Made Darawati
Jurusan Gizi, Politeknik Kesehatan Mataram, Mataram

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PENGEMBANGAN PANGAN FUNGSIONAL BERBASIS PANGAN LOKAL SEBAGAI PRODUK SARAPAN UNTUK REMAJA GEMUK Darawati, Made; Riyadi, Hadi; Damayanthi, Evy; Kustiyah, Lilik
Jurnal Gizi dan Pangan Vol. 11 No. 1 (2016)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.536 KB) | DOI: 10.25182/jgp.2016.11.1.%p

Abstract

This study aimed to find a functional food formulas (FFF) based on local food as breakfast product, that can be accepted organoleptically, nutritious, and contain antioxidants for overweight/obese adolescents. This study was laboratory experiment, randomized complete design and using five level of one factor of treatment (proportion of carrot: pumpkin were F1 7.14%:19.64%; F2 8.93%:17.86%; F3 10.71%:16.07%; F4 12.50%:14.29%; and F5 14.29%:12.50%). The result showed that 80-100% of semi-trained panelis accepted all FFFs (F1, F2, F3, F4, and F5) organoleptically. There was a significant effect of level of treatment (F1, F2, F3, F4, and F5) on the color, flavor, and overall of FFFs (p<0.05). Product F5 had the highest percentage of acceptance and the average value than other products. F5 consisted of 30.36% orange sweet potato, 28.57% red beans, 8.93% fermented soybean (tempeh), 14.29% carrot, 12.50% pumpkin, 3.75% sugar, and 1.79% cornstarch. Each portion of F5 product could contribute about 20% of the recommended energy and protein adequacy for adolescents, and it?s contain 4.02 mg of ?-carotene and antioxidant activity 38.54 mg/100 g (AEAC). The total microbe content of F5 was 9.6 x 102 coloni/g, still below the threshold for a type of processed product, so that these products are safe to eat. The resulting product has the potential as a functional food because of the content of ?-carotene and it's antioxidant activity and can be considered as a breakfast product for overweight/obese adolescents.Keywords: adolescent, functional food, local food, obese, overweight 
ORGANOLEPTIC PROPERTIES AND NUTRITIOUS CONTENT OF BISCUIT BASED ON LOCAL FOOD Putri, Rosa Hadiana; Chandradewi, Anak agung Sagung Putri; Sofiyatin, Reni; Darawati, Made
Jurnal Kesehatan Prima Vol 12, No 1 (2018): Jurnal Kesehatan Prima
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB)

Abstract

Abstract: Biscuits are bakery products made by baking. Local food ingredients in West Nusa Tenggara is potential to be utilized as the ingredients for making biscuits, for instance corn, soybeans, yellow pumpkins and katuk leaves (Sauropus androgynous). Preliminary trials used limited panellists, it was obtained the most delightful formulas were 12 g of corn flour, 12 g soy flour, 12 g pumpkin flour, and 5 g katuk leaves flour. The objective study was to identify the organoleptic properties and nutritious content of biscuits based on local food. The methods was experimental research in laboratory by using Completely Randomized Design of single factor with addition of 25%, 30% and 35% soybean flour. Assessment of organoleptic properties utilized trained panelists somewhat and consumers. The addition of soybeans to biscuits had a significant effect on the texture and taste of biscuits. The results of the color assessment employed panelists are somewhat trained 3.12 - 3.46; Scent assessment 3.28-3.52; Texture assessment 3.14-3.68 and taste assessment 3.40-3.76. The result of color assessment used consumer panelist 4.24-4.4; Scent assessment 4.2; texture assessment 4.8-5 and taste assessment 3.2-4.2. Biscuits contain 469,415 kcal, 13,815% protein, 21,815% fat, 54.455% carbohydrate, 6.49% water, and 3.44% ash. The best treatment is a biscuit with 25% added soybean flour (t1).Keywords: Biscuits; Nutrient Content; Organoleptic Properties.
PENYALUTAN KACANG RENDAH LEMAK MENGGUNAKAN SELULOSA ETER DENGAN PENCELUPAN UNTUK MENGURANGI PENYERAPAN MINYAK SELAMA PENGGORENGAN DAN MENINGKATKAN STABILITAS OKSIDATIF SELAMA PENYIMPANAN [ETHER CELLULOSE COATINGS BY DIPPING ON PARTIALLY DEFATTED PEANUTS Darawati, Made; Pranoto, Yudi
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.524 KB)

