SWEET POTATO CREAM SOUP AS AN ALTERNATIVE HEALTHY BREAKFAST MENU

Breakfast is an important thing for everyone. Breakfast requires a complete nutritional composition. Cream of sweet potato soup is an alternative to a proper healthy meal. Sweet potato (Ipomoea batatas L) contains carbohydrates, vitamins, minerals, fiber, oligosaccharides, and other phytochemicals that are good for health. Sweet potato production is very abundant, but its utilization is not maximal yet. The purpose of this research was to produce sweet potato cream soup. The study was done by experimental method and organoleptic test by using Quantitative Descriptive Analysis (QDA) method and evaluation of the final product by using a hedonic method. The steps in this study include prescription cream soup analysis, focus group discussion (FGD), trial and evaluation with QDA method, the final product is tested receiving power by using hedonic test. The results showed cream of sweet potato soup has nutritional adequacy as a breakfast menu, has the characteristics of savory, shiny, sweet potato and spice. Cream of sweet potato soup is favored bay panels. Thus cream of sweet potato soup is perfect for a healthy breakfast.

Estimating the price of apartments in Tehran using extracted compound variables

Purpose Housing price is a barometer of a national economy. In recent years, Iran experienced high inflation in its economy, which affects everything, including housing. The purpose of this study is the estimation of the value of residential apartments of Tehran using ordinary least square (OLS) and geographically weighted regression (GWR) methods. Design/methodology/approach This paper proposed a method for determining the compound variables and used them to estimate and evaluate the prices in the district six of Tehran city. Also, this paper compared the GWR and OLS methods with different types of factors and their influences in house price estimations. Findings During the high inflation period of the study period, the age of buildings, inflation, parking, storage room and their locations are the most critical factors that affect the price of apartments in district six of Tehran. Besides, compound variables have the most influence on the prediction of the prices. Research limitations/implications The exact location of the apartments in the study area were unknown. Therefore, the positions are extracted from their addresses. The uncertainty of location forced us to ignore the neighborhood terms in the hedonic method. Practical implications The exact locations of the apartments in the study area were unknown. Therefore, the positions are extracted from their addresses. The uncertainty of location forced us to ignore the neighborhood terms in the hedonic method. Originality/value The originality of the proposed method is that it used a different approach to determine the valid variables of the apartment prices. Also, the evaluation of the method showed that the proposed variables are significantly useful.

Daya Terima Permen Jelly Buah Pedada (Sonneratia Caseolaris) dengan Penambahan Karagenan

Pedada fruit (Sonneratia caseolaris) is one of the mangrove varieties that has a high nutritional content and has the potential as an antioxidant. In general, pedada is still underutilized by the community because it tastes sour and feels tight when consumed directly. One of the efforts in utilizing the pedada fruit is processing it into jelly candy. The purpose of this study was to determine the acceptability (color, flavour, texture and taste) of pedada jelly candy with the addition of carrageenan. This research is an experimental design. This study was used a completely randomized design (CRD) of 2 factors: carrageenan (10 grams and 20 grams) and the addition of pedada juice extract (control, 50 ml, 100 ml) obtained 6 combinations. To find out the acceptability, the organoleptic test using the hedonic method using 30 panelists were rather trained. This research was conducted in May-August 2018. Jelly candy making and organoleptic test was carried out at the STIKes Baiturrahim Jambi Nutrition and Food Laboratory. The best treatment in making Pedada jelly candy which is very preferred, namely P2K2 (100 ml pedada fruit juice and 20 gr carrageenan) with a color score of 5.87, taste 4.74, flavour 4.74, texture 5.28 .

PENGARUH RASIO CAMPURAN BERAS KETAN DAN KACANG LEBUI TERHADAP KADAR ANTOSIANIN DAN SIFAT SENSORIS KERIPIK JAJE TUJAK, JAJANAN TRADISIONAL KHAS LOMBOK

