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body including carbohydrates as an energy source for the body, protein needed to
become energy for the body. Vitamins help chemical reactions in the body.
Minerals work in the same way as vitamins.(Supariasa et al., 2016). In line with
research(Zakaria et al., 2016) Moringa leaves contain a variety of nutrients as well
as a source of phytochemicals.
Researchers make a different menu every day while maintaining the elements
that must exist in the study, namely Moringa leaf vegetables as much as 100
grams per serving.
From the results of the data obtained and comparisons with journals, other
people's research and supported by book reference theories, the provision of
Moringa leaf vegetables is very influential on increasing the baby's weight.
Moringa leaves contain phytosterols which function to stimulate milk production
in nursing mothers so that they can increase milk production
The limitations of this study include: Researchers process Moringa leaves by
mixing with other ingredients such as eggs, sugar and others then cooked by
boiling or frying, researchers cannot ensure that the nutritional levels contained in
these preparations are the same or reduced by processing different.
The selection of respondent groups was not done randomly but adjusted to the
needs of the researcher so that the characteristics of the respondents were spread
evenly between the treatment group and the control group.
This study did not examine how much volume of breast milk and content of
breast milk produced by mothers who were given the treatment of giving Moringa
leaf vegetables so it is recommended for further researchers to continue this
research more deeply.
Researchers did not examine other factors that can affect the baby's weight
gain such as other foods consumed by the mother during the study.
In this study, the control group was not given any treatment at all as a comparison.
CONCLUSION
Breastfeeding mothers who were given Moringa leaf vegetable treatment
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increased their milk production, resulting in a significant increase in body weight
in infants.
In conclusion, giving Moringa leaf vegetables to breastfeeding mothers affects
the weight of infants 0-6 months in the Loakulu Health Center Work Area.
This study only examines the effect of Moringa leaf vegetables with indicators of
increasing infant weight, it is recommended for further researchers to continue
this research more deeply by examining how much breast milk volume and milk
content are produced by mothers who are given Moringa leaf vegetable treatment
and control variables Other variables that can affect the baby's weight gain.
REFERENCES
Aliyanto, W., & Rosmadewi, R. (2019). Efektifitas Sayur Pepaya Muda dan Sayur
Daun Kelor terhadap Produksi ASI pada Ibu Post Partum Primipara.
Jurnal Kesehatan, 10(1), 84. https://doi.org/10.26630/jk.v10i1.1211
Jeniawaty, S., Utami, S., & Mairo, Q. K. N. (2016). Asuhan Keperawatan
Psikososial Pada Ibu Nifas Dalam Menghadapi Asi Belum Keluar Pada 0-
3 Hari Pascasalin. Ners, 11(2), 261–268. https://e-
journal.unair.ac.id/index.php/JNERS/article/view/2611
Kemenkes RI. (2018). Data Informasi Kesehatan Indonesia 2018. Profil
Kesehatan Indonesia, 53(9).
Mutiara. (2011). Uji Efek Pelancar ASI Tepung Daun Kelor ( Moringa oleifera (
Lamk )) Pada Tikus Putih. November.
Pratiwi, indri, & srimiati, M. (2020). Pengaruh Pemberian Puding Daun Kelor
(Moringa oleifera) terhadap Produksi Air Susu Ibu (ASI) pada Ibu
Menyusui di Wilayah Kerja Puskesmas Kelurahan Cawang Jakarta Timur
The. Jurnal Kesehatan Indonesia, XI(1).
Purnanto, N. T., Himawati, L., & Ajizah, N. (2020). Pengaruh konsumsi teh daun
kelor terhadap peningkatan produksi asi di grobogan. Jurnal Stikes
Cendekia Utama Kudus, 9(3), 268–271.
Putri, R. D., & Fitria, F. (2021). Pengaruh Pemberian Ekstrak Daun Kelor Pada
Ibu Menyusui Eksklusif Terhadap Kenaikan Berat Bayi 0 – 5 Bulan.
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Jurnal Kebidanan Malahayati, 7(1), 87–92.
https://doi.org/10.33024/jkm.v7i1.3470
Septadina, I. S., & Murti, K. (2018). Effects of Moringa Leaf Extract
(Moringaoleifera) in the Breastfeeding. Sriwijaya Journal of Medicine,
1(1), 74–79. https://doi.org/10.32539/sjm.v1i1.10
Supariasa, Hardinsyah, Nyoman, & Dewa, I. (2016). Ilmu Gizi Teori & Aplikasi.
