Program Studi Sarjana Terapan Gizi dan Dietetika, Poltekkes Kemenkes Banjarmasin, Banjarbaru, Kalimantan Selatan, Indonesia
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@article{JNC46406, author = {Al'dina Salsabila and Ermina Syainah}, title = {PENGARUH PROPORSI TEPUNG UBI JALAR KUNING DAN TEPUNG KULIT PISANG AMBON TERHADAP MUTU KIMIA DAN DAYA TERIMA BROWNIES KUKUS}, journal = {Journal of Nutrition College}, volume = {14}, number = {2}, year = {2025}, keywords = {Kalium; kalsium; kulit pisang ambon; natrium; ubi jalar kuning}, abstract = { ABSTRACT Background : Hypertension is a health problem whose prevalence rate continues to increase in Indonesia. One way to prevent hypertension is to consume foods high in potassium and calcium, and low in sodium, such as yellow sweet potatoes and ambon banana peels. Objectives : This research aims to determine the effect of the proportion of yellow sweet potato flour and Ambon banana peel flour on the chemical quality and acceptability of steamed brownies. Methods : Types of research true experimental by design Posttest-Only Control Group Design. There is one control group/P0 (100% wheat flour) and three treatment groups with the proportion of yellow sweet potato flour and Ambon banana peel flour, namely P1 (90%:10%), P2 (80%:20%), and P3 ( 70%:30%). The data collected is the acceptability of the use hedonic scale test and chemical quality (potassium, calcium, sodium) using the Atomic Absorption Spectrophotometry method. Acceptability analysis with Friedman and chemical quality with One Way ANOVA. Results : The highest potassium level results is P3 (5425.9 mg/kg) and the lowest is P0 (1957 mg/kg). The highest calcium level is P3 (298.2 mg/kg) and the lowest is P0 (59.2 mg/kg). The highest sodium level is P2 (53.8 mg/kg) and the lowest is P3 (47.8 mg/kg). The most preferred acceptability results were P1 for color (83%), texture (66%), and taste (74%), while aroma was P0 (77%). Data analysis showed that there was an effect of treatment with the proportion of yellow sweet potato flour and Ambon banana peel flour, namely P1 (90%:10%), P2 (80%:20%), and P3 ( 70%:30%) on potassium, calcium levels and acceptability (texture, taste). Still, there was no effect on sodium levels and acceptability (color, aroma). Conclusion : The higher proportion of ambon banana peel flour and lower yellow sweet potato flour, the potassium and calcium levels will increase. It also has a significant effect on the acceptability of texture and taste which is decreasing. Keywords :Potassium; calcium; sodium; ambon banana peel; yellow sweet potato ABSTRAK Latar belakang : Hipertensi merupakan masalah kesehatan dengan angka prevalensi yang terus mengalami kenaikan di Indonesia. Salah satu cara mencegah hipertensi adalah dengan mengkonsumsi makanan tinggi kalium dan kalsium serta rendah natrium seperti ubi jalar kuning dan kulit pisang ambon. Tujuan : Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung ubi jalar kuning dan tepung kulit pisang ambon terhadap mutu kimia dan daya terima brownies kukus. Metode : Jenis penelitian true eksperimental dengan desain Posttest-Only Control Group Design . Terdapat satu kelompok kontrol/P0 (tepung terigu 100%) dan tiga kelompok perlakuan dengan proporsi tepung ubi jalar kuning dan tepung kulit pisang ambon, yaitu P1 (90%:10%), P2 (80%:20%), dan P3 (70%:30%). Data yang dikumpulkan adalah daya terima menggunakan hedonic scale test dan mutu kimia (kalium, kalsium, natrium) menggunakan metode Atomic Absorption Spectrophotometry . Analisis daya terima dengan Friedman dan mutu kimia dengan One Way Anova . Hasil: Hasil kadar kalium tertinggi adalah P3 (5425,9 mg/kg) dan terendah adalah P0 (1957 mg/kg). Kadar kalsium tertinggi adalah P3 (298,2 mg/kg) dan terendah adalah P0 (59,2 mg/kg). Kadar natrium tertinggi adalah P2 (53,8 mg/kg) dan terendah adalah P3 (47,8 mg/kg). Uji daya terima yang paling disukai yaitu P1 pada warna (83%), tekstur (66%), dan rasa (74%), sedangkan aroma yaitu pada P0 (77%). Analisis data menunjukkan ada pengaruh perlakuan dengan proporsi tepung ubi jalar kuning dan tepung kulit pisang ambon, yaitu P1 (90%:10%), P2 (80%:20%), dan P3 (70%:30%) terhadap kadar kalium, kalsium, dan daya terima (tekstur, rasa) namun tidak terdapat pengaruh terhadap kadar natrium dan daya terima (warna, aroma). Simpulan : Semakin tinggi proporsi tepung kulit pisang ambon dan tepung ubi jalar kuning yang lebih rendah, kadar kalium dan kalsium akan meningkat. Ini juga memiliki efek yang signifikan pada penerimaan tekstur dan rasa yang menurun. Kata Kunci: Kalium; kalsium; kulit pisang ambon; natrium; ubi jalar kuning }, issn = {2622-884X}, pages = {181--192} doi = {10.14710/jnc.v14i2.46406}, url = {https://ejournal3.undip.ac.id/index.php/jnc/article/view/46406} }
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ABSTRACT
Background: Hypertension is a health problem whose prevalence rate continues to increase in Indonesia. One way to prevent hypertension is to consume foods high in potassium and calcium, and low in sodium, such as yellow sweet potatoes and ambon banana peels.
