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Nesya Gustin; Pembimbing: Wahyu Kurnia Yusrin Putra; Penguji: Asih Setiarini, Khoirul Anwar
Abstrak:
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Kue kering adalah jenis kue yang memiliki tekstur renyah karena memiliki sedikit kadar air; umumnya dibuat dengan menggunakan bahan-bahan seperti tepung terigu, gula pasir, margarin, dan telur. Penelitian ini bertujuan untuk mengembangkan produk kue kering bebas gluten dan bebas produk hewani yang menggunakan bahan dasar tepung ubi jalar ungu dan tepung kedelai, agar masyarakat yang memiliki keterbatasan dalam mengonsumsi makanan yang mengandung gluten dan/atau produk hewani bisa tetap menikmati kue kering bercitarasa mirip dengan kue kering konvensional yang umum beredar di masyarakat. Adapun formulasi yang digunakan dalam penelitian ini dibedakan oleh perbandingan tepung ubi jalar ungu dan tepung kedelai sebagai bahan utama kue kering bebas gluten dan bebas produk hewani. Formulasi-formulasi tersebut adalah: R1 3:9; R2 6:6; dan R3 9:3, selain itu terdapat R4 sebagai formulasi kontrol dengan resep yang dibuat seperti kue kering konvensional yang umum beredar di masyarakat. Analisis yang dilakukan adalah uji hedonik, data yang diperoleh dilakukan uji statistik ANOVA, dan jika terdapat perbedaan nyata dilanjutkan dengan uji DMRT dengan tingkat kepercayaan 5%. Analisis juga dilakukan terhadap kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat pada kue kering dengan formulasi terpilih. Hasil penelitian menunjukkan tingkat kesukaan panelis terhadap R1, R2, R3 dan R4 berturut-turut adalah 3,09; 3,19; 3,45; dan 3,99 yang berarti R3 memiliki nilai tertinggi setelah R4 yang merupakan formulasi kontrol. Formulasi R3 menjadi formulasi terpilih dengan kadar air 6,91%, kadar abu 2,59%, kadar karbohidrat 61,59%, kadar lemak 21,31%, dan kadar protein 7,61%.
Cookies are a type of snack that have a crispy texture due to their low moisture content. They are typically made using ingredients such as wheat flour, granulated sugar, butter, and eggs. This study aims to develop gluten-free and animal-free cookies using purple sweet potato flour and soy flour, allowing those with limitations in consuming gluten and/or animal products to still be able to enjoy cookies that taste similar to conventional ones. The formulations used in this study differ based on the ratio of purple sweet potato flour to soy flour as the main ingredients for the gluten-free and animal-free cookies. The formulations are as follows: R1 3:9; R2 6:6; and R3 9:3, with R4 as the control formulation, following a recipe similar to conventional cookies commonly found in society. Hedonic testing was conducted, and the obtained data were subjected to ANOVA statistical analysis. If significant differences were found, Duncan's Multiple Range Test (DMRT) was performed at a 5% confidence level. Analysis was also conducted on the moisture content, ash content, protein content, fat content, and carbohydrate content of the selected formulation of cookies. The results of the study showed that the preference levels of the panelists for R1, R2, R3, and R4 were 3.09, 3.19, 3.45, and 3.99, respectively. This indicates that R3 had the highest score after R4, which was the control formulation. Formulation R3 was selected with a moisture content of 6.91%, ash content of 2.59%, carbohydrate content of 61.59%, fat content of 21.31%, and protein content of 7.61%.
