Analisis Kandungan Zat Gizi Dan Daya Terima Makanan Enteral Berbasis Labu Kuning Dan Telur Bebek

Sholihah, Zainab; Noer, Etika Ratna

doi:10.14710/jnc.v3i4.6891

Cited by 4 publications

(5 citation statements)

References 10 publications

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“…Komposisi kandungan gizi Home Blenderized mengacu pada standar tatalaksana gizi pada penyandang DM (Nelms & Sucher, 2015). Selain itu, pengembangan Home Blenderized ini juga terdapat perbedaan dalam hal penyajiannya, yaitu pada formula standar disajikan dalam jumlah 400 mL sedangkan pada formula modifikasi disajikan 450 mL (Sholihah & Noer, 2014). Hal ini didasarkan atas kebutuhan energi populasi penyandang DM yaitu 1900 kkal.…”

Section: Tabel 3 Kandungan Zat Gizi Makro Pengembangan Home Blenderizedunclassified

Kualitas Organoleptik, Kandungan Gizi, dan Densitas Energi Home Blenderized Diabetes Melitus berbasis Tomat dan Susu

Zaki

Putri²

2021

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This study aims to develop a Home Blenderized Diabetes Mellitus formula with tomato and milk based ingredients. The formula was analyzed based on organoleptic parameters, nutritional content (carbohydrate, protein, fat, vitamin A, vitamin C, and cholesterol), and density of energy. This study uses an experimental design carried out at the Food Culinary Processing Laboratory, Department of Nutrition, Jenderal Soedirman University. Meanwhile, the sensory test was carried out at a partner hospital in the Purwokerto area. The panelists were 15 nutritionist as trained panelists. Statistical analysis used was a descriptive analysis that describes organoleptic test data based on the percentage of hedonic levels. The results showed that as many as 50% of the panelists stated that they liked and really liked the DM formula. A total of 75% panelists stated that they really like the color or the DM formula; 25% of the panelists stated that they rather like the DM formula. Based on the aroma, 25% of the panelists stated that they rather like the DM formula. Based on the level of viscosity, all panelists stated that they met the requirements for liquid (enteral) food. The DM enteral formula contains 15% protein, 21% fat, and 68% carbohydrates, vitamin A 254.4 µg, vitamin C 115.6 mg, and cholesterol 21.2 g per serving. Penelitian ini bertujuan untuk mengembangkan formula enteral Home Blenderized bagi pasien DM dengan bahan dasar tomat dan susu berdasarkan parameter organoleptik, kandungan gizi (karbohidrat, protein, lemak, vitamin A, vitamin C, dan kolesterol) dan densitas energi. Studi ini menggunakan desain eksperimental dan dilaksanakan di Laboratorium Pengolahan Pangan Kuliner Jurusan Ilmu Gizi Universitas Jenderal Soedirman. Uji organoleptik dilakukan di mitra rumah sakit di wilayah Purwokerto. Panelis adalah kelompok panelis terlatih, yaitu para ahli gizi di rumah sakit. Sebanyak 15 panelis tergabung dalam uji organoleptik. Analisis statistik menggunakan analisis deskriptif yang memaparkan data uji organoleptik berdasarkan persentase tingkat hedonik. Hasil penelitian menunjukkan bahwa sebanyak 50% panelis menyatakan suka dan sangat suka. Sebanyak 75% panelis menyatakan suka berdasarkan warna, sedangkan berdasarkan rasa 25% panelis menyatakan agak suka terhadap formula DM. Berdasarkan aroma 25% panelis menyatakan agak suka. Berdasarkan tingkat kekentalan seluruh panelis menyatakan memenuhi syarat makanan cair (enteral). Formulasi enteral DM dengan memiliki kandungan protein sebesar 15%, lemak 21%, dan karbohidrat 68%, vitamin A 254,4 µg dan vitamin C 115,6 mg, dan kolesterol 21,2 g per takaran saji.

