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All Journal Window of Health : Jurnal Kesehatan Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Nura'isyah Indah Wibowo
Universitas Jember
Computer Science & IT Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Innovation of Kepok Banana Hump Bread (Musa paradiciasa L.) as Diabetes Diet Therapy: Literature Review Liesna Lusyana Nur; Fani Khairunnisa Rakhman; Nabilah Arafani; Nura'isyah Indah Wibowo
Proceeding ISETH (International Summit on Science, Technology, and Humanity) 2021: Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Purpose: Diabetes has become a health problem that causes chronic complications such as heart disease, kidney failure and the risk of death which can reduce life expectancy and can increase mortality rates therefore intervention is required, especially in dietary intake. Management of low-carbohydrate and high-fiber diet is important for diabetics to prevent the occurrence of other complications. Kepok Banana Hump Bread could be alternative food choice for diabetes mellitus diet. This paper to review the Kepok Banana Hump Bread innovation as diet therapy for diabetics. Methodology: This research using a literature review method pra experimental, true experimental, and literature review of research designs from 20 international and national journals. The literature search was carried out on the Google Scholar and Researchgate databases using three keywords, namely analysis of antidiabetic compounds on the Kepok Banana Hump; the potency of the Kepok Banana Hump; the impact of Kepok Banana hump powder on blood sugar levels. Results: Kepok Banana Hump Bread that utilizes Kepok Banana Hump Flour in its production can be an alternative in diet management. Kepok Banana Hump Flour contains 25.5 glycemic index and 26,72% fiber. The addition of 40% banana hump flour can produce a distinctive flavor of banana hump flour with a strong taste, rough texture, slightly hard, and dark brown color. This Kepok Banana Hump Bread innovation is expected to be an alternative diet in the process of treating diabetes mellitus.
Analisis Kandungan Protein dan Daya Terima Putri Salju Substitusi Tepung Edamame (Glycine max (L) Merrill) Abdul Azis Akbar; Nura'isyah Indah Wibowo
Window of Health : Jurnal Kesehatan VoL 6 No 4 (Oktober 2023)
Publisher : Fakultas Kesehatan Masyarakat Universitas Muslim Indonesia

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Abstract

Edamame merupakan tanaman potensial yang ketersediaannya melimpah di Indonesia, namun tingkat konsumsinya belum optimal, padahal memiliki kandungan gizi terutama protein yang tinggi sehingga dapat mengatasi permasalahan stunting. Salah satu olahan edamame yaitu tepung edamame yang dapat dijadikan bahan tambahan olahan kue kering putri salju. Putri salju substitusi tepung edamame diharapkan dapat menjadi makanan tambahan tinggi protein yang baik untuk pertumbuhan dan perkembangan anak. Penelitian ini bertujuan untuk menganalisis kandungan protein dan daya terima putri salju substitusi tepung edamame. Penelitian quasi-eksperimental ini menggunakan rancangan penelitian posttest-only control group design. Analisis kandungan protein menggunakan metode kjeldahl dan uji daya terima menggunakan uji hedonic test. Sampel penelitian yaitu tepung edamame (Hasil Bumiku) dan 25 siswa SDN Ajung 1 sebagai panelis. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang signifikan pada kandungan protein (p-value 0,000) dan daya terima warna (p-value 0,001), aroma (p-value 0,001), rasa (p-value 0,000), dan tekstur (p-value 0,000) putri salju substitusi tepung edamame. Perlakuan terbaik yaitu putri salju substitusi tepung edamame perlakuan X1 (10%). Formulasi yang tepat dalam pembuatan putri salju perlakuan X1 yaitu 225 gram tepung terigu, 25 gram tepung edamame dan bahan dasar pembuatan putri salju lainnya. Rekomendasi konsumsi putri salju perlakuan X1 sebagai makanan tambahan anak usia 12-24 bulan yaitu 6 keping per hari. Kesimpulannya terdapat perbedaan kandungan protein dan daya terima warna, aroma, rasa serta tekstur putri salju substitusi tepung edamame. Penelitian selanjutnya diharapkan dapat menganalisis kandungan energi, karbohidrat, kalsium, zinc, dan fosfor serta menguji daya simpan putri salju.
Co-Authors Abdul Azis Akbar Fani Khairunnisa Rakhman Liesna Lusyana Nur Nabilah Arafani