In Penerbut Buku Kedokteran EGC.
Zakaria, Hadju, V., As, S., & Bahar, B. (2016). Pengruh Pemberian EkstrakDaun
Kelor Terhadap Kuantitas dan Kualitas Asir Susu Ibu (ASI) Pada Ibu
Menyusui Bayi 0-6 bulan. Jurnal MKMI, 12(3), 161–169.
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GIVING MORINGA LEAF NUGGET (MORINGA OLEIFERA) AS A
HIGH ENERGY AND PROTEIN SNACK FOR BREASTFEEDING
MOTHERS
Humaira Azzahra1, Kurniati Dwi Utami2
1,2*Nutrition Departement, Health Polytechnic of East Borneo, Samarinda
Abstract: Chronic energy deficiency is one of the nutritional problems in
Indonesia experienced by women of childbearing age, including breastfeeding
mothers. Fulfillment of good nutrition will affect the nutritional status of
breastfeeding mothers and also for the growth and development of babies,
therefore local food-based snacks are needed that can meet the nutritional needs of
breastfeeding mothers. Moringa leaves are one of the local foods that are rich in
nutrients. A study showed that the administration of Moringa leaf powder could
increase the milk production of rats. This study aims to determine the level of
preference and the calorie and protein content of the product. This research is
experimental research with organoleptic tests and nutritional value analysis. The
results of the organoleptic test showed that the trained panelists generally
preferred the A1 Nugget Moringa Leaf formulation for color and aroma, while the
panelists preferred the A2 formulation for taste and texture. In laboratory tests, it
was found that formulation A1 has higher energy and protein content than
formulation 2. It can be concluded that giving this product can help increase the
energy and protein needs of nursing mothers and is acceptable in terms of color,
taste, texture, and aroma
Keyword: Breastfeeding mothers; Moringa oleifera; Moringa Leaf Nuggets; Rich
Nutrient
INTRODUCTION
Chronic energy deficiency is one of the nutritional problems in Indonesia
experienced by women of childbearing age, including breastfeeding and pregnant
women. According to WHO, chronic energy deficiency is another term for protein-
energy deficiency which is intended for women who are thin and less fat due to
chronic lack of energy. Another study in Senegal by Joshi (2010), concluded that
Moringa leaf powder has a positive effect on the prevention and control of
malnutrition in infants, pregnant women, and breastfeeding mothers.
Fulfillment of good nutrition will affect the nutritional status of breastfeeding
mothers and the growth and development of babies. Therefore, it is necessary to
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have high-energy and protein-based snacks based on local foods that can help
meet the nutritional needs of breastfeeding mothers.
Moringa leaves are one of the local foods that are rich in nutrients. Moringa
plants have an important role in the prevention of metabolic diseases and several
infectious diseases because they have the potential as a major source of several
nutrients and therapeutic elements, including anti-inflammatory, antibiotics, and
stimulate the immune system considering that the iron and protein content is quite
high which has the potential for supplementation therapy for malnourished
children (Fuglie, 2001).
Moringa is known as a magical plant dubbed the Mother Best Friend and
Miracle Tree because it is naturally proven to be a source of medicinal nutrients
whose contents are outside the usual plant content (Toripah, et al., 2014). The use
of Moringa leaves is generally only limited to vegetables. In the fact Moringa
leaves that are dried and made into powder can provide more benefits. Based on
previous research, it showed that Moringa leaf flour had a yield of 20% (w/w),
water content 6.64%, ash content 11.67%, fat content 6.74%, protein content
23.37%, crude fiber 3.67%, carbohydrates 51.59%, calories 342.31 kcal/kg,
iron (Fe) 177.74 ppm, calcium (Ca) 16350.58 ppm, sodium (Na) 1206.54 ppm and
phosphorus (P2O5) of 290.65 mg/100gr (Kurniawati, Fitriyya and Wijayanti,
2018).
In other studies regarding the active substances contained in Moringa leaves
that have the potential as antioxidants are various types of vitamins (A, C, E, K,
B1, B2, B3, B6), flavonoids, alkaloids, saponins, tannins, and terpenoids
(Kurniasih, 2010). However, in a study research by Yuliani and Dienina (2008)
regarding the antioxidant activity test of Moringa leaf infusion, it was still smaller
than vitamin C.
