Jurnal Gizi dan Pangan Soedirman最新文献

{"title":"PENGARUH TELE-NUTRITION EDUCATION TERHADAP POLA KONSUMSI PANGAN PADA REMAJA","authors":"T. Prasetyo, Gina Amalia, Izzati Nur Khoiriani, Pramesthi Widya Hapsari, Yovita Puri Subardjo","doi":"10.20884/1.jgipas.2023.7.1.5888","DOIUrl":"https://doi.org/10.20884/1.jgipas.2023.7.1.5888","url":null,"abstract":"Masalah gizi yang terjadi pada remaja umumnya disebabkan oleh pola konsumsi pangan yang tidak sesuai dengan pola konsumsi gizi seimbang. Salah satu usaha untuk memperbaiki pola konsumsi dapat dilakukan dengan edukasi gizi. Penelitian ini bertujuan untuk mengetahui pengaruh tele-nutrition education terhadap variasi makanan pokok, konsumsi protein hewani, protein nabati, sayur, buah, gula, garam, dan lemak minyak pada remaja. Penelitian ini menggunakan desain quasi eksperimental dengan rancangan one group pre-test post-test. Jumlah sampel penelitian sebanyak 49 orang. Data pola konsumsi diukur dengan metode SQ-FFQ. Analisis data menggunakan uji Paired sample t-test dan uji Wilcoxon. Hasil analisis menunjukan ada pengaruh tele-nutrition education pada konsumsi buah (p=0,005), konsumsi gula (p=0,000) dan konsumsi lemak minyak (p=0,000). Tidak ada pengaruh pada variasi makanan pokok (p=0,155), konsumsi protein hewani (p=0,198), konsumsi protein nabati (p=0,885), konsumsi sayur (p=0,413) dan konsumsi garam (p=0,052). Ada pengaruh antara tele-nutrition education terhadap konsumsi buah, gula dan lemak minyak. Tidak ada pengaruh antara tele-nutrition education terhadap variasi makanan pokok, konsumsi protein hewani, protein nabati, sayur dan garam.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122318829","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}

{"title":"ONLINE FOOD CONSUMPTION DAN ASUPAN KALSIUM TERHADAP STATUS GIZI REMAJA DI KOTA MEDAN","authors":"Y. Sandy, Tyas Permatasari, Caca Pratiwi, Kanaya Damanik","doi":"10.20884/1.jgipas.2023.7.1.8556","DOIUrl":"https://doi.org/10.20884/1.jgipas.2023.7.1.8556","url":null,"abstract":"Background: Adolescents are one of the age groups that are very important to pay attention to their health status, because at this age there is rapid growth and development both in terms of physical, mental and intellectual. Poor eating habits and lack of fulfillment of nutritional intake are one of the factors causing adolescent nutritional problems. Nutritional problems in adolescents have serious implications for health conditions, adolescents will be more at risk of developing degenerative diseases such as heart, diabetes, and hypertension. Objective: The purpose of this study was to see the relationship between online food consumption and calcium intake on the nutritional status of adolescents in the city of Medan. Method: The design of this study was cross sectional. The population is all teenagers in the city of Medan. The sample consisted of 139 people who were middle, high school and college teenagers. Results: The results showed a significant relationship between online food consumption and calcium intake with adolescent nutritional status (p<0.05). Conclusion: Adolescents with online food consumption habits are 2,487 times more likely to experience more nutrition. Likewise with calcium intake, adolescents who lack calcium intake will be at risk of experiencing more nutrition as much as 3,039 times. \u0000Keyword : Adolescent, calcium intake, nutritional status, online food.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116660140","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}

{"title":"FORMULASI DAN KARAKTERISASI SIFAT SENSORIS MINUMAN KESEHATAN SARI SALAK DENGAN PENAMBAHAN BUNGA TELANG DAN ROSELA","authors":"H. A. Purnawijayanti, Hildagardis Meliyani Erista Nai, Diyan Yunanto Setyaji","doi":"10.20884/1.jgipas.2023.7.1.7575","DOIUrl":"https://doi.org/10.20884/1.jgipas.2023.7.1.7575","url":null,"abstract":"Berbagai jenis bunga yang dapat dimakan (edible flower) kaya akan pigmen yang potensial digunakan sebagai pewarna. Edible flower juga berpotensi sebagai sumber senyawa fungsional seperti antioksidan. Penelitian bertujuan untuk mendapatkan formula sari salak kaya antioksidan dengan penambahan bunga telang dan rosela serta mengetahui karakteristik sensorisnya. Penelitian eksperimental dilaksanakan dengan rancangan acak lengkap dengan 3 kali ulangan perlakuan. Data dianalisis dengan ANOVA dan perbedaan antar sampel diuji dengan least significance difference, menggunakan program SPSS 21. Hasil penelitian menunjukkan bahwa ekstraksi dengan perebusan potongan salak dalam air mendidih selama 15 menit menghasilkan sari salak dengan kenampakan paling menarik (jernih) dan kadar padatan terlarut paling tinggi (1175 mg/l), vitamin C (7,04 mg/100ml), total fenolik (40,73mg GAE/100 ml), dan aktivitas antioksidan (56,75% RSA). Survey dengan 55 responden menunjukkan responden lebih tertarik pada sari salak dengan warna biru yang kurang pekat dan warna merah yang lebih pekat. Pengujian sensoris dengan melibatkan 44 panelis menunjukkan penambahan bunga telang tidak mempengaruhi citarasa dan after taste, menurunkan skor kenampakan dan keseluruhan sari salak. Penambahan rosela meningkatkan skor kenampakan, citarasa dan aftertaste dan tidak mempengaruhi skor kesukaan keseluruhan sari salak.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127887142","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}

