Daya Terima Susu Bekatul Sebagai Pangan Fungsional

Amir, Yusuf; Sirajuddin, Saifuddin; Syam, Aminuddin

doi:10.30597/hjph.v1i1.9509

Cited by 3 publications

(5 citation statements)

References 6 publications

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“…The aroma of food is a potent attraction that can increase appetite. The taste of food is often determined by its smell; each food has a different smell (Amir et al, 2020). When a person is confronted with new foods, in addition to shape and color, what becomes his primary concern is the smell.…”

Section: Figure 2 the Average Value Of Hedonic Test Scoresmentioning

confidence: 99%

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Low-fat, high-protein, and fiber drink as an alternative to daily snack

Susyani¹,

Muzakar²,

Nuryanto

2023

Aceh. Nutri. J.

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Obesity is one of the causing factors of various degenerative diseases. Walnuts, almonds, pumpkin seeds, chia seeds, oats, and soy milk are nutritional ingredients that can help prevent disease and have the potential to be developed as health drink products. This study aims to make a supplement drink and find the results of the organoleptic test and its nutritional content. This study is an experimental, non-factorial, Completely Randomized Design with four treatments and three repetitions. The study was conducted in the Laboratory of Nutrition Department of Health Polytechnic of Palembang from March to April 2022. Organoleptic test data were analyzed using Kruskal-Wallis Test. The results showed that the best acceptance is the F1 formula. Based on Kruskal Wallis Test, it shows that the amount of composition of each ingredient makes a significant difference to organoleptic quality parameters of color (p=0,046) and taste (p=0,046) between formula In 100 grams of powder contains 381,65 kcal of energy, energy from fat 13,41 kcal, protein 26,31%, fat 1,49%, carbohydrates 65,75%, dietary fiber 22,54%, water content 3,53 %, ash content 2,92%, vitamin B3 0,87 mg, vitamin E 2,28 mg, omega 3 117,9 mg, omega 6 705,6 mg, linolenic acid 0,12%, unsaturated fatty acids monounsaturated 0,49%, polyunsaturated fatty acids 0,82%, calcium 166,31 mg, Fe 4,28 mg, magnesium 286,64 mg, selenium 21,61 mcg, and chromium 12,61 mcg. In conclusion, Fortipro Blended is low in fat, high in protein, and high in fiber based on the nutrient analysis test results.

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Section: Figure 2 the Average Value Of Hedonic Test Scoresmentioning

confidence: 99%

“…Although the color, aroma, and texture are good, consumers will reject the product if it does not taste good. Taste responds to chemical stimuli that reach the tongue, especially the sweet, acidic, salty, and bitter basic tastes (Amir et al, 2020).…”

Section: Figure 2 the Average Value Of Hedonic Test Scoresmentioning

confidence: 99%

Low-fat, high-protein, and fiber drink as an alternative to daily snack

Susyani¹,

Muzakar²,

Nuryanto

2023

Aceh. Nutri. J.

View full text Add to dashboard Cite

show abstract

“…Aroma is a category that affects panelists' acceptance of food product based on whether it is delicious [1]. The panelists' preference level for aroma can be seen in the following table.…”

Section: A Preference Level For Wingko With Moringa Leaves and Quail ...mentioning

confidence: 99%

“…Color is a very important category because it can affect the appearance of a food product and therefore panelists' preference level (Amir, 2018). The panelists' preference level for color is shown in the following table.…”

Section: Colormentioning

confidence: 99%

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The Effect of Added Moringa Leaves (Moringa oleifera L.) and Quail Eggs (Coturnix-coturnix japonica) on Wingko as A Snack for Anemia

Jannah

Bahar

2022

IJ-FANRES

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This study aims to (1) determine the effect of adding moringa leaves and quail eggs to the preference level for wingko, which includes color, aroma, texture, and taste as snacks for anemia patients; (2) determine the nutritional value of the best product through wingko organoleptic test by examining the influence of adding moringa leaves and quail eggs. The research employed a pure experimental design using a 3x2 factorial design with 6 treatments. In this study, the K factor was used as the addition of moringa leaves with level 3, and the P factor was the addition of quail eggs with 2 levels. The results showed that: (1) wingko with the addition of 20% moringa leaves and 20% quail eggs was favored by the panelists based on the De Garmo test, with a productivity value of 0.88. By employing the Kruskal-Wallis test and Mann-Whitney test, this study has confirmed that the proportion of added moringa leaves and quail eggs affects the aroma, color, and taste of wingko; (2) the nutritional value of the best wingko contains 7.63% protein based on Kjeldah test, 43.97% carbohydrates based on Luff Schriool test, 12.45% fat based on direct extraction test, and 4.37 mg iron(Fe) as identified in atomic absorption spectrometer test; (3) the addition of 20% moringa leaf wingko and 20% quail eggs in 100 grams could meet the requirement of protein, carbohydrates, fat, and iron.

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The Level of Preference of Instant Rice Bran Milk Products Innovation with Various Flavor Variants as Functional Food

Sirajuddin¹,

Masni²,

Salam

2021

Open Access Maced J Med Sci

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BACKGROUND: Instant rice bran milk is an innovation product made from rice bran with the addition of emulgator and flavor. AIM: The purpose of this study was to determine the level of preference of instant rice bran milk products through hedonic testing in accordance with pre-determined sensory properties and determine the acceptability of instant rice bran milk products. METHOD: The research method is an experiment with sensory tests and hedonic tests on five kinds of flavors, namely chocolate, vanilla, orange, melon and original flavors. Sensory attributes that are referred by panelists include shape, color, aroma, taste, texture, and overall impression. RESULTS: Overall panelist assessment of instant rice bran milk products shows that rice bran milk that uses melon flavoring has the highest score (3.69) and the lowest is using orange flavoring (2.63). The most preferred product is milk that uses melon flavoring. There were differences in the average results of the panelist assessment of each product based on color, odor, and overall rating (p < 0.05), while based on taste and texture, there is no difference (p > 0.05). CONCLUSION: Instant rice bran products favored both in terms of shape, color, aroma, taste, texture, and overall impression were very positively accepted as dairy product innovation and the most preferred product is one that uses melon flavorings.

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Daya Terima Susu Bekatul Sebagai Pangan Fungsional

Cited by 3 publications

References 6 publications

Low-fat, high-protein, and fiber drink as an alternative to daily snack

Low-fat, high-protein, and fiber drink as an alternative to daily snack

The Effect of Added Moringa Leaves (Moringa oleifera L.) and Quail Eggs (Coturnix-coturnix japonica) on Wingko as A Snack for Anemia

The Level of Preference of Instant Rice Bran Milk Products Innovation with Various Flavor Variants as Functional Food

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