Jurnal Sains Boga最新文献

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Exclusion of Dietary Cholesterol from The Specific Food Restrictions: A Review in Indonesia 将膳食胆固醇排除在特定食物限制之外:印度尼西亚的一项综述
Jurnal Sains Boga Pub Date : 2018-05-31 DOI: 10.21009/JSB.001.1.01
M. R. Zulkarnain
{"title":"Exclusion of Dietary Cholesterol from The Specific Food Restrictions: A Review in Indonesia","authors":"M. R. Zulkarnain","doi":"10.21009/JSB.001.1.01","DOIUrl":"https://doi.org/10.21009/JSB.001.1.01","url":null,"abstract":"Hypercholesterolemia, the presence of high levels of cholesterol in the blood, is one of the major risk factor for cardiovascular disease (CVD). One of the key recommendation in the Dietary Guidelines for Americans 2010, is to consume less than 300 mg of dietary cholesterol per day. The same amount is also adopted in Indonesia (BPOM, 2016) until today. However, in the latest Dietary Guidelines for Americans 2015-2020, dietary cholesterol is no longer included in the list of specific foods that should be limited. The added sugars, sodium, saturated fats and trans fats remain on the list of food components that should be reduced. Generally, foods that are higher in dietary cholesterol are also higher in saturated fats. But there are also some foods that are higher in cholesterol but not in saturated fats. According to the latest recommendation, this kind of foods can be consumed without any specific restriction. In this review, some of clinical studies related to the association between dietary cholesterol and blood cholesterol levels are selected. The findings from those studies will be summarized to consider whether the same recommendation should be implemented in other countries, especially in Indonesia.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"358 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122812272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Pengaruh Teknik Pemanasan Basah dalam Pembuatan Oncom Instan Terhadap Kualitas Tumis Oncom 湿变暖技术对即时通讯传导质量的影响
Jurnal Sains Boga Pub Date : 2018-05-31 DOI: 10.21009/JSB.001.1.03
Imaduddin Zamakhsyari, Alsuhendra Alsuhendra, Ridawati Ridawati
{"title":"Pengaruh Teknik Pemanasan Basah dalam Pembuatan Oncom Instan Terhadap Kualitas Tumis Oncom","authors":"Imaduddin Zamakhsyari, Alsuhendra Alsuhendra, Ridawati Ridawati","doi":"10.21009/JSB.001.1.03","DOIUrl":"https://doi.org/10.21009/JSB.001.1.03","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh teknik pemanasan basah dalam pembuatan oncom instan terhadap kualitas tumis oncom. Penelitian ini dilakukan di Laboratorium pastry, Program  Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan Agustus 2016 sampai Februari 2017. Penelitian ini menggunakan metode eksperimen. Pemanasan basah teknik rebus, teknik presto teknik kukus. Data hasil penilaian panelis dianalisis dengan menggunakan uji kruskal-wallis pada taraf signifikan α = 0,05. hasil pengujian hipotesis dengan uji kruskal-wallis menunjukkan tidak adanya pengaruh yang signifikan terhadap mutu sensoris tumis oncom yang meliputi aspek warna, aroma, rasa, dan tekstur.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130987307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Pengaruh Penambahan Pure Sukun (Artocarpus communis) Pada Pembuatan Pasta Segar Fettucine Terhadap Daya Terima Konsumen 面包果泥(Artocarpus communis)对消费者可接受的新面食(Fettucine)的影响
Jurnal Sains Boga Pub Date : 2018-05-31 DOI: 10.21009/JSB.001.1.05
Mahdiyah Mahdiyah, Cucu Cahyana, Siti Nurhayati
{"title":"Pengaruh Penambahan Pure Sukun (Artocarpus communis) Pada Pembuatan Pasta Segar Fettucine Terhadap Daya Terima Konsumen","authors":"Mahdiyah Mahdiyah, Cucu Cahyana, Siti Nurhayati","doi":"10.21009/JSB.001.1.05","DOIUrl":"https://doi.org/10.21009/JSB.001.1.05","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan pure sukun (Artocarpus  communis)  pada  pembuatan  pasta  segar  fettucine  terhadap  daya  terima  konsumen.  Penelitian dilakukan di Laboraturium Pengolahan Makanan Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian dilaksanakan hingga Januari 2017. Penelitian ini menggunakan metode eksperimen. Sampel dalam penelitian ini adalah pasta segar fettucine dengan penambahan pure sukun sebanyak 40%, 50%, dan 60% yang kemudian diujikan kepada 30 panelis agak terlatih yang menilai aspek warna, aroma, rasa, dan tekstur (kekenyalan). Hasil uji statistik menunjukkan bahwa penambahan pure sukun pada pembuatan pasta segar fettucine hanya mempengaruhi aspek aroma. Berdasarkan hasil uji Tukey pada aspek aroma, formula paling disukai konsumen dan disarankan adalah penambahan pure sukun sebanyak 50%. Hal ini mendukung tujuan penelitian yaitu optimalisasi penambahan sukun yang digunakan.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122371498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Penerimaan Konsumen Terhadap Cokelat Ganache Krim Nabati (Survei pada Pengusaha Kue di Wilayah Jakarta Timur) 消费者接受巧克力甘纳切奶油蔬菜(调查雅加达东部糕点制造商)
Jurnal Sains Boga Pub Date : 2018-05-31 DOI: 10.21009/JSB.001.1.04
Innika Nurhabiba Simatupang, Guspri Devi Artanti, Cucu Cahyana
{"title":"Penerimaan Konsumen Terhadap Cokelat Ganache Krim Nabati (Survei pada Pengusaha Kue di Wilayah Jakarta Timur)","authors":"Innika Nurhabiba Simatupang, Guspri Devi Artanti, Cucu Cahyana","doi":"10.21009/JSB.001.1.04","DOIUrl":"https://doi.org/10.21009/JSB.001.1.04","url":null,"abstract":"Penelitian ini dilakukan untuk mendeskripsikan penerimaan konsumen terhadap cokelat ganache krim nabati. Uji penerimaan dilakukan menggunakan instrumen tertutup melalui berbagai aspek penerimaan, seperti; kesadaran, minat, evaluasi, percobaan, serta penerimaan, yang dilakukan kepada 50 pengusaha kue yang mengikuti acara kegiatan pendampingan wirausaha di RPTRA Jatinegara, Jakarta Timur. Penelitian ini menggunakan metode survei. Pengambilan sampel dilakukan dengan teknik purposive sampling. Teknik analisis data dalam penelitian ini menggunakan uji deskriptif. Hasil penelitian menunjukkan bahwa pengusaha kue yang berdomisili di wilayah Jakarta Timur menerima cokelat ganache nabati dilihat dari berbagai aspek penerimaan.","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129217372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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