S-11349
Depok : FKM-UI, 2023
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Timothy Kennedy; Pembimbing: Diah Mulyawati Utari; Penguji: Nurul Dina Rahmawati Desminarti
Abstrak:
Cookies merupakan makanan ringan yang cukup digemari di Indonesia. Cookies konvensional yang beredar di masyarakat didominasi oleh penggunaan produk gluten, hewani dan gula sederhana. Hal ini mengakitbatkan cookies tidak dapat dikonsumsi oleh sebagian kalangan yang memiliki keterbatasan dalam mengonsumsi produk tersebut dan jika dikonsumsi secara berlebihan dapat menjadi salah satu faktor risiko penyakit tidak menular seperti diabetes tipe II. Tujuan dari penelitian ini adalah untuk menciptakan cookies yang bebas dari produk gluten, hewani dan gula sederhana sehingga masyarakat yang memiliki keterbatasan terhadap produk tersebut dapat mengonsumsi cookies yang sama enaknya dengan cookies yang beredar. Skripsi ini menguji tingkat kesukaan masyarakat terhadap cookies dengan metode uji sensori dan menghitung nilai gizi dari cookies yang dibuat. Perbandingan selai kacang dan biji chia yang digunakan dalam formula cookies bebas produk gluten, hewani dan gula sederhana adalah R1 15:30, R2 20:20, R3 25:10, selain itu terdapat R4 sebagai cookies kontrol yang dibuat seperti cookies konvensional yang beredar di masyarakat dengan perbandingan selai kacang dan biji chia sebesar 11:0. Uji sensori cookies mendapatkan hasil R1, R2, R3, R4 secara berturut-turut adalah 3,91; 3,76; 3,55; 4,16 berbanding dengan skor maksimal 5 yang berarti R1 merupakan cookies terpilih setelah R4 yang merupakan cookies kontrol. Hasil perhitungan gizi dari bahan mentah menunjukkan R4 memiliki total energi 1344 kkal, lemak 97,04 g dan karbohidrat 95,31 g/100 g cookies yang merupakan nilai yang paling tinggi sedangkan protein yang paling tinggi dimiliki oleh R1 sebesar 39,25 g/100 g cookies. Analisis biaya harga produksi perkemasan/30g cookies selai kacang dan biji chia R1, R2, R3, dan R4 secara berurutan adalah sebesar Rp 3.006; Rp 3.261; Rp 3.756; Rp 8.335. Hal ini menunjukkan R1 memiliki harga produksi yang paling terjangkau dibandingkan resep yang lain
Cookies are snacks which are quite popular in Indonesia. Conventional cookies circulating in the market are dominantly using gluten, animal products, and simple sugar as ingredients. This causes the cookies cannot be consumed by those who have limitations on these products and if consumed excessively will become one of the risk factors of noncommunicable diseases, namely type II diabetes. The purpose of this study is to create cookies which are free of gluten, animal products, and simple sugars so those who have limitations on these products can consume cookies that are as delicious as any other cookie out there. This preference for these cookies using sensoric test and calculates the nutritional value of the cookies tested. The ratio of peanut butter and chia seeds used in the gluten-, animal-, and simple sugar- R1 15:30, R2 20:20, R3 25:10 and R4 is controlling formula made similar to conventional cookies circulating in public with ratio of peanut butter and chia seeds 11:0. Results of the hedonic test for R1, R2, R3, R4 are 3,91; 3,76; 3,55; 4,16, respectively with the maximum score of 5, which mean R1 is the formula chosen after R4 which is a control. The nutritional value of 100g R4 cookies are: 1344kcal of macronutrient, 97,04g of fat, and 95,31g of carbohydrate, which have the highest value, while the highest protein value is in R1 cookies that has 39,25g of protein in 100g cookies. Production cost analysis for a pack/30g of peanut butter and chia seed cookies R1, R2, R3 and R4 are Rp3.006; Rp3.261; Rp3.756; and Rp8.335 respectively. It shows that R1 has the most affordable production cost compared to other formulas.
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Cookies are snacks which are quite popular in Indonesia. Conventional cookies circulating in the market are dominantly using gluten, animal products, and simple sugar as ingredients. This causes the cookies cannot be consumed by those who have limitations on these products and if consumed excessively will become one of the risk factors of noncommunicable diseases, namely type II diabetes. The purpose of this study is to create cookies which are free of gluten, animal products, and simple sugars so those who have limitations on these products can consume cookies that are as delicious as any other cookie out there. This preference for these cookies using sensoric test and calculates the nutritional value of the cookies tested. The ratio of peanut butter and chia seeds used in the gluten-, animal-, and simple sugar- R1 15:30, R2 20:20, R3 25:10 and R4 is controlling formula made similar to conventional cookies circulating in public with ratio of peanut butter and chia seeds 11:0. Results of the hedonic test for R1, R2, R3, R4 are 3,91; 3,76; 3,55; 4,16, respectively with the maximum score of 5, which mean R1 is the formula chosen after R4 which is a control. The nutritional value of 100g R4 cookies are: 1344kcal of macronutrient, 97,04g of fat, and 95,31g of carbohydrate, which have the highest value, while the highest protein value is in R1 cookies that has 39,25g of protein in 100g cookies. Production cost analysis for a pack/30g of peanut butter and chia seed cookies R1, R2, R3 and R4 are Rp3.006; Rp3.261; Rp3.756; and Rp8.335 respectively. It shows that R1 has the most affordable production cost compared to other formulas.
