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All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Teknologi Pertanian JURNAL KESEHATAN PERINTIS Ensiklopedia of Journal Jurnal Ners Jurnal Riset Indragiri
Sepni Asmira
Universitas Perintis Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Jurnal Teknologi Pertanian

 1 
PENGARUH SUBSTITUSI ALPUKAT (Persea Americana Mill) DAN TEPUNG IKAN LELE (Clarias gariepinus Burchell) TERHADAP MUTU ORGANOLEPTIK DAN KADAR PROTEIN PADA BISKUIT MPASI Asmira, Sepni; Nova, Maria; Hanum, Dzulfa
JURNAL TEKNOLOGI PERTANIAN Vol 8 No 1 (2019)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.792 KB) | DOI: 10.32520/jtp.v8i1.536

Abstract

Masalah gizi kurang pada bayi dan anak-anak dapat menyebabkan terganggunya pertumbuhan dan perkembangan anak. Untuk mengatasinya perlu perbaikan pola makan masyarakat melalui diversifikasi dan substitusi pangan. Alpukat dan ikan lele merupakan bahan pangan potensial pada pembuatan biskuit kaya akan protein. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi alpukat dan tepung ikan lele terhadap kadar protein dan mutu organoleptik pada biskuit.  Penelitian eksperimental ini menggunakan desain rancangan acak lengkap (RAL) yang terdiri dari tiga perlakuan dan dua kali ulangan. Pengamatan yang dilakukan adalah uji subjektif yang dilakukan terhadap cita rasa (uji organoleptik) dengan 25 panelis agak terlatih dan analisis protein  menggunakan metode Kjedahl berdasarkan SNI 01-2891-1992. Data dianalisis statistik dengan menggunakana SPSS 16. Hasil uji organoleptik didapatkan perlakuan yang paling disukai adalah perlakuan B (10 g alpukat: 20 g tepung ikan lele) dengan indikator penilaian berdasarkan kesukaan terhadap warna, tekstur, aroma serta rasa. Hasil kadar protein terbaik adalah pada perlakuan A (5 g alpukat: 25 g tepung ikan lele) yaitu sebesar 12,37 % , seluruh biskuit dengan ketiga perlakuan telah memenuhi kriteria biskuit MPASI berdasarkan Menkes 2007.
PENGEMBANGAN PUDING DENGAN PENAMBAHAN TEPUNG WORTEL(Daucus Carrota L) DAN KUNING TELUR SEBAGAI ALTERNATIF SNACK FOOD SUMBER PRO VITAMIN A Sepni Asmira; Delzi Ilham; Partini Widiastika
JURNAL TEKNOLOGI PERTANIAN Vol. 10 No. 2 (2021)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v10i2.1583

Abstract

Impaired vision and blindness are still a health problem in the world, including in Indonesia. Efforts to maintain eye health can be done by consuming foods that contain lots of vitamin A or provitamin A. Carrots are a source of provitamin A and egg yolks are a source of fat apart from being a source of vitamin A as well. This study aims to determine the effect of adding carrot flour and egg yolk on organoleptic quality and levels of beta-carotene and fat in pudding. This study is an experimental study using a completely randomized design (CRD) consisting of four treatments and two replications. Observations were made subjectively on taste (organoleptic test) with 25 moderately trained panelists and objective observations included testing the levels of beta-carotene with UV-vis spectrophotometry and fat content testing using the Soxhlet method. Based on the results of the organoleptic test, it was found that the best treatment was treatment B (10:10) with four indicators assessed including color, aroma, texture and taste. The laboratory results showed that the highest beta-carotene content was between sample A (control) and sample B (10:10) with the highest average result in sample B of 50.2 and the highest fat content in sample B was 0.169. It is recommended to further researchers to test the acceptability of the product and make more use of local food in research besides being easy to find and having high nutritional value and economic value.
ANALISA NILAI GIZI DAN UJI ORGANOLEPTIK BOLU PEPAYA SEBAGAI ALTERNATIF MAKANAN SELINGAN PADA HIPERKOLESTEROLEMIA Nurhamidah; Sepni Asmira; Anggia
JURNAL TEKNOLOGI PERTANIAN Vol. 11 No. 1 (2022)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v11i1.1941

Abstract

According to the World Health Organization (WHO) in 2018, it was recorded that people with high cholesterol in Indonesia increased every year by 28%, this number is likely to increase to 29.25 in 2025. Papaya fruit is rich in nutrition, contains high fiber and antioxidants. Papaya fruit will be processed into sponge, which is a very popular food as a snack for hypercholesterolemia. The purpose of the study was to know the average value of the color, aroma, texture, taste of the sponge and to know the value of the fiber content of the best sponge. The method used in this study is an experiment using a Completely Randomized Design method consisting of four treatments and two replications. Treatment A (25 grams of papaya), treatment B (50 grams of papaya), treatment C (75 grams of papaya) and treatment D (100 grams of papaya). This research was conducted in July 2021. Sampling was carried out at the researcher's house, while organoleptic tests were carried out at the Perintis Indonesia University campus and the fiber content inspection site at Baristand (Industrial Research and Standardization Center Padang). Based on the results of the organoleptic test, it showed that the panelists' assessment of the papaya sponge product had a very significant effect on the color, aroma, texture, and taste of the papaya sponge. Based on the panelists' assessment, treatment A (pawpaw 25 grams) was the best product, namely color 4.3; fragrance 4.56; texture 4.42 and taste 4.72 with the highest average value of 18. Treatment A contained fiber content of 5.53 with a weight of 50 grams of papaya sponge. In this study it can be concluded that the best papaya sponge is treatment A, the best papaya cake contains fiber content which is very beneficial for hypercholesterolemic patients so that it can meet fiber levels per person in a day.
Co-Authors Anggia Armenia, Armenia Arza, Putri Aulia Delzi Ilham Fauzan Azima Hanum, Dzulfa Maria Nova, Maria Nurhamidah Partini Widiastika Putri Aulia Arza Sayuti, Kesuma