Objectives: This research aims to determine the effect of the proportion of yellow sweet potato flour and Ambon banana peel flour on the chemical quality and acceptability of steamed brownies.
Methods: Types of research true experimental by design Posttest-Only Control Group Design. There is one control group/P0 (100% wheat flour) and three treatment groups with the proportion of yellow sweet potato flour and Ambon banana peel flour, namely P1 (90%:10%), P2 (80%:20%), and P3 ( 70%:30%). The data collected is the acceptability of the use hedonic scale test and chemical quality (potassium, calcium, sodium) using the Atomic Absorption Spectrophotometry method. Acceptability analysis with Friedman and chemical quality with One Way ANOVA.
Results: The highest potassium level results is P3 (5425.9 mg/kg) and the lowest is P0 (1957 mg/kg). The highest calcium level is P3 (298.2 mg/kg) and the lowest is P0 (59.2 mg/kg). The highest sodium level is P2 (53.8 mg/kg) and the lowest is P3 (47.8 mg/kg). The most preferred acceptability results were P1 for color (83%), texture (66%), and taste (74%), while aroma was P0 (77%). Data analysis showed that there was an effect of treatment with the proportion of yellow sweet potato flour and Ambon banana peel flour, namely P1 (90%:10%), P2 (80%:20%), and P3 ( 70%:30%) on potassium, calcium levels and acceptability (texture, taste). Still, there was no effect on sodium levels and acceptability (color, aroma).
Conclusion: The higher proportion of ambon banana peel flour and lower yellow sweet potato flour, the potassium and calcium levels will increase. It also has a significant effect on the acceptability of texture and taste which is decreasing.
Keywords:Potassium; calcium; sodium; ambon banana peel; yellow sweet potato
ABSTRAK
Latar belakang: Hipertensi merupakan masalah kesehatan dengan angka prevalensi yang terus mengalami kenaikan di Indonesia. Salah satu cara mencegah hipertensi adalah dengan mengkonsumsi makanan tinggi kalium dan kalsium serta rendah natrium seperti ubi jalar kuning dan kulit pisang ambon.
Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung ubi jalar kuning dan tepung kulit pisang ambon terhadap mutu kimia dan daya terima brownies kukus.
Metode: Jenis penelitian true eksperimental dengan desain Posttest-Only Control Group Design. Terdapat satu kelompok kontrol/P0 (tepung terigu 100%) dan tiga kelompok perlakuan dengan proporsi tepung ubi jalar kuning dan tepung kulit pisang ambon, yaitu P1 (90%:10%), P2 (80%:20%), dan P3 (70%:30%). Data yang dikumpulkan adalah daya terima menggunakan hedonic scale test dan mutu kimia (kalium, kalsium, natrium) menggunakan metode Atomic Absorption Spectrophotometry. Analisis daya terima dengan Friedman dan mutu kimia dengan One Way Anova.
Hasil: Hasil kadar kalium tertinggi adalah P3 (5425,9 mg/kg) dan terendah adalah P0 (1957 mg/kg). Kadar kalsium tertinggi adalah P3 (298,2 mg/kg) dan terendah adalah P0 (59,2 mg/kg). Kadar natrium tertinggi adalah P2 (53,8 mg/kg) dan terendah adalah P3 (47,8 mg/kg). Uji daya terima yang paling disukai yaitu P1 pada warna (83%), tekstur (66%), dan rasa (74%), sedangkan aroma yaitu pada P0 (77%). Analisis data menunjukkan ada pengaruh perlakuan dengan proporsi tepung ubi jalar kuning dan tepung kulit pisang ambon, yaitu P1 (90%:10%), P2 (80%:20%), dan P3 (70%:30%) terhadap kadar kalium, kalsium, dan daya terima (tekstur, rasa) namun tidak terdapat pengaruh terhadap kadar natrium dan daya terima (warna, aroma).
Simpulan: Semakin tinggi proporsi tepung kulit pisang ambon dan tepung ubi jalar kuning yang lebih rendah, kadar kalium dan kalsium akan meningkat. Ini juga memiliki efek yang signifikan pada penerimaan tekstur dan rasa yang menurun.
Kata Kunci: Kalium; kalsium; kulit pisang ambon; natrium; ubi jalar kuning
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