S-10931
Depok : FKMUI, 2022
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Ajeng Mustika; Pembimbing: Ahmad Syafiq; Penguji: Sri Arifah Pujonarti, Ida Ruslita Amir
Abstrak:
Periode pemberian makanan pendamping ASI merupakan waktu meningkatnyajumlah prevalensi gizi kurang yang dapat menyebabkan pertumbuhan danperkembangan yang buruk pada anak. Menurut Riskesdas tahun 2013, prevalensistunting di Indonesia sekitar 35-40% dan underweight 15-20% untuk anak usiabawah 5 tahun. Pada negara berkembang, praktik pemberian MP ASI masihbermasalah dalam ketidakcukupan jumlah zat gizi makro dan mikro, frekuensimakan yang sedikit, dan rendahnya kemampuan serta variasi bahan lokal yangdigunakan untuk MP ASI. Penelitian ini bertujuan untuk membuat alternatif MPASI dan mengetahui kualitas organoleptik cookies panambahan tepung tulangceker ayam dan tepung ampas tahu. Penelitian dengan desain eksperimental yangdilakukan dengan membuat enam formulasi yaitu satu kontrol dan lima cookiesformulasi. Pembuatan tepung dengan ukuran partikel 100 mesh dan dilakukananalisis kandungan gizi tepung dan cookies. Uji hedonik dilakukan pada 50panelis yaitu ibu yang memiliki bayi berusia 6-12 bulan di Depok untuk melihatpengaruh rasa, aroma, warna, tekstur, after taste, dan keseluruhan cookies.Penelitian membuktikan adanya perbedaan signifikan terkait penilaian warna,aroma, rasa, after taste, dan keseluruhan cookies (p < 0,05) namun tidak padavariabel tekstur (p > 0,05). Cookies formulasi yang paling disukai adalah cookies849 dengan komposisi 12 gram tepung tulang ceker ayam dan 28 gram tepungampas tahu. Penambahan tepung tersebut memberikan peningkatan kandunganprotein, kalsium, air, abu, dan zat besi.Kata kunci: MP ASI, cookies, tepung tulang ceker ayam, tepung ampas tahu.
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S-9212
Depok : FKM-UI, 2016
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Trecy; Pembimbing: Diah Mulyawati Utari; Penguji: Trini Sudiarti, Susi Desminarti
Abstrak:
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Penderita diabetes melitus terus meningkat di Indonesia. Diabetes melitus dapat menyebabkan komplikasi dan kerusakan berbagai organ tubuh lainnya. Dalam rangka mengontrol kadar gula darah pada penderita DM diperlukan diet khusus. Penderita diabetes melitus dianjurkan untuk mengonsumsi makanan selingan diantara waktu makan. Salah satu makanan selingan yang populer di masyarakat adalah cookies. Namun, cookies yang beredar di masyarakat mayoritas menggunakan bahan dasar seperti tepung terigu, telur, susu, mentega, dan gula sederhana yang kurang dianjurkan bagi penderita diabetes melitus. Di samping itu, bahan pangan seperti sorgum dan kacang merah yang memiliki indeks glikemik yang rendah sehingga dapat dijadikan alternatif bahan pangan untuk pembuatan cookies. Penelitian ini bertujuan untuk mengembangkan produk cookies yang dapat dijadikan makanan selingan bagi penderita diabetes melitus menggunakan bahan dasar tepung sorgum dan kacang merah serta penambahan rempah yang memiliki efek antidiabetik yakni jintan hitam. Adapun formulasi yang digunakan dalam penelitian ini dibedakan oleh perbandingan jumlah tepung sorgum dan kacang merah yang digunakan, yaitu R1 1:3; R2 2:2; dan R3 3:1, selain itu terdapat R4 sebagai formulasi kontrol dengan formulasi yang dibuat seperti cookies konvensional yang umum beredar di masyarakat. Uji hedonik dilakukan di Laboratorium Gizi FKM UI pada bulan April 2024. Uji tersebut dilakukan kepada 30 orang panelis tidak terlatih yakni karyawan FKM UI. Hasil penelitian menunjukkan cookies yang paling disukai oleh panelis adalah cookies R2 dengan rata-rata nilai kesukaan tertinggi dibandingkan formulasi lainnya yaitu sebesar 3.80. Kandungan gizi setiap satu takaran saji cookies R2, yaitu energi sebesar 191,4 kkal, 24,6 g karbohidrat, 5,6 g protein, 7,8 g lemak, dan 2,7 g jintan hitam. Biaya produksi satu takaran saji cookies formulasi R2 adalah sebesar Rp3.705.
