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All Journal Jurnal Pangan dan Gizi agriTECH AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Surya Masyarakat Jurnal Ilmu Keperawatan Jiwa Madaniya Jurnal Surya Masyarakat International Journal of Advance Tropical Food (IJATF) Diversity: Disease Preventive of Research Integrity JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Batik_Mu (Jurnal Pengabdian Masyarat) Buletin Pengabdian
Siti Aminah
Department Of Food Technology, Faculty Of Nursing And Health Sciences, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Journal : International Journal of Advance Tropical Food (IJATF)

 1 
The Potential of Engay Food Enriched with Asian Scallops Flour for Dysphagia Food Alternative Safira Firdaus; Siti Aminah; Nurrahman Nurrahman
International Journal of Advance Tropical Food Vol 3, No 1 (2021): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i1.8446

Abstract

Engay food is a Japanese term for a modified texture food for elderly people with dysphagia. The enrichment of the nutritional value of food is carried out by adding the calcium found in the scallop shells. This study aimed to investigate the chemical, physical, and sensory properties of engay food enrich with scallop shell flour. The food formulation consisted of milkfish and the addition of scallop shell flour as much as 0%, 2%, 4%, 6%, and 8% of the basic ingredients with 5 repetitions. The result showed, the best formulation of engay food from chemical, physical, and sensory was the concentration of 4% scallop shell flour with the calcium content of 0.099 mg / 100g, water content 68.97%, ash content 0.98%, fat 1.39%, protein 9.00%, carbohydrates 19.66% and contains 562 cal / 100g. L* 30.8, a* 2.4, b* 13.9, °Chroma 14.07, and °Hue 80.27 with the type of yellow-red color, cohesiveness value 0.334 J / m2, adhesion value 0.034 mJ, and gumminess value 206.176 N/m2. High calcium engay food with milkfish as the main ingredient can be used as an alternative food for elderly people with dysphagia because it meets the requirements for food categories level 4-5 based on IDDSI recommendation.
Changes In Vitamin C and Total Microbes Of Papaya Fruit (Carica papaya L.) Which Is Processed Minimally Using Edible Coating Of Agar-agar Based On The Storage Time Liya Apriani; Siti Aminah; Joko Teguh Isworo
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6127

Abstract

Minimal processing and edible coatings began to be known to provide food security and improve the quality of food products at the time of storage. This study was to determine the effect of minimal processing using agar-agar based on storage time to changes in vitamin C and total microbes papaya (Carica papaya L.).This research is an experimental laboratory study with the research design used is a two-factor Randomized Completely Design (CRD). The number of units used in the study was 28 samples followed by samples without agar coating. Data on vitamin C were measured by the iodimetry method, total microbes by the Total Plate Count (TPC) method. The statistical test used was the Two Way Anova. There are differences in the results of tests of vitamin C levels, total microbes and weight loss between the treatment and control groups. There is a minimal processing effect using agar-agar on vitamin C levels (ρ = 0.006) and total microbes (ρ = 0,000). Minimal processing using agar-agar coatings based on long storage effect on the levels of vitamin C and total microbes papaya (Carica papaya L.)
Co-Authors afrilia afriatul lael Afrilia Arifatul Lael Agus Suyanto Agustin Syamsianah Akhmad Fathurohman Alief Ababiel Anissa I Cahyati Bherta Agil Dhela Kusuma Ernawati Ernawati fakhrissal dian arga nugroho istinaroh istinaroh Joko Teguh Isworo Katrien Arumsari Liya Apriani Marini firia dewi Muhammad Rully Syahirul Alim Muhammad Yusuf Mulya Virgonita Iswindari Winta neneng indarti Nurcahyono Nurcahyono Nurhayati Nurhayati Nurhidajah - Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurur Rizqi Penta Amalia Rahayu Astuti Rahayu Astuti Rohadi, Rohadi Rosita Dewi Rully Amrullah Safira Firdaus Salsabila Amalia Putri Bumi Setia Iriyanto Sri Hartati Stalis Norma Ethica Sukowiyono Sukowiyono Trixie Salawati Ulfa Nurullita Wahyu Handoyo Wikanastri Harsoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wulandari Meikawati Yunan Kholifatuddin Sya’di