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Setyowati Setyowati
Jurusan Gizi Poltekkes Kemenkes Yogyakarta
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Journal : Jurnal Teknologi Kesehatan

 1 
Pengaruh Variasi Pencampuran Tepung Kacang Hijau (Phaseolus Radiatus) Pada Pembuatan Brownies Singkong Kukus Terhadap Sifat Fisik, Sifat Organoleptik, Dan Kadar Protein Diah Ruhutami; Setyowati Setyowati; Farissa Fatimah
Jurnal Teknologi Kesehatan (Journal of Health Technology) Vol. 14 No. 2 (2018): September
Publisher : POLTEKKES KEMENKES YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.991 KB) | DOI: 10.29238/jtk.v14i2.369

Abstract

Wheat flour and rice flour mostly used to produce local food — nutrition content in cassava flour the same as wheat flour. Cassava flour can substitute wheat flour. Green bean flour has a high protein content as 22,9%. Mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed can increase the protein content. This research was aimed to determine the effect of variation mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed on physical properties, organoleptic characteristics and protein content. This research used semi experiment design with the random design group. Kruscal walls and Anova one way were used for organoleptic data characteristics. LSD test was used for protein content. Physical properties were done by the researcher, the organoleptic characteristic was done by semi-trained panellists and protein content was done in the laboratory. The result was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties (taste and flavour) and protein content (p<0,05). Mixing green bean flour in cassava brownies steamed did not give effect on organoleptic characteristics (p>0,05). The conclusion was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties and protein content but did not give an effect on organoleptic characteristics.
Pengaruh Penambahan Bayam Merah (Amaranthus tricolor L.) Pada Pembuatan Pempek Ikan Tenggiri Ditinjau Dari Sifat Fisik, Sifat Organoleptik Dan Kadar Zat Besi (Fe) Sherly Asri Widyaningrum; Setyowati Setyowati; Silvia Dewi
Jurnal Teknologi Kesehatan (Journal of Health Technology) Vol. 15 No. 1 (2019): Juni
Publisher : POLTEKKES KEMENKES YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.06 KB)

Abstract

Pempek is a typical delicacy from Palembang, which is already accepted as a favorite dish by many people from different strata in Indonesia. Pempek contains animal protein, which is beneficial because it is made of spanish mackerel fish. The pempek which has been added with red spinach is expected to offer an alternative for highly nutritious food, which at the same time serves as the good source of iron (Fe) intake.To determine the influence of adding red spinach of pempek spanish mackerel fish, as viewed from physical properties, organoleptic characteristics, and iron levels (Fe).This research used a pure experimental research with four treatments of red spinach addition (0%, 10%, 20%, and 30%). Physical features were observed subjectively and were analyzed using a descriptive method. Organoleptic characteristics were observed using a hedonic scale test, and were analyzed using Kruskall Wallis H test. Fe contents were observed using a spectrophotometry method, and were analyzed using an Anova test and continued with an LSD test.In terms of taste and aroma features, pempeks with 20% and 30% red spinach addition resemble those of spinach. In terms of color, pempeks with 10%, 20%, and 30% red spinach addition are red. In terms of texture, pempeks with 30% red spinach addition are hard. From organoleptic, color, aroma, taste and texture characteristics test, panelists expressed that they prefered pempeks with 10% red spinach addition. Highest Fe content was found in 30% red spinach addition formula.There is an influence of adding red spinach (amaranthus tricolor L.) to pempek spanish mackerel fish as viewed from physical properties and organoleptic characteristics and iron (Fe) levels.
Co-Authors Bella Indri Kaltari Devillya Puspita Dewi Diah Ruhutami Farissa Fatimah Kukuh Probo Sukmawati Noor Tifauzah Nur Hidayat Rahmawati Rahmawati Rifatun Hasanah Risna Daru Retma Sherly Asri Widyaningrum Silvia Dewi Th Ninuk Sri Hartini Weni Kurdanti