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Section: Tabel 3 Kandungan Zat Gizi Makro Pengembangan Home Blenderizedunclassified

Kualitas Organoleptik, Kandungan Gizi, dan Densitas Energi Home Blenderized Diabetes Melitus berbasis Tomat dan Susu

Zaki

Putri²

2021

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“…Sumber protein yang digunakan yaitu ikan gabus sebagai protein hewani dan tempe kedelai lokal sebagai sumber protein nabati. Ikan gabus mengandung protein (25.5%) dan albumin (6,22%) yang lebih tinggi daripada jenis ikan lainnya 13 . Tempe kedelai juga merupakan salah satu protein tinggi dari sumber nabati (20,8 gram) 13 .…”

Section: Pendahuluanunclassified

“…Ikan gabus mengandung protein (25.5%) dan albumin (6,22%) yang lebih tinggi daripada jenis ikan lainnya 13 . Tempe kedelai juga merupakan salah satu protein tinggi dari sumber nabati (20,8 gram) 13 . Selain kelompok zat gizi makro, diperlukan sumber zat gizi mikro seperti vitamin, mineral, dan antioksidan.…”

Section: Pendahuluanunclassified

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Analisis Mikrobia dan Organoleoptik Makanan Cair Instan Berbasis Pangan Lokal untuk Perbaikan Status Gizi Pasien

Susetyowati

Lestari

Astuti

et al. 2020

AMNT

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Background: Every hospital has high demand of nutritional support for patient but limitation of hospital funding to get commercial enteral nutrition that may influence the hospital of making its own enteral nutrition. It has some weakness such as not ready to use, not durable, and unstandardized nutrition content. Pumpkin, fish cork, and tempeh are less costly local food which contain high protein and antioxidant that may lead nutritional status improvement. Objectives: Determining total fungal count, total bacterial count and organoleptic properties of instant local food based-enteral nutrition.Methods: Pure-experimental study with completely random design was conducted on March-August 2018. There are 4 flavors of the instant formula such as vanilla, ginger, cinnamon, and original. Total fungal count (TFC) and total bacterial count (TBC) were used for microbiological analysis. Organoleptic properties was evaluated by 80 panelists from Yayasan Stroke Indonesia. Inclusion criterias: aged 19-years or above and signing the informed consent. Organoleptic evaluation determined by 5 score of appearance, taste, texture, odour and overall formula. Statistical analysis used Kruskal Wallis to determine the difference of enteral nutrition acceptability for each flavor. Results: Mean of TBC of local food based-enteral nutrition was 3.5 x 104 ± 0.14 cfu/mg and mean of TFC was 1.65 x 102 ± 0.21 cfu/g. The acceptability of local food based-enteral nutrition was significantly different based on taste, odour, and overall aspect.Conclusions: Based on microbiology analysis showed that local food based-enteral nutrition was desirable. Panelist liked original flavor most based on appearance, taste, and texture. While the vanilla flavor was liked the most based on the odour and overall aspect. The score of acceptability showed significantly different on ginger, vanilla, and original flavors based on taste, odour, and overall aspect.ABSTRAKLatar Belakang: Tingginya kebutuhan dukungan gizi pasien namun terbatasnya biaya penyediaan makanan enteral komersial mendorong Rumah Sakit (RS) untuk membuat formula enteral sendiri. Kekurangan dari formula enteral buatan RS diantaranya tidak praktis, tidak tahan lama, dan nilai gizi yang tidak terpantau. Labu kuning, ikan gabus dan tempe merupakan bahan pangan lokal yang terjangkau dengan kandungan protein dan antioksidan tinggi bermanfaat untuk perbaikan status gizi.Tujan: Mengetahui angka total mikrobia (bakteri dan jamur) dan sifat organoleptik dari makanan cair instan berbasis pangan lokal.Metode: Penelitian eksperimental dengan rancangan acak lengkap dilakukan pada Maret-Agustus 2018. Formula makanan cair memiliki 4 varian: vanilla, jahe, kayu manis, dan original. Analisis mikrobiologi menggunakan metode angka lempeng total (ALT) untuk bakteri dan jamur. Pengujian sifat organoleptik formula dilakukan oleh 80 panelis tidak terlatih dari anggota Yayasan Stroke Indonesia. Kriteria inklusi untuk panelis uji organoleptik antara lain bersedia menjadi panelis dengan mengisi informed consent, usia ≥19 tahun. Uji organoleptik dengan 5 skala kesukaan berdasarkan aspek warna, aroma, rasa, tekstur, dan keseluruhan. Uji statistik menggunakan Kruskal Wallis untuk melihat perbedaan tingkat kesukaan dari tiap varian formula makanan cair.Hasil: Hasil analisis mikrobia dari formula menunjukkan rerata ALT bakteri 3,5 x 104 ± 0,14 cfu/mg, dan ALT jamur 1,65 x 102 ± 0,21 cfu/g. Terdapat perbedaan yang signifikan pada tingkat kesukaan varian formula makanan cair dari segi rasa, aroma, dan keseluruhan formula.Kesimpulan: Uji mikrobia formula makanan cair masih dalam batas aman untuk dikonsumsi. Responden paling menyukai varian rasa original dari aspek warna, rasa, dan tekstur, sedangkan secara keseluruhan dan aroma formula rasa vanilla yang paling disukai. Perbedaan rerata skor yang signifikan ditunjukkan pada varian rasa jahe, vanilla dan original dari segi rasa, serta varian rasa jahe dengan vanilla dari segi aroma dan keseluruhan.