Abstract

This research aimed to reduce oil uptake during frying and to improve the oxidative stability of a partially defatted peanuts (PDP) product by coating with ether cellulose-based substances, namely carboxymethyl cellulose (CMC), hydroxyprophyl methyl cellulose (HPMC), methyl cellulose (MC) and hydroxyprophyl cellulose by dipping method. The research was conducted through following steps: preparation of ether cellulose-based edible film and evaluation of the properties, coating application on PDP before frying, and measurement of the oil content, water content, hardness, and then determination of the best dipping method, evaluation of edible coating on PDP with selected dipping method and measurement of colour, peroxide value, and TBA value of fried coated products, and study on oxidative stability of fried coated-PDP during 14 days of storage. Results showed that ether cellulose based-edible film had 0.042-0.052 mm thickness, tensile strength of 7.93-23.04 MPa, elongation of 6.81-29.10%, water vapor transmission rate of 13.18-16.65g/m2.h. and oxygen permeability of 4.57-6.24x10-9 g/m.d.Pa. Ether cellulose-based coatings had significant effect on oil content and water content of PDP (p<0.05).  CMC-based edible coatings before frying reduced oil content as much as 21.27% on PDP.  Ether cellulose-based edible coatings improved oxidative stability on PDP during 14 days of storage.  Edible coatings with CMC before frying had the lowest increase in peroxide value and TBA value.
Pemberian Biskuit Berbasis Bahan Pangan Lokal Untuk Meningkatkan Berat Badan Dan LiLA Ibu Hamil KEK (Kurang Energi Kalori) Putri, Rosa Hadiana; candradewi, AASP; Sofiyatin, Reni; darawati, Made
Jurnal Kesehatan Prima Vol 13, No 1 (2019): FEBRUARI
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB) | DOI: 10.32807/jkp.v13i1.214

Abstract

Masa kehamilan merupakan masa penentu kualitas generasi berikutnya. Ibu hamil dengan kondisi Kurang Energi Kronis (KEK) memiliki resiko melahirkan bayi BBLR. Mengingat dampak kurang gizi yang sangat luas, maka perlu upaya penanggulangan KEK melalui penyelenggaraan Pemberian Makanan Tambahan (PMT). Penelitian ini bertujuan untuk mengetahui pengaruh pemberian biskuit berbasis bahan pangan lokal untuk meningkatkan berat badan dan Lingkar Lengan Atas (LiLA) ibu hamil KEK. Penelitian ini menggunakan metode Pra Eksperimen dengan design penelitian The One Group Pre-test post-test. Jumlah subjek dalam penelitian sebanyak 7 ibu hamil. Hasil penelitian menunjukkan adanya peningkatan konsumsi energi sebanyak 505,27 ± 273,80 kkal. Terjadi peningkatan berat badan 7.03±2.10 kg dan LiLA 1.55±0.45 cm. Ada  perbedaan berat badan dan LiLA ibu hamil KEK setelah diberikan biskuit (p<0,05).
KANDUNGAN ZAT GIZI DAN DAYA TERIMA BISJAKA DENGAN PENAMBAHAN SARI TEPUNG DAUN KATUK sasaka, rodien; salam, abdul; widiada, igde; Darawati, made
Jurnal Gizi Prima Vol 3, No 2 (2018): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.452 KB) | DOI: 10.32807/jgp.v3i2.120

Abstract

Background. Biscuits are bakery products made by baking dough made from wheat flour or substitution, oil or fat, with or without the addition of other foodstuffs and permissible food additives. Indonesia is a consuming country of big wheat flour. This can be seen from the needs of wheat in Indonesia from year to year increasing, until in 2013 reached 2.6 million metric tons per year or up about 1.08% compared to the year 2012 (Hidayat in Midlanda, 2014). One solution to solve the problem is to utilize the flour from local foodstuff to produce wheat flour. So far, many products in the market are in the form of breastfeeding capsules or milk milk, but biscuits are not available in the market yet. the purpose of this research is to know the properties of Organoleptic and Nutritional Content of Biscuits Biscuits with Various Addition of Fat Katuk Leaf Extract. Research Methods. The method used is experimental method with Completely Randomized Design consisting of 3 treatment levels. Research Result. The result of research conducted is the most preferred biscuit products is t1 with the addition of 5% katuk leaf essence. Bisjaka contains carbohydrates, fats, ash and protein in high category while for the water content of biscuits is low. However, all parameters have met the quality requirements of biscuits according to SNI No.01-2973-93. Consumer panel acceptance test as many as 35 people (67%) can accept and 10 people (33%) can not accept biscuit products. The marketing of biscuit biscuit products is done in Juring Village Neighborhood of Praya District, Central Lombok regency, which buy biscuit biscuits are lactating mothers and children, but many buy biscuit biscuit products are pregnant and lactating mothers. Conclusion. Bisjaka bikuit products replace katuk leaf flour and have an interest in supporting bisjaka color, smell and biscuit flavor with p <0.05.
KAJIAN SIFAT ORGANOLEPTIK DAN MASA SIMPAN TEMPE KEDELAI DENGAN BEBERAPA JENIS KEMASAN umami, supriadi; swiryajaya, IKetut; darawati, made; swiryajaya, iketut
Jurnal Gizi Prima Vol 3, No 2 (2018): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.307 KB) | DOI: 10.32807/jgp.v3i2.121