Another study showed that the average volume of breast milk increased
significantly were the group with Moringa flour increased 33.7% after being
given the intervention (Zakaria et al., 2016).
One form of processed food product that is in demand by all ages, from the
lower economic community to the upper economic community is nuggets. The
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addition of Moringa leaf flour to nuggets is attempted to fulfill balanced nutrition
for breastfeeding mothers who require additional energy and protein. A study
showed that the administration of Moringa leaf powder could increase the milk
production of rats (Titi Mutiara K, 2011).
For mothers who are breastfeeding for the first 6 months, they need an
additional 330 kcal of energy and an additional 20 grams of protein from their
normal daily needs. Mothers who are breastfeeding for the second 6 months
require an additional 440 kcal of energy and 15 g of protein from normal
requirements. In the process of making products that have low nutritional content,
the addition of Moringa leaf flour can help increase the nutritional value of these
products.
Research conducted by Augustyn, Tuhumury and Dahoklory (2017) obtained
the results of the analysis of Moringa leaf flour: water content (9.57%); ash content
(7.85%); carbohydrate content (51.91%); fiber content (4.03%); fat content
(2.53%); protein content (26.02%); levels of vitamin C (1,92%). According to
Sauveur and Broin (2010), 100 grams of Moringa leaves contain iron equivalent to
200 grams of fresh beef.
This study aims to determine the level of preference and the calorie and
protein content of the product.
METHOD
This research is experimental research with organoleptic tests and nutritional
value analysis. The sample used in this study was Nugget with the addition of
Moringa leaf flour. The tools used are digital scales, basin, steam pot, knife,
tablespoon, aluminum foil, blender, filter, oven, and grater. The ingredients used
are chicken, Moringa leaf flour, wheat flour, tapioca flour, breadcrumbs, milk
powder, onions, garlic, pepper, salt, powdered broth, eggs, and carrots.
Each sample was given a different treatment at the stage of the coating
process where A1 (coated with breadcrumbs and wheat flour), and A2 (not coated
with breadcrumbs and wheat flour),
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The stages of making Moringa leaf nuggets: First, wash and dry the Moringa
leaves then puree with a dry blender next strain to separate them from coarse
powder.
Second, puree chicken, breadcrumbs, tapioca flour, wheat flour, eggs,
carrots, onions, stock powder, pepper, and salt, then wrap the dough in aluminum
foil.
Third, steam for 25 minutes, then remove and cut the nuggets.
Fourth, the coating process is carried out according to each treatment where
A1 is coated with breadcrumbs and wheat flour, while A2 is not coated with any
flour.
Fifth, fry the nuggets in hot oil, remove and serve
RESULT AND DISCUSSION
Colour
Figure 1. Color preference chart
Based on the results of organoleptic tests conducted by panelists on the color
of Moringa leaf nuggets, the preference level of "like" was more in the A1
formulation with a percentage of 80% while the lowest percentage was in the A2
formulation of 20%.
The color of the Moringa leaf nuggets, formulation A1, is the color most
favored by the panelists. Panelists tend to like the color of the A1 formulation
because the resulting color is more attractive, brighter, not darker than the A2
formulation. The color of the A2 formulation is Nugget which is less attractive in
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color because of the color given by Moringa leaf powder. So that panelists tend to
choose a color that is commonly seen and attractive, namely yellow.
Aroma
Figure 2. Aroma preference rate chart
Based on the results of organoleptic tests conducted by panelists on the
aroma of Moringa leaf nuggets, the highest percentage of the "like" level of
preference was in the A1 formulation of 66.67% and the A2 formulation of 60%.
Based on these data, it can be seen that the addition of a dressing to the A1
formulation did not significantly affect the aroma of Moringa leaf nuggets. The
strongest aroma of Moringa leaf nuggets is given by the aroma of chicken and
fine spices such as onions and garlic. The strong aroma given by the onions and
garlic assesses liking for the aroma of the two samples more than the assessment
of do not like it much and dislike.
Taste
Figure 3. Taste preference rate chart
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Based on the results of organoleptic tests on the taste of Moringa leaf nuggets
conducted by panelists on the level of "like" preference, namely the A1
formulation which was 66.67% smaller than the A2 formulation 86.67%. This is
because the A1 formulation was coated with breadcrumbs and wheat flour while
the A2 formulation was not given any In line with the research of Evivie, et al.