ABSTRACT Jaje tujak was a Lombok’s traditional snack food that has a short shelf life and lacks other nutrients besides carbohydrates. The aim of this research was determined the optimal ratio of sticky rice and pigeon pea on nutritional components and sensory of jaje tujak chips. This research used a Completely Randomized Design (CRD) with single factor was the proportion of sticky rice and pigeon pea with three replications. Data were analyzed by analysis of variance (ANOVA) at 5% level using software Co-Stat, if there was difference, then tested further with Orthogonal Polynomial Method (OPM). The result showed that the ratio of sticky rice and pigeon pea had significant on anthocyanin levels, antioxidant activity, moisture, ash and sensory properties including hedonic (texture, color and taste) and scoring properties (texture, color, taste and aroma) but non significant on aroma (hedonic method). The results showed that the highest anthocyanin levels was L5 were 47.67 ppm and 63% antioxidant activity with 1.77% moisture and 5.31% ash. The result showed that The best treatment showed by L3 (70%:30%) seen from the sensory texture, color, taste and aroma which was favored by the panelists and in scoring which had a assessment of texture was slightly crunchy, slightly white color, slightly pigeon pea’s taste and not slightly pigeon pea’s aroma; with 34.23 ppm anthocyanin levels, 50.33% antioxidant activity, 2.01% moisture and 3.57% ash. Keywords: Chips, jaje tujak, pigeon pea. ABSTRAK Jaje tujak merupakan jajanan tradisional khas Lombok yang mempunyai umur simpan pendek dan kurang zat gizi lain selain karbohidrat. Tujuan dari penelitian ini adalah untuk menentukan rasio campuran yang terbaik antara beras ketan dan kacang lebui terhadap komponen gizi dan sensoris keripik jaje tujak. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal yaitu proporsi beras ketan dan kacang lebui dengan tiga kali ulangan. Data hasil pengamatan dianalisis dengan analisis keragaman pada taraf 5% menggunakan aplikasi Co-Stat, apabila terdapat perbedaan yang nyata, maka diuji lanjut dengan menggunakan Metode Ortogonal Polinomial (MOP). Hasil penelitian menunjukkan bahwa proporsi beras ketan dan kacang lebui berpengaruh nyata terhadap kadar antosianin, aktivitas antiosidan, kadar air, kadar abu, hedonik (tekstur, warna, rasa) dan scoring (testur, warna, rasa dan aroma), namun tidak berpengaruh nyata terhadap aroma secara hedonik. Hasil penelitian menunjukkan bahwa kadar antosianin tertinggi yaitu L5 sebesar 47,67 ppm dan aktivitas antioksidan 63% dengan kadar air 1,77% dan kadar abu 5,31%. Proporsi beras ketan dan kacang lebui pada L3 (70%:30%) merupakan hasil terbaik dilihat dari sensoris tekstur, warna, rasa dan aroma yang agak disukai oleh panelis dan secara scoring tekstur agak renyah, berwarna agak putih, agak berasa lebui dan agak tidak beraroma lebui; dengan total antosianin 34,23 ppm, aktivitas antioksidan 50,33%, kadar air 2,01% dan kadar abu 3,57%. Kata kunci: Jaje tujak, lebui, keripik.

Development of Foxtail Millet and Flying Fish Flour-Based Cookies as Functional Food

Foxtail millet (Setaria Italica) and flying fish (Hyrundicthysoxycephalus) are the most widely available food in West Sulawesi province, potentially to be developed into functional food as they contain many nutrients and bioactive components which may be beneficial for health. This study aimed to explore the nutrients content of foxtail millet and flying fish cookies as a functional food and to evaluate organoleptic aspects of the product. Design of this study was pre-experimental. Wheat, foxtail millet and flying fish were used as the component of the flour. There are five treatments were employed in this study, which were presented in %: F1=70:25:5, F2=70:20:10, F3=70:15:15, F4=70:10:20, and F5=70:5:25. The organoleptic test performed to girl students from three senior high schools in Mamuju, West Sulawesi province by a hedonic method used five scores and analyzed by Kruskall-Wallis test (α=0.05). The panellists were considered to accept the product when the score was in between 3 to 5. The findings indicated that the best combination of wheat flour: foxtail millet flour: flying fish flour ratio was F3 cookie. The score for colour, taste, and texture was above 3 (3.7 ± 0.9, 3.7 ± 0.9, and 3.5 ± 0.8, respectively). A proximate test showed that F3 cookies contained protein (11.89%), carbohydrate (45.19%), crude fibre (4.51%), and fat (21.30%), water (5.94%), and ash (1.26%).In conclusion, the use of foxtail millet and flying fish for cookies was acceptable and high nutrition content. A further study is needed to examine the health benefit of the cookies.

KADAR VITAMIN C DAN ORGANOLEPTIK MANISAN BASAH LIDAH BUAYA (Aloe vera) PADA KONSENTRASI AIR KAPUR (Ca(OH)2) YANG BERBEDA

Aloe vera is one species of Liliaceae that is able to grow in tropic area such as Indonesia. Aloe verahas potential as food, such as sweets. The slimy and soft texture of Aloe vera makes the problem of producing quality sweets products so it needs soaking with Ca(OH)2 solution.This study aims to determine the content of vitamin C and organoleptic in Aloe vera sweets with various concentrations of Ca(OH)2 solution. The research was conducted in March 2017 at Biology and ChemistryLaboratory,FTIKRaden Fatah State Islamic University. This research use experimental method, through experiment design used RAL one factor with concentration of Ca(OH)2 solution, consist of K1 = 1%, K2 = 2%, K3 = 3% and K4 = 4% (5 repetitions). Research method using titration and hedonic method. The highest vitamin C levels were found in the treatment with the concentration of Ca(OH)2 1% solution ie 323.84 mg / 100gr. Organoleptic test results obtained concentration of Ca(OH)2 4% solution preferably by panelist.