Ditemukan 20055 dokumen yang sesuai dengan query :: Simpan CSV
Ivena Nathaniela Ballo; Pembimbing: Wahyu Kurnia Yusrin Putra; Penguji: Siti Arifah Pujonarti, Khoirul Anwar
Abstrak:
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Perubahan pola konsumsi global, terutama peningkatan konsumsi makanan tinggi kalori dan gula, berkontribusi terhadap meningkatnya prevalensi penyakit metabolik seperti obesitas dan diabetes. Di sisi lain, intoleransi laktosa dan meningkatnya minat terhadap pola makan nabati mendorong pengembangan produk alternatif yang bebas dari susu hewani. Penelitian ini bertujuan untuk mengembangkan yoghurt dairy free berbahan dasar sari kedelai dan sirup agave yang memiliki indeks glikemik rendah. Metode yang digunakan adalah penelitian eksperimental kuantitatif dengan pendekatan uji hedonik terhadap empat formulasi yoghurt serta satu formulasi kontrol berbahan dasar susu sapi. Sebanyak 45 panelis tidak terlatih mengevaluasi aspek warna, aroma, tekstur, rasa, dan keseluruhan produk. Hasil uji ANOVA menunjukkan adanya perbedaan signifikan (p<0,05) pada seluruh aspek sensori antar formulasi. Formula R3 memperoleh nilai tertinggi dari formulasi sari kedelai dalam aspek rasa dan keseluruhan. Analisis nilai gizi formula R3 menunjukkan kandungan lemak sebesar 2,50%, protein sebesar 5,70%, kadar abu 0,54%, dan keasaman 0,71%, yang menunjukkan bahwa produk ini memenuhi kriteria yoghurt rendah lemak dan tinggi protein. Penelitian ini menunjukkan bahwa yoghurt berbahan dasar sari kedelai dan sirup agave dapat menjadi alternatif camilan sehat yang sesuai bagi konsumen dengan intoleransi laktosa atau preferensi vegan, serta menawarkan potensi pasar untuk pengembangan produk fungsional yang ramah metabolik.
Changes in global consumption patterns, especially the increase in consumption of high-calorie and high-sugar foods, contribute to the increasing prevalence of metabolic diseases such as obesity and diabetes. On the other hand, lactose intolerance and the increasing interest in plant-based diets encourage the development of alternative products free from animal milk. This study aims to develop dairy-free yoghurt made from soy extract and agave syrup that have a low glycemic index. The method used is a quantitative experimental study with a hedonic test approach on four yoghurt formulations and one control formulation made from cow's milk. A total of 45 untrained panelists evaluated the color, aroma, texture, taste, and overall product aspects. The results of the ANOVA test showed significant differences (p<0.05) in all sensory aspects between formulations. Formula R3 obtained the highest value from the soy extract formulation in terms of taste and overall. The nutritional value analysis of formula R3 showed a fat content of 2.50%, protein of 5.70%, ash content of 0.54%, and acidity of 0.71%, indicating that this product meets the criteria for low-fat and high-protein yoghurt. This study shows that soy and agave syrup-based yoghurt can be a healthy snack alternative suitable for consumers with lactose intolerance or vegan preferences, and offers market potential for the development of metabolically friendly functional products.
Changes in global consumption patterns, especially the increase in consumption of high-calorie and high-sugar foods, contribute to the increasing prevalence of metabolic diseases such as obesity and diabetes. On the other hand, lactose intolerance and the increasing interest in plant-based diets encourage the development of alternative products free from animal milk. This study aims to develop dairy-free yoghurt made from soy extract and agave syrup that have a low glycemic index. The method used is a quantitative experimental study with a hedonic test approach on four yoghurt formulations and one control formulation made from cow's milk. A total of 45 untrained panelists evaluated the color, aroma, texture, taste, and overall product aspects. The results of the ANOVA test showed significant differences (p<0.05) in all sensory aspects between formulations. Formula R3 obtained the highest value from the soy extract formulation in terms of taste and overall. The nutritional value analysis of formula R3 showed a fat content of 2.50%, protein of 5.70%, ash content of 0.54%, and acidity of 0.71%, indicating that this product meets the criteria for low-fat and high-protein yoghurt. This study shows that soy and agave syrup-based yoghurt can be a healthy snack alternative suitable for consumers with lactose intolerance or vegan preferences, and offers market potential for the development of metabolically friendly functional products.
