Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas
Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high p...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Ni Wayan Lisa Adiari [verfasserIn] Ida Bagus Agung Yogeswara [verfasserIn] I Made Wisnu Adhi Putra [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Indonesisch |
| Erschienen: |
2017 |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
In: Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition - Diponegoro University, 2018, 6(2017), 1, Seite 51-57 |
|---|---|
| Übergeordnetes Werk: |
volume:6 ; year:2017 ; number:1 ; pages:51-57 |
| Links: |
Link aufrufen |
|---|
| DOI / URN: |
10.14710/jgi.6.1.51-57 |
|---|
| Katalog-ID: |
DOAJ012603058 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | DOAJ012603058 | ||
| 003 | DE-627 | ||
| 005 | 20230503063452.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 230225s2017 xx |||||o 00| ||ind c | ||
| 024 | 7 | |a 10.14710/jgi.6.1.51-57 |2 doi | |
| 035 | |a (DE-627)DOAJ012603058 | ||
| 035 | |a (DE-599)DOAJ55c25c6151cb41089866200572415c15 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a ind | ||
| 050 | 0 | |a TX341-641 | |
| 100 | 0 | |a Ni Wayan Lisa Adiari |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas |
| 264 | 1 | |c 2017 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
| 338 | |a Online-Ressource |b cr |2 rdacarrier | ||
| 520 | |a Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent. | ||
| 650 | 4 | |a black rice flour | |
| 650 | 4 | |a okara flour | |
| 650 | 4 | |a snack bar | |
| 650 | 4 | |a functional food | |
| 653 | 0 | |a Nutrition. Foods and food supply | |
| 700 | 0 | |a Ida Bagus Agung Yogeswara |e verfasserin |4 aut | |
| 700 | 0 | |a I Made Wisnu Adhi Putra |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i In |t Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition |d Diponegoro University, 2018 |g 6(2017), 1, Seite 51-57 |w (DE-627)1760607584 |x 23383119 |7 nnns |
| 773 | 1 | 8 | |g volume:6 |g year:2017 |g number:1 |g pages:51-57 |
| 856 | 4 | 0 | |u https://doi.org/10.14710/jgi.6.1.51-57 |z kostenfrei |
| 856 | 4 | 0 | |u https://doaj.org/article/55c25c6151cb41089866200572415c15 |z kostenfrei |
| 856 | 4 | 0 | |u https://ejournal.undip.ac.id/index.php/jgi/article/view/17755 |z kostenfrei |
| 856 | 4 | 2 | |u https://doaj.org/toc/1858-4942 |y Journal toc |z kostenfrei |
| 856 | 4 | 2 | |u https://doaj.org/toc/2338-3119 |y Journal toc |z kostenfrei |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_DOAJ | ||
| 912 | |a SSG-OLC-PHA | ||
| 951 | |a AR | ||
| 952 | |d 6 |j 2017 |e 1 |h 51-57 | ||
| author_variant |
n w l a nwla i b a y ibay i m w a p imwap |
|---|---|
| matchkey_str |
article:23383119:2017----::egmagnagnuginlebsseugkrdneugeahtmrzstvlniaeaam |
| hierarchy_sort_str |
2017 |
| callnumber-subject-code |
TX |
| publishDate |
2017 |
| allfields |
10.14710/jgi.6.1.51-57 doi (DE-627)DOAJ012603058 (DE-599)DOAJ55c25c6151cb41089866200572415c15 DE-627 ger DE-627 rakwb ind TX341-641 Ni Wayan Lisa Adiari verfasserin aut Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent. black rice flour okara flour snack bar functional food Nutrition. Foods and food supply Ida Bagus Agung Yogeswara verfasserin aut I Made Wisnu Adhi Putra verfasserin aut In Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition Diponegoro University, 2018 6(2017), 1, Seite 51-57 (DE-627)1760607584 23383119 nnns volume:6 year:2017 number:1 pages:51-57 https://doi.org/10.14710/jgi.6.1.51-57 kostenfrei https://doaj.org/article/55c25c6151cb41089866200572415c15 kostenfrei https://ejournal.undip.ac.id/index.php/jgi/article/view/17755 kostenfrei https://doaj.org/toc/1858-4942 Journal toc kostenfrei https://doaj.org/toc/2338-3119 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 6 2017 1 51-57 |
| spelling |
10.14710/jgi.6.1.51-57 doi (DE-627)DOAJ012603058 (DE-599)DOAJ55c25c6151cb41089866200572415c15 DE-627 ger DE-627 rakwb ind TX341-641 Ni Wayan Lisa Adiari verfasserin aut Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent. black rice flour okara flour snack bar functional food Nutrition. Foods and food supply Ida Bagus Agung Yogeswara verfasserin aut I Made Wisnu Adhi Putra verfasserin aut In Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition Diponegoro University, 2018 6(2017), 1, Seite 51-57 (DE-627)1760607584 23383119 nnns volume:6 year:2017 number:1 pages:51-57 https://doi.org/10.14710/jgi.6.1.51-57 kostenfrei https://doaj.org/article/55c25c6151cb41089866200572415c15 kostenfrei https://ejournal.undip.ac.id/index.php/jgi/article/view/17755 kostenfrei https://doaj.org/toc/1858-4942 Journal toc kostenfrei https://doaj.org/toc/2338-3119 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 6 2017 1 51-57 |
| allfields_unstemmed |
10.14710/jgi.6.1.51-57 doi (DE-627)DOAJ012603058 (DE-599)DOAJ55c25c6151cb41089866200572415c15 DE-627 ger DE-627 rakwb ind TX341-641 Ni Wayan Lisa Adiari verfasserin aut Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent. black rice flour okara flour snack bar functional food Nutrition. Foods and food supply Ida Bagus Agung Yogeswara verfasserin aut I Made Wisnu Adhi Putra verfasserin aut In Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition Diponegoro University, 2018 6(2017), 1, Seite 51-57 (DE-627)1760607584 23383119 nnns volume:6 year:2017 number:1 pages:51-57 https://doi.org/10.14710/jgi.6.1.51-57 kostenfrei https://doaj.org/article/55c25c6151cb41089866200572415c15 kostenfrei https://ejournal.undip.ac.id/index.php/jgi/article/view/17755 kostenfrei https://doaj.org/toc/1858-4942 Journal toc kostenfrei https://doaj.org/toc/2338-3119 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 6 2017 1 51-57 |