(2015) which states that the addition of different levels of Moringa leaf powder
affects the acceptability of the product's taste. Because the addition of Moringa
leaf powder affects the taste of the nuggets. So that when given the addition of
Moringa leaf powder, the taste formed on the nuggets is reduced.
Texture
Figure 4. Texture preference rate chart
Based on the results of the organoleptic tests that have been carried out on the
A1 and A2 formulations, there is a difference in terms of texture with the
percentage of "Like" the A1 formulation 66.67% while the A2 formulation 80%.
This is because the A1 formulation is coated with breadcrumbs which has a
coarse and soft texture, while in the A2 formulation the texture is dominantly
smoother and softer. The soft texture of Moringa leaf nuggets is due to the
addition of Moringa leaf powder into the dough. This is due to a large amount of
Moringa leaf powder added to the formulation.
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Table 1. Results of the analysis of nutrients serving size 200 gr
Result Formulation Energy Nutrient
(kcal) Content
Analysis A1 477,1
Of A2 Protein
450,7 (gr)
21,4
20,6
Nutrients
Based on the table of nutrient analysis results. It can be seen that the amount of
energy and protein in Moringa leaf nuggets per serving (200 grams) is 477.1
kcal and 21.4 g for the A1 formulation, while for the A2 formulation, it is 450.7
kcal and 20.6 g. This is in line with research conducted by Kholis and Hadi (2010)
and Suarti et.al (2015) where each treatment with the addition of Moringa leaf
extract and flour has a significant effect on the carbohydrate, protein, mineral, and
organoleptic content of biscuits. From the results of the nutritional value. It was
found that the formulations A1 and A2 were sufficient to contribute to the
addition of energy and protein for breastfeeding mothers, namely 330 kcal - 440
kcal and protein of 15-20 g.
CONCLUSSION
Based on the table of nutrient analysis results. It can be seen that the amount of
energy and protein in Moringa leaf nuggets per serving (200 grams) is 477.1 kcal
and 21.4 g for the A1 formulation, while for the A2 formulation, it is 450.7 kcal
and 20. 6 grams. It can be concluded that giving this product can help increase the
energy and protein needs of nursing mothers and is acceptable in terms of color,
taste, texture, and aroma.
REFERENCES
Aminah S, Ramadhan T, ️ Yanis ️ M. ️ (2015) ️ ‘Kandungan ️ Nutrisi ️ dan ️ Sifat ️
Fungsional ️ Tanaman ️ Ke️lor ️ (Moringa ️ ole️ife️ra’, ️ Jurnal Buletin Pertanian
Perkotaan vol. 5 (2).
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Augustyn, G. H., Tuhumury, H. C. D. and Dahoklory, M. (2017) ‘PENGARUH ️
PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera)
TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN
KIMIABISKUIT MOCAF
(Modifie️d ️ Cassava ️ Flour)’, ️ AGRITEKNO, Jurnal Teknologi Pertanian, 6(2), pp.
52–58. doi: 10.30598/jagritekno.2017.6.2.52
Evivie, S., Ebabhamiegebho, P., Imaren, J., & Igene, J. (2015). Evaluating The
Organoleptic Properties of Soy Meatballs (BEEF) with Varying Level of
Moringa Oleifera Leaves Powder. Journal Application Science
Environment Management (JASEM), 649–656. Diakses dari www.bioline.
org/br/ja
Fuglie️, ️lowe️ll ️J ️(2001) ️‘The️ ️Miracle️ ️Tre️e️: ️Moringa ️Ole️ife️ra ️: ️Natural Nutrition for
the️ ️Tropis’, ️Training ️Manual ️Church ️World Service.Dakar : Senegal
Joshi, ️ Pallavi ️ and ️ Dipika ️ Me️hta. ️ (2010) ️ ‘Effe️ct ️ of ️ De️hydration ️ on ️ The️ ️ Nutritive️ ️
Value️ ️of ️Drumstick ️Le️ave️s’, Journal of Metabolomics and Systems
Biology, Vol. 1(1)
Kemenkes (2019) Peraturan Menteri Kesehatan Republik Indonesia Nomor 28
Tahun 2019 Tentang Angka Kecukupan Gizi yang Dianjurkan Untuk
Masyarakat Indonesia.
