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ANALISIS MUTU BISKUIT MORINGNA SEBAGAI ALTERNATIF ANEMIA PADA REMAJA PUTRI Aulya Pratiwi; Mona Fitria; Agus Sulaeman; Fred Agung; Yenny Moviana
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1282

Abstract

The main cause of iron nutritional anemia in women is the lack of dietary iron (Fe) intake. Iron intake can be obtained from foods such as biscuits. Moringa flour and mung bean flour added as biscuit ingredients can be used as a high-iron snack in an effort to increase iron intake in adolescent girls. This study aims to determine the effect of the formulation of Moringa flour and mung bean flour on organoleptic properties and iron content. This research is an experimental study with a formulation ratio of F1 75%: 25%, F2 50%: 50% and F3 25%: 75%. The organoleptic test was carried out by 30 moderately trained people, then the best results were tested for iron levels by the ICP-OES (Inductively Coupled Plasma-Optical Emission Spectrometry) method. Data analysis used the Kruskal Wallis test, followed by the Mann Whitney test method. The biscuit that has the highest score is the F1 formulation with a ratio of moringa flour and mung bean flour 75%: 25%. One serving is 60 grams and can meet 24% of iron needs. The results of the statistical test found a value (p (0.000) < (0.05)) which means that there is an effect of the formulation of Moringa flour and mung bean flour on the taste of biscuits, and there is an effect on aspects of taste, aroma, and texture of biscuits. This research can be continued by improving the texture of the product to further increase its acceptability and conducting research on the target.
SIFAT ORGANOLEPTIK DAN NILAI GIZI PUDING U-BANSOY (ULI BANANA SOYA) SEBAGAI ALTERNATIF SELINGAN TINGGI KALIUM DAN ISOFLAVON UNTUK PENDERITA HIPERTENSI Enung Nurhotimah; Muna Nur Aeni; Mulus Gumilar; Mona Fitria; Judiono Judiono; Gurid Pramintarto Eko Mulyo
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 14 No 2 (2022): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v14i2.2639

Abstract

Uli bananas contain higher potassium than other types of bananas. Soybeans can help lower blood pressure in hypertensive patients through potassium content and antioxidant activity, as shown by isoflavones. This study aimed to determine the organoleptic properties and nutritional value of U-Bansoy Pudding with soybean and banana formulations as an alternative high-potassium and isoflavone snacks for hypertensive patients. The research design used an experimental study design using a Complete Experimental Design (RAL) consisting of one factor in the form of 3 types of soybean and banana balance, namely 25%:75%, 50%:50%, 75%:25%. The research method used an organoleptic test with a hedonic test of 7 numerical scale on 30 moderately trained panelists. The results of  U-Bansoy Pudding organoleptic test on the color and texture that the panelists liked the most was a 50%:50% balance. U-Bansoy pudding organoleptic test results on the aroma that the panelists most liked were the balance of 25%:75% and 50%:50%, while the results of the organoleptic test of U-Bansoy pudding on the taste and overall (overall) balance of 25%:75% were the most preferred by the panelists. By consuming one serving of U-Bansoy Pudding with a balance of 25%:75% is enough to contribute as an alternative distraction for hypertensive patients with 185.95 grams of energy, 8.74 grams of protein, 3.64 grams of fat, 34.2 grams of carbohydrates, 533.14 mg of potassium and 30.9 mg of isoflavones. U-Bansoy pudding can be used as an alternative snack for hypertensive patients who need a diet high in potassium and isoflavones.
Co-Authors Agus Sulaeman Aulya Pratiwi Enung Nurhotimah Fred Agung Gurid PE Mulyo Judiono Judiono Mulus Gumilar Muna Nur Aeni Yenny Moviana, Yenny