| allfieldsGer |
10.14710/jgi.6.1.51-57 doi (DE-627)DOAJ012603058 (DE-599)DOAJ55c25c6151cb41089866200572415c15 DE-627 ger DE-627 rakwb ind TX341-641 Ni Wayan Lisa Adiari verfasserin aut Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent. black rice flour okara flour snack bar functional food Nutrition. Foods and food supply Ida Bagus Agung Yogeswara verfasserin aut I Made Wisnu Adhi Putra verfasserin aut In Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition Diponegoro University, 2018 6(2017), 1, Seite 51-57 (DE-627)1760607584 23383119 nnns volume:6 year:2017 number:1 pages:51-57 https://doi.org/10.14710/jgi.6.1.51-57 kostenfrei https://doaj.org/article/55c25c6151cb41089866200572415c15 kostenfrei https://ejournal.undip.ac.id/index.php/jgi/article/view/17755 kostenfrei https://doaj.org/toc/1858-4942 Journal toc kostenfrei https://doaj.org/toc/2338-3119 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 6 2017 1 51-57 |
| allfieldsSound |
10.14710/jgi.6.1.51-57 doi (DE-627)DOAJ012603058 (DE-599)DOAJ55c25c6151cb41089866200572415c15 DE-627 ger DE-627 rakwb ind TX341-641 Ni Wayan Lisa Adiari verfasserin aut Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent. black rice flour okara flour snack bar functional food Nutrition. Foods and food supply Ida Bagus Agung Yogeswara verfasserin aut I Made Wisnu Adhi Putra verfasserin aut In Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition Diponegoro University, 2018 6(2017), 1, Seite 51-57 (DE-627)1760607584 23383119 nnns volume:6 year:2017 number:1 pages:51-57 https://doi.org/10.14710/jgi.6.1.51-57 kostenfrei https://doaj.org/article/55c25c6151cb41089866200572415c15 kostenfrei https://ejournal.undip.ac.id/index.php/jgi/article/view/17755 kostenfrei https://doaj.org/toc/1858-4942 Journal toc kostenfrei https://doaj.org/toc/2338-3119 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 6 2017 1 51-57 |
| language |
Indonesian |
| source |
In Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition 6(2017), 1, Seite 51-57 volume:6 year:2017 number:1 pages:51-57 |
| sourceStr |
In Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition 6(2017), 1, Seite 51-57 volume:6 year:2017 number:1 pages:51-57 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
black rice flour okara flour snack bar functional food Nutrition. Foods and food supply |
| isfreeaccess_bool |
true |
| container_title |
Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition |
| authorswithroles_txt_mv |
Ni Wayan Lisa Adiari @@aut@@ Ida Bagus Agung Yogeswara @@aut@@ I Made Wisnu Adhi Putra @@aut@@ |
| publishDateDaySort_date |
2017-01-01T00:00:00Z |
| hierarchy_top_id |
1760607584 |
| id |
DOAJ012603058 |
| language_de |
Sangiang |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ012603058</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230503063452.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230225s2017 xx |||||o 00| ||ind c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.14710/jgi.6.1.51-57</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ012603058</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ55c25c6151cb41089866200572415c15</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">ind</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX341-641</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Ni Wayan Lisa Adiari</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">black rice flour</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">okara flour</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">snack bar</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">functional food</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Nutrition. Foods and food supply</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ida Bagus Agung Yogeswara</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">I Made Wisnu Adhi Putra</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition</subfield><subfield code="d">Diponegoro University, 2018</subfield><subfield code="g">6(2017), 1, Seite 51-57</subfield><subfield code="w">(DE-627)1760607584</subfield><subfield code="x">23383119</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:6</subfield><subfield code="g">year:2017</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:51-57</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.14710/jgi.6.1.51-57</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/55c25c6151cb41089866200572415c15</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://ejournal.undip.ac.id/index.php/jgi/article/view/17755</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1858-4942</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2338-3119</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">6</subfield><subfield code="j">2017</subfield><subfield code="e">1</subfield><subfield code="h">51-57</subfield></datafield></record></collection>
|
| callnumber-first |
T - Technology |
| author |
Ni Wayan Lisa Adiari |
| spellingShingle |
Ni Wayan Lisa Adiari misc TX341-641 misc black rice flour misc okara flour misc snack bar misc functional food misc Nutrition. Foods and food supply Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas |
| authorStr |
Ni Wayan Lisa Adiari |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)1760607584 |
| format |
electronic Article |
| delete_txt_mv |
keep |
| author_role |
aut aut aut |
| collection |
DOAJ |
| remote_str |
true |
| callnumber-label |
TX341-641 |
| illustrated |
Not Illustrated |
