Background: Stunting is a serious public health challenge that affects child growth and development. Objectives: This study evaluated the impact of nutrient-dense mitekor and maternal nutrition education on the nutritional status of stunted school-aged children in Deli Serdang, Indonesia. Methods: Using a quasi-experimental design, 30 children aged 6-8 years received 100 g of mitekor daily for 30 days, while their mothers participated in weekly education sessions. Nutritional intake, anthropometric measurements, and maternal knowledge were assessed before and after the intervention. Results: The results showed significant increases in children's intake of protein (+6.86 g), carbohydrate (+9.6 g), calcium (+319.27 mg), and zinc (+0.87 mg). The proportion of children with normal height-for-age scores increased from 6.7% to 36.7%, indicating a positive impact on growth. Maternal knowledge scores also improved significantly, indicating the effectiveness of the educational intervention. Conclusions: This study underscores the importance of integrating local food-based solutions with caregiver empowerment in addressing the problem of stunting. The findings suggest that such interventions are feasible and impactful in resource-limited settings. Future research should explore long-term outcomes and the potential to expand this intervention to a wider population.
Latar Belakang: Cereal flakes merupakan produk sarapan siap konsumsi yang umumnya dibuat dari tepung terigu, sehingga berpotensi kurang sesuai bagi individu dengan intoleransi gluten. Penggunaan tepung lokal non-terigu, seperti tepung garut dan tepung sorgum, dapat menjadi alternatif dalam menghasilkan cereal flakes rendah gluten dengan potensi manfaat gizi. Tujuan: Penelitian ini bertujuan untuk menentukan formulasi terbaik cereal flakes rendah gluten berdasarkan karakteristik kimia dan daya terima sensoris. Metode: Penelitian ini menggunakan rancangan acak lengkap dengan empat formulasi tepung, yaitu F1 (30%:70%:0%), F2 (30%:60%:10%), F3 (30%:50%:20%), dan F4 (30%:40%:30%). Setiap perlakuan dilakukan sebanyak tiga ulangan dengan menggunakan 150 g campuran tepung. Analisis kimia meliputi kadar air, abu, lemak, protein, karbohidrat, serat kasar, dan tanin. Evaluasi sensoris dilakukan oleh 35 panelis menggunakan uji hedonik terhadap warna, aroma, rasa, tekstur, dan penerimaan keseluruhan. Data dianalisis menggunakan ANOVA yang dilanjutkan dengan Duncan’s Multiple Range Test pada taraf signifikansi 5%. Hasil: Formula F2 memiliki kadar air terendah (1,11±0,48%), kadar abu tertinggi (1,51±0,17%), dan kadar serat kasar tertinggi (0,33±0,01%). Kadar protein tergolong rendah pada seluruh formulasi, dengan nilai terendah terdapat pada F2 (2,82±0,12%). Kadar karbohidrat berkisar antara 65,89% hingga 74,27% dan tidak berbeda nyata antarperlakuan. Formula F4 menunjukkan kadar tanin tertinggi (82,55±0,19%). Evaluasi sensoris menunjukkan bahwa F2 memperoleh skor penerimaan keseluruhan tertinggi (4,51±0,70) dan berbeda nyata dibandingkan formulasi lainnya. Kesimpulan: Formula F2 (30%:60%:10%) merupakan formulasi terbaik karena memberikan keseimbangan yang baik antara karakteristik kimia dan daya terima sensoris, serta memenuhi standar SNI 01-2886-2000.
