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All Journal Jurnal Teknologi Dan Industri Pangan Media Gizi dan Keluarga Jurnal AGROTEKNOLOGI Jurnal Sosial Ekonomi Pertanian Jurnal Penelitian Pascapanen Pertanian UNEJ e-Proceeding GIZI INDONESIA
Tejasari .
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Public Health Social Sciences

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Journal : Jurnal AGROTEKNOLOGI

 1 
KONSUMSI MINUMAN NUTRAFOSIN BERISI INULIN DAN FRUKTOOLIGOSAKARIDA (FOS) MENURUNKAN KADAR TRIGLISERIDA PENDERITA DISLIPIDEMIA Tejasari Tejasari
JURNAL AGROTEKNOLOGI Vol 5 No 02 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Food contains nutrients, including carbohydrate which has major role in energy production needed for internal and external activities. Several kinds of carbohydrate, such as inulin (fruktan) and fructooligosacharides (FOS) were proven be able to modify physiologic and biochemical process, specifically fatty acids and cholesterol metabolism. These fact showed that this both carbohydrate compounds biologically active in influencing blood lipid profile, including tryasilglycerol (TAG) or tryglycerides. Both compounds have been claimed as functional food ingredients. Health effect of inulin and FOS will be emerged if the subject has enough energy and nutrient intake. In Indonesia, clinical trial of health effect of functional food ingredient on human is difficult to be done because of problem in controlling entirely the subject food consumption. This study was done on dyslipidemic subject that fulfill inclusion requirement and willing (informed consent) to follow all experiment procedures for 21 days, with their daily food consumption pattern as usual. Dyslipidemic subjects are out patient in Subandi Hospital in Jember. Therefore, they have been given nutrition consultation from specialized medical doctor in cardiovascular diseases and from nutrition unit as well. This experiment aims to evaluate the effect of inulin and FOS intake from Nutrafosin beverage consumption on tryglycerides level of dyslipidemic whom their consumption pattern was as usual. Food consumption data was gained through 24 hours Recall Method for 3 days. Energy requirement was determined based on relative body weight (RBW). This experimental study was a clinical trial as a pararel matched pairs design. The intended sample were choosen from accesible population thru non-probability and consecutive sampling. One cup of Nutrafosin beverage contained 2 g inulin powder and 50 ml FOS that given by single blinding placebo designed to 16 dislipidemic subject for 21 days consumption orally. Tryglycerides level measurement was done at 0 days and 22th days. The tryglycerides level difference between before and after treatment from placebo and treatment groups was analyzed using statistical T-test pair at 95 % confidence interval. The result showed that Nutrafosin beverage consumption by dyslipidemic for 21 days decreased trygycerides by 18.5 percent, significantly (Tc= 1,108 < Ttab = 2,365).Kata kunci : inulin, fructooligosacharide (FOS), tryglycerides, dysl ipidemic, dietary fibreconsumption pattern
MUTU GIZI DAN TINGKAT KESUKAAN MINUMAN KOPI DEKAFOSIN INSTAN . Tejasari; . Sulistyowati; . Djumarti; Roro Ayu Arum Sari
JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Reducing caffeine was meant for improving health effect of drinking coffee. Meanwhile supplementation of functional food ingredient such inulin and fructooligosaccharides (FOS) in coffee beverage is expected for emerging health value of decaff coffee. Decaffosin instant coffee was formulated from decaffeinated coffee powder enriched with 27 % w/w inulin powder and 7 % fructooligosacharides (FOS). This study aims to identify nutritional quality and to evaluate the effect of inulin and FOS addition at the same time on preference level of Dekafosin instan coffee. The result of showed that Dekafosin instan coffee contain 5.04 % of water and 2.3 % of mineral. Total reducing sugar, sucrose, glucose, fructose and soluble dietary fiber content of the beverage are 30.83, 0.47, 2.8, 94.33 and 98.1 percentage, respectively. Meanwhile, caffeine and inulin content of the the beverage are 1.23 and 28.15 percentage. The statistical analysis proved that decaffeination and the supplementation of inulin and FOS did not influence on the preference level of Dekafosin instant coffee, as showing by the following value : preference level of colour (x² count = 17.397 < x² table = 18.549), aroma (x² count = 5.563 > x² table = 4.168) and taste (x² count = 11.413 < x² table = 14.684) wich has a significance value (p) > 5 percent. Therefore, based on this analysis data it can be concluded an addition of inulin and FOS did not influence preference level toward Dekafosin instant coffee beverage.Keywords : decaffeinated coffee, inulin, FOS, Dekafosin instant coffee beverage, nutritional quality, preference level
KARAKTERISTIK FISIK, NILAI GIZI, DAN MUTU SENSORI SOSIS LELE DUMBO (Clarias gariepinus) DENGAN VARIASI JENIS DAN KONSENTRASI BAHAN PENGISI Dyah Riska Anggraini; Tejasari Tejasari; Yhulia Praptiningsih S.
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Catfish can be processed into food products with high economical value such as a sausage. On the process of making a sausage needs a filler. The amount of the filler needed depends on the basic material and filler used. MOCAF and maizena are potential as the filler because it can hold the water content which is very important to the characteristics of a good and favorable sausage. The objective of this research is to know the exact type and concentration of filler on the process of making a good characteristics dumbo catfish sausage. This research used a complete randomized block design through 2 x 3 factorial pattern. The first factor is the type of filler (5%, 7,5%, and 10% based the % weight of the grinded fish meat), while the second factor is the concentration of the filler content added (% of the weight of the minced fish meat) covering 3 level of treatments as follows: 5% (B1), 7.5% (B2), 10% (B3).The data is analyzed by ANOVA and if there is a differences, it is continued by DMRT 5% test. The sensory data was processed using chi square test. Best treatment is decided by effectivity test. The best sausage treatment is proximate tested. The result shows that A1B1 (MOCAF 5%) is the best treatment. The sausage demonstrated lightness value of 71,41; texture value 174,87 g/5mm; cooking loss 0,0416%; the sliced visible is compact; water content 64,76%; protein content 17,96% ; fat content 4,88%; ash content 1,25%; carbohydrate content 10,10%; sensory of preference color 64%; taste 76%; texture 64%; aroma 40% and overall 68%.Keywords: catfish sausage, filler, sausage quality
NILAI GIZI DAN KARAKTERISTIK FISIK SERTA FISIKOKIMIA PATI UMBI SUWEG (Amorphophalus campanulatus) . Tejasari
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Suweg (Amorphophalus campanulatus Deene) starch could be one of local alternative foodstuff for food diversification. Knowing its characteristic is important especially for determination its storage method, its processing technology, and suitability kinds of processed food. This study was conducted to determine its physical and physicochemical characteristics, and its nutritional value. The experiment showed that one-kilogram of fresh suweg tuber root yielded 73.5 gram of starch. Suweg starch has white color expressed by 97.3 whiteness degree. Its granule is polygonale irregular form, and has about 20-30 μm size. The starch has space density by 0.69, and its pouring makes at an angle of 39.60 o. Its gel consistency is soft(96.44mm). Other physicochemical characteristics of the starch are low paste viscosity, water absorption, and water soluble value by 0.0056 pa.det, 2.15 , 0.05 percent, respectively. These characteristics are suitable for food that do not need high blow up in nature, such as biscuit and noodles. Suweg starch is nutritious foodstuff, especially its high carbohydrate, sufficient fat, and mineral contains, respectively by 87.2, 5.5 , 1.6 g per 100 g in starch on dry basis (d.b). Suweg starch still have protein (0.6 percent) and crude fibre (0.04 percent). Keywords: suweg starch, physics and physicochemical characteristics, nutritional value
INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY Ertriani Anindya Meiflorisa; Tejasari Tejasari; Giyarto Giyarto
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.723 KB) | DOI: 10.19184/j-agt.v11i1.5441

