.2020.18-23 ◽

2020 ◽

Vol 10 (1) ◽

pp. 18

Author(s):

Fakhrissal Dian Arga nugroho ◽

Siti Aminah ◽

Afrilia Afriatul Lael ◽

Neneng Indarti

Keyword(s):

Experimental Method ◽

Research Method ◽

Sweet Corn ◽

The Body ◽

Nutritional Content ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Good Nutrition ◽

Completely Randomized Design ◽

Made In

Duck eggshell flour which contains a source of calcium which is useful for increasing calcium in the body, eggshell flour as an addition to instant corn soup enriched with duck eggshell flour. This research method is an experimental method using a completely randomized design (CRD) method. Utilization of duck eggshells made in the form of flour as a mixture of food products including instant soup. Ingredients that can be used as instant soup are sweet corn. Instant corn soup has good nutrition and distinctive characteristics. So, instant corn soup can be enriched in its nutritional content (calcium) by adding calcium from duck eggshell flour. The purpose of this research is to find out the Organoleptic characteristics (color, flavour, texture and taste) instant corn soup enriched with duck eggshell flour. This research uses RAL method which consists of 5 treatments, namely the addition of 0%, 5%, 10%, 15% and 20% duck eggshell flour which is then analyzed. The results showed instant corn soup enriched with duck eggshell flour had a different effect on the addition of eggshell flour, the sensory properties of the most preferred taste was 5%.

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Genetic mapping and QTL analysis for yield and agronomic traits with an F2:3 population derived from a waxy corn × sweet corn cross

Genes & Genomics ◽

10.1007/s13258-013-0157-6 ◽

2013 ◽

Vol 36 (2) ◽

pp. 179-189 ◽

Cited By ~ 7

Author(s):

Ki Jin Park ◽

Kyu Jin Sa ◽

Byeong Wan Kim ◽

Hee-Jong Koh ◽

Ju Kyong Lee

Keyword(s):

Genetic Mapping ◽

Qtl Analysis ◽

Sweet Corn ◽

Agronomic Traits ◽

Waxy Corn

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Pengaruh susu kedelai dan jahe terhadap kadar kolesterol total pada wanita hiperkolesterolemia

JURNAL GIZI INDONESIA ◽

10.14710/jgi.4.2.89-95 ◽

2016 ◽

Vol 4 (2) ◽

pp. 89-95

Author(s):

Deny Yudi Fitranti ◽

Diassafons Marthandaru

Keyword(s):

Treatment Group ◽

Total Cholesterol ◽

Cholesterol Level ◽

Total Cholesterol Level ◽

Intervention Group ◽

Control Group ◽

Soy Milk ◽

Cholesterol Levels ◽

Before And After ◽

And Control

Background: Hypercholesterolemia is one of the risk factor of coronary heart disease. Soy contains protein, fiber and isoflavones which can reduce total cholesterol levels. Soy milk added by ginger might increase antioxidant activity. Ginger consist of oleoresin that can reduce total cholesterol level.Objective: To investigate the effect of soy milk and ginger to the total cholesterol levels in hypercholesterolemic women Methods: The study was true experiment with the control group pre-post test design. Subjects were 16 women aged 30-55 years with serum total cholesterol level 200-250 mg / dl. Subject were divided into two group. The intervention group receive 430 ml soy milk with 3 gram ginger and control group receive placebo. Total cholesterol level was measured by CHOD-PAP method. Food intake during the intervention was measured using food records and 24-hours food recall.. Data was analyzed by using Independent t test, Wilcoxon and Multiple Linear Regression.Results: Mean of total cholesterol level in treatment group decreased 5,50 mg/dl and the placebo group had increased total cholesterol l9.44 mg/dl. There were no differences in total cholesterol levels before and after intervention in the treatment group (p = 0.204) and control group (p = 0.093). There were differences in variations in total cholesterol levels between the two groups (p = 0.041). Conclusion: Consumed soy milk with ginger as much as 430ml/day during 14 days there was no difference in total cholesterol levels before and after intervention with decreased total cholesterol by 5,50 mg/dl.

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