Latar Belakang: Jahe,serai dan jeruk nipis memiliki potensi sebagai minuman fungsional karena kandungan antioksidan yang melimpah. Riset ini menggunakan jahe,serai,dan jeruk nipis dalam pembuatan wedang herbal instan dengan inovasi kemasan tea bag, yang bertujuan untuk mempermudah proses penyajian wedang. Tujuan: untuk mengetahui pengaruh dan perlakuan terbaik formulasi simplisia jahe,serai,dan jeruk nipis terhadap karakteristik kimia dan organoleptik teh herbal. Metode: Pembuatan prototipe wedang tea bag jasernis (jahe,serai,dan jeruk nipis) dilaksanakan bulan Februari-Juni 2024. Penelitian ini menggunakan formulasi jahe,serai,dan jeruk nipis (60%:25%:15%, 60%:15%:25%, 60%:5%:35%,).Desain penelitian menggunakan RAL karena semua bahan dan perlakuan di lakukan dalam satu waktu. Metode pengujian sensoris menggunakan tehnik pendekatan hedonik, selanjutnya diuji normalitas menggunakan SPSS. Data yang diperoleh menunjukkan anomali sehingga dilakukan pengujian non parametrik yaitu Kruskal wallis. Pengujian Analisis kimia pada produk penelitian yaitu uji kadar air, uji kandungan abu, uji pH, dan uji aktivitas antioksidan. Hasil: Hasil penelitian menunjukan formulasi jahe, serai, jeruk nipis berpengaruh nyata terhadap kadar air,kandungan abu, pH, aktivitas antioksidan, dan parameter organoleptik (warna, rasa, aroma dan overall).Formulasi terbaik wedang Jasernis adalah perlakuan F3 yaitu penambahan jahe 2, 4 g, serah 0, 2 g, dan jeruk nipis sebanyak 1, 4 g. Tingkat kesukaan panelis untuk formulasi terbaik menunjukkan nilai 4, 80 untuk warna, 3, 37 untuk aroma, 3, 40 untuk rasa, dan 3, 93 untuk overall. Kandungan kimia pada wedang tea bag Jasernis meliputi kadar air 11, 713 %; kandungan abu 5, 419%; pH 4, 20; dan antioksidan 419 ppm. Kesimpulan: formulasi jahe, serai, jeruk nipis berpengaruh nyata terhadap kadar air, kandungan abu, pH, aktivitas antioksidan, dan parameter organoleptik (warna, rasa, aroma dan overall).
Latar Belakang: Gizi kurang merupakan masalah kesehatan yang banyak ditemui khususnya pada anak usia sekolah, disebabkan karena pola konsumsi kurang tepat. Bronis krispi dapat dijadikan makanan selingan tinggi protein dengan substitusi tepung edamame dan hidrolisat protein ikan tuna. Edamame mengandung gizi yang tinggi, melimpah di Jember, dan masih kurang pemanfaatan dalam jajanan anak sekolah. Ikan tuna memiliki kandungan gizi yang tinggi dan mudah didapatkan. Tujuan: Penelitian bertujuan menganalisis kandungan protein dan uji kesukaan bronis krispi dengan substitusi tepung edamame dan hidrolisat protein ikan tuna. Metode: Penelitian menggunakan metode quasi eksperimental dengan empat taraf perlakuan. Formula perbandingan tepung terigu, tepung edamame, dan hidrolisat protein ikan tuna yang diteliti adalah X0 (100%:0%:0%), X1 (70%:27,5%:2,5%), X2 (70%:25%:5%), dan X3 (70%:22,5%:7,5%). Selanjutnya dilakukan uji kesukaan oleh 30 orang panelis tidak terlatih. Pengujian kandungan protein dilaksanakan di Laboratorium Rekayasa Proses Hasil Pertanian (RPHP) dan Kimia dan Biokimia Hasil Pertanian (KBHP), Fakultas Teknologi Pertanian, Universitas Jember. Uji statistik protein menggunakan uji Kruskal Wallis, sedangkan uji kesukaan menggunakan uji Friedman. Hasil: Hasil uji kandungan protein keempat bronis krispi per 100 g berturut-turut 9,87 g; 13,17 g; 13,55 g; dan 13,89 g. Tingkat kesukaan warna tertinggi terdapat pada formula X3, sedangkan kesukaan kesukaan aroma, rasa, dan tekstur tertinggi pada formula X0. Formula terbaik berdasarkan metode perbandingan eksponensial adalah bronis krispi X3 dengan kandungan protein 13,89 g/100 setara 0,69 g per keping (5 g). Kesimpulan: Substitusi tepung edamame dan hidrolisat protein ikan tuna berpengaruh pada kandungan protein, rasa, aroma, dan tekstur bronis krispi. Namun, tidak berpengaruh terhadap warna.