Patients with diabetes mellitus have increased in Indonesia. Diabetes mellitus can cause complications and damage to various organs. In order to control blood sugar levels in people with DM, a special diet is needed. Patients with diabetes mellitus are encouraged to consume snacks between meals. One of the popular snack in the community is cookies. However, cookies circulating in the community mostly use basic ingredients such as wheat flour, eggs, milk, butter, and simple sugar which are not recommended for people with diabetes mellitus. In addition, food ingredients such as sorghum and red beans have a low glycemic index so that they can be used as alternative food ingredients for making cookies. This study aims to develop a cookies product that can be used as a snack for people with diabetes mellitus using the basic ingredients of sorghum flour and red beans and the addition of spices that have antidiabetic effects, namely black cumin. The formulations used in this study are distinguished by the ratio of the amount of sorghum flour and red beans used, namely R1 1:3; R2 2:2; and R3 3:1, besides that there is R4 as a control formulation with formulations made like conventional cookies commonly circulated in the community. The hedonic test was conducted at the Nutrition Laboratory of FKM UI in April 2024. The test was conducted on 30 untrained panelists, FKM UI employees. The results of the study showed that R2 cookies is most selected by panelist with the highest average score of 3,80. The nutritional content of each serving size of R2 cookies, energy of 191,4 kcal, 24,6 g carbohydrate, 5,6 g protein, 7,8 g fat, and 2,7 g black cumin. The production cost of one serving size of cookies formulation R2 is Rp3,705.
S-11639
Depok : FKM-UI, 2024
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Clara Nadya Puspasari; Pembimbing: Ratu Ayu Dewi Sartika; Penguji: Trini Sudiarti, Desminarti
Abstrak:
Kejadian diabetes di dunia pada tahun 2008 adalah 347 juta orang, dan pada tahun 2030 diperkirakan prevalensinya naik sebesar 69% pada negara berkembang. Ditemukan bahwa pengkonsumsian antioksidan contohnya kulit buah manggis dapat melawan stress oksidatif penderita diabetes. Selain itu, mengkonsumsi makanan kaya serat contohnya ampas kelapa sangat dibutuhkan untuk mencegah komplikasi diabetes lainnya. Tujuan penelitian adalah membuat formula, uji hedonik, dan analisis kandungan zat gizi cookies tepung ampas kelapa dan tepung kulit buah manggis. Penelitian yang dilakukan meliputi pembuatan tepung, optimasi formula cookies dengan piranti lunak Design Expert ® , uji hedonik, dan analisis kandungan gizi cookies. Terdapat perbedaan kesukaan responden penderita DM yang signifikan (p value < 0.05) pada respon warna, rasam dan tekstur cookies. Optimasi formula yang didapatkan adalah komposisi tepung terigu : tepung ampas kelapa : tepung kulit buah manggis sebesar 21.286 : 14.128 : 4.586 gram dengan nilai desirability 79.7%. Kandungan gizi cookies kadar air 4.08%, kadar abu 1.79%, lemak total 31.87%, protein 4.35%, karbohidrat total 57.91%, serat kasar 5.04%, gula total 18.93%, Jumlah energi cookies adalah 536 kkal/100gram dan cookies mengandung aktivitas antioksidan 2903.78 mg AAE/g. Untuk penelitian selanjutnya diharapkan dilakukan Uji Indeks Glikemik cookies dan pengembangan dalam berbagai produk lainnya.
