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All Journal e-Journal Pustaka Kesehatan Sinkron : Jurnal dan Penelitian Teknik Informatika MODELING: Jurnal Program Studi PGMI Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Keperawatan Silampari Manuju : Malahayati Nursing Journal Jurnal Riset Hesti Medan Akper Kesdam I/BB Medan Health Information : Jurnal Penelitian J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Journal of Community Empowerment for Health Jurnal Ners ARTERI : Jurnal Ilmu Kesehatan Indonesia Berdaya JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Media Bina Ilmiah
Eliska Eliska
Universitas Islam Negeri Sumatera Utara
Arts Humanities Computer Science & IT Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Jurnal Ners

 1 
Substitution Of Dragon Fruit Skin As Herbal Tea To Prevent More Nutrition (Obesity) Widya Sasmita; Eliska Eliska
Jurnal Ners Vol. 7 No. 2 (2023): OKTOBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v7i2.16861

Abstract

The research discusses the substitution of specific nutrients into food products to resemble or replace other food products with higher nutritional value. The substituted food is commonly used as an alternative food product. In this study, I will create an herbal tea using dragon fruit peel, which can help prevent or address nutritional issues. Method: This research employed an experimental design using a Completely Randomized Design (CRD) with three different treatments: P1 (dragon fruit peel with drying temperature of 40°C), P2 (dragon fruit peel with drying temperature of 50°C), and P3 (dragon fruit peel with drying temperature of 60°C). Data collection was conducted through organoleptic/hedonic (preference) tests, evaluating the taste, texture, color, and physical appearance of the prepared dragon fruit peel tea, which was given to 25 untrained panelists. Conclusion: It can be concluded that the preferred color of the herbal tea made from dragon fruit peel was found in treatment P1, with a score of 4.16, using a drying temperature of 40°C for approximately 30 minutes. The preferred aroma of the dragon fruit peel herbal tea was also found in treatment P1, with a score of 4.24, using a drying temperature of 40°C for approximately 30 minutes. The preferred taste of the dragon fruit peel herbal tea was found in treatment P1, with a score of 4.44, using a drying temperature of 40°C for approximately 30 minutes. This indicates that a lower temperature resulted in less dry dragon fruit peel, leading to more appealing color, aroma, and taste.
Co-Authors Alfira Alfira Arifatul Aini Asnawi Deswita Apriliya Dhita Lutfiah Dwene Nur Gianing Egi Regi Prayoga Fauziah Nasution Fina Indryanti Harahap Fitriani Pramita Gurning Hana Nafisah Inayah Rizki Khaesarani Indi Anggesti Irfan Rahmanu Jumatun Riskinandiya Lita Sri Andayani Mayang Pranita Monica Situmeang Muhammad Khahfi Zuhanda Muhammad Siddik Sinaga Mutiara Hafidzah Tri Haryani Nanda Novita Nisa Ardana Ardana Nur A’yuni Nurhayati Nurhayati Oslida Martony Petti Sitti Fatimah Reni Agustina Harahap Sonya Liani Nasution Sri Wahyuni Susilawati Susilawati Tya Mai Lina Utami, Tri Niswati Widya Sasmita Yuan Anisa Yuri Widiantho Zuhrina Aidha