Article Per Year (5 Year)
p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal Media Kesehatan Politeknik Kesehatan Makassar
Hendrayati Hendrayati
Jurusan Gizi Poltekkes Kemenkes Makassar
Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Daya Terima Dan Kandungan Serat Pangan Snack Bar “SANGTUL” Sebagai Pangan Fungsional Sumber Prebiotik Sunarto Sunarto; Hendrayati Hendrayati; Nur Fajriany Anwar
Media Kesehatan Politeknik Makassar Vol 18 No 2 (2023): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v18i2.229

Abstract

Dietary fiber has the benefit of being a good source of prebiotics to maintain the health of the digestive tract. Kepok bananas contain inulin and fructooligosaccharides which are considered food for the intestinal microflora. Rice bran contains insoluble food fiber which can work as a source of prebiotics. This study aims to determine the acceptability and fiber content of the "SANGTUL" snack bar, namely banana kepok flour and rice bran flour as functional food sources of prebiotics. The research method is a pre-experimental design with a Post Test Group Design. Acceptability was assessed based on the hedonic test by 30 panelists and analysis of dietary fiber content using the gravimetric method with 2 repetitions. The results showed that the acceptability of the snack bar "SANGTUL" banana flour kepok substitution of rice bran flour from the most preferred color aspects, namely all concentrations, aroma concentration aspects (90%:10%), texture aspects concentration (90%:10%), and aspect of taste concentration (90%: 10%) so that the average acceptance of the most preferred snack bar is the concentration of kepok banana flour substitution of rice bran flour (90%: 10%). The results of the food fiber content of the snack bar "SANGTUL" banana kepok flour substituted for bran flour with a concentration (90%:10%) of 11.42 g per 100 g snack bar. It is suggested that in the manufacture of banana flour kepok snack bar substitution of rice bran flour in further research, test the content of other nutrients.
Daya Terima Dan Kandungan Serat Pangan Snack Bar “SANGTUL” Sebagai Pangan Fungsional Sumber Prebiotik Sunarto Sunarto; Hendrayati Hendrayati; Nur Fajriany Anwar
Media Kesehatan Politeknik Kesehatan Makassar Vol 18 No 2 (2023): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v18i2.229

Abstract

Dietary fiber has the benefit of being a good source of prebiotics to maintain the health of the digestive tract. Kepok bananas contain inulin and fructooligosaccharides which are considered food for the intestinal microflora. Rice bran contains insoluble food fiber which can work as a source of prebiotics. This study aims to determine the acceptability and fiber content of the "SANGTUL" snack bar, namely banana kepok flour and rice bran flour as functional food sources of prebiotics. The research method is a pre-experimental design with a Post Test Group Design. Acceptability was assessed based on the hedonic test by 30 panelists and analysis of dietary fiber content using the gravimetric method with 2 repetitions. The results showed that the acceptability of the snack bar "SANGTUL" banana flour kepok substitution of rice bran flour from the most preferred color aspects, namely all concentrations, aroma concentration aspects (90%:10%), texture aspects concentration (90%:10%), and aspect of taste concentration (90%: 10%) so that the average acceptance of the most preferred snack bar is the concentration of kepok banana flour substitution of rice bran flour (90%: 10%). The results of the food fiber content of the snack bar "SANGTUL" banana kepok flour substituted for bran flour with a concentration (90%:10%) of 11.42 g per 100 g snack bar. It is suggested that in the manufacture of banana flour kepok snack bar substitution of rice bran flour in further research, test the content of other nutrients.
Co-Authors Nur Fajriany Anwar Sunarto Sunarto