The occurence of diabetes in the year 2008 in the world is 347 million people, and in 2030 the prevalence is estimated to rise by 69% in developing countries. It was found that the consumption of antioxidant such as mangosteen skin could lessen the oxydative stress that the diabetics suffer from. Consuming foods rich in fiber such as coconut’s waste is really essential to prevent another diabetes complication. The purpose of this research is to determine the formula, to test the hedonic, and also to analize the amount of nutrition within this type of cookies. Research which has been done included flour making, optimizing cookie’s formula with Design Expert ® software, hedonic test, and analizing the cookie’s amount of nutrition. There are specific different on respondent’s preferness who suffer DM in significant value (p value < 0.05) on the respond of color, flavor and the texture of the cookies. The optimizing of this formula is achieved by the compotition of flour, coconut’s waste flour, and also mangosteen skin flour in amount of 21.286 : 14.128 : 4.586 with the desirability of 79.7%. The nutrition amount of cookies are 4.08% of water, 1.79% of ash, 31.87% of total fat, 4.35% of protein, 57.91% of total carbohydrate, 5.04% of crude fiber, and 18.93% of total sugar. The energy amount is 536 kcal of energy and the cookies contain 2903.78 mg AAE/g of total antioxidant activity. For further research, Glicemic Indeks Test and development in any other products are expected to be concluded.
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The occurence of diabetes in the year 2008 in the world is 347 million people, and in 2030 the prevalence is estimated to rise by 69% in developing countries. It was found that the consumption of antioxidant such as mangosteen skin could lessen the oxydative stress that the diabetics suffer from. Consuming foods rich in fiber such as coconut’s waste is really essential to prevent another diabetes complication. The purpose of this research is to determine the formula, to test the hedonic, and also to analize the amount of nutrition within this type of cookies. Research which has been done included flour making, optimizing cookie’s formula with Design Expert ® software, hedonic test, and analizing the cookie’s amount of nutrition.
S-7759
Depok : FKM-UI, 2013
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Sumayyah; Pembimbing : Siti Arifah Pudjonarti; Penguji: Trini Sudiarti, Damar Wiraputra
Abstrak:
Mengingat angka kejadian gizi buruk dan anak pendek di Indonesia serta minimnya alternatif makanan untuk anak autisme, maka penulis ingin membuat cookies non-terigu berprotein tinggi dengan memanfaatkan bahan produksi pangan Indonesia, yaitu tepung ikan teri, tepung daun kelor, dan tepung mocaf. Penelitian ini merupakan penelitian eksperimental laboratorium dengan metode rancangan acak lengkap. Panelis dalam penelitian ini adalah 45 mahasiswa FKM UI. Hasil penelitian menunjukkan bahwa cookies yang paling disukai panelis adalah cookies 144 yang memiliki kandungan tepung mocaf sebesar 34.0% ,tepung ikan sebesar 8.5%, dan tepung daun kelor sebesar 8.5%. Penelitian membuktikan adanya perbedaan signifikan terkait penilaian warna,aroma, after taste, dan keseluruhan cookies (p < 0,05) namun tidak pada variabel tekstur, dan rasa (p > 0,05). Berdasarkan hasil uji laboratarium, cookies 144 memiliki kandungan gizi yaitu energi 415,82 kkal; air 11,04 gram; abu 3,483 gram; lemak 14,78 gram; protein 11,80 gram; dan karbohidrat 58,90 gram. Penambahan tepung mocaf, tepung ikan teri, dan tepung daun kelor meningkatkan jumlah protein, lemak, karbohidrat, kadar air, dan kadar abu.