{"title":"HUBUNGAN ANTARA TINGKAT STRES DAN ASUPAN MAGNESIUM DENGAN KEJADIAN DISMENORE PRIMER PADA REMAJA PUTRI DI SMA DAN SMK BATIK SURAKARTA","authors":"Zulaiha Anggi Hapsari, E. Widiyaningsih","doi":"10.20884/1.jgipas.2023.7.1.8169","DOIUrl":"https://doi.org/10.20884/1.jgipas.2023.7.1.8169","url":null,"abstract":"This study aimed to determine the correlation between stress levels and magnesium intake with the incidence of primary dysmenorrhea in adolescent girls at Surakarta Batik High School and Vocational High School. The type of research used was observational with a cross-sectional approach. Sampling using simple random sampling technique with 192 research subjects. Data collection on stress levels was obtained through the Perceived Stress Scale questionnaire for the last 1 month. Magnesium intake data was obtained by filling out the SQ-FFQ form for the last 3 months. Data on the incidence of primary dysmenorrhea was obtained through the WaLIDD questionnaire for the past 1 month. The results showed that 91.7% of respondents experienced primary dysmenorrhea, 63.5% experienced moderate stress and 59.4% had good magnesium intake. Based on the chi-square test analysis, there is a correlation between stress levels and the incidence of primary dysmenorrhea (p-value 0.024), but there is no correlation between magnesium intake and the incidence of primary dysmenorrhea (p-value 0.184).","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134124161","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}

{"title":"PENGARUH WAKTU PEMANASAN TERHADAP KADAR PROKSIMAT, ASAM AMINO SITRULIN DAN SIFAT ORGANOLEPTIKSELAI ALBEDO KULIT SEMANGKA","authors":"Imroah Al Mauidzoh, I. Iswahyudi, Imawati Eka Putri","doi":"10.20884/1.jgipas.2023.7.1.6769","DOIUrl":"https://doi.org/10.20884/1.jgipas.2023.7.1.6769","url":null,"abstract":"The watermelon rind contained 60% higher citrulline than the watermelon rind albedo. Citrulline has the benefit of lowering blood pressure.This study aimed to determine the effect of heating time of watermelon rind (albedo) on the citrulline amino acids, chemical properties (proximate), and organoleptic properties. This study conducted using a randomized complete block design (RCBD). The treatment wear heating for 35, 40, 45, and 50 minutes. The results showed that heating time had no significant effect on proximate and citrulline levels (p>0.05). The results of the organoleptic test analysis showed that the heating time had a significant effect on liking (<0.05). The results of the analysis of the viscosity test showed that the heating time had a significant effect on the viscosity of the jam (p<0.05). F4 (heating time 50 minutes) is the chosen option with nutritional content per 100 g, namely energy 192.52 Kcal, protein 0.24 g, fat 0.02 g, carbohydrates 47.83 g, water 51.02 g, ash 0 , 08 g, and the amino acid citrulline 96.94 mg.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134182412","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}

