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All Journal Argipa (Arsip gizi dan Pangan) Jurnal Kesehatan
Siregar, Maruli
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Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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The potency of edamame (Glycin max (L) Merrill) as high dietary fiber instant pudding Siregar, Maruli; Arvianti, Made Dinda; Sofyaningsih, Mira
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.12844

Abstract

Edamame contains high levels of dietary fiber that has the potential to lower cholesterol levels. This potential can be further developed by processing it into a food product in the form of pudding, which is a popular dessert that has been part of culinary traditions throughout the world for centuries.This study aimed to utilize edamame flour in the manufacture of high-fiber instant pudding that can be well received by the panelists. This study used a Completely Randomized Design (CRD) with the addition of 3 levels of edamame flour (F1 50%, F2 60%, and F3 70%), and control F0 (0%). Organoleptic test using hedonic test and hedonic quality test with 50 consumer panelists. The results of the Kruskal Wallis test showed that the addition of edamame flour in making edamame instant pudding had a significant effect on the level of preference (hedonic) and hedonic quality (p<0.05). The instant pudding formulation selected was F1 with nutritional content per 100 g, namely water content 2.72%, ash 2.03%, protein 13.10%, fat 1.37%, carbohydrates 80.78%, energy 387.85 kcal, energy from fat 12.33 kcal, dietary fiber 40.08%, sodium 0.13%, cholesterol 8.93%, and saturated fatty acids 0.34%. The nutritional content per serving of 5 mg cholesterol, 0 g saturated fat, and 1 g total fat has met the requirements for high fiber claims.
Utilization of Papaya and Tomatoes in Making Jelly Drinks Source of Vitamin C Ariyani, Putri Sukmawati; Iswahyudi; Siregar, Maruli
Jurnal Kesehatan Vol 17, No 2 (2024): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jk.v17i2.2888

Abstract

Introduction: Papaya and tomatoes are local food ingredients that are easily found in the community and contain vitamin C to be developed into functional foods, one of which is as a jelly drink. This research aims to use papaya and tomatoes as raw materials for making jelly drinks as a source of vitamin C. Method: This research used a Completely Randomized Design (CRD) with two repetitions. The factors in the study are the comparison of papaya and tomato juice, which consists of 3 levels, namely F1 (60%: 40%), F2 (70%: 30%), F3 (80%: 20%), and F0 (0%:0%) as control. The organoleptic test uses hedonic and hedonic quality tests with 50 untrained panelists. The chemical analysis carried out includes water content, ash content, protein, fat, carbohydrates, and vitamin C in the entire formula. Data analysis was carried out using the ANOVA test and Kruskal Wallis test, followed by the Duncan and Mann-Whitney tests at a significance level of 95%. Result: The results of the organoleptic test showed that each formulation treatment had a significant effect on the level of preference and hedonic quality of color, aroma, texture, and taste (p<0.05). The results of the chemical analysis show that papaya and tomatoes in making jelly drinks have a significant effect on the levels of water, ash, protein, fat, carbohydrates, and vitamin C. Conclusion: Jelly drink was selected based on the results of hedonic test analysis and hedonic quality using weighting based on the Exponential Comparison Method (MPE), namely F2 (papaya 360 g and tomato 240 g) with nutritional content per serving size of 170 mL having energy of 60 kcal, protein 0.12 g, fat 0.002 g, carbohydrates 14 g, and vitamin C 12 mg.   Pendahuluan: Pepaya dan tomat merupakan bahan pangan lokal yang mudah ditemui di masyarakat dan memiliki kandungan vitamin C untuk dikembangkan menjadi pangan fungsional salah satunya sebagai minuman jeli. Tujuan penelitian ini adalah untuk memanfaatkan buah pepaya dan tomat sebagai bahan baku pembuatan jelly drink sumber vitamin C. Metode: Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua kali pengulangan. Faktor dalam penelitian yaitu perbandingan sari pepaya dan tomat yang terdiri atas 3 taraf, yaitu F1 (60% : 40%), F2 (70% : 30%), F3 (80% : 20%), dan F0 (0% : 0%) sebagai kontrol. Uji organoleptik menggunakan uji hedonik dan mutu hedonik dengan 50 panelis tidak terlatih. Analisis kimia yang dilakukan meliputi kadar air, kadar abu, protein, lemak, karbohidrat, dan vitamin C pada keseluruhan formula. Analisis data dilakukan menggunakan uji ANOVA dan uji Kruskal Wallis dilanjutkan dengan uji Duncan dan Mann-Whitney pada taraf signifikansi sebesar 95%. Hasil: Hasil uji organoleptik menunjukkan bahwa tiap perlakuan formulasi berpengaruh nyata terhadap tingkat kesukaan serta mutu hedonik warna, aroma, tekstur, dan rasa (p<0,05). Hasil analisis kimia menunjukkan bahwa penambahan pepaya dan tomat dalam pembuatan jelly drink berpengaruh nyata terhadap kadar air, abu, protein, lemak, karbohidrat, dan vitamin C. Simpulan: Jelly drink terpillih yaitu F2 dengan kandungan gizi per takaran saji 170 mL memiliki energi sebesar 60 kkal, karbohidrat 14 g, dan vitamin C 12 mg.
Co-Authors Ariyani, Putri Sukmawati Arvianti, Made Dinda Iswahyudi Mira Sofyaningsih