Background: One of the nutritional problems often experienced by teenagers in Indonesia is anemia. The prevalence of anemia in teenagers aged 15-24 according to the Indonesian Ministry of Health in 2018 was 32%. This is due to the lack of iron absorption in the body. Processing tuna dimsum with the addition of soy flour is expected to be an alternative snack to prevent anemia. Objective: Analyzing the iron content and acceptability of cod dimsum (Euthnmus affinis) with the addition of soybean flour (Glycine max) for the prevention of anemia. Methods: This study used a quasi-experimental design with a posttest-only control group design carried out with 4 treatments and 3 repetitions. The comparison formula of tuna fish, soybean flour studied was X₀= (100%: 0%), X₁ (90%: 10%), X₂ (85%: 15%), X₃ (80%: 20%). The iron content of dimsum was measured using the Atomic Absorption Spectrophotometer (AAS) method. Acceptability testing used the Hedonic Scale Test, with 25 semi-trained panelists. Iron content data were analyzed using the One Way Anova test, while acceptability test data were analyzed using the Friedman test. Results The results of the acceptability test showed significant differences in color and texture parameters, but not in taste and aroma parameters. The results showed an increase in iron levels along with the addition of soy flour. Based on the statistical analysis of One Way Anova, there was a significant difference in iron levels (p value <0.05). The best formula based on MPE is X₁ with an iron content of 0.72 mg (35 grams/piece). The recommended consumption of dimsum as a snack is 4 pieces/day for teenagers aged 13-18 years. Conclusion: The addition of soybean flour to cob dim sum has a significant effect on the iron content, color, and texture. However, it does not affect the taste and aroma.
Latar Belakang: Prevalensi anemia usia 15-24 tahun di Indonesia mencapai 15,5%, yaitu 18% pada perempuan dan 14,4% pada laki-laki menurut data Survei Kesehatan Indonesia 2023. Salah satu upaya untuk membantu penyerapan zat besi adalah konsumsi tablet tambah darah bersamaan dengan sumber vitamin C. Mochi adalah kue semi basah yang mudah ditemukan di Indonesia. Kulit mochi dengan substitusi pure jambu biji merah ditujukan sebagai selingan sumber vitamin C untuk pencegahan anemia pada remaja putri.Tujuan: Penelitian ini bertujuan untuk menganalisis kadar vitamin C dan tingkat kesukaan pada kulit mochi dengan substitusi pure jambu biji merah (Psidium guajava L.)Metode: Jenis penelitian menggunakan quasi experimental dengan empat formula modifikasi substisusi pure jambu biji merah dengan persentase X0 (0%), X1 (45%), X2 (50%), X3 (55%). Selanjutnya dilakukan uji hedonik tingkat kesukaan oleh 35 panelis. Keempat formula dengan tiga kali replikasi dilakukan uji laboratorium kadar vitamin C menggunakan metode Jacobs. Uji statistik kadar vitamin C dilakukan dengan Kruskal Wallis dan Mann Whitney U-Test. Uji statistik tingkat kesukaan dilakukan dengan uji Friedman dan Wilcoxon Sign Rank Test.Hasil: Hasil rata-rata kadar vitamin C pada X0, X1, X2, dan X3 berturut-turut yakni 0,17 mg; 3,59 mg; 5,79 mg; dan 7,95 mg. Formula terbaik adalah kulit mochi formula X2 (substitusi pure jambu biji merah 50%). Kesimpulan: Kulit mochi dengan substitusi pure jambu biji merah menghasilkan perbedaan yang signifikan terhadap rasa, warna, aroma, dan tekstur serta kadar vitamin C yang meningkat bila dibandingkan dengan formula kontrol. Produk ini dapat dimanfaatkan sebagai alternatif makanan selingan untuk membantu penyerapan zat besi sebagai langkah pencegahan anemia.