{"title":"HUBUNGAN AKTIVITAS SEDENTARI DAN KONSUMSI ULTRA-PROCESSED FOODS DENGAN STATUS GIZI MAHASISWA UNIVERSITAS KUSUMA HUSADA SURAKARTA","authors":"Happy Risa Putri, Aryanti Setyaningsih, Nastitie Cinintya Nurzihan","doi":"10.20884/1.jgipas.2023.7.1.8557","DOIUrl":"https://doi.org/10.20884/1.jgipas.2023.7.1.8557","url":null,"abstract":"Indonesia ialah satu dari banyak negara di dunia yang menghadapi permasalahan gizi lebih. Permasalahan gizi lebih dapat terjadi pada berbagai kalangan termasuk mahasiswa. Faktor- faktor penyebab terjadinya status gizi lebih diantaranya adalah meningkatnya aktivitas sedentari dan konsumsi ultra-processed foods. Penelitian ini bertujuan guna mencari tahu hubungan aktivitas sedentari dan konsumsi ultra-processed foods dengan status gizi mahasiswa Universitas Kusuma Husada Surakarta. Desain dalam penelitian ini ialah penelitian kuantitatif dengan pendekatan cross-sectional. Total sampel penelitian ini ialah 88 mahasiswa aktif Universitas Kusuma Husada Surakarta dengan menggunakan teknik purposive sampling. Alat yang digunakan dalam penelitian ini yaitu microtoise, karada scan, kuesioner SBQ (Sedentary Behavior Questionnaire) dan kuesioner FFQ (Food Frequency Questionnaire). Analisis data menggunakan uji Spearman dan Regresi Logistik Multinomial dengan nilai α = 0,05. Sebanyak 61,4% responden memiliki aktivitas sedentari berat, sebanyak 43,2% responden mengonsumsi ultra-processed foods dalam kategori frekuensi tinggi dan sebanyak 40,9% responden memiliki status gizi lebih. Terdapat hubungan antara aktivitas sedentari dan konsumsi ultra-processed foods dengan status gizi (p= 0,001; 0,004).. Semakin tinggi aktivitas sedentari dan konsumsi ultra-processed foods maka akan semakin berhubungan dengan status gizi lebih pada mahasiswa.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117271263","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}

{"title":"HUBUNGAN ASUPAN SERAT, ADVANCED GLYCATION END PRODUCTS (AGEs) DAN AKTIVITAS FISIK DENGAN KADAR HBA1C PASIEN RETINOPATI DIABETIK DI RAWAT JALAN PUSAT MATA NASIONAL RUMAH SAKIT MATA CICENDO BANDUNG","authors":"Mutia Fadhillah Rahmawati","doi":"10.20884/1.jgipas.2023.7.1.6879","DOIUrl":"https://doi.org/10.20884/1.jgipas.2023.7.1.6879","url":null,"abstract":"ABSTRACT \u0000Diabetes mellitus is a chronic metabolic disorder disease characterized by blood sugar levels exceeding normal limits. Based on medical record data, it shows that diabetic retinopathy is the highest complication of diabetes mellitus in the National Eye Center Cicendo Eye Hospital Bandung. The purpose of this study was to determine the relationship between fiber intake, advanced glycation end products (AGEs) and physical activity with HbA1c levels in diabetic retinopathy patients at the National Eye Center Outpatient Center Cicendo Eye Hospital Bandung. The study was conducted in December 2021 using a cross sectional research design with accidental sampling technique involving 40 samples, namely patients with a diagnosis of diabetic retinopathy based on doctors. Data collection using a questionnaire includes primary data and secondary data. Data on HbA1c levels were obtained from secondary data in the electronic medical record (EMR), data on fiber intake and AGEs were obtained by interview using the SQFFQ form, and physical activity data obtained by interview using the IPAQ form. Data analysis was carried out univariate and bivariate using the Chi Square test on AGEs and physical activity, as well as Spearman's test on fiber intake. The results showed that 40 samples had less fiber intake (100%), 30 samples had more AGEs (75%) intake and 16 samples had moderate (40%) physical activity. Based on the Chi Square test, the p-value of AGEs intake was 0.032 where p <0.05 and physical activity p-value was 0.028 (p <0.05). In fiber intake, the p-value is 0.663 (> 0.05) and the correlation coefficient is 0.071. Conclusion: there is a relationship between intake of AGEs, physical activity with HbA1c levels in diabetic retinopathy patients and there is no relationship between fiber intake and HbA1c levels in diabetic retinopathy patients. \u0000Keywords: Fiber Intake, Advanced Glycation End Products (AGEs), Physical Activity, HbA1c Levels, Diabetic Retinopathy","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127080820","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}

{"title":"HUBUNGAN PERILAKU PEMBERIAN MP-ASI DAN KEJADIAN DIARE DENGAN STATUS GIZI ANAK USIA 6-24 BULAN DI RSIA PKU MUHAMMADIYAH CIPONDOH","authors":"Tazkiyyah Khanifah Susanti, L. P. Dewanti, Laras Sitoayu, Rachmanida Nuzrina","doi":"10.20884/1.jgipas.2023.7.1.7800","DOIUrl":"https://doi.org/10.20884/1.jgipas.2023.7.1.7800","url":null,"abstract":"Based on RISKESDAS 2018, diarrhea prevalence in Banten was 7.5%. While national prevalence was 6.8%. Diarrhea is the number one causal of inpatients at Indonesian hospitals. Incorrect breastfeeding and complementary feeding practices were some causal of nutritional problems. Complementary feeding practices need a proper delivery time, frequency, type, foods amount, and how to made. This was due to mothers’ ignorance of benefits and the correct way of giving complementary feeding so that it affects the mother's attitude. This study aimed to know the correlation of complementary feeding practices and diarrhea incidence toward nutrition status for infants at 6-24 months of age at RSIA PKU Muhammadiyah Cipondoh. This is a descriptive quantitative study with cross-sectional approach using primary data through interview with questionnaire and Recall 24-Hours. Total sample of infants (6-24 months of age) were 80. Statistical data processed using chi-square test. Data statistically showed that the age of complementary feeding had pValue=0.589, frequency with pValue=0.193, total energy intake pValue=0.22, OR=0.754, total protein intake p=0.016, OR=4.952, texture pValue=0.341, portion pValue=0.009, and the incidence of diarrhea had pValue=0.079. There was a correlation between total energy intake, protein intake, and portion of complementary foods toward nutrition status at RSIA PKU Muhammadiyah Cipondoh. \u0000Keywords: complementary feeding practices, diarrhea, nutrition status","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132935356","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}