Abstract

Background. Tempe soybeans are one of the traditional foods that have long been known in Indonesia. Tempe fermentation process will change soybeans into tempeh which has a better aroma, taste, texture, nutritional value and digestibility. The taste of tempe is determined by the type of soybeans and the type of packaging during fermentation and the storability of soybean tempeh. Research Methods. This study used an experimental method with experimental design using a completely randomized design (CRD). Research Result. The results of organoleptic properties in this study with the best color, aroma and texture parameters with t1 treatment were using plastic packaging and the best taste parameters, namely with t3 treatment using teak leaf packaging. The observation of the storage capacity of soybean tempeh for two days of storage at 300C with various types of packaging with evaluation parameters including the color, aroma, taste and texture of the best soybean tempe was the storage capacity of soybean tempe in treatment t1 using plastic packaging. Conclusion. The best organoleptic properties with color, aroma and taste parameters with treatment t1 (plastic packaging) for taste parameters at the best treatment level are t3 (teak leaf packaging) and shelf life of soybean tempeh based on organoleptic properties with the best parameters of color, aroma, taste, and texture soybean tempe with treatment level t1 (plastic packaging).
PEMBUATAN COOKIES UDELA BEBAS GLUTEN DAN KASEIN BERBAHAN TEPUNG KOMBINASI UBI JALAR UNGU, KACANG GUDE, LABU KUNING UNTUK ANAK AUTIS Pratiwi, Sucitya; Darawati, Made; Widiada, igde; Irianto, Irianto
Jurnal Gizi Prima Vol 3, No 2 (2018): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.294 KB) | DOI: 10.32807/jgp.v3i2.112

Abstract

Background. Children with autism are more often reported to have digestive problems. Gluten and casein are difficult to digest so autistic children must avoid preparations made from these two proteins. Maknan is quite popular with children including autistic sufferers, namely snacks such as cookies. But not many cookies are intended for autistic patients, cookies that do not contain gluten and casein. The goal is to determine the effect of a combination of flour (purple sweet potato, gude beans, pumpkin) on the organoleptic properties, nutritional content, and acceptance of udela cookies in autistic children                                     Research Methods. The method used was a completely randomized design (CRD) with 4 levels of treatment each of 4 repetitions, namely a combination of flour (gude beans, purple sweet potato and pumpkin) t1 (30%; 30%; 40%), t2 (40% ; 30%; 30%), t3 (50%; 30%; 20%) and t4 (60%; 30%; 10%). Research Result. Combination of flour (purple sweet potato, gude beans and pumpkin) in udela cookies had a significant effect on color (p <α 0.05) but did not have a significant effect on texture, smell and taste (p> α 0, 05). Water content test results (5.15%), ash content (2.29%), protein (6.18%), fat (17.31%) higher than the quality requirements in Indonesian national standards and carbohydrates (69.09 %) lower than the quality requirements in Indonesian national standards. Test of acceptance of 9 people (60%) in the good category and 6 people (40%) in the less category. Conclusion. Based on the results of the research conducted. Autism that gets udela cookies given for a day shows that the category of autistic acceptance is included in the good category of (60%) and the category is less than (40%). In the category of less due to several factors such as autism, given cookies must adapt to new foods given and due to the study of 2 sick autistic children.
PENGARUH PEMBERIAN JUS CAMPURAN BELIMBING (Averhoa carambola linn) DAN MENTIMUN (Cucumis sativus linn) TERHADAP TEKANAN DARAH PASIEN HIPERTENSI RAWAT JALAN DI RUMAH SAKIT UMUM DAERAH KOTA MATARAM Rahma, Devi; Suhaema, Suhaema; Luthfiyah, Fifi; Darawati, Made
Jurnal Gizi Prima Vol 3, No 1 (2018): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (506.306 KB) | DOI: 10.32807/jgp.v3i1.103