Latar Belakang: TB-Paru merupakan penyakit infeksi menular yang menjadi perhatian serius secara global dan termasuk salah satu penyebab kematian tertinggi di dunia menurut laporan World Health Organization (WHO) tahun 2021. Setiap harinya, terdapat lebih dari 4.100 orang yang meninggal akibat TB-Paru, sehingga diperlukan penangan yang komprehensif seperti melalui terapi obat dan pemberian Diet Tinggi Energi dan Protein (TETP) sebagai langkah dalam menanggulangi penyakit TB- Paru. Salah satu upaya ntuk mendukung keberhasilan terapi adalah modifikasi produk makanan selingan (snack) padat gizi seperti nugget yang dapat menjadi solusi yang menarik karena mampu meningkatkan kandungan gizi, rasa, dan penampilan makanan sekaligus mengatasi rasa bosan pasien dalam mengonsumsi makanan selama masa pengobatan Tujuan: untuk mengetahui uji organoleptik dan uji mutu kimia nugget ikan belanak dan formula tempe (Bellforte) bakar. Metode: Rancangan Acak Lengkap (RAL) dengan 4 komposisi dan 2 kali pengulangan dengan 60 panelis dan 10 panelis penderita TB-Paru di wilayah kerja Puskesmas Lubuk Pakam, satu komposisi terpilih dilakukan pemeriksaan kadar protein, albumin, zat besi dan seng. Analisis data menggunakan aplikasi statistic SPSS versi 22. Hasil: Komposisi B adalah komposisi nugget terpilih sebagai nugget yang paling disukai dengan warna kuning sedikit kecoklatan, tekstur sedikit kenyal, rasa gurih khas ikan dan aroma khas ikan dengan kandungan protein 12,11 g dengan kontribusi 19% (tinggi), zat besi 0,153 g dengan kontribusi 1,3%, seng 2,2 mg dengan kontribusi 23% dan albumin 6,45 g. Kesimpulan: Nugget Bellforte komposisi B dapat diterima secara organoleptik sebagai makanan selingan dan hasil uji kimia menunjukkan bahwa kontribusi zat gizi memenuhi standar 10% snack.
Latar Belakang: Makanan yang kaya antioksidan dapat membantu mengurangi stres oksidatif yang terkait dengan dislipidemia. Tujuan: Penelitian ini mengevaluasi pengaruh rasio susu kecambah kacang tanah susu skim, konsentrasi akar rumput cogon (Imperata cylindrica), dan bakteri asam laktat (LAB), serta interaksinya, terhadap sifat fisikokimia dan bioaktif PeaSco Go, minuman fungsional yang ditujukan untuk individu dengan dislipidemia. Metode: Desain blok acak faktorial digunakan dengan tiga faktor: rasio susu kecambah kacang tanah–susu skim, konsentrasi akar rumput cogon, dan tingkat LAB. Total fenolik ditentukan dengan metode Folin–Ciocalteu, vitamin C dengan iodometri, serat dengan metode gravimetri, dan protein larut dengan metode Lowry. Formulasi terbaik dipilih menggunakan Indeks Efektivitas. Hasil: Rasio susu secara signifikan meningkatkan total fenolik (p-value=0,004) tetapi menurunkan vitamin C (p-value=0,004), protein larut (p-value=0,002), dan serat (p-value=0,048). LAB secara signifikan meningkatkan fenolik (p-value=0,001), vitamin C (p-value=0,029), protein larut (p-value=0,008), dan serat (p-value=0,029). Akar rumput cogon secara signifikan meningkatkan serat (p-value=0,032) dan menurunkan protein larut (p-value=0,036), tanpa efek signifikan pada fenolik (p-value=0,883) atau vitamin C (p-value=0,500). Interaksi signifikan ditemukan untuk vitamin C (p-value=0,001) dan protein larut (p-value=0,001), tetapi tidak untuk fenolik (p-value=0,883) atau serat (p-value=0,550). Formulasi optimal mengandung rasio susu kecambah kacang tanah–susu skim 70:30, 5% akar rumput cogon, dan 3% LAB, menghasilkan 1.009,57 mg GAE/L fenolik, 51,68% protein larut, 93,27% vitamin C, dan 1,47% serat. Kesimpulan: PeaSco-Go menunjukkan potensi sebagai minuman fungsional kaya antioksidan untuk memperbaiki profil lipid pada dislipidemia.
