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All Journal Jurnal Gizi Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Jurnal Teknologi Pangan dan Gizi Jurnal Riset Gizi Pro Food Ilmu Gizi Indonesia Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Jurnal Pengabdian Dharma Bakti Nutrisia Medika Respati : Jurnal Ilmiah Kesehatan Jurnal Riset Gizi
Fery Lusviana Widiany
Universitas Respati Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

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Journal : Jurnal Gizi

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Sifat Organoleptik dan Kadar Serat Pangan Mie Basah dengan Penambahan Tepung Okra Hijau (Abelmuschus esculentum L.) Agustiana Agustiana; Waluyo Waluyo; Fery Lusviana Widiany
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (759.212 KB) | DOI: 10.26714/jg.9.1.2020.131-141

Abstract

The content of dietary fiber in wet noodle is lower than the dietary fiber requirement, so we need to add the local food which is high in dietary fiber content, that is green okra (Abelmuschus esculentum L). This study was to determine the effect of green okra flour mixing in wet noodle on organoleptic characteristics and dietary fiber content. This was an experimental study with complete random design. The independent variable was substitution of greenokra flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber content. There were four variations of wet noodles i.e. 0%, 10%, 15%, 20%. Data were analyzed using Kruskal-wallis, Mann Whitney and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and chewy. The highest level of dietary fiber content was in wet noodle 20% as many as 9,92 grams. In conclusion, there were any significant differences in organoleptic test result based on aroma and taste, but no difference based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The higher percentage of green okra flour makes the higher content of dietary fiber content in wet noodles.Keywords : Wet noodle; Green okra (Abelmuschus esculentum L.) flour; organoleptic characteristic; Dietary fiber content.
Pencampuran Tepung Okra Hijau (Abelmuschus esculentum L.) pada Pembuatan Mie Basah Ditinjau dari Sifat Organoleptik dan Kadar Serat Pangan Agustiana Agustiana; Waluyo Waluyo; Fery Lusviana Widiany
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.1.2020.%p

Abstract

Noodle is a form of processed food from wheat flour that is widely consumed and preferably bye the community. Abelmuschus was underutillized food while they do have high content of fiber. The use of green okra flour as the flour mixture in the manufacture of wet noodles was expected to create a new noodle product that has high fiber content. This study was to determine the effect of green okra flour of wet noodle on organoleptic characteristics, and dietary fiber content. This was a true experimental study with complete random design. The independent variable was substitution of green okra (Abelmuschus esculentum l.) flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber value. There were four variations of wet noodles i.e. 0%, 10%, 15%, and 20%. data were analyzed using Kruskal-wallis, Mann Whitney test and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and has a chewy on texure.the highes levels of dietary fiber content was ini wet noodle 20% asa many as 9,92 grams. In conclusion, there are significant differences in organoleptic test results based on aroma and taste, but there are no differences based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The greater the percentage of mixing green okra flour, the fiber content will be higher in wet noodles.
Co-Authors Agus Wijanarka Agustiana Agustiana Agustiana Agustiana Ari Tri Astuti Ari Tri Astuti, Ari Tri Ayu Fitriani Chriestina Nanda Iskandar Dina Maulina Hayati Emy Huriyati Fatma Dwi Puspa Melati Fera Nofiartika Fitriana, Lala Budi Inayah Inayah Inayah Inayah Mochammad Sja’bani Noviati Dwi Pratiwi Pramesti Retno Hapsari Prasetianingsih, Paulina Irianti Retno Pangastuti Reza Iqbal Suhada Rochadi Rochadi Selviana Anakonda Sri Hartati Mantuges Susetyowati Susetyowati Susetyowati Susetyowati Waluyo Waluyo Waluyo Waluyo Yuni Afriani Yuni Afriani Yuni Afriani, Yuni