Article Per Year (5 Year)
p-Index From 2019 - 2024
2.049
P-Index
This Author published in this journals
All Journal Jurnal Surya Medika Jurnal Bahana Kesehatan Masyarakat (Bahana of Journal Public Health) Indian Journal of Forensic Medicine & Toxicology Jurnal Forum Kesehatan : Media Publikasi Kesehatan Ilmiah Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat SENTRI : Jurnal Riset Ilmiah EJOIN : Jurnal Pengabdian Masyarakat Indonesian Journal of Midwifery Today
Lamia Diang Mahalia, Lamia Diang
Poltekkes Kemenkes Palangka Raya
Religion Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat

 1 
The utilization of pumpkin as a substitution ingredient for making steam cake to improve organoleptic quality and food acceptance Lamia Diang Mahalia; Teguh Supriyono; Frensia Desi Riska Sari
Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Vol 2, No 2 (2022): : EDISI DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jgpkm.v2i2.38995

Abstract

Background: Pumpkin production in Indonesia is quite high but its utilization is still low. Public knowledge related to pumpkin is very simple, starting from how to process it until become a food product. Pumpkin can be processed into various kinds of food like steamed cake. Aim: The aim of this research is to determine the right concentration of pumpkin and wheat flour from the panelist's point of view in an effort to improve the organoleptic quality and acceptability of the pumpkin steam cake.  Methods: This is an experimental research with a completely randomized design. The first stage is making of pumpkin steam cake consist of three concentration variations of pumpkin vs wheat flour. The formulas are P1 (10% : 90%), P2 (20% : 80%) and P3 (30% : 70%). The second stage is to carry out organoleptic and acceptability tests. The data is processed and analyzed descriptively. Results and discussion: Most of panelists was very liked with pumpkin steam cake that using P3 formula compared to the P1 and P2 formulas. The steam cake that produced using the P3 formula has a very yellow color, very distinctive aroma of pumpkin, very sweet taste, and very soft texture. Conclusion: The substitution of pumpkin in the manufacture of steam cake can improve its organoleptic quality and acceptability. This finding is expected to provide information regarding the use of pumpkin as a food product, so it can increasing people's consumption of nutritious food.
KANDUNGAN VITAMIN C, KUALITAS SENSORIS, DAN TINGKAT KESUKAAN PADA ES KRIM BUAH NAGA (HYLOCEREUS POLYRHIZUS) Azizah, Alfina; Mahalia, Lamia Diang
Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Vol 3, No 2 (2023): EDISI DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jgpkm.v3i2.49574

Abstract

Dragon fruit is cultivated in Indonesia and has a high vitamin C content.The consumption of dragon fruit is still lacking and the use into processed food products is still limited.The objective of this study was to analyze of vitamin C content, sensory quality, and level of preference of dragon fruit ice cream.This is experimental research with a Completely Randomized Design. The addition of dragon fruit, in formula P1 as much as 350 g, formula P2 400 g, formula P3 450 g, formula P4 500 g.The data were processed and analyzed descriptively. Based on the results of the organoleptic test, it was obtained that P1 formula was the most chosen with a very distinctive aroma and very soft texture, P3 formula was the most chosen with a sweet taste, and P2 formula was the most chosen with a purple color. The results of the dragon fruit ice cream preference test showed that the majority of panelists liked the aroma, taste, texture of P3 formula, and the color of P4 formula. Dragon fruit ice cream has a vitamin C content of 33.7-47.8 mg/100. It can be conclude that the majority of the panelists liked the aroma, taste, texture of the P3 formula, and the color of the P4 formula. Dragon fruit ice cream contained Vitamin C met the standard consumption requirement/day (30-60 mg/day). It is recommended to use the P4 formula to make dragon fruit ice creamKeywords—ice cream formula, organoleptic test, preference test
Co-Authors Ar Rahman, Nur Izzah Dinillah Azizah, Alfina Christine, Nidia Claudia Angelina Frensia Desi Riska Sari Gad Datak Gad Datak, Gad Harlyanti Muthma'innah Mashar Ilham, Raihan Aditya Aritama Iswari Hariastuti Juni Ramadhani Lutfi Agus Salim munifa, Munifa Normila, Normila Nurul Fitria Hidayah Lubis Oktaviyani, Prisilia Prisilia Oktaviyani Ramadhan, Juni Riyanti Riyanti Riyanti Riyanti Teguh Supriyono Tika Indiraswari