Kata kunci: Cookies, Protein, tepung mocaf, tepung ikan teri, dan tepung daun kelor
The incidence of malnutrition and short children in Indonesia increase and the lack of alternative food for children with autism, hence the authors want to make highprotein non-wheat cookies by utilizing Indonesian food production which is mocaf flour, anchovy fish flour, and moringa flour. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 45 students from Faculty of Public Health UI. The results showed that cookies most favored panelists were cookies 144 which contained mocaf flour by 34.0%, fish flour by 8.5%, and moringa flour by 8.5%. Studies have shown significant differences in color, aroma, after taste, and overall cookies (p 0.05). Based on laboratorium analysis, the nutrient contents of cookies 144 are 415,82 kcal of energy; 11,04 gram of water; 3,483 gram of ash; 14,78 gram of fat; 11,80 gram of protein; and 58,90 gram of carbohydrate. The addition of mocaf flour, fish flour, and moringa flour can improve the content of protein, fats, carbohydrate, water, and ash.
Keywords : Cookies, Protein, mocaf flour, anchovy fish flour, and moringa flour.
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Kata kunci: Cookies, Protein, tepung mocaf, tepung ikan teri, dan tepung daun kelor
The incidence of malnutrition and short children in Indonesia increase and the lack of alternative food for children with autism, hence the authors want to make highprotein non-wheat cookies by utilizing Indonesian food production which is mocaf flour, anchovy fish flour, and moringa flour. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 45 students from Faculty of Public Health UI. The results showed that cookies most favored panelists were cookies 144 which contained mocaf flour by 34.0%, fish flour by 8.5%, and moringa flour by 8.5%. Studies have shown significant differences in color, aroma, after taste, and overall cookies (p 0.05). Based on laboratorium analysis, the nutrient contents of cookies 144 are 415,82 kcal of energy; 11,04 gram of water; 3,483 gram of ash; 14,78 gram of fat; 11,80 gram of protein; and 58,90 gram of carbohydrate. The addition of mocaf flour, fish flour, and moringa flour can improve the content of protein, fats, carbohydrate, water, and ash.
Keywords : Cookies, Protein, mocaf flour, anchovy fish flour, and moringa flour.
S-9367
Depok : FKM UI, 2017
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Rara Wulan Anggareni; Pembimbing: Ahmad Syafiq; Penguji: Ratu Ayu, Ida Ruslita
Abstrak:
Kebutuhan zat gizi pada ibu menyusui cenderung tidak terpenuhi sehingga memengaruhi produksi air susu ibu (ASI). Penelitian ini bertujuan untuk mengembangkan produk dengan berbahan dasar tepung kacang merah dan tepung daun katuk sebagai makanan alternatif berupa cookies untuk memenuhi kebutuhan gizi ibu menyusui. Penelitian ini merupakan penelitian eksperimental laboratorium dengan metode rancangan acak lengkap. Panelis dalam penelitian ini adalah 50 ibu menyusui. Hasil penelitian menunjukkan bahwa cookies yang paling disukai oleh panelis adalah cookies 473 dengan subtitusi 30% tepung kacang merah dan 20% tepung daun katuk. Berdasarkan hasil uji laboratorium, per 100 g cookies 473 mengandung 499,44 kkal energi; 51,96 g karbohidrat;11,42 g protein; 27,32 g lemak; dan 6,91 g serat pangan. Subtitusi tepung kacang merah dan tepung daun katuk pada cookies formulasi meningkatkan kandungan energi, protein, lemak dan abu. Kata kunci: ibu menyusui, kacang merah, daun katuk, cookies Inadequate nutrient intake for nursing mothers can affecting the production of breast milk. The main goals from this research are to make innovative product, especially cookies, that made from red bean and merr leaf flour and also to know the acceptance for this product for nursing mothers. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 50 nursing mothers. The result of this research shows that the favorite cookies is cookies 473 that substituted by 30% red bean flour and 20% merr leaf flour. Based on laboratorium analysis, the nutrient contents per 100 g of cookies 473 are 499,44 kcal of energy; 27,32 gram of fat; 11,42 gram of protein; 51,96 gram of carbohydrate; and 6,91 gram of dietary fiber. Subtitution of red bead flour and merr leaf flour can increase the content of energy, protein, fat, and ash. Keywords: nursing mothers, red bean, merr leaf, cookies
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S-9185
Depok : FKM-UI, 2016
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Farren Annabelle; Pembimbing: Triyanti; Penguji: Siti Arifah Pujonarti, Dieta Nurrika
