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GAMBARAN KARAKTERISTIK KIMIA MINUMAN SARI BUAH PEDADA (Sonneratia sp.) DENGAN PENAMBAHAN GULA STEVIA (Stevia rebaudiana) Rahmadhani, Sri; Dari, Dini Wulan; Junita, Dini
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTOne type of coastal plants in mangrove forests is pedada (Sonneratia sp.). This fruit has high nutritional value and has the potential to be processed into food products, but it is still rarely used because of its sour taste. One form of food processing from pedada fruit is pedada juice drink. This study aimed to analyze the chemical characteristics of the pedada fruit juice drink with the addition of stevia (Stevia rebaudiana) sugar. This was an experimental study using pure descriptive analysis with A4 sample (200 g of pedada fruit and 18% stevia sugar) and A2 control sample (200 g of pedada fruit and without the addition of stevia sugar) to determine the chemical characteristics of the pedada fruit juice drink tested by proximate analysis (carbohydrates, protein, fat, water, ash, fiber) and pH analysis. This research was conducted in May-August 2020. Analysis of chemical characteristics was done at the Animal Husbandry Laboratory of Jambi University. Based on the chemical characteristics, the best pedada fruit juice was sample A4 (200 g of pedada fruit, 18% stevia sugar) with the results of the proximate analysis show that it had 57.32% carbohydrates, 3.41% protein, 13.40% fat, 21.11% water, 4.73% ash, 0.74% fiber, and a pH value of 1.8 (acid).Keywords: chemical characteristics, fruit juice, pedada, stevia.ABSTRAKSalah satu jenis tanaman pantai yang berada di hutan mangrove yaitu tanaman buah pedada (Sonneratia sp.). Buah ini mempunyai nilai gizi yang tinggi dan berpotensi untuk diolah menjadi produk pangan. Buah ini masih jarang dimanfaatkan karena rasanya yang asam. Salah satu bentuk olahan pangan dari buah pedada adalah minuman sari buah pedada. Adapaun tujuan penelitian ini yaitu untuk mengetahui karakteristik kimia minuman sari buah pedada dengan penambahan gula stevia (Stevia rebaudiana). Penelitian ini merupakan desain eksperimen yang menggunakan analisis deskriptif murni dengan sampel A4 (200 g buah pedada dan 18% gula stevia) dan sampel kontrol A2 (200 g buah pedada dan tanpa penambahan gula stevia) untuk mengetahui karakteristik kimia minuman sari buah pedada yang diuji dengan analisis proksimat (karbohidrat, protein, lemak, air, abu, serat) dan analisis pH. Penelitian ini telah dilaksanakan pada bulan Mei-Agustus 2020, analisis karakteristik kimia dilakukan di Laboratorium Peternakan Universitas Jambi. Karakteristik kimia minuman sari buah pedada perlakuan terbaik yaitu sampel A4 (buah pedada 200 g, gula stevia 18%) dengan hasil analisis proksimat berupa karbohidrat (57,32%), protein (3,41%), lemak (13,40%), air (21,11%), abu (4,73%), serat (0,74%) dan nilai pH 1,8 (kategori asam).Kata kunci: gula stevia, karakteristik kimia, pedada, sari buah.

KARAKTERISTIK KIMIA DAN DERAJAT KEASAMAN MINUMAN SARI BUAH PEDADA (Sonneratia sp.) DENGAN PENAMBAHAN NATRIUM BENZOAT Dari, Dini Wulan; Masruroh, Luluk Alfiatul; Junita, Dini
Jurnal Teknologi Pangan dan Gizi Vol 20, No 1 (2021)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v20i1.2863

Salah satu mangrove yang dimanfaatkan buahnya adalah buah pedada (sonneratia sp.). Buah pedada sudah banyak diteliti dan memiliki nilai gizi yang tinggi, namun buah pedada memiliki rasa yang asam. Altenatif untuk memanfaatkan nilai gizi buah pedada dengan pengolahan sederhana seperti minuman sari buah yang ditambah dengan natrium benzoat. Tujuan peneltian ini adalah untuk mengetahui pengaruh penambahan natrium benzoat terhadap karakteristik kimia pada minuman sari buah pedada (Sonneratia sp.). Penelitian ini merupakan desain eksperimen atau perlakuan dengan menggunakan rancangan acak kelompok (RAK). Karakteristik kimia diuji dengan analisis proksimat (karbohidrat, protein, lemak, serat, kadar air dan kadar abu) serta pH atau derajat keasaman dengan pH meter. Karakteristik kimia dianalisis deskriptif murni. Penelitian ini telah dilaksanakan pada bulan Mei-Agustus 2020. Uji karakteristik kimia dilakukan di Laboratorium Perternakan Fakultas Perternakan Universitas Jambi. Karakteristik kimia minuman sari buah pedada formulasi terpilih PN2 (natrium benzoat 0,04%) mengandung karbohidrat 70,61%, protein 2,15%, kadar lemak 3,36%, kadar serat 0,08%, kadar air 21,71%, kadar abu 2,16%, pH 1,66 kategori asam.

