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Agus Wijanarka
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KONSENTRASI LARUTAN GARAM PADA FERMENTASI KULIT BUAH CEMPEDAK (Artocarpus integer) TERHADAP SIFAT FISIK, ORGANOLEPTIK DAN KADAR VITAMIN C MANDAI Nadya Desanti Hartiningtyas; Agus Wijanarka; Siska Puspitasari
Jurnal GIZIDO Vol 12 No 2 (2020): Jurnal GIZIDO edisi November 2020
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v12i2.1257

Abstract

Background: Cempedak is a fruit that is one of Indonesia’s native plants. Cempedak fruit containsa lot of water amount up as much as 67% which makes the fruit easily rotten and can not be stored for a long period of time. In Kalimantan, people often process cempedak as a traditional food called mandai. Mandai fermentation process is part of the efforts to preserve food to be available for a long time as well as an efforts to use waste from the consumption of cempedak fruit. Method: This type of research is a pure experiment with several treatments. In this research,several variables were used to examine the physical properties, organoleptic properties and vitamin C level. The experimental design provided is thr Complete Randomized Design (CRD) with one unit of experiment, 3 treatment variations and 3 repetitions. With the use of salt solution concentrations of 5%, 10% and 15%. Results: The results stated that the concentration of salt solution had an effect on the physicalproperties of the mandai, thus are in color, aroma, taste and texture. The results of organoleptic research stated that there is an effect of the concentration of salt solution on the cempedak skin on the level of color preference, aroma, taste, texture and overall the mandai with the most preferred salt solution concentration level, is the mandai with 5% salt solution. There is no effect of the concentration of salt solution on the cempedak skin on the vitamin C levels. Conclusion: There is an influence on the physical and organoleptic properties of mandai and thereis no effect of the salt solution concentration on mandai vitamin C levels.
BROLIGNAM: MEDIA UNTUK MENINGKATKAN PENGETAHUAN D2AN SIKAP TENTANG INDEKS GLIKEMIK SISWA SMA Anita Kurniasari; Agus Wijanarka; Almira Sitasari
Media Gizi Pangan Vol 28, No 1 (2021): Juni 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.51 KB) | DOI: 10.32382/mgp.v1i1.1963

Abstract

Background : The role of glycemic index on foods is very important especially in influencing diabetes mellitus because each kind of foods has specific glycemic index. Nowadays, teenagers can be susceptible to diabetes type 2 if they are not following healthy lifestyle. Research Objective : The purpose of this research is to investigate the effect on giving BROLIGNAM (brochure of nutrition education) about foods glycemic index towards knowledge and attitude among high school students. Method : This was quasi experimental design with pre test and post test with control group. T-test is used  analyze data before and after media intervention and also the difference between control and intervention group. Result : There was significant difference of knowledge scores before and after media intervention (p=0,001) and there was significant difference attitude scores before and after media intervention (p=0,002). BROLIGNAM has significant effect on knowledge (p=0,001) but has no significant effect on attitude (p=0,877). Conclusion : The result suggest Brolignam may be a useful format to improve knowledge regarding to glycemic index among high school students
Co-Authors Almira Sitasari Anita Kurniasari Nadya Desanti Hartiningtyas Siska Puspita Sari