{"title":"The Characteristics Of Soyghurt Synbiotic Dring Of Yellow Soybean (Glycine max) And Black Soybean (Glycine soja L.) With Additional Inulin At Different Concentrations","authors":"Arif Prashadi Santosa, Dini Nur Afifah, A. M. Purnawanto","doi":"10.20884/1.jgipas.2022.6.2.6933","DOIUrl":"https://doi.org/10.20884/1.jgipas.2022.6.2.6933","url":null,"abstract":"Synbiotic drinks are beverages that contain probiotic bacteria as well as prebiotics as a substrate for probiotic bacteria. This study aims to determine the type of soybean, the concentration of inulin, and the interactions that affect the proximate and organoleptic characteristics of soyghurt synbiotics. The research was conducted at the basic Agrotechnology Laboratory, Faculty of Agriculture and Fisheries, Universitas Muhammadiyah Purwokerto, from April to June 2022. This study used a Completely Randomized Design (CRD) of two factors. The first factor is soybean type: Yellow soybean (Glycine max) not peeled (K1), yellow soybean (Glycine max) peeled (K2), black soybean (Glycine Soja L.) peeled (K3), and black soybean (Glycine Soja L.) not peeled (K4). The second factor was the concentration of Inulin: 0% (I0), 3% (I1), 5% (I2), and 7% (I3). Observation variables measured pH, water content, protein content, ash content, carbohydrate content, fat content, fiber content, lactic acid bacteria viability test, antioxidant and organoleptic activity. The results showed that K4I3 (unpeeled black soybean) between soybean type and inulin concentration affected the proximate and organoleptic characteristics. The values were pH 4.30, water content 84.29, protein 6.29, ash content 0.21, carbohydrates 8 .32, fat 0.89, fiber 12.39, BAL 25x108 CFU/ml, antioxidant 50.93, color 3.95 (Neutral), aroma 4.5 (Neutral), taste 4.4 (Neutral), Softness 4 .3 (Neutral) and a total of 4.25 (Neutral).","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125411968","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}

{"title":"KARAKTERISTIK BERAS ANALOG INSTAN DARI TEPUNG SORGUM (Sorghum bicolor L) PRAGELATINISASI DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera)","authors":"Hadi Yusuf Faturochman, Pandu Legawa Ismaya, Resti Putri Hasani, R. Alfatah, Ina Nur'alina","doi":"10.20884/1.jgipas.2022.6.2.7102","DOIUrl":"https://doi.org/10.20884/1.jgipas.2022.6.2.7102","url":null,"abstract":"Processing sorghum into analog rice can be one way to reduce the need for rice in Indonesia. The development of sorghum analog rice into instant analog rice products is an alternative to increase the use value of sorghum analog rice. Modification of sorghum flour by pregelatinization was carried out to improve the amylographic properties of sorghum starch so that it has characteristics suitable for instant food products. Moringa leaf flour can be added to improve the organoleptic and physico-chemical characteristics of the instant analog rice produced. The purpose of this study was to determine the organoleptic, physical and chemical characteristics of instant analog rice made from pregelatinized sorghum flour with the addition of Moringa leaf flour. This study used a completely randomized design (CRD) consisting of five comparison treatments of pregelatinized sorghum flour with Moringa leaf flour. The best treatment was determined based on the results of the highest physical characteristics and organoleptic assessment. Instant analog rice with the addition of 2.5% Moringa leaves was chosen as the best treatment because it has a low degree of breakage value (2.16%), short rehydration time (4.4 minutes), high rehydration capacity (273.75%), and has the highest organoleptic value preferred by the panelists. Based on the independent t test analysis (P<0.05), the treatment of Moringa leaf flour as much as 2.5% was able to increase the protein content (10.40%) of the instant analog rice produced.","PeriodicalId":248660,"journal":{"name":"Jurnal Gizi dan Pangan Soedirman","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114345836","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}