Jajanan sehat bagi anak-anak berorientasi pangan fungsional  berbahan dasar ikan laut

Handayani, Sri

doi:10.35891/tp.v11i2.1927

Cited by 3 publications

(4 citation statements)

References 6 publications

(6 reference statements)

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“…The phenol content of the 5% liquid smoke-added fish cake was 41 mg/100g, These results are in line with the research of [13], who found that fish ball products with liquid smoke added during boiling have a higher phenol content of 48 mg/100g than those without the addition of liquid smoke, which is 31 mg/100g. Which is in accordance with [14] that the safe limit of total phenol in food products ranges from 0.02%-0.1% or 20-100 mg/100g.…”

Section: Main Research 321 Phenol Contentsupporting

confidence: 90%

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Febriani,

Swastawati,

Sumardianto

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Barracuda is one species of white fleshed fish that has a soft texture and a savoury taste, therefore it can be processed into fish cakes. Fish cake is a perishable food caused by bacterial activity that can be prevented using preservative namely liquid smoke. The addition of liquid smoke can provide an extended shelf life and a unique taste sensation in fish cakes because it functions as an antibacterial. The purpose of the study was to determine the role of liquid smoke in increasing the shelf life of fish cake and its effect on the value of consumer preferences. The research method was carried out by experimental laboratories using a Split Plot in Time experimental design. Fish cake was made by adding 5% liquid smoke to the water used to steam barracuda fish cakes, then stored at 4-5°C for 12 days (0, 4, 8, and 12). Barracuda fish cakes were analyzed for phenol content, water content, TPC, TVB-N, amino acid lysine and hedonic test. The results showed value of a phenol content 27.38 ± 1.54 mg/100g, a moisture content of 67.75 ± 0.11 %, the value of TPC was 1.8x104 ± 0.21 cfu/g, the TVBN value was 14.53 ± 2.73 mgN/100 g, the amino acid content of lysine was 3.5 ± 0.04 mg/g, and the hedonic value was 5.67. The use of 5% liquid smoke could increase the shelf life of barracuda fish cake. Fish cake with the addition of 5% liquid smoke after 12 days were preferred by consumers because of their little mucus, unique taste typical of smoked fish, and chewy texture. The use of liquid smoke was able to maintain better quality than control after the storage of barracuda fish cake for 12 days.

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Section: Main Research 321 Phenol Contentsupporting

confidence: 90%

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Febriani,

Swastawati,

Sumardianto

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Kondisi kematian pada saat-saat tersebut di atas dikarenakan ada kecenderungan akibat dari gizi buruk karena kurangnya asupan pangan. (Handayani, 2020).…”

Section: Jumlah Penderita Gizi Burukunclassified

“…Teknologi Pangan: Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 10(2), 70-76. Handayani, S. (2020). Jajanan sehat bagi anakanak berorientasi pangan fungsional…”

Section: Daftar Pustakaunclassified

Kajian Sistem Cadangan Pangan Masyarakat Pedesaan Dan Perkotaan Akibat Covid 19 Untuk Mengurangi Resiko Kerawanan Pangan Di Malang Raya

Arifin

Khoirunnisa

2023

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Along development Covid 19 which puts forward aspect Economy and aspect social, then serious attention. There is an impact on endurance food with an increased request for food society. So solution offered is to strengthen institutional food in the area by observing the existence of unrest in public due to covid-19. This study aims to analyze composite individual and vulnerability food for knowing the scarcity of food consequence covid 19, and the Vulnerability consequence impact covid 19 during a pandemic.Ln= α i X i +β Ability: Pi = method opportunities scale small to hold stash food because Pi = 1 for scale small that can be conducted stash food and P i = 0 for scale small that doesn't conduct stash food. X i = Model of the predicted factors that influence household do backup food among other things, level production commodity food, land assets, level income house stairs, commodity prices food, i = variable estimator. Method controller logistics (logs). Model by large with give logit. The study chooses Malang City and Regency Poor as region studies. Analysis to provision reduced impact level starving held to the up level as well as small tiers scale macro analysis developed on area base marriage on empirical also obtained by World Food Program (WFP). Analysis subtraction risks vulnerable food conducted with simulation from indicator starving food tree that can be controlled, and related including growth agrarian nor development in the sector agrarian. Results analysis obtained village data that still have potency for vulnerability food, with beware existence covid 19 so have scales namely 1, 2 and 3. which later will so the recommendation to districts city in Malangraya During the pandemic.

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“…In maintaining health, dietary fiber functions to control body weight from obesity, manage diabetes, prevent gastrointestinal disease and colon cancer, and reduce blood cholesterol levels to prevent cardiovascular disease [4] People's fiber consumption is very low these days, so people are starting to switch to functional food. According to [6], foods that are included in functional food are fresh food products, processed food products, and food supplements. Wheat bran is one of the ingredients included in functional food and is high in fiber.…”

Section: Introductionmentioning

confidence: 99%

Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies

Gabriele Nathania Poentoadji,

Fadjar Kurnia Hartati

2023

DEMETER

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Cookies are a popular snack enjoyed by many people. One of the favored cookie types is chocolate chip cookies. Cookies are made from flour, eggs, fat, sugar, water, and salt. Wheat flour itself is made from wheat which has high fiber. The addition of wheat bran in making cookies is considered to be a good source of fiber. So, cookies can be a healthy food. This study aimed to determine the substitution concentration and soaking time on the chemical and organoleptic quality of chocolate chip cookies. The research used a randomized block design with 2 different wheat bran flour concentrations and soaking times of 5, 10, and 25 minutes each. The results showed that the soaking time had no significant effect on the crude fiber content and water content of chocolate chip cookies, but had a very significant effect on the protein content. An organoleptic test based on Friedman showed that the substitution of wheat bran flour and different soaking times significantly affected the parameters of taste, aroma, and mouthfeel. The best treatment was chocolate chip cookies with 25 grams of wheat bran flour substitution and 5 minutes of soaking time with the highest Yield Value (NH) of 0.45 with the criteria of protein content 5.650%, water content 2.352%, crude fiber content 3.287%, taste 4, 09 (like), aroma 3.63 (rather like), mouthfeel 3.44 (rather like).

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Jajanan sehat bagi anak-anak berorientasi pangan fungsional berbahan dasar ikan laut

Cited by 3 publications

References 6 publications

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Kajian Sistem Cadangan Pangan Masyarakat Pedesaan Dan Perkotaan Akibat Covid 19 Untuk Mengurangi Resiko Kerawanan Pangan Di Malang Raya

Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies

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