Kholis, ️ N ️ and ️ F, ️ Hadi ️ (2010) ️ ‘Pe️ngujian ️ bioassay biskuit balita yang
disuplementasi konsentrat protein daun kelor (Moringa oleifera) pada model
tikus malnutrisi’, ️Jurnal Teknologi Pertanian 11: 144-151.
Kurniasih, ️ (2013) ️ ‘Khasiat ️ danManfaat ️ Daun ️ Ke️lor ️ Untuk Penyembuhan
Berbagai Pe️nyakit’ ️ Ce️takan ️ I. Pustaka Baru
Press.Yogyakarta.
Krisnandi, ️ AD ️ (2015) ️ ‘Ke️lor ️ Supe️r ️ Nutrisi. ️ Blora:PusatInformasi ️ Dan ️
Pe️nge️mbangan ️Tanaman ️Ke️lor ️Indone️sia’
Kurniawati, ️ I., ️ Fitriyya, ️ M. ️ and ️ Wijayanti ️ (2018) ️ ‘Karakte️ristik ️ Te️pung ️ Daun ️
Kelor Dengan Metode Pengeringan Sinar Matahari’, ️ Jurnal Gizi dan
Pangan, 1, pp. 238–243.
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Sauveur AS, Broin, M (2010) 'Growing and processing moringa leaves. Ghana:
Moringa Association of Ghana'
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SIOMAY MANDAY AS ALTERNATIVE AND ECONOMICAL FOOD
FOR BREASTFEEDING MOTHERS
Muthmainnah Hasanuddin Usman11, Satriani M.Kes22, Mujahadatul Fitriya3
1,2,3Department of Nutrition, Health Polytechnic ministry of Health East Kalimantan
Abstract: Nowadays, breastfeeding mothers often consume snacks without
paying attention to the mother's need to increase milk production for her baby.
Breastfeeding is proven to support optimal growth and development of babies and
strengthen the immune system. It is very important for mothers to eat healthy
foods according to their needs, especially at this time, many unhealthy snacks are
popping up. The purpose of this research is to create a snack product for
breastfeeding mothers in the form of healthy and economical manday dumplings.
The methodology used is experimental research by making processed manday
dumplings using 3 modified formulas. Subsequent, there is an organoleptic test
and calculation of the nutritional value of the product. The results showed that the
selected formula 3 was acceptable in terms of taste, aroma, texture, and color. The
nutritional contribution value of the product (per serving/50 grams) is also
sufficient to meet the needs of breastfeeding mothers, namely energy: 211 kcal,
carbohydrates: 44.8 grams, protein: 4 grams and iron: 2.6 mg. The conclusion is
that dumpling manday products can be used as an alternative snack to meet the
needs of nursing mothers with good nutritional content, economical and
environmentally friendly.
Keywords : Siomay, Mandai, Breastfeeding Mother and Economical
INTRODUCTION
A healthy diet is eating foods that contain the right amount of calories and
nutrients, such as carbohydrates, protein, vitamins, minerals, fiber and water.
Mothers who have not previously breastfed the frequency of eating only three
times a day, during breastfeeding the frequency of feeding should be increased. In
addition to facilitating the production of breast milk, this right is also to accelerate
the process of restoring health to the mother after childbirth (Krisnatuti &
Hastoro, 2000).
Maternal diet during breastfeeding is closely related to milk production. The
content in breast milk is taken from the mother's body so that the adequacy of the
nutrition that the mother consumes determines the optimal production of the
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hormone prolactin and the work of the glands that play a role in producing breast
milk. Therefore, the diet of breastfeeding mothers will indirectly determine the
nutritional status of the baby. If breastfeeding mothers have a good diet, the
nutritional status of breastfeeding mothers and the nutritional status of infants will
also be good (Manggabarani et al, 2018).
Nowadays, breastfeeding mothers often consume food or snacks and do not
pay attention to the mother's need to increase milk production for her baby.
Breastfeeding for babies is proven to support optimal growth and development of
babies and can strengthen the baby's immune system so that they are not easily
infected with disease and are smarter (Nurdiasnyah, 2011).