Background: Low vegetable consumption has been identified as a risk factor for the development of obesity. Several studies have demonstrated that vegetable consumption can have a protective effect against chronic diseases and support weight management. According to the 2018 Basic Health Research, the average vegetable intake among Indonesia children was only 72.2 grams per day, far below the recommended 300 grams. Objectives: This study aimed to determine factors associated with vegetable consumption among urban Indonesian preschool children. Methods: A cross-sectional design with 181 children selected using probability proportional to size sampling based on inclusion and exclusion criteria. Daily vegetable consumption was assessed using a semi-quantitative food frequency questionnaire (SQ-FFQ). Other variables included availability of vegetables at home, maternal knowledge, age at first vegetable introduction, parental eating behavior (assessed using the parental modelling of eating behavior scale/PARM), and feeding practices (measured using the comprehensive feeding practices questionnaire/CFPQ). Bivariate analysis employed chi-square and multivariable analysis used binary logistic regression. Results: Most children consume fewer vegetables, with 141 children (77.9%) exhibiting insufficient vegetable intake, while 40 children (22.1%) had adequate vegetable consumption. Bivariate analysis indicated that age at first vegetable consumption (p-value=0.012), parental eating behavior (p-value=0.032), and maternal knowledge (p-value=0.000) were significantly associated with vegetable consumption. Multivariable analysis revealed that maternal knowledge was the dominant factor (p-value=0.000; OR=0.42; 95% CI=0.016-0.108). Conclusions: There is a relationship between the age at which vegetables are first introduced, parental eating behavior, and maternal knowledge with vegetable consumption habits among urban preschool children.
Background: High-quality complementary feeding practice can promote healthy growth and development. However, the consumption of unhealthy foods during complementary feeding is common among children in low- and middle-income countries due to massive exposure to food advertising. Unhealthy food consumption may increase the risk of obesity and degenerative diseases among children in the future. Objectives: To analyze the association between the frequency of exposure to food advertising and the frequency of unhealthy food consumption during complementary feeding among children aged 6-23 months in Indonesia. Methods: We conducted a cross-sectional study including 415 children in Indonesia using convenience sampling. Mothers self-reported their frequency of exposure to food advertising in various media and their children’s unhealthy food consumption during the past week using a self-administered online unhealthy food frequency questionnaire. Data were analyzed using a spearman rank correlation test. Results: The mean of total unhealthy food frequency consumption during complementary feeding, including sugar confectionery, frozen treats, baked or fried confections, and salty snack was 18.29 (±9.75) times/week. The mean frequency of exposure to food advertising through electronic, printed, and online media was 5.41 (±5.32) times over the past two weeks. A significant but weak positive association was observed between the frequency of unhealthy food consumption during complementary feeding and exposure to food advertising (r=0.272, p-value <0.001). Conclusions: High exposure to food advertising increases the frequency of unhealthy food consumption during complementary feeding among children. Given the significant impact of such marketing, the government should regulate unhealthy food marketing targeted at mothers.
Latar Belakang: Dadih, produk fermentasi susu kerbau yang kaya akan probiotik, dapat dikombinasikan dengan modified cassava flour (mocaf) sebagai sumber prebiotik untuk meningkatkan nilai gizi produk yang bersifat fungsional. Inovasi dadih dalam bentuk bubuk dapat memperpanjang masa simpan produk, namun penelitian tentang penambahan mocaf sebagai bahan pengisi dalam proses pengeringan dadih masih terbatas. Tujuan: Untuk mengetahui sifat fisik dan kimia bubuk dadih dengan penambahan mocaf menggunakan pengeringan semprot. Metode: Penelitian inovasi dadih menggunakan desain quasi-experimental dengan dua kelompok perlakuan: kontrol (50% maltodekstrin) dan perlakuan (50% mocaf). Pengujian dilakukan dua kali ulangan dan analisis sifat fisik meliputi rendemen, densitas kamba, warna dengan kalorimeter, dan morfologi partikel menggunakan mikroskop digital. Sifat kimia dianalisis melalui analisis proksimat, meliputi kadar air, abu, protein, lemak, dan karbohidrat. Analisis data menggunakan uji t tidak berpasangan. Hasil: Hasil pengolahan bubuk dadih menggunakan spray dryer menunjukkan bahwa penambahan mocaf secara signifikan memengaruhi rendemen dan warna produk, tetapi tidak berpengaruh signifikan terhadap densitas kamba dan morfologi partikel. Komposisi kimia bubuk dadih menunjukkan kadar air 4,71-5,91%, kadar abu 1,84-2,33%, kadar protein 5,48-6,08%, kadar lemak 1,84-2,33%, dan kadar karbohidrat 84,56-84,94%. Selain itu, bubuk dadih memiliki rendemen 10,79-11,37% dan densitas kamba 0,38-0,42 g/ml. Bubuk dadih yang dihasilkan berwarna putih kekuningan dengan nilai warna 8,64-8,61, menunjukkan perbedaan warna yang signifikan dibandingkan dengan bubuk dadih yang menggunakan maltodekstrin. Kesimpulan: Mocaf dapat digunakan sebagai alternatif bahan pengisi dalam produksi bubuk dadih yang memiliki sifat fisik dan kimia yang baik.