Karakteristik Fisik dan Sensori Minuman Sari Buah Pedada : Physical and Sensory Characteristics of Pedada Juice Dini Wulan Dari; Dini Junita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 3 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i3.33204

Pedada (Sonneratia caseolaris) merupakan buah tanaman mangrove yang banyak terdapat di Tanjung Jabung Barat, Jambi. Kandungan gizi dalam 100 g pedada terdiri dari 9,21% protein, 4,81% lemak, 77,57% karbohidrat dan 56,74 mg vitamin C. Potensi gizi tersebut dapat dimanfaatkan melalui upaya diversifikasi pangan menjadi produk sari buah. Mengetahui karakteristik fisik dan sensori dari sari buah pedada merupakan tujuan dari penelitian ini. Pengaruh penambahan proporsi pedada dan gula yang dipelajari yaitu P1 (pedada 150 g : gula 0%), P2 (pedada 150 g : gula 60%), P3 (pedada 150 g : gula 70%), P4 (pedada 200 g : gula 0%), P5 (pedada 200 g : gula 60%) dan P6 (pedada 200 g : gula 70%). Data diuji statistik menggunakan analisis ragam two way anova. Hasil penelitian sari buah pedada dengan komposisi 200 g pedada dan penambahan gula 70% memiliki karakteristik terbaik. Karakteristik fisik sari buah pedada terbaik yaitu memiliki nilai pH 3,20 (asam), viskositas 2,88 cp, dan nilai L* 47,19 (mendekati cerah). Karakteristik sensori sari buah pedada terbaik yaitu warna dan aroma agak disukai, rasa manis asam, tekstur cair, penerimaan secara keseluruhan disukai. Penggunaan 200 g pedada dengan 70% gula dapat diaplikasikan dalam pembuatan sari buah pedada selanjutnya, namun diperlukan modifikasi untuk meningkatkan penilaian warna dan aroma yang lebih baik.

PKM GEMAR MAKAN IKAN UNTUK KECERDASAN ANAK SEKOLAH DI SDN 82/IV SEJINJANG KOTA JAMBI Dini Junita; Dini Wulan Dari
Jurnal Abdimas Kesehatan (JAK) Vol 1, No 1 (2019): Januari
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Health efforts for children can be done through improving nutrition, especially in elementary school age. Good nutrition will produce quality human resources. One of the important nutrients for growth and development of school children is a protein derived from fish. This service activity applies leaflets and modules in conveying the message of the importance of fish consumption, involving the role of class teachers in transforming the benefits of fish consumption to students on an ongoing basis, exploring the factors that influence children in consuming fish. So that it is expected to increase the knowledge of the target and know the factors that influence the target in consuming fish. The results of this activity concluded that there was an increase in the knowledge of the target group about the importance of fish consumption, but it could not be ascertained the application in daily practice. So it needs to be monitored in its implementation. Knowledge and motivation are not the main factors children want to consume fish, the availability of food made from fish in the home and processing that can increase children's interest in fish consumption is the main factor that needs attention.

KARAKTERISTIK KIMIA SARI BUAH PEDADA (Sonneratia caseolaris) SELAMA PENYIMPANAN Dini Wulan Dari; Mutia Ananda; Dini Junita
Jurnal Teknologi Pertanian Andalas Vol 24, No 2 (2020)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.24.2.189-195.2020

Buah pedada yaitu buah mangrove yang hidup di perairan payau, bagian dasar dibungkus kelopak bunga, dan tidak beracun. Masyarakat jarang mengkonsumsi langsung buah pedada karena rasanya yang asam. Buah pedada memiliki beberapa kandungan gizi yang baik untuk kesehatan, namun buah pedada belum dimanfaatkan secara optimal. Buah tersebut dapat diolah menjadi produk pangan seperti sari buah. Pengolahan dan penyimpanan dapat mempengaruhi kandungan gizi produk. Tujuan penelitian ini adalah untuk mengetahui karakteristik kimia pada sari buah pedada (Sonneratia caseolaris) selama penyimpanan. Penelitian ini terdiri atas tiga perlakuan yaitu sari buah pedada tanpa penambahan gula (P1), sari buah pedada dengan penambahan gula 60% (P2), dan sari buah pedada dengan penambahan gula 70% (P3), sari buah yang telah diolah kemudian disimpan pada tiga waktu penyimpan (hari ke-0, ke-3 dan ke-6) pada suhu 7˚C. Pada setiap waktu penyimpanan dilakukan uji karakteristik kimia untuk mengetahui rasio kenaikan dan penurunan zat gizi dan kapsitas antioksidan yang terjadi pada sari buah pedada (sonneratia caseolaris) selama penyimpanan. Karakteristik kimia sari buah pedada selama penyimpanan 0 hari, 3 hari dan 6 hari padaa suhu 70C mengalami kenaikan pada parameter kadar abu yaitu sebesar 0,02% dan serat sebesar 0,81%. Kadar karbohidrat dan serat mengalami kenaikan yaitu berturut-turut sebesar 0,9% dan 0,81% serta penurunan berturut-turut sebesar 0,2% dan 0,51%. Parameter yang lainnya mengalami penurunan yaitu kadar protein sebesar 0,16%, vitamin C sebesar 3,27 mg dan aktivitas sebesar 0,65%. Sari buah pedada dengan karakteristik kimia terbaik selama penyimpanan adalah pedada 200 g dengan penambahan gula 70%.