Abstrak:
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Saat ini diabetes melitus (DM) masih menjadi tantangan global yang dapat menyebabkan komplikasi jika tidak terkontrol. Tren DM pada kelompok usia
Diabetes mellitus (DM) remains a global health challenge due to its increasing prevalence and the risk of complications when left uncontrolled. The incidence of DM among individuals aged below 40 years has continued to rise, partly due to unhealthy dietary habits, including frequent consumption of sugary snacks. University students represent one of the populations at greatest risk because academic pressure and stress may increase their tendency to consume sweet foods and beverages. Cookies are among the most popular snack foods in Indonesia. However, conventional cookies are generally high in sugar and fat but low in protein and dietary fiber, making them unsuitable for DM diet principal and highlighting the need for product modification. Meanwhile, okara, moringa leaf powder, and pumpkin seeds have demonstrated beneficial effects on glycemic control and therefore have potential as alternative ingredients for cookie production. This study aimed to develop high protein and fiber cookies enriched with okara, moringa leaf powder, and pumpkin seeds. A quantitative experimental design was employed using four cookie formulations with okara to wheat flour ratios of 1:3, 1:1, 3:1, and a control formulation. Hedonic testing was conducted at the Nutrition Laboratory, Faculty of Public Health, Universitas Indonesia, in May 2026, involving 36 untrained panelists who evaluated the cookies based on taste, color, aroma, texture, and overall acceptability. The results showed that formulation R2 was the most preferred in terms of taste, aroma, and overall acceptability, with mean scores of 6.25, 6.33, and 6.31, respectively. The nutritional composition per serving (40 g) of the R2 cookies consisted of 197 kcal of energy, 19 g of carbohydrates, 10 g of fat, 7 g of protein, and 8 g of dietary fiber. The cookies were characterized by their high protein and dietary fiber contents, which may contribute to improved blood glucose control. The production cost per serving was IDR 2,305, which was IDR 54 lower than that of the control cookie formulation.
S-12318
Depok : FKM-UI, 2026
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Tika Iriana; Pembimbing: Ratu Ayu Dewi Sartika; Penguji: Tini Sudiarti, Marcella Kasih
Abstrak:
ABSTRAK Diabetes melitus DM masih menjadi masalah yang belum dapat diselesaikan karena kejadiannya terus meningkat, baik di Indonesia maupun dunia. Makanan selingan adalah makanan dengan porsi kecil yang dapat mengendalikan kadar gula darah antarwaktu makan besar. Terdapat serealia yakni sorgum memiliki pengaruh positif terhadap DM karena memiliki indeks glikemik dan energi yang rendah, sifat antioksidan yang stabil, dan tinggi kandungan tanin. Namun, tanin dalam sorgum menyebabkan rasa dan daya terimanya rendah. Tujuan penelitian ini adalah membuat makanan selingan untuk diabetesi dan mengetahui daya terima cookies berbahan dasar tepung sorgum. Penelitian dengan desain eksperimental dilakukan dengan membuat tiga formulasi yang terdiri atas satu cookies kontrol 100:0 dan dua cookies formulasi 90:10 80:20 . Uji hedonik dilakukan pada 30 panelis dewasa >25 tahun yakni karyawan FKM UI. Hasil penelitian menunjukkan cookies formulasi yang paling disukai adalah cookies 750 80:20 . Penelitian ini membuktikan adanya perbedaan signifikan terhadap tekstur pada ketiga cookies dan terdapat perbedaan signifikan terhadap tekstur, rasa, dan aftertaste antara cookies kontrol dan cookies terpilih.
ABSTRACT Diabetes melitus DM is a problem and hasn rsquo t be solved because the prevalence increased, both in Indonesia and the world. Snack can control blood sugar levels between meals. There is one of cereal called sorghum that has a positive effect on DM because its low glycemic index and energy, stable antioxidant, and high tannin content. However, tannins in sorghum cause bad taste and low acceptance. The objective of this study is to make snack for diabetics and measure the acceptance of sorghum cookies. This study has two formulation cookies 90 10 80 20 and control 100 0 . Hedonic test was conducted on 30 adult panelists 25 years . The result shows cookies 750 80 20 is most selected. This study indicates significant differences in texture on all cookies and significant differences in texture, taste, and aftertaste between control and selected cookies.
