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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Manajemen dan Agribisnis Media Gizi dan Keluarga JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia Jurnal Penelitian Tanaman Industri agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Planta Tropika Jurnal Media Gizi Indonesia (MGI) Warta IHP (Warta Industri Hasil Pertanian) GIZI INDONESIA Jurnal Teknologi & Industri Hasil Pertanian EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Jurnal Penelitian Tanaman Industri (Littri) Jurnal Pusat Inovasi Masyarakat
Ahmad Sulaeman
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Jl. Raya Darmaga, Bogor 16880
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Health Professions Industrial & Manufacturing Engineering Mathematics Public Health Social Sciences

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Journal : JURNAL GIZI INDONESIA

 1 
Snack bar berbahan pati sagu (Metroxylon sp.), tempe, dan beras hitam sebagai pangan fungsional berindeks glikemik rendah Puspita, Winny; Sulaeman, Ahmad; Damayanthi, Evy
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 1 (2019)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.234 KB) | DOI: 10.14710/jgi.8.1.11-23

Abstract

Background: High calories intake from snacks with low nutritional value will contribute to increase the prevalence of obesity and diabetes. Nutritional strategies to prevent hyperglycemia are controlling blood glucose levels, restrict calories and carbohydrate intake. Sago starch (Metroxylon sp.), tempe and black rice contains ingredients such as dietary fiber, resistant starch, amylose and low glycemic index. Modified snack bar using these ingredients can produce attractive products and provide the beneficial nutrients.Objectives: To determine a snack bar formulation made from sago starch, tempe and black rice and analyze physicochemical characteristics and glycemic index value of the product.Methods: This study used a completely randomized design analyzing three different proportions of sago starch and tempe, namely F1 (2:1), F2 (1.5:1), and F3 (1:1) with two replications for each formula. The Selected formula was determined based on consumer acceptability by semi-trained panelists using 9-point hedonic scale, physicochemical properties, nutrient content, and glycemic index value. Results: The Selected formula (F3) was potentially used as functional food as indicated by high level of dietary fiber (11.05%), 8.8 % resistant starch, in vitro starch digestibility (14.02%), the highest amylose-amylopectin ratio (60.1% : 39.9%), low glycemic index (40) and low glycemic load (5.4). The F3 formula produced a slow increase and peak point of blood glucose response of 107.5 mg/dl at minute 30th lower than the administration of anhydrous glucose with peak point of blood glucose levels of 143.4 mg/dl.Conclusion: The F3 formula with the proportion of sago starch and tempe (1:1) had low glycemic index and was categorized as high-fiber food with high level of resistant starch. Therefore, this product has the potency as functional snack alternative for diabetes patients.
Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT) Aulia, Salma Shafrina; Setiawan, Budi; Sinaga, Tiurma; Sulaeman, Ahmad
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 2 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (363.37 KB) | DOI: 10.14710/jgi.8.2.134-142

Abstract

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.
Co-Authors - Ismanto -, Sulistiani Agus W. Soehadi Ahmad Muthi Abdillah Andi Sofyan Hasdam Angelika Ploeger Anggar Pamungkas Aulia, Salma Shafrina Bachti Alisjahbana Budi Setiawan BUDI SETIAWAN Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Clara M Kusharto Clara M. Kusharto Dadang Supriatna Dewanti Putri Pratiwi Drajat Martianto Edi S Mudjajanto Eliza Halim Eny Palupi Evy Damayanthi Faisal Anwar Hadi Riyadi Hana Fitria Navratilova Hardinsyah . Hasim I Gusti Bagus Wiksuana I MADE ARTIKA I wayan Teguh Wibawan Ikeu Ekayanti Ikeu Tanziha Ismanto, - Kailaku, Sari Intan Karina Rahmadia Ekawidyani Katrin Roosita Larasati Khairunnisa Leily Amalia Liana Verdini Lingga Kusuma M Jevi Rachman M. Rizal Martua Damanik MADE ASTAWAN Mahani Mahani Maigoda, Tonny Cortis Mansur Jauhari Maya Maria Mega Pramudita Rahayu Moh. Hasan Machfoed Naufal Muharam Nurdin Nino Yayah Sadiyyah Noorwati Sutandyo Nur Heni Sri Palupi Nurbani Kalsum Puspasari, Erna Puspita, Winny Qurratu Aini Ratih Putri Damayati Rimbawan , Rinanda Dwi Saputri Rizka Febriana SARI INTAN KAILAKU SARI INTAN KAILAKU, SARI INTAN Setiawan, Budi Sofya Maya Sri Anna Marliyati Suhartono Suhartono Sulistiani - Suparman Hardinsyah, Suparman Supriatna, Dadang Syartiwidya Syartiwidya Tiurma Sinaga Ujang Sumarwan V Prihananto V. Prihananto Wiwi Febriani Yahdiana Harahap