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Astutik Pudjirahaju
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Journal : Jurnal Pendidikan Kesehatan

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SUBSTITUSI BAYAM MERAH Blitum rubrum PADA FISH STICK NUGGET TERI NASI Engraulidae TERHADAP MUTU KIMIA DAN NILAI ENERGI SERTA MUTU ORGANOLEPTIK UNTUK PENCEGAHAN ANEMIA REMAJA PUTRI HARERA ZELA WIDYASMARA; Astutik Pudjirahaju; Maryam Razak
Jurnal Pendidikan Kesehatan Vol 10 No 2 (2021): Jurnal Pendidikan Kesehatan
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v10i2.2671

Abstract

This study aims to analyze the effect of substitution of red spinach or Blitum rubrum on fish sticks of anchovies nuggets or Engraulidae on chemical quality and energy value as well as organoleptic quality for the prevention of anemia in adolescent girls. CRD 4 treatment levels with 3 times replication for each treatment level. Statistical analysis used for the content of ash, Fe and vitamin C is One Way Anova with 95 percent confidence level, data analysis for water, protein and fat content used the Calculated Value method, for carbohydrate content using the by difference method, for energy values using the Atwater method, and for organoleptic quality was Kruskal Wallis with 95 percent confidence level. The results showed that the higher the addition of red spinach, the water, Fe, and vitamin C content increased, while the ash content, protein, fat and energy values decreased. The results of the organoleptic quality assessment analysis showed that the higher the percentage of addition of red spinach, the percentage of panelists acceptance of color, aroma, and taste decreased, but the percentage of panelists acceptance of texture increased. The best treatment assessment shows that the P2 treatment level can be recommended as the best treatment level. The P2 treatment level can be used as a main animal side dish for the prevention of anemia in teenage girls.
PENGARUH SUBSTITUSI TEPUNG KACANG TUNGGAK Vigna unguiculata L. DAN TEPUNG KACANG HIJAU Vigna radhiata TERHADAP MUTU KIMIA, MUTU GIZI, DAN MUTU ORGANOLEPTIK BISKUIT SEBAGAI PMT IBU HAMIL KEK Deby Prestia Indah Oktavia; Maryam Razak; Astutik Pudjirahaju
Jurnal Pendidikan Kesehatan Vol 11 No 2 (2022): Jurnal Pendidikan Kesehatan
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v11i2.3703

Abstract

The prevalence of CED in pregnant women in 2013 was 24.2Percent nationally and decreased to 17.3Percent in 2018. Despite the decline, the prevalence is still relatively high compared to the target of the Policy Direction and Action Plan for the Public Health Program for 2020 until 2024, namely 10Percent. One of the countermeasures for pregnant women with CED is the provision of additional food made from flour that was imported. Local food diversification is needed to reduce dependence on imported food. Cowpea flour and green beans have high protein and iron levels. However, in this case cowpeas are not favored from the sensory properties of the taste, namely bitter. Meanwhile, green beans have a good sensory that is savory and nutty. to analyze the effect of substitution of cowpea flour and mung bean flour on the chemical quality, nutritional quality, and organoleptic quality of biscuits as PMT for pregnant women with CED. This type of research is experimental with a completely randomized design CRD. The higher the proportion of cowpeas, the higher the levels of protein, fat, and vitamin C. While the higher the proportion of mung bean flour, the higher the carbohydrate, iron, and energy values. The higher the proportion of cowpea flour, the lower the preference for organoleptic quality and the higher the proportion of mung bean flour, the higher the preference for organoleptic quality. Substitution of cowpea flour and mung bean flour had a significant effect on the panelists preference for color and texture. The substitution of cowpea flour and mung bean flour has a significant effect on the chemical quality and nutritional quality of biscuits. Treatment level P3 is the besttreatmentlevel.
Co-Authors Deby Prestia Indah Oktavia HARERA ZELA WIDYASMARA Maryam Razak