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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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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
PENGARUH POSITIF FORMULA GARAM MULTIMINERAL (MM) PADA PENDERITA HIPERTENSI Tejasari .; Antok Suwardiyanto; Farida Wahyu Ningtyas
GIZI INDONESIA Vol 36, No 1 (2013): Maret 2013
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v36i1.113

Abstract

Data survei kesehatan rumah tangga (SKRT) menunjukkan  prevalensi hipertensi terus meningkat, saat ini di  atas 17 persen. Selain tinggi asupan Na, hipertensi disebabkan juga oleh ketidakseimbangan asupan mineral  pengatur  tekanan  darah,  ketidaktersediaan  pangan  tinggi  mineral  esensial,  dan  terbatasnya pengetahuan  pengendalian  hipertensi.  Tujuan  penelitian  ini  adalah  mengevaluasi  pengaruh  positifkonsumsi  garam  multimineral  (MM)  fungsional  oleh  penyandang  hipertensi,  yang  dirancang  sebagai double  blind  randomized  control  trial,  dan  dibuktikan  secara  klinis.  Tiga  formula  garam  MM  ditentukan berdasarkan  perhitungan kebutuhan mineral (Ca, Mg,  dan K), dan  diformulasi  dengan  dry homogenizedtechnique.  Kadar  mineral  (elektrolit)  darah  subjek  dianalis  dengan  metoda  Atomic  Absorption Spectrophotometry  (AAS). Hasil uji mutu  menunjukkan bahwa garam MM bersifat larut sempurna dalam air dingin, tidak menimbulkan kekeruhan, dan tidak berubah warna dari warna garam. Garam MM dengan nilai  rerata  derajat  putih  72,4  dan  kadar  air  rerata  garam  MM  sebesar  1  persen  masih  disukai  warna (nilai=3.2) dan rasanya (nilai=2,89). Uji statistik  membuktikan bahwa konsumsi garam MM  sebanyak 2000 mg  x  3  kali  makan  dalam  sehari  (6000  mg)  selama  30  hari  oleh  penderita  hipertensi  secara  nyata menurunkan tekanan darah sistolik-TDS (nilai chi square =27,381 dengan nilai Asymp. Sig 0,000 α=0,05) dan tekanan darah diastolic-TDD (nilai chi square =38,483 dengan nilai Asymp. Sig 0,000 α=0,05).Kata kunci: pengaruh positif, garam multimineral (MM), hipertensi
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