Latar Belakang: Ibu hamil yang mengalami kondisi kurang energi kronis berisiko memiliki bayi dengan berat lahir rendah dan lahir prematur dengan insidensi 1,66 kali lebih tinggi mengalami stunted dibandingkan anak dari ibu normal, sehingga memerlukan makanan dengan zat gizi tinggi untuk mencegah stunting. Tujuan: Penelitian bertujuan menganalisis kandungan zat gizi dan evaluasi sensori produk mie yang diperkaya dengan daun kelor, ikan gabus, okra, dan tepung modified cassava dalam upaya pencegahan stunting. Metode: Penelitian ini merupakan studi eksperimental laboratorisyang meilbatkan pemeriksaan zat gizi dalam tepung ikan gabus, tepung daun kelor, tepung okra, dan tepung modified cassava di Unit Layanan Pengujian Laboratorium Farmasi Universitas Airlangga. Uji sensori dilakukan dengan 25 panelis agak terlatih, yaitu mahasiswa Program Studi Gizi Poltekkes Kemenkes Surabaya untuk menganalisis 4 formula mie kombinasi yang berbahan dasar keempat jenis tepung tersebut, dengan skala penilaian 1-5, parameter aroma, warna, rasa, dan tekstur. Hasil: Penelitian ini merupakan studi eksperimental laboratorisyang meilbatkan pemeriksaan zat gizi dalam tepung ikan gabus, tepung daun kelor, tepung okra, dan tepung modified cassava di Unit Layanan Pengujian Laboratorium Farmasi Universitas Airlangga. Uji sensori dilakukan dengan 25 panelis agak terlatih, yaitu mahasiswa Program Studi Gizi Poltekkes Kemenkes Surabaya untuk menganalisis 4 formula mie kombinasi yang berbahan dasar keempat jenis tepung tersebut, dengan skala penilaian 1-5, parameter aroma, warna, rasa, dan tekstur. Kesimpulan: Mie yang diperkaya dengan daun kelor, ikan gabus, okra, dan tepung modified cassava mempunyai kandungan gizi tinggi dan diterima secara sensori.
Background: Yacon tubers are one of the tubers not widely cultivated in Indonesia, and have a low-calorie fructooligosaccharide content that has the potential to support obesity prevention. Soy protein isolate is also known to contain isoflavones that can help lower cholesterol levels. The potential of these two ingredients encourages the development of functional food-based analogue rice. Objective: To examine the effect of different treatments of several yacon tuber-based analogue rice formulas with soy isolate substitution on their nutritional content and hedonic characteristics. Methods: The experimental study used a Completely Randomized Design (CRD) with four soybean isolate substitution formulations and two replications. The variables measured included proximate variables (water, ash, protein, fat, carbohydrate), total dietary fiber, and organoleptic tests (color, aroma, and texture) using a hedonic test by 28 semi-trained panelists. Proximate data were analyzed using One-Way ANOVA and Duncan’s test, while hedonic data were analyzed using the Kruskal-Wallis and Mann-Whitney tests. Results: There were significant differences in nutritional content and hedonic assessment between formulations. Formulation F2 received the highest preference for colour and texture, while F3 received the highest preference for aroma. Nutritionally, formulation F4 showed the most superior composition, especially in terms of total dietary fibre content, which was higher than that of commercial rice. Conclusions: Formula F2 was the best in terms of acceptability to panelists, while formula F4 was the best in terms of nutrition, particularly its fibre content.
