Test of Receivability and Fiber Concerning of Talam Cake with The Addition of Chia Seed Flour Techikade as Snack for Constipation

Authors

  • Yanfa' Qurrota 'Ayun Sari Department of Nutrition, Politeknik Kesehatan Kemenkes Surabaya, Surabaya, Indonesia
  • Ani Intiyati Department of Nutrition, Politeknik Kesehatan Kemenkes Surabaya, Surabaya, Indonesia
  • Mujayanto Department of Nutrition, Politeknik Kesehatan Kemenkes Surabaya, Surabaya, Indonesia

DOI:

https://doi.org/10.36568/jone.v1i1.85

Keywords:

Constipation; fiber; rice flour; chia seed flour; soy flour; talam cake;

Abstract

Constipation (constipation) can occur at any age. One of them is stomach cramps. The purpose of this study was to determine the acceptability and fiber content of the platter cake with the addition of chia seed flour and soybean flour as a snack for constipation. The method of this study was an experiment on 3 formulations of the addition of rice flour, chia seed flour and soybean flour with the formulations KT1 (110:65:25), KT2 (100:75:25), and KT3 (90:80:30). ), using the organoleptic preference test in the form of likes or dislikes for the color, taste, aroma and texture of the Techikade platter cake presented to 25 panelists, the fiber content of the Techikade platter cake used the Gravimetric Method for the best formulation of the organoleptic test results. The results showed that the platter cake with the KT3 formulation was the most preferred with an average score of 3.76 which was included in the like category. The conclusion of the study showed organo-leptic properties, the formulation favored by the panelists was the KT3 formulation with a ratio of rice flour:chia seed flour:soy flour of 90:80:30 having a fiber content of 5.64% in 100g Techikade tray cake.

References

Aini, AN. Eksperimen Pembuatan Kastengel Tepung Mocaf Substitusi Tepung Kacang Hijau Sebagai Upaya Peningkatan Kualitas dan Kandungan Gizi. Skripsi. 2019

Riskesdas 2018. Hasil Utama Riset Kesehatan Dasar. Kementrian Kesehatan Republik Indone-sia. 2018.

Sari, ADK, Wirjatmadi B. Hubungan Aktivitas Fisik Dengan Kejadian Konstipasi Pada Lansia Di Kota Madiun. Media Gizi Indonesia. 2017;11(1), 40-47.

Siyoto S, Sodik MA. Dasar Metode Penelitian. Yogyakarta: Literasi Media Publishing; 2015.

Annisa, F. Pengaruh Variasi Penambahan Tepung Daun Kelor (Moringa oleifera) Terhadap Daya Terima Cookies Daun Kelor pada Remaja di SMP Perguruan Taman Siswa Cabang Lu-buk Pakam. KTI. 2019;8(2)

Winarno, F. Kimia Pangan Dan Gizi: Edisi Terbaru. Jakarta: Gramedia Pustaka Utama.2008.

Rahmah AD, Rezal F, Rasma. Perilaku Konsumsi Serat Pada Mahasiswa Angkatan 2013 Fakultas Kesehatan Masyarakat Universitas Halu Oleo Tahun 2017. Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat Unsyiah. 2017;2(6): 1-10.

Rahman, A. Hubungan Antara Tingkat Stres dan Konsumsi Serat dengan Tekanan Darah Pada Anggota Korem 074 Warastratama Surakarta. Skripsi. 2019;8(5), 55.

Mulyani NS, Khazanah W, Febrianti S. Asupan Serat Dan Air Sebagai Faktor Risiko Konstipasi Di Kota Banda Aceh. Majalah Kesehatan Masyarakat Aceh (MaKMA). 2019;2(1):75-82.

Nugroho, RF, Wardani EM. Promosi Kesehatan Pentingnya Gizi Seimbang Dan Vaksin Di Era Pandemi. Jukeshum: Jurnal Pengabdian Masyarakat. 2022;2(1): 74-79.

Downloads

Published

2023-02-15

How to Cite

Yanfa’ Qurrota ’Ayun Sari, Intiyati, A. ., & Mujayanto. (2023). Test of Receivability and Fiber Concerning of Talam Cake with The Addition of Chia Seed Flour Techikade as Snack for Constipation. Journal of Nutrition Explorations, 1(1), 11–19. https://doi.org/10.36568/jone.v1i1.85

Issue

Vol. 1 No. 1 (2023): February

Section

Articles

License

Copyright (c) 2023 Yanfa' Qurrota 'Ayun Sari, Ani Intiyati, Mujayanto

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All articles published in the Journal of Nutrition Explorations are licensed under the Creative Commons Attribution–ShareAlike License (CC BY-SA 4.0).

Under this license, users are permitted to read, download, copy, distribute, print, search, and link to the full texts of the articles, as well as adapt and build upon the material for any purpose, including commercial use, provided that appropriate credit is given to the original author(s) and the source.

Any derivative works based on the published articles must be distributed under the same Creative Commons Attribution–ShareAlike (CC BY-SA 4.0) license.

Authors who publish with the Journal of Nutrition Explorations retain the copyright of their work. By submitting and publishing their manuscripts in this journal, authors grant the journal the right of first publication.

The Journal of Nutrition Explorations supports the principles of open access, ensuring that all published articles are freely available online without subscription or access fees.

Author Rights

Authors retain the following rights:

  • The right to share and distribute their published article.

  • The right to use the article for academic and educational purposes.

  • The right to deposit the article in institutional or subject repositories.

  • The right to include the article in future books, theses, or other scholarly works.

Licensing Information

All articles are published under the Creative Commons Attribution–ShareAlike 4.0 International License (CC BY-SA 4.0).

More information about this license can be found at:
https://creativecommons.org/licenses/by-sa/4.0/

Most read articles by the same author(s)

1 2 3 4 > >>