33 research outputs found
A Simple and Appropriate Dietary Scoring Method for Assessing Nutritional Quality of the Diet of Pregnant Women and Toddler
No full textThe objective of this study was to identify a simple and appropriate dietary scoring method for assessing nutritional quality of the diet of pregnant women and toddler. For this purpose, two sets of food intake data were analyzed. The first data set was the food intake data of pregnant women, which consisted of 150 pregnant women (3-8 month of pregnancy) of East Bogor, and the second data set was the food intake data of toddler which consisted of 191 toddlers (1-3 years) of rural West Java. Four simple dietary scoring methods were developed based on a dietary scoring system of the five major food groups (cereals, meats, vegetables, fruit and milk) and the six major food groups (cereals, meat, legumes, vegetables, fruit and milk). Nutritional quality of the diet (NQ) which was defined as the mean nutrient adequacy of eight nutrients was considered as the gold standard for analysing the most appropriate dietary scoring method. Correlation and dummy regression was applied for this analysis. The results showed that each of the dietary scoring method developed was significantly correlated with the NQ with correlation coefficients ranging from 0.58 to 0.80. The most appropriate and simplest dietary scoring method for assessing the NQ of pregnant women and toddlers was the dietary scoring method developed based on the six major food groups and applying three categorical levels of dietary score (0, 1,2.)
Chemical and Sensory Characteristics of Cookies with the Addition of Canarium Nuts
No full textThe objective of this study was to determine the best concentration of adding canarium nuts to produce cookies. This study used a completely randomized design with the addition of canarium nuts as the independent variable and 6 levels of treatments, including AO: without canarium nuts, Al: 10%, A2: 20%, A3: 30%, A4: 40%, and A5: 50%. The findings demonstrated that adding 10% canarium nuts can produce cookies with moisture content, ash content, protein content, and fat content that meet cookie quality standards, can also increase protein value, and was organoleptically preferred by panelists for taste, color, texture, and overall and was more cost-effective
ANALISA SIFAT KIMIA DAN FISIK MODIFIED CASSAVA FLOUR (MOCAF) (VARIETAS LOKAL SANGKOLA) ASAL DESA WAAI, MALUKU TENGAH
No full textThis study aimed to determine the method of making ‘Mocaf’ (Modified Cassava Flour) flour that was in accordance the quality standards (SNI 01-2997-1992). This study used a Randomized Block Design consisting of one factor, namely was the flouring methos consisting of four treatments: namely drying, water immersion, lime water immersion, and curing. The data were statistically tested using the analysis of variance according to the design used, followed by the Honestly Significant Difference test. Based on the research results, the best treatment of this research was lime water immersion treatment, which produced ash content of 0.74%, carbohydrate content 82.68%, HCN content 0.05% and whiteness 91.32%
The Effect of The Addition of Papaya Puree on The Chemical and Organoleptic Properties of Pineapple Jam
No full textbased on its chemical and sensory properties. A completely randomized experimental design was applied in this study with 4 levels of treatment, namely 0%, 10%, 20%, and 30%, replicated twice. Moisture content, vitamin C content, total dissolved solids, and total acidity were measured, followed by sensory analysis. Sensory analysis was carried out using hedonic tests and descriptive hedonic qualities, which included color, taste, texture, and overall. The treatment of adding 20% papaya to jam was found to have the best chemical characteristics, namely 41.4% moisture content, 0.07% vitamin C,54.65% total soluble solids, and 1.54% total acidity. The jam with 20% papaya puree was liked for its color (3.3), taste (3.3), texture (3.1), and overall rating of (3.3) like. The jam was perceived to have an orange color (2.7), a slightly pineapple taste (2.5), and a slightly soft texture (2.9)
Pengaruh Penambahan Air pada Pengolahan Susu Kedelai
No full textSoybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture
Karakteristik Kimia Dan Sensori Selai Buah Naga Merah (Hylocereus polyrhizus) Dengan Penambahan Pektin
No full textThis study aims to determine the effect of adding pectin to the chemical and sensory characteristics of red dragon fruit (Hylocereus polyrhizus) jam. The study used a completely randomized design. One factor consists of 5 levels of pectin addition treatment, including control (without adding pectin), 1.5 g, 2 g, 2.5 g, and 3 g. The study concluded that adding pectin significantly affected water content, total sugar, vitamin C, pH, taste, texture, and overall. In contrast, it did not significantly affect the ash content and color of red dragon fruit jam. Red dragon fruit includes water content 37.88–57.63%, ash content 0.70–0.83%, total sugar 21.13–26.47%, vitamin C 0.0227–0.0324%, pH 4.2–4.5, and sensory properties such as color (somewhat like–like), taste (dislike–somewhat like), texture (dislike–like) and overall (somewhat like–like)
Faktor-Faktor Penyebab Stunting Pada Anak Balita Di Desa Lamahang dan Desa Wasbakat Kabupaten Buru
No full textStunting is a condition of poor nutrition in toddlers, which causes stunted physical growth, so the child is too short compared to normal toddler standards. This research aims to determine the factors influencing stunting in Lamahang Village and Wasbakat Village, Buru Regency. The population in the study was 121 toddlers. The samples were 60 toddlers from each village using a purposive sampling technique. This research method is an interview using a questionnaire. The relationship between factors influencing stunting was analyzed using the Spearman rank correlation test. The research results show that stunting is related to stunting, such as the number of children, family income, consumption of diverse foods, drinking water sources, latrines, and habitable houses. At the same time, maternal education and age at marriage have no relationship to stunting in Lamahang Village. Meanwhile, in Wasbakat Village, factors related to stunting are family income, consumption of various foods, drinking water sources, latrines, and livable houses. Maternal education, number of children, and age at marriage have no relationship with stunting in Wasbakat Village
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ABON JANTUNG PISANG KEPOK DENGAN PENAMBAHAN IKAN BELUT (Monopterus albus)
No full textAbon termasuk makanan ringan atau lauk pauk yang siap saji. Abon dibuat dari daging yang diolah sedemikian rupa sehingga memiliki karakteristik kering, ringan, renyah dan gurih. Pada umumnya daging yang dibuat dalam pembuatan abon yaitu daging sapi atau kerbau. Sebenarnya, semua jenis daging seperti daging ayam, ikan bahkan dari tumbuhan pun bisa di buat abon. Penelitian ini bertujuan menentukan perlakuan konsentrasi terbaik dalam produk abon jantung pisang kepok dengan penambahan ikan belut. Penelitian ini menggunakan Rancangan Acak Lengkap dengan faktor tunggal, yaitu perlakuan perbandingan konsentrasi jantung pisang kepok dan ikan belut yang terdiri dari 4 taraf perlakuan, yaitu : 100 % : 0 %, 75 % : 25 %, 50 % : 50 %, 25 % : 75 %. Perlakuan perbandingan konsentrasi jantung pisang kepok dan ikan belut 25% : 75% pada abon adalah perlakuan terbaik dengan karakteristik kimia dan organoleptik dapat diterima secara keseluruhan
The Effect of the Combination of Coconut Water on the Chemical and Sensory Properties of Sweet Bread
No full textThe study aimed to determine the appropriate concentration of coconut water for the production of sweetbreads with good chemical and organoleptic properties. The study used a complete design with a comparison of water and coconut water, 100% water, 75%:25%, 50%:50%, 25%:75%, and 100% coconut water. The results showed that the treatment of coconut water concentration of 100% produced the best sweetbread with chemical characteristics of 12.16% fat content, 11.01% protein content, 1.40% ash content, 55.05% carbohydrate content, and 20.35% moisture content. Panelists liked color (4.33), laroma (4.11), texture (4), taste (4.19), and overall likeness (4.38), while for hedonic quality, the bread had a brownish yellow color (3.63), a flavorful coconut water (3.41), a soft texture (3.98), and was sweet (3.64)
Karakteristik Kimia dan Sensori Selai Buah Naga Merah (Hylocereus polyrhizus) dengan Penambahan Pektin
No full textThis study aims to determine the effect of adding pectin to the chemical and sensory characteristics of red dragon fruit (Hylocereus polyrhizus) jam. The study used a completely randomized design. one factor consisting of 5 levels of pectin addition treatment including control (without the addition of pectin), 1.5 g, 2 g, 2.5 g and 3 g. The results of the study concluded that the addition of pectin had a very significant effect on water content, total sugar, vitamin C, pH, taste, texture and over all, while it had no significant effect on the ash content and color of red dragon fruit jam. red dragon fruit include water content 37.88–57.63%, ash content 0.70–0.83%, total sugar 21.13–26.47%, vitamin C 0.0227–0.0324%, pH 4.2–4.5 and sensory properties such as color (somewhat like–like), taste (dislike–somewhat like), texture (dislike–like) and over all (somewhat like–like)
