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INDONESIA
Jurnal Media Gizi Indonesia (MGI)
Published by Universitas Airlangga
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
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Articles 325 Documents
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Physicochemical Characteristics, Antioxidant Activity and Sensory of Cookies Based on Mocaf, Purple Yam, and Cinnamon Flour Ibdal Satar; Defita Fajar Emilia
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i3.212-225

Abstract

In general, cookies are made by using wheat flour with high gluten content, consequently it may cause negative impact on health. So far, cookies also have not the characteristics as functional food that is beneficial for health. Based on these issues, wheat flour is needed to substitute with alternative materials in order to reduce the gluten and increase the functional characteristic of cookies. Mocaf, purple yam flour and cinnamon powder can be used to provide cookies with low gluten and have the characteristic of functional food. The aims of this research are to characterize the physicochemical and organoleptic properties of cookies based Mocaf flour, purple yam flour and cinnamon powder. This work was used he completely randomized design (CRD) with the formulations applied F0(100:0:0), F1(75:24.5:0.5), F2(75:24:1), F3(75:23.5:1.5). F4(50:49.5:0.5), F5(50:49:1), F6(50:48.5:1.5), F7(25:74.5:0.5), F8(25:74:1), and F9(25:73.5:1.5) with 3 replications. Analysis of physicochemical properties of cookies consists of moisture, fat, total protein, ash, carbohydrates contents, texture, and antioxidant activity. The organoleptic properties were tested by 30 semi-trained panelists. The collected data were analyzed by one way ANOVA at significance level of 5% and followed by Duncan's test. These results show the contents of fat, protein, ash, carbohydrate, water, antioxidant activities and hardness were obtained in the range of 28.1-29.4%, 3.3-3.6%, 1.5-2.2%, 59.8-62.1%, 44.5-88.8 ppm and 13.8 - 38.3 N, respectively. Based on the organoleptic tests, F2 cookies was most preference than other formulations. The cookies produced believes have low gluten and food functional properties
Study of Satisfaction towards the Food Services in the PPLP and SKO Athlete Dormitories in Indonesia Mirza Hapsari Sakti Titis Penggalih; Zaenal Mutaqqien Sofro; Laksono Trisnantoro; Edi Nurinda Susila; Ernawaty; Bayu Rahadian; Margono; Dadi Sujadi; Raden Isnanta; Marina Hardiyanti; Nia Bactiar; Remaydhina Mahsa Alvita Ghany
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i3.236-243

Abstract

Providing food for athletes is a special institutional arrangement that caters to athletes' specific needs. Athletes have different nutritional requirements than the non-athlete population, as they need more nutrients to compensate for the energy expended during training, competitions, and recovery after matches. Additionally, athletes must focus on fluid intake and sufficient nutrients to support post-training recovery for optimal performance. Therefore, meeting the needs and satisfaction of athletes becomes a crucial goal for athlete food service. Satisfaction can be assessed based on various indicators such as variety of menu and ingredients, suitable portion size, taste, serving time, packaging, and food handler hygiene. This study aims to assess athletes' satisfaction with the food service in athlete dormitories. The research is an observational survey with a cross-sectional approach involving 159 athletes aged 13-19 years from PPLP West Java, PPLP DIY, PPLP NTB, and SKO Cibubur. Data collection took place in May and July 2022. The research instrument used was a customer satisfaction survey questionnaire with a Likert scale ranging from 1 to 4, where one indicates 'very poor' and four indicates 'excellent.' The analysis technique used Pearson correlation in SPSS 16.0 software. The research showed a relationship between menu variety, ingredient variety, suitable portion size, serving time accuracy, food packaging, serving area, food handler hygiene, food presentation, and food taste with athletes' satisfaction level. Serving time accuracy, food packaging, hygiene, cleanliness of the serving area, food handler hygiene, food appearance, and taste correlate strongly with satisfaction.
Nutraceutical Potential of Encapsulated Purple Okra (Abelmoschus Esculentus L. Moench) Extract Dhea Marliana Salsabila; Evy Damayanthi; Zuraidah Nasution
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i3.201-211

Abstract

The accumulation of free radical production impacts on the development of degenerative diseases which are the highest cause of morbidity and mortality in the world. Biofortification of purple okra in the form of encapsulated extract has the potential as a nutraceutical through the role of antioxidants. This study aimed to analyze the potential of encapsulated purple okra extract as a nutraceutical by determining physical-chemical characteristics, microbial and heavy metals contamination, antioxidant capacity, total flavonoids, and quercetin. This was a laboratory experimental study on purple okra which was extracted using the maceration method. The results of physical-chemical characteristics showed that purple okra extract has the form of dry powder, greenish-brown color, odor characteristic of okra extract (caramel-like), and sour taste with yield of 4%, pH of 4.8, undetectable solvent residue, water content of 13.5%, total ash content of 10.4%, and disintegration time of 1.25 minutes. The results of microbial contamination showed a total plate count of 3.1 102 CFU g⁻¹, yeast and mold count, E. coli, S. aureus negative CFU g⁻¹, and Salmonella spp negative CFU 10g⁻¹. The results of heavy metal contamination showed that As, Pb, Cd, and Hg were not detected every mg Kg⁻¹. The results of antioxidant capacity, total flavonoids, and suspected quercetin derivatives showed a value of 84.88%, 81.32 mg QE g⁻¹, and 4.91 mg g⁻¹. These bioactive components act as free radical scavengers in helping to prevent chain reactions. Encapsulated purple okra extract has shown its potential as a nutraceutical that helps prevent degenerative diseases.
Front Matter National Nutrition Journal Vol. 18 No. 3 Prof. Dr. Annis Catur Adi, Ir., M.Si
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Back Matter National Nutrition Journal Vol. 18 No. 3 Prof. Dr. Annis Catur Adi, Ir., M.Si
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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