| issn |
23383119 |
| topic_title |
TX341-641 Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas black rice flour okara flour snack bar functional food |
| topic |
misc TX341-641 misc black rice flour misc okara flour misc snack bar misc functional food misc Nutrition. Foods and food supply |
| topic_unstemmed |
misc TX341-641 misc black rice flour misc okara flour misc snack bar misc functional food misc Nutrition. Foods and food supply |
| topic_browse |
misc TX341-641 misc black rice flour misc okara flour misc snack bar misc functional food misc Nutrition. Foods and food supply |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
cr |
| hierarchy_parent_title |
Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition |
| hierarchy_parent_id |
1760607584 |
| hierarchy_top_title |
Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition |
| isfreeaccess_txt |
true |
| familylinks_str_mv |
(DE-627)1760607584 |
| title |
Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas |
| ctrlnum |
(DE-627)DOAJ012603058 (DE-599)DOAJ55c25c6151cb41089866200572415c15 |
| title_full |
Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas |
| author_sort |
Ni Wayan Lisa Adiari |
| journal |
Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition |
| journalStr |
Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition |
| callnumber-first-code |
T |
| lang_code |
ind |
| isOA_bool |
true |
| recordtype |
marc |
| publishDateSort |
2017 |
| contenttype_str_mv |
txt |
| container_start_page |
51 |
| author_browse |
Ni Wayan Lisa Adiari Ida Bagus Agung Yogeswara I Made Wisnu Adhi Putra |
| container_volume |
6 |
| class |
TX341-641 |
| format_se |
Elektronische Aufsätze |
| author-letter |
Ni Wayan Lisa Adiari |
| doi_str_mv |
10.14710/jgi.6.1.51-57 |
| author2-role |
verfasserin |
| title_sort |
pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (oryza sativa l. indica) sebagai makanan selingan bagi remaja obesitas |
| callnumber |
TX341-641 |
| title_auth |
Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas |
| abstract |
Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent. |
| abstractGer |
Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent. |
| abstract_unstemmed |
Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent. |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA |
| container_issue |
1 |
| title_short |
Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas |
| url |
https://doi.org/10.14710/jgi.6.1.51-57 https://doaj.org/article/55c25c6151cb41089866200572415c15 https://ejournal.undip.ac.id/index.php/jgi/article/view/17755 https://doaj.org/toc/1858-4942 https://doaj.org/toc/2338-3119 |
| remote_bool |
true |
| author2 |
Ida Bagus Agung Yogeswara I Made Wisnu Adhi Putra |
| author2Str |
Ida Bagus Agung Yogeswara I Made Wisnu Adhi Putra |
| ppnlink |
1760607584 |
| callnumber-subject |
TX - Home Economics |
| mediatype_str_mv |
c |
| isOA_txt |
true |
| hochschulschrift_bool |
false |
| doi_str |
10.14710/jgi.6.1.51-57 |
| callnumber-a |
TX341-641 |
| up_date |
2024-07-04T01:41:23.458Z |
| _version_ |
1803610786061352962 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ012603058</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230503063452.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230225s2017 xx |||||o 00| ||ind c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.14710/jgi.6.1.51-57</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ012603058</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ55c25c6151cb41089866200572415c15</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">ind</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX341-641</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Ni Wayan Lisa Adiari</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter. Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent. Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score. Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p<0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic. Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">black rice flour</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">okara flour</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">snack bar</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">functional food</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Nutrition. Foods and food supply</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ida Bagus Agung Yogeswara</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">I Made Wisnu Adhi Putra</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition</subfield><subfield code="d">Diponegoro University, 2018</subfield><subfield code="g">6(2017), 1, Seite 51-57</subfield><subfield code="w">(DE-627)1760607584</subfield><subfield code="x">23383119</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:6</subfield><subfield code="g">year:2017</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:51-57</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.14710/jgi.6.1.51-57</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/55c25c6151cb41089866200572415c15</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://ejournal.undip.ac.id/index.php/jgi/article/view/17755</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1858-4942</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2338-3119</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">6</subfield><subfield code="j">2017</subfield><subfield code="e">1</subfield><subfield code="h">51-57</subfield></datafield></record></collection>
|
| score |
7.402895 |