Abstract

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic index
EVALUASI EFEK KONSUMSI MIE BIJI ALPUKAT GORENG DAN OSENG BUNCIS SERTA DAGING KAMBING TERHADAP KADAR GULA DARAH PENYANDANG NIDDM Tejasari Tejasari
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Diabetes mellitus (DM) is a metabolic disease related to insulin deficient and or resistant that lead to hyperglycemic or blood glucose level higher than normal value (120 mg/100mL). Prolong hyperglikemc emerging the chronic effect such as retino, nefropati, and neuropati diabetic that decrease child growth and working performace. Balance diet with bioactive compound that stimulated pancreatic function or insulin secretion is one effort for stabilizing blood glucose level. This cross sectional research were aimed to evaluate the effect of functional diet of fried alvocado seed noodles,bean, and goat flash on blood glucose level of NIDDM subject. The functional diet consumed as breakfast for two weeks decreased blood glucose by 14.1 percent.Keywords : avocado noodle, functional diet, Diabetes mellitus(DM), blood glucose level
Co-Authors -, Giyarto . Djumarti . Sulistyowati Antok Suwardiyanto Antok Suwardiyanto, Antok Dondin Sajuthi Dyah Riska Anggraini Ertriani Anindya Meiflorisa Evita Soliha Hani Faiqotul Aulia Farida Wahyu Ningtyas Farida Wahyu Ningtyas Fransiska R Zakaria FRANSISKA RUNGKAT ZAKARIA Nurdiana Agustina Roro Ayu Arum Sari Uyun Erma Malika Yhulia Praptiningsih