S-12121
Depok : FKM UI, 2025
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
☉
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
☉
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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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
☉
Rayssa Amaliadynta; Pembimbing: Diah Mulyani Utari; Penguji: Trini Sudiarti, Salimar
Abstrak:
Tujuan dari penelitian ini adalah untuk mengetahui perlakuan yang efektif dalam mencegah enzymatic browning pada buah lokal. Penelitian dilakukan terhadap apel malang, belimbing dan pisang emas dengan perlakuan menggunakan larutan sari lemon, cuka dan tablet vitamin C. Keefektifan dari perlakuan dinilai berdasarkan waktu browning. Perlakuan menggunakan 25% sari lemon dengan penyimpanan dalam suhu pendingin ditemukan paling efektif mencegah enzymatic browning pada buah apel malang dan pisang emas sedangkan pada buah belimbing, perlakuan 0.5% tablet vitamin C dan penyimpanan dalam suhu pendingin ditemukan paling efektif. Beberapa perlakuan juga mempengaruhi kandungan vitamin C. 50% sari lemon meningkatkan kandungan vitamin C apel malang dan belimbing sebesar 10mg/100ml dan 0.5% tablet vitamin C meningkatkan kandungan vitamin C belimbing sebesar 40mg/100ml. Kata kunci: sari lemon; cuka; tablet vitamin C; enzymatic browning The objective of this research is to find an effective method of enzymatic browning inhibition in local fruits. This research studies Malang apples, carambolas and Emas bananas that has been treated with solutions of lemon juice, vinegar and vitamin C tablets. The effectiveness of these treatments is measured using time of browning. Treatment using 25% lemon juice in refrigerated storage is found to be most effective in inhibiting enzymatic browning of Malang apples and Emas bananas while in carambolas, 0.5% vitamin C tablet with refrigerated storage is found to be more effective. Some treatments also affect the vitamin C content. 50% lemon juice increases the vitamin C content of Malang apple and carambolas by 10mg/100ml and 0.5% vitamin C tablets increases the vitamin C content of carambolas by 40mg/100ml Keywords: lemon juice; vinegar; vitamin C tablets; enzymatic browning
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S-9365
Depok : FKM-UI, 2017
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
☉
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
☉
Siti Rahmah Fitrianti; Pembimbing: Engkus Kusdinar Achmad; Penguji: Asih Setiarini, Zainal Abidin
Abstrak:
ABSTRAK Penelitian ini bertujuan untuk menilai efektivitas konsumsi sari kedelai terhadap pemulihan atlet dayung nasional. Desain penelitian yang digunakan adalah kuasi eksperimental. Responden yang terlibat dalam penelitian ini merupakan 14 orang atlet dayung nasional pria yang berusia 21 ndash; 30 tahun. Seluruh responden dikelompokkan berdasarkan kelompok perlakuan dan kontrol. Responden kelompok perlakuan diberikan minuman pemulihan berupa sari kedelai dengan rasio kandungan karbohidrat dan protein senilai 4,2:1 setelah melakukan latihan endurance, sedangkan kelompok kontrol tidak. Sari kedelai diberikan dalam jumlah 1000 ml. Indikator pemulihan yang diukur adalah kreatin kinase darah dalam satuan U/L terkait dengan pemulihan otot , pada waktu sebelum, setelah, dan 5 jam setelah latihan. Hasil yang didapatkan yaitu, adanya peningkatan kadar kreatin kinase darah kelompok perlakuan 42,29 U/L dan kontrol 64,83 U/L dari pemeriksaan sebelum hingga 5 jam setelah latihan. Meskipun peningkatan kadar kreatin kinase darah pada kelompok perlakuan lebih rendah daripada kontrol, namun perbedaan tersebut tidak bermakna P value > 0,05 . Kesimpulannya adalah efektivitas konsumsi sari kedelai terhadap pemulihan otot pada atlet dayung nasional tidak bermakna secara statistik, namun cenderung berpotensi dalam menurunkan peningkatan kadar kreatin kinase darah setelah latihan.