Abstract

Background. Hypertension can be a risk factor for stroke, coronary heart disease, heart failure and kidney failure and is known as the thesilent killer. The prevalence of hypertension in West Nusa Tenggara Province is 24.3% (Riskesdas, 2013). Medical Record Data of Mataram City Public Hospital, hypertension became the first of the top 10 outpatient diseases in 2015. The only treatment for non-pharmacological hypertension was by increasing fruit and vegetable consumption due to high potassium content. Research Methods. The type of this research is experimentation with Randomized Control Trial (RCT) design with Pretest-Posttest with Control Group design. The number of subjects is 20 people obtained from the formula Lemeshow (1997). Both groups continued to take antihypertensive drugs, but the treatment group was given 250 ml of starfruit juice and cucumber juice for 7 days. The statistical analysis used was the paired t-test and independent t-test. Research Result. The average blood pressure before the study in the treatment group was 150/91 mmHg, in the control group it was 142/83 mmHg. The average blood pressure after the study for the treatment group was 132/81 mmHg, while the control group was 144/81 mmHg. There was a decrease in blood pressure in the treatment group after the intervention was 18 mmHg for systolic (p = 0.000) and 10 mmHg for diastolic (p = 0.004), but there was no decrease in blood pressure both systolic and diastolic in the control group. Conclusion. Giving a mixture of star fruit and cucumber juice affects the decrease in systolic and diastolic blood pressure.
PENGARUH PENAMBAHAN TEPUNG KOMPOSIT UMELAI (UBI JALAR, KACANG MERAH, KACANG KEDELAI) TERHADAP SIFAT ORGANOLEPTIK DAN KANDUNGAN KADAR AIR COOKIES UMELAI Paramega, indah; Widiada, igde; Salam, Abdul; Darawati, made
Jurnal Gizi Prima Vol 3, No 2 (2018): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.164 KB) | DOI: 10.32807/jgp.v3i2.117

Abstract

Background. Food processing products in Indonesia have recently experienced very rapid development. This is due to changes in the lifestyle of people who want to be so fast that food production is also looking for ready-to-eat products but can meet nutritional needs every day. Processed products that are popular with people in Indonesia include: bread, biscuits, noodles, and cookies. Research Methods. Dalam penelitian ini akan dilakukan experiment dengan Rancangan acak Lengkap (RAL) satu faktor yaitu penambahan tepung komposit umelai (tepung ubi jalar, tepung kacang kedelai dan tepung kacang merah) dengan 5 aras perlakuan yaitu t1 20%, t2 30%, t3 40%, t4 50%, t5 60%. Masing–masing perlakuan akan diulang 3 kali sehingga diperoleh 15 (lima belas) unit percobaan. Research Result. Based on the organoleptic test for the parameters of color, odor, taste and texture of soybean cookies with t2 treatment, the addition of 30% composite composite flour was chosen by the panelists as the best treatment. Umelai cookies selected based on organoleptic test ie t2 with the addition of 30% soybean composite flour have a water content of 10.10%, which means that they have not fulfilled the maximum standard of cookies 5% (SNI 01-2973-1992). Conclusion. The addition of soybean composite flour on each treatment t1, t2, t3, t4 and t5 did not significantly influence the organoleptic properties of soybean cookies based on data analysis using the One Way Anova method.
PENGARUH PENAMBAHAN PASTA KACANG MERAH TERHADAP SIFAT ORGANOLEPTIK, KADAR GIZI DAN ANGKA LEMPENG TOTAL MIKROBA SOSIS ANALOG KAMETE (KACANG MERAH TEMPE) Aulia, Novi; Darawati, Made; Widiada, igde; Swiryajaya, iketut
Jurnal Gizi Prima Vol 3, No 2 (2018): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (689.914 KB) | DOI: 10.32807/jgp.v3i2.113

Abstract

Background. In West Nusa Tenggara (NTB) the incidence of stunting was still high, which increased from 2016 (30.0%) and 2017 (37.2%). Children with poor nutrition, especially protein, will cause growth disruption so that children are less nutritious and stunted. Objective of the research: To determine the effect of adding bean paste to organoleptic properties, nutrient content and total plate number of analogue sausage microbes Kamete (Tempe red beans). Research Methods. Experimental Method was carried out in a laboratory with a complete randomized design of one factor, namely the addition of red bean paste from the weight of tempeh flour consisting of 5 treatment levels (50%, 75%, 100%, 125%, and 150%) repetition 3 times . Organoleptic properties test using hedonic test, the results of the best organoleptic tests were tested for nutrient levels (water, ash, protein, fat, carbohydrate) and total microbes. Research Result. The proximate test results at the level of treatment of t5 analogue kamete sausages are containing 60.75% moisture content, 2.26% ash content, 8.38% fat, 8.74% protein, and 19.80% carbohydrate. Test results for moisture content, ash content and fat content have met the quality requirements of the Indonesian National Standard with a maximum water content of 67%, maximum ash content of 3%, maximum fat content of 25, while protein content and carbohydrate levels have not met the Indonesian National Standard, namely minimum protein 13% and carbohydrates up to 8%. Conclusion. The test results for the analogue microbial sausage kamete total plate number at the t5 treatment level of 2.6x102 colonies / ml meet the Indonesian National Standard because it is still below the threshold of the quality requirements of kamete analog sausages in the Indonesian National Standard which is a maximum of 105 colonies / g.