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“…A three-point hedonic scale was used to evaluate colour, taste and smell. The panellists were given water to rinse their mouths between evaluations (Kemp et al, 2009;Sholihah and Noer, 2014). All of the experiments were performed using protocols approved by the University Ethics Committee (protocol number 2018.03.1.0672).…”

Section: Physical and Chemical Properties Of The Native And Fully Prementioning

confidence: 99%

Physical and Chemical Properties of Native and Fully Pregelatinized Cassava Starch (Manihot esculenta Crantz)

Putra

Murwanti

Rohman

et al. 2018

Indonesian J. Pharm.

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Starch is widely used as an excipient in pharmaceutical formulations because it is inert and it can be mixed with drugs without any chemical reactions. This study was aimed to develop and to characterize the physical and chemical properties of cassava starch fully pregelatinized (CSFP) and native cassava starch (Manihot esculenta Crantz) (NCS). Organoleptic properties, pH, ash content, shrink drying, macroscopic and microscopic analyses, amylose and amylopectin content, bulk and tapped density, the angle of repose and flow rate were physically evaluated for both type of cassava starch. Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), energy-dispersive x-ray spectroscopy (EDS), and differential scanning calorimetry (DSC) were used to characterize and evaluate the chemical properties of the CSFP and NCS. The results of this study indicate that CSFP exhibited different values of those determined parameters compared to that of NCS organoleptic properties i.e, pH, viscosity, ash content, shrink drying, macroscopic and microscopic analyses, amylose and amylopectin content, bulk and tapped density, angle of repose and flow rate. The measurement results with DSC obtained Tg at NCS of 68.18 o C while in CSFP there is no Tg because cassava starch (CS) is fully gelatinized. In conclusion, CSFP as a good profile starch contained a higher amount of amylose with larger particle size and good particle density and viscosity than the natural starch and improve its flow properties and compactibility. CSFP had a noticeable effect on fragility, hardness, disintegration time and percentage of drug release from the tablets produced, that can be developed as a pharmaceutical excipient in development of solid dosage forms (sustain release).

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Analisis Kandungan Zat Gizi Dan Daya Terima Makanan Enteral Berbasis Labu Kuning Dan Telur Bebek

Cited by 4 publications

References 10 publications

Kualitas Organoleptik, Kandungan Gizi, dan Densitas Energi Home Blenderized Diabetes Melitus berbasis Tomat dan Susu

Kualitas Organoleptik, Kandungan Gizi, dan Densitas Energi Home Blenderized Diabetes Melitus berbasis Tomat dan Susu

Analisis Mikrobia dan Organoleoptik Makanan Cair Instan Berbasis Pangan Lokal untuk Perbaikan Status Gizi Pasien

Physical and Chemical Properties of Native and Fully Pregelatinized Cassava Starch (Manihot esculenta Crantz)

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