Background: Hot peppers are an excellent source of antioxidant substances containing vitamins, phenolic compounds, capsaicinoids, and carotenoids. The concentrations of these bioactive chemicals are affected by cultivar, maturity, growing conditions, and post-harvest handling. Antioxidants are essential for neutralizing free radicals associated with oxidative stress. Objectives: To analyse the antioxidant and free radical scavenging capabilities of chilli cultivars. Methods: The research design employed in this study was experimental, in which ethanolic and methanolic extracts from different chilli cultivars (Byadagi, Sattur S4, Sangali Sannam, and Tomato Chilli) were evaluated for their Antioxidant (AO) and Free Radical Scavenging (RS) activities. The variables measured include the scavenging activities against superoxide and hydroxyl radicals, as well as enzymatic and non-enzymatic antioxidant activities. Radical Scavenging activities were assessed using appropriate assays in a concentration-dependent manner, while antioxidant activities were quantified through standard methods. Data were analysed using Duncan's Multiple Range Test followed by one-way ANOVA to determine significant differences between cultivars and extract types, providing insight into their potential as natural antioxidants. Results: Among the tested chilli varieties, the Byadagi variety exhibited the highest enzymic (SOD=400±0.04), (GST=1.613±0.10), (GPx=3.011±0.21) and non-enzymic (Ascorbic acid=1.613±0.10) antioxidant activity. The Radical Scavenging activity of the methanolic extracts found to increase with concentration, demonstrating a strong correlation between concentration and antioxidant potential across all varieties. Conclusions: This study elucidated the bioactive properties of chilli extracts, highlighting them as potent sources of natural antioxidants. The findings suggest that the Byadagi variety intended at reducing oxidative stress.
Latar Belakang: Stunting merupakan keadaan saat anak mengalami kondisi gagal tumbuh. Kondisi ini dilaporkan pada anak-anak di bawah lima tahun yang mengalami malnutrisi kronis. Makanan Pendamping Air Susu Ibu (MPASI) pangan lokal dibuat dari bahan-bahan yang tersedia di daerah tempat tinggal anak. Pemberian dilakukan pada anak dengan rentang usia 6 hingga 24 bulan untuk membantu meningkatkan selera makan. Tujuan: Mengetahui pengaruh substitusi glukomanan porang terhadap kadar protein, beta karoten dan serat pangan MPASI berbahan dasar pangan lokal lele, tempe, dan labu kuning (Letelaku). Metode: Jenis penelitian merupakan eksperimental murni dengan rancangan acak kelompok 3 perlakuan modifikasi substisusi puree labu kuning dengan persentase 30%, 40%, 50% serta penambahan puree pisang ambon seberat 50 gram dalam 1 resep. Selanjutnya dilakukan pengujian daya terima berupa uji hedonik tingkat kesukaan oleh 65 panelis. Hasil formula yang digemari selanjutnya dilakukan uji laboratorium kandungan vitamin A dan C dengan spektrofotometri. Uji statistik dilakukan dengan Friedman dan Wilcoxon Sign Rank Test. Hasil: Substitusi glukomanan tidak memengaruhi kadar protein pada bubur bayi, sementara beta karoten dan serat pangan meningkat signifikan dengan adanya substitusi glukomanan porang. Kesimpulan: Substitusi glukomanan porang tidak berpengaruh terhadap kadar protein, namun berpengaruh signifikan terhadap kadar beta karoten dan serat pangan pada MPASI letelaku.
Background: Wet noodles made of tapioca, Jack Bean Sprout Flour (JBSF), and catfish can be applied as alternative protein sources to prevent stunting. Objectives: This study aims to determine the best formula of wet noodles made of tapioca, JBSF, and catfish based on the optimum protein, fat, and sensory quality. Methods: A Non-Factorial Randomized Block Design (RBD) was used. The treatment factor (P) is the proportion of tapioca:JBSF:catfish, consist of 6 proportions: P1 (50:40:10); P2 (50:30:20); P3 (50:20:30); P4 (50:10:30); P5 (50:0:50); and P6 (50:50:0) with 4 repetitions. Total protein and fat content were analyzed with ANOVA, while sensory quality with Friedman test. Both tests were continued with DMRT (significantly different if p-value<0.05). Results: P1 (50:40:10) is the best formula based on the effectiveness index (weight value multiplied by effectiveness value). P1 has 24.45%db of protein, 0.57%db of fat, 68.46%wb of water, 3.14%db of ash, and 71.81%db of carbohydrate. This formula has a texture of 1.98 (less chewy), a colour of 3.3 (quite yellowish white), an aroma of 2.4 (beany and fishy), and a taste of 3.46 (simply tastes of sprouts and catfish). Wet noodles have met the minimum 20% requirement for a "protein source" on nutritional labels under BPOM No. 1 of 2022. Conclusions: Per 40 g serving of P1 formula, wet noodles provide 156.13 kcal of energy, fulfilling 11.56% of the Recommended Dietary Allowance (RDA) for infants aged 1-3 years; it contains 9.79 g of protein (48.96%), 0.23 g of fat (0.51%), and 28.74 g of carbohydrate (13.29%).
