Article Per Year (5 Year)
p-Index From 2019 - 2024
1.578
P-Index
This Author published in this journals
All Journal Jurnal Kesehatan Manarang Journal Of Agritech Science (JASc) Jurnal Gizi Prima Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Noncommunicable Diseases Prevention and Control
Firdaus Syafii
Poltekkes Kemenkes Mamuju
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Journal of Noncommunicable Diseases Prevention and Control

 1 
The Effect of Modified Banana Flour and Soy Flour Ratio on The Organoleptic Parameters of Snack Bar as Supplementary Food in Type 2 Diabetes Mellitus Patients Firdaus Syafii; Ahmad Yani
Journal of Noncommunicable Diseases Prevention and Control Vol 1 No 1 (2023): Journal of Noncommunicable Diseases Prevention and Control
Publisher : Hypertension Prevention and Control Research Center, The Polytechnic of Health of Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61843/jondpac.v1i1.479

Abstract

This study aims to determine the effect of modified banana flour and soybean flour formulations on the organoleptic properties of snack bars. The formulation used in this study was based on the ratio of differences in the use of modified kepok banana flour with soy flour. The design used in this study was a complete randomized design (RAL). The factors used in this study were 5 formulations with a ratio of modified kepok banana flour and soybean flour, namely F1 (100:0), F2 (70:30), F3 (50:50), F4 (30:70), and F5 (0:100). The response measured in this design is a hedonic test (favorability level), which includes taste, aroma, color, and texture attributes. The selected snack bar formula results from the hedonic test are then tested for water content, protein content, and fiber content. Based on the results of hedonic test analysis on 5 formulas using the ANOVA test, it showed significant results (p<0.05) for the hedonic test response of taste, aroma, and texture attributes and an insignificant response (p>0.05) to the hedonic test of color attributes. Formula F3 with a modified ratio of banana flour and soy flour (50:50) is the most preferred formula based on taste attributes (4.48), aroma (4.40), and texture (4.37). A snack bar with formula F3 has a moisture content of 4.58%, a protein content of 18.28%, and a fiber content of 13.42%. The high protein and fiber content in this snack bar makes it suitable as a supplementary food for consumption by people with type 2 diabetes mellitus.
Potential of Analog Meatballs Made from Tempeh and Seaweed as An Alternative Food for Hypertension Patients Firdaus Syafii; Hasmar Fajriana; Ahmad Yani; Venny Patricia
Journal of Noncommunicable Diseases Prevention and Control Vol 1 No 2 (2023): Journal of Noncommunicable Diseases Prevention and Control
Publisher : Hypertension Prevention and Control Research Center, The Polytechnic of Health of Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61843/jondpac.v1i2.601

Abstract

This study aims to determine the effect of the formulation of the use of tempeh and seaweed on the organoleptic properties of meatball analogues. The formulation used in this study was based on the ratio of differences in the use of tempeh and seaweed. The design used in this study was a complete randomized design (RAL). The factors used in this study were 5 formulations with a ratio of tempeh and seaweed, namely F1 (100: 0), F2 (90: 10), F3 (80: 20), F4 (75: 25), and F5 (70: 30). The parameters measured in this design are hedonic tests (favorability levels) which include taste, aroma, color, texture, and over all attributes. Based on the results of hedonic test analysis on 5 formulas using the ANOVA test, it shows that the difference in the ratio of tempeh and seaweed in the formulation of making analog meatballs has a significant effect on the sensory attributes of taste, aroma, texture, and overall (p<0.05) and has no real effect on color attributes (p>0.05). The F3 formulation with tempeh and seaweed ratio (80:20) in the manufacture of analog meatballs gives different values and is the formula that has the most preferred acceptance rate based on the attributes of taste (4.24), aroma (4.23), and texture (3.97), and overall (4.36). Meatball analogue with the most preferred formula of the results of this study can be used as an alternative food for consumption by people with hypertension
Co-Authors Adriyani Adam Ahmad Yani Andi Salim Fathur Rahman Ma’rifatullah Hasmar Fajriana Saiful Saiful Venny Patricia Yudianti Yudianti Yudianti Yudianti