PENGARUH PENAMBAHAN RESIDU JUS JERUK TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KONNYAKU SEBAGAI ALTERNATIF KUDAPAN PENDERITA OBESITAS
In 2018, The obesity rate in Indonesia based on data from Basic Health Research (Riskesdas), has reached 21.8 percent. This figure has continued to rise since Riskesdas in 2007, namely 10.5 percent and 14.8 percent in 2013 (Kemenkes RI, 2018). In fact, the obesity rate in Indonesia is ranked 163 in...
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2021-03-19.
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| Summary: | In 2018, The obesity rate in Indonesia based on data from Basic Health Research (Riskesdas), has reached 21.8 percent. This figure has continued to rise since Riskesdas in 2007, namely 10.5 percent and 14.8 percent in 2013 (Kemenkes RI, 2018). In fact, the obesity rate in Indonesia is ranked 163 in the world (World Health Organization / WHO, 2020). On the other hand, the DKI Jakarta Health Office in 2019 stated in its research of 1.3 million respondents from Jakarta that 35 percent (3.64 million people) of Jakarta residents are obese. The research method used was a one-factor completely randomized design (CRD) with two repetitions. These factors are the konnyaku formula which is divided into 3 formulas with each percentage level of konnyaku flour and orange juice residue is F1 (konnyaku flour: 2.5 percent and orange juice residue: 10.23 percent); F2 (konjac flour: 3.41 percent and orange juice residue: 9.37 percent); and F3 (Konnyaku flour: 4.26% and orange juice residue 8.52%). Data analysis used for chemical and physical analysis was analysis of variance (ANOVA) and advanced analysis of the Duncans Multiple Range Test (DMRT), while the organoleptic test used the Kruskal Wallis test. The determination of the selected formula is carried out on several parameters based on the exponential comparison method (MPE). The selected formula is then compared with the control formula where the pairing T test is used. The analysis showed that the addition of the proportion of porang flour and orange juice residue had no significant effect on the chemical properties of water content (p = 0.818); ash content (p = 0.488); carbohydrate content (p = 0.086); and konjac dietary fiber content (p = 0.988). The results of the analysis on the physical properties of the gel strength were not significantly different (p = 0.368) but there was a significant difference in syneresis (p = 0.000). Organoleptic results based on analysis of variance showed that there were significant differences in konjac orange juice residue with respect to color (p = 0.002), texture (p = 0.000), aroma (p = 0.023), and taste (p = 0.005). The 250 g serving of konjac has fulfilled the energy RDA 4.04 and 6.69% RDA for carbohydrates. The fiber content in konjac reisidu orange juice contributes about 82.43% of daily fiber needs (24.73 grams). |
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| Item Description: | http://repository.upnvj.ac.id/12615/1/ABSTRAK.pdf http://repository.upnvj.ac.id/12615/2/AWAL.pdf http://repository.upnvj.ac.id/12615/3/BAB%201.pdf http://repository.upnvj.ac.id/12615/4/BAB%202.pdf http://repository.upnvj.ac.id/12615/5/BAB%203.pdf http://repository.upnvj.ac.id/12615/6/BAB%204.pdf http://repository.upnvj.ac.id/12615/7/BAB%205.pdf http://repository.upnvj.ac.id/12615/8/DAFTAR%20PUSTAKA.pdf http://repository.upnvj.ac.id/12615/9/RIWAYAT%20HIDUP.pdf http://repository.upnvj.ac.id/12615/10/LAMPIRAN.pdf http://repository.upnvj.ac.id/12615/11/ARTIKEL%20KI.pdf |