Background: Banana blossoms are widely available in tropical countries such as Indonesia, but are rarely used to their full potential. Flavonoids are bioactive compounds that act as lactagogues and can help stimulate breast milk production. Objectives: This study aimed to analyze the flavonoid content in banana blossom-based food bars as a potential lactagogue source. Methods: This study used a Completely Randomized Design (CRD) with 4 treatments varying the amount of banana blossom flour: F1=0 g, F2=10 g, F3=15 g, and F4=20 g. Every formulation was used with a 2g sample to determine flavonoid content. The flavonoid content was analyzed using UV-Visible spectrophotometry at a maximum wavelength of 413 nm. Data analysis using SPSS version 22 and Duncan's Multiple Range Test (DMRT) was used to test differences in flavonoid content among banana flower food bar formulations. Results: The results showed a statistically significant difference (p-value<0.05) among the various formulations. Formulation F3 had a higher flavonoid content compared to the other formulas, at 1.19 mg. Conclusions: The F3 formulation exhibited the highest flavonoid content and has potential as a nutritious snack food that functions as a lactagogue. These findings indicate that the use of banana blossoms in the form of food bars can be a practical, functional food alternative to help increase breast milk production in breastfeeding mothers.
Background: Noodles represent a widely consumed source of carbohydrates in Indonesia; however, they have limited nutritional value. Objectives: To evaluate the effect of substituting crab shell flour as an alternative ingredient in noodle formulations to increase protein, calcium, and phosphorus content. Methods: This study used a completely randomized design (CRD) with one factor and five treatments. Each formulation contained 100 g of crab-shell or wheat flour. Protein was analyzed by the Kjeldahl method, and calcium and phosphorus by spectrophotometry. Organoleptic testing involved 40 panelists. Data were analyzed using one-way ANOVA with Duncan’s post hoc test and Kruskal–Wallis with Mann–Whitney tests. Results: The results demonstrated that treatment F5 had the highest calcium and phosphorus levels. However, the protein content showed variability. This variability may have resulted from the processing method used and the storage conditions of the product, which may affect protein stability. The results of the organoleptic test indicated that the F0 treatment noodles made entirely of wheat flour were the most preferred in terms of color and taste. Conclusions: The treatment F5 yielded the highest calcium and phosphorus levels, while treatment F0 had the highest protein content. Fluctuations in protein content may be attributed to the processing methods and storage conditions employed. The results of the organoleptic tests Indicated that F0 treatment noodles were the most preferred in terms of color and taste, while F1 treatment was still acceptable but with lower preference scores.
Background: Porang (Amorphophallus oncophyllus), a native Indonesian tuber, is rich in glucomannan and proved to have antihyperglycemic properties. Its effect is further amplified when porang was macerated with keji beling (Strobilanthes crispus). In the food industry, porang is commonly utilized as a gelling agent in jelly candies, although it tends to produce a soft gel texture. To improve the gel texture, glucomannan can be combined with gelatin. Objectives: This study aimed to investigate the impact of gelatin on the texture profile, moisture content, ash content, and protein content of jelly candies made from porang. Methods: The study employed an experimental approach with a completely randomized design. The jelly candy samples were prepared using porang macerated with keji beling, with gelatin concentrations varying at 0%, 7.5%, 10%, and 12.5%. The texture profile of the candies was assessed using a texture analyzer. Results: The incorporation of gelatin significantly enhanced the texture profile of the jelly candies, including improvements in hardness (40.38–64.54 N), cohesiveness (0.41–0.65), gumminess (17.25–42.59 N), springiness index (0.74–0.93), and chewiness (12.99–39.66 Nmm). Additionally, the protein content of the jelly candies increased from 1.30% to 12.10%, while the ash content decreased from 1.54% to 1.41%, and the moisture content decreased from 67.99% to 61.52%. Conclusions: The addition of gelatin positively influenced the texture profile of the jelly candies. This product holds potential for development as a functional local food.