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S-9408
Depok : FKM-UI, 2017
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Shafira Ramadhani; Pembimbing: Diah Mulyawati Utari; Penguji: Siti Arifah Pujonarti, Susi Desminarti
Abstrak:
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Fenomena globalisasi mendorong pekerja, terutama di wilayah perkotaan, untuk mengadopsi gaya hidup padat dan serba cepat sehingga tren permintaan terhadap makanan siap konsumsi seperti snack bar terus meningkat setiap tahunnya. Akan tetapi, mayoritas snack bar komersial yang diperjualbelikan di pasaran masih memiliki kandungan gula dan lemak tinggi sedangkan serat dan protein rendah sehingga berkontribusi terhadap peningkatan risiko obesitas. Penelitian ini bertujuan untuk mengembangkan formulasi snack bar berbahan dasar isolat protein kacang polong dan kacang hitam sebagai bentuk pencegahan terhadap obesitas. Metode penelitian yang digunakan adalah eksperimental dengan pendekatan Rancangan Acak Lengkap (RAL) satu faktorial terhadap empat formulasi snack bar. Uji hedonik dilakukan terhadap 43 panelis tidak terlatih dewasa muda (18—29 tahun) serta dianalisis menggunakan uji Friedman dan post hoc menggunakan Wilcoxon-Signed Rank dengan koreksi Bonferroni. Hasil uji Friedman menunjukkan bahwa lima dari enam parameter mutu sensori memiliki perbedaan penerimaan hedonik di antara empat formulasi snack bar yang sangat signifikan (p<0,001), yaitu rasa, warna, aroma, tekstur, dan keseluruhan. Dengan demikian, diperoleh formulasi snack bar dengan tingkat penerimaan mutu hedonik keseluruhan tertinggi, yaitu formulasi R3 (3,60). Hasil analisis zat gizi menunjukkan bahwa setiap sajian (45 g) formulasi R3 mengandung 132,90 kkal energi, 18,95% kadar air, 6,21 gram karbohidrat, 6,52 gram lemak, 12,35 gram protein, 1,47 gram BCAA, 4,68 gram serat pangan, 1,42 gram gula total, dan 167,15 mg natrium. Uji alergenisitas menunjukkan bahwa tidak terdeteksi adanya alergen kacang pada snack bar formulasi R3. Penelitian ini mengindikasikan bahwa snack bar berbasis isolat protein kacang polong dan kacang hitam berpotensi sebagai pangan fungsional yang mendukung regulasi berat badan melalui kandungan tinggi protein, BCAA, dan serat.
Globalization encourages workers, particularly in urban areas, to adopt increasingly fast-paced lifestyles, resulting in a growing demand for convenient ready-to-eat foods such as snack bars. However, most commercially available snack bars are characterized by high sugar and fat contents and low levels of protein and dietary fiber, which may contribute to an increased risk of obesity. This study aimed to develop a snack bar formulation based on pea protein isolate and black beans as a potential dietary strategy for obesity prevention. An experimental study employing a single-factor Completely Randomized Design (CRD) was conducted using four snack bar formulations. Hedonic evaluation was conducted in 43 young adult untrained panelists aged 18–29 years. The data were analyzed using the Friedman test followed by the Wilcoxon Signed-Rank post hoc test with Bonferroni correction. The Friedman test showed highly significant differences (p<0.001) among the four formulations in five of the six sensory quality attributes assessed, namely taste, color, aroma, texture, and overall acceptability. Moreover, formulation R3 achieved the highest overall hedonic acceptance score (3.60). Nutritional analysis demonstrated that each serving (45 g) of formulation R3 contained 132.90 kcal of energy, 18.95% moisture, 6.21 g carbohydrates, 6.52 g fat, 12.35 g protein, 1.47 g branched-chain amino acids (BCAAs), 4.68 g dietary fiber, 1.42 g total sugars, and 167.15 mg sodium. Allergenicity testing indicated that no peanut allergen was detected in formulation R3. These findings suggest that a snack bar formulated with pea protein isolate and black beans has the potential to serve as a functional food that supports body weight regulation through its high protein, BCAA, and dietary fiber contents.
S-12357
Depok : FKM-UI, 2026
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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