ABSTRACT This study aims to assess the effectiveness of soy milk in national kayak canoeing athlete rsquo s recovery. Design of this study used quasi experimental. Respondents involved in this study were 14 national kayak canoeing athletes, which aged 21 ndash 30 years. All respondents were grouped by treatment and control group. The treatment group were given recovery beverage in the form of soy milk with ratio of carbohydrate and protein equal as 4,2 1 after endurance exercise, while control group were not. Soy milk was given in 1000 ml. Recovery indicator that measured was blood creatine kinase in U L related to muscle recovery at the time before, after, and 5 hours after exercise. The result showed that there was an increase of creatine kinase level in treatment group 42,29 U L and control 64,83 U L from before exercise examination, up to 5 hours after exercise. Although the elevated blood creatine kinase level in treatment group were lower than the control, they were not significant P value 0,05 . To conclude, effectiveness of soy milk consumption in national kayak canoeing athlete 39 s muscle recovery is not statistically significant, however it tends to be potentially decreases the elevated blood creatine kinase levels after exercise.
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S-9471
Depok : FKM-UI, 2017
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
☉
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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Evi Nurhidayati; Pembimbing: Siti Arifah Pujonarti; Penguji: Ratu Ayu Dewi Sartika, Damar Wiraputra
Abstrak:
Minimnya konsumsi serat dapat menyebabkan terjadinya berbagai penyakit. Penelitian ini bertujuan untuk mengembangkan produk berbahan dasar buah dan kulit pisang (Musa paradisiaca) sebagai makanan alternatif sumber serat berupa donat yang dapat diterima masyarakat. Penelitian ini merupakan penelitian eksperimental laboratorium dengan metode rancangan acak lengkap. Panelis dalam penelitian ini adalah 50 mahasiswa FKM UI. Hasil penelitian menunjukkan bahwa donat yang paling disukai panelis adalah donat 683 dengan substitusi buah dan kulit pisang (dry basis) sebesar 5,82% buah pisang dan 18,41% kulit pisang. Berdasarkan hasil uji laboratorium, donat 683 memiliki kandungan gizi yaitu energi 338,91 kkal; air 28,23 gram; abu 0,73 gram; lemak10,95 gram; protein 4,31 gram; karbohidrat 55,78 gram; serat pangan larut 2,13 gram; dan serat pangan tak larut 9,12 gram per 100 gram donat. Penambahan buah dan kulit pisang dengan kadar serat tinggi pada donat formulasi meningkatkan jumlah energi, kadar abu, lemak, karbohidrat, dan kadar serat pangan total (serat pangan larut dan tak larut).
Deficiency of dietary fiber can cause so many diseases. The main goals from this research are to make innovative product, especially donut, that made from fruit and peel of banana (Musa paradisiaca) and also to know the acceptance for this product. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 50 students from Faculty of Public Health UI. The result of this research shows that the favorite donut is donut 683 that substituted by 5,82% banana fruit and 18,41% banana peel (dry basis). Based on laboratorium analysis, the nutrient contents of donut 683 are 338,91 kcal of energy; 28,23 gram of moisturize (water); 0,73 gram of ash; 10,95 gram of fat; 4,31 gram of protein; 55,78 gram of carbohydrate; 2,13 gram of soluble dietary fiber; and 9,12 gram of insoluble dietary fiber per 100 gram of donut. Addition of fruit and peel of banana, that contain with high fiber, can increase the content of energy , ash, fat, carbohydrate, and total dietary fiber (soluble and insoluble dietary fiber).
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Deficiency of dietary fiber can cause so many diseases. The main goals from this research are to make innovative product, especially donut, that made from fruit and peel of banana (Musa paradisiaca) and also to know the acceptance for this product. This research is an experimental research that using completely randomized design method. Panelists for hedonic test in this research are 50 students from Faculty of Public Health UI. The result of this research shows that the favorite donut is donut 683 that substituted by 5,82% banana fruit and 18,41% banana peel (dry basis). Based on laboratorium analysis, the nutrient contents of donut 683 are 338,91 kcal of energy; 28,23 gram of moisturize (water); 0,73 gram of ash; 10,95 gram of fat; 4,31 gram of protein; 55,78 gram of carbohydrate; 2,13 gram of soluble dietary fiber; and 9,12 gram of insoluble dietary fiber per 100 gram of donut. Addition of fruit and peel of banana, that contain with high fiber, can increase the content of energy , ash, fat, carbohydrate, and total dietary fiber (soluble and insoluble dietary fiber).
S-8874
Depok : FKM-UI, 2015
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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