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All Journal Jurnal Media Gizi Indonesia (MGI) Jurnal Sehat Mandiri Healthy-Mu Journal JURNAL GIZI DAN KESEHATAN Jurnal Keperawatan Galuh Lumbung Inovasi: Journal of Community Service Jurnal EduHealth Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Ilmu Kesehatan dan Gizi Journal of Educational Innovation and Public Health Gema Kesehatan AMMA : Jurnal Pengabdian Masyarakat
CHOIRUL ANNA NUR AFIFAH
Program Studi Gizi, Universitas Negeri Surabaya, Indonesia
Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Journal of Educational Innovation and Public Health

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Pengaruh Penambahan Lobak Dan Brokoli Terhadap Tingkat Kesukaan Nugget Bandeng Sebagai Alternatif Snack Penderita Hipertensi Ahmad Alwi; Asrul Bahar; Rita Ismawati; Choirul Anna Nur Afifah
Journal of Educational Innovation and Public Health Vol. 1 No. 3 (2023): Juli : Journal of Educational Innovation and Public Health
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/innovation.v1i3.1525

Abstract

Hypertension is a condition where a person's blood pressure increases above normal which can inhibit the work of the heart. Strategies that can be used to reduce the incidence of hypertension is to utilize products favored by the public that have the potential to lower blood pressure. Food ingredients such as milkfish, white radish, and broccoli. All three have the opportunity to be processed into food products that are well known among the public, efficient, practical, and acceptable to all circles where the product is Nugget. This study aims to determine the effect of adding white radish and broccoli to the preference level of milkfish nuggets as an alternative snack for hypertensive patients. This study used an experimental design, namely RAL with 6 treatments. The treatment was factor L as the addition of white radish with 3 levels and factor B as the addition of broccoli with 2 levels. The results showed that the milkfish nuggets with the addition of 70% white radish and 30% broccoli were preferred by the panelists with a protein nutrient content of 9.48% using the Kjeldahl test, 16.4% fat using the Weibull test, 0.18% potassium using the ASS, 2.24% sodium using the ASS test, and 248.98 kcal energy using calculations.
Co-Authors Abu Zainuddin Ahmad Alwi Aisyaturida Amelia Alfiyah Nahdah Kamilah Ali Imron Amalia Putri Roudlotul Jannah Amalia Ruhana Amalia Ruhana Arma Andi Kusuma Asrul Bahar Azalia Putri Salsabila Cindy Gita Chayani Cleonara Yanuar Dini David Aditya Decca Pinky Nugroho Dini, Cleonara Yanuar Diny Mayang Prastika Dwi Anindya A Dwi Apriliani Dzulkiflih Dzulkiflih Farida Farah Zakiya Firda Shofia Frida Ulfah Ermawati Galuh Impala Bidari Ika Putri Melati Larastiti Windatari Lini Anisfatus Sholihah Lini Anisfatus Sholihah M. Thoriq Aqilalhasib Maulana Suryananda R Nur Fitriana Reza Dwi Ramadhan Rita Ismawati Rizqy Abidah Ramdlaniyah Satwika Arya Pratama Shannon Ellya Marolop Syahira yumna Azizah Tony Seno Aji Veni Indrawati Vina Nabila Rizka Nabila Yusnia Nur Aziizah