Mandai is a traditional Kalimantan food made from jackfruit dami or
cimpedak dami which is fermented with the addition of 15% salt, then 500 ml of
water is added and soaked for 7 days for the fermentation process (Aswita
Emmawati, 2015). The nutritional content of mandai is also very good.
Utilization of this mandai is still lacking, even the skin on the cempedak fruit is
immediately discarded and becomes waste. In addition, the price of mandai is
very economical and can be used as a substitute for food such as chicken because
the texture of mandai is similar to meat.
Siomay is one of the foods that is loved by many people, especially
breastfeeding mothers, besides being easy to process, in terms of taste it is also
very delicious. So that it can be used as one of the derivative products of Mandai
which can be an alternative and economical snack for nursing mothers.
The purpose of this research is to create a snack product for breastfeeding
mothers in the form of healthy and economical manday dumplings.
METHOD
The methodology carried out is experimental research by making processed
manday dumplings using 3 modified formulas, then testing the organoleptic of
manday dumplings to determine the feasibility of the product from maturity,
appearance, aroma and taste of mandai dumplings with students and lecturers
majoring in nutrition and randomly sampled to become panelists. as many as 15
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people. The
Ingredients used in this product are Manday, wheat flour, tapioca flour,
carrots, scallions, chicken eggs, garlic, fried shallots, pepper, oyster sauce and
seasonings. With the difference in formula 1: without using seasoning, pepper and
oyster sauce. In formula 2: using seasoning, pepper and oyster sauce and 2 eggs.
In formula 3: using seasoning, pepper and oyster sauce and 1 egg.
RESULT AND DISCUSSION
Siomay Manday Performance Test
Figure 1. Siomay Mandai Appearance Test Results
Source : Data Primer 2020
Based on the results of organoleptic tests conducted by the panelists on the
appearance of manday dumplings, the largest percentage for the "attractive"
appearance of mandai dumplings was in experiment 3 with a value of 83.3%.
Siomay Manday Smell Test
Figure 2. Siomay Manday Aroma Test Results
Source: Data Primer 2020
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Based on the results of the aroma test on manday dumplings, Diagram 2
illustrates that the largest percentage for the "good" aroma of mandai dumplings
is in experiment 2 with a value of 60%.
Taste Test
Figure 3. Siomay Manday Taste Test Results
Source: Data Primer 2020
Based on the results of organoleptic tests conducted by the panelists on the
appearance of manday dumplings, the largest percentage for the "ordinary" taste
of mandai dumplings was in experiment 3 with a value of 66.3%
Maturity Test Maturity Test
Figure 4. Siomay Manday Results
Source : Data Primer 2020
Based on the results of organoleptic tests conducted by the panelists on the
appearance of manday dumplings, the largest percentage for "regular" mandai
dumplings was in experiment 3 with a value of 60%.
Of the three studies that researchers conducted the third experiment was the
best, because the value given by the respondent was better than the value given in
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the first and second experiments. In the first experiment, spices such as garlic,
fried shallots, scallions, pepper and seasoning were not added. In the second
experiment, it had a higher taste value than the first experiment because it had
been given seasoning. However, in the second experiment, too much water was
added when blended and too many eggs were added when mixing the dough,
making the texture of the dumplings not chewy.
Meanwhile, in the third experiment, the taste, maturity and appearance values
were higher than the first and second experiments. Because, in the third
experiment, the dough was given seasoning, so it had a better taste than the first
experiment, and reduced the amount of eggs, making the texture of the dumplings
more chewy than the first experiment. Mandai dumplings have a nutritional
content that is no less good than dumplings in general, the nutritional content of
this mandai dumplings are:
Table 1. Nutritional Content of Siomay Manday/serving
Value Of Nutrients
Formula Energi Protein Fat Carbohiydrates Iron
Formula 3 (gram)
(kkal) (gram) (gram) (gram) 2.6
211 4 3 44.8
Based on the table of the results of the nutritional value test on dumplings
manday using the Nutri Survey, the nutritional value per portion on dumplings
manday is 211 kcal energy, 4 grams protein, 3 grams fat, 44.8 grams
carbohydrates and 2.6 mg fe. Based on the nutritional value of this mandai
dumpling, it can help meet the daily needs of breastfeeding mothers as a delicious
and nutrient-dense snack.
Siomay mandai is no less economical with dumplings in general, with the
total price of ingredients owned by this mandai siomay, namely
Table 2. Price for Making Mandai Siomay