Daya Terima Permen Jelly Buah Pedada (Sonneratia Caseolaris) dengan Penambahan Karagenan Dwi Tria Ramadani; Dini Wulan Dari; Aisah Aisah
Jurnal Akademika Baiturrahim Jambi Vol 9, No 1 (2020): Maret
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jab.v9i1.151

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 .

Kandungan Gizi dan Aktivitas Antioksidan Permen Jelly Buah Pedada (Sonneratia Caseolaris) dengan Penambahan Karagenan Dini Wulan Dari; Dwi Tria Ramadani; Aisah Aisah
Jurnal Akademika Baiturrahim Jambi Vol 9, No 2 (2020): September
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jab.v9i2.153

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 chemical characteristics of pedada jelly candy with the addition of carrageenan. This research is an experimental design using a quantitative descriptive approach with P2K2(100 ml of pedada fruit juice and 20 gr carrageenan) and P0K2 contol samples (without pedada fruit juice and 20 gr of carrageenan). To find out the chemical characteristics were tested Carbohydrate, protein, fat, fiber, water content, ash content, vitamin C and Antioxidant activity. This research was conducted in May-August 2018. Jelly candy making was carried out at the STIKes Baiturrahim Jambi Nutrition and Food Laboratory, Chemical characteristics were tested by proximate analysis (Carbohydrate, protein, fat, fiber, water content, ash content), iodimetry (vitamin c) method and DPPH (Antioxidant activity) method. 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 carbohydrates (69.83%), protein (5.66%), fat (9.89%), water content (39.26%), ash content (9.67%), fiber (0.67%), vitamin C (14.08%) and antioxidant activity (67.34%).

Edukasi Guru PAUD tentang Status Gizi Anak di TKIT An-Nahl Kota Jambi Dini Wulan Dari; Satiti Kawuri Putri
Jurnal Abdimas Kesehatan (JAK) Vol 4, No 2 (2022): Juni
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Human development as a whole starts from the fetus in the mother's womb and enters the golden age, namely intelligence has a very significant increase. Therefore, it is very important to pay attention to the growth, development, and nutritional intake consumed by children. The factors that cause school children to be malnourished are the consumption and knowledge of children's nutrition. In addition, the low nutritional status of school children must be corrected immediately because it has an impact on their learning abilities. Based on the results of the service team's interview to the Principal of TKIT An-Nahl Jambi City, currently TKIT An-Nahl already has a posyandu within the school environment to monitor the nutritional status of children early. However, the human resources at the TKIT do not yet have a good understanding of the nutritional status of children. The targets for this activity are providing material on children's nutritional status, training in calculating the nutritional status of PAUD children based on anthropometric measurements (BB and TB) and preparing menus and forming a driving group for improving children's nutritional status. Implementation methods include planning, implementing activities as well as monitoring and evaluation. The results of this activity were 8 people (80%), before conducting PAUD Teacher Education on Children's Nutritional Status to teachers, many did not know about children's nutritional status. after being given education about the nutritional status of children and given post-test to the audience, there was an increase from 50% to 80%. In conclusion, there was a change in good knowledge on the target and the formation of 2 teams to drive children's nutritional status

The Effect Of Adding Snakehead Fish Meat On Acceptability And Nutritional Content In Nugget Production Dela Mustika; Azwar Azwar; Dini Wulan Dari
Jurnal EduHealth Vol. 15 No. 03 (2024): Jurnal EduHealt (Inpres), Year 2024
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Fish is one of them a large source of animal protein consumed society, it's easy got it, but the price is relatively not cheap. In 100 grams of fresh fish less more contains 17% protein, 4.50% fat, 2.52 - 4.5% minerals, and 76% water. From composition the can seen that fish have High protein value and content the fat low so that Lots give benefit health for body man. By general content nutrition of fish is very good For growth, esp growth for age children. The fish protein content is sufficient big namely 20% with almost identical amino sequence The same with arrangement amino acids from human protein so that absorption the protein more maximum. objective study For know Effect of adding meat fish There is no doubt about the acceptability and nutritional content of making nuggets. study This use design Completely Randomized Design ( CRD ), which was carried out from January to February 2023, involving 30 authors with 4 treatments. Research purposes This is For know Effect of adding meat fish There is no doubt about the acceptability and nutritional content of making nuggets. Analysis results study using organoleptic tests and analysis chemistry or mark nutrition. The panelists' evaluation of the best formulation from the overall samples of nuggets with the addition of snakehead fish meat showed that the treatment sample (A4 = 200g of wheat flour + 100g of snakehead fish meat) had the highest average score of 3.91, categorized as "liked." This A4 treatment provided the best overall acceptance in the hedonic test conducted in this study. The sample with the lowest average score was (A1 = 200g of wheat flour + 0g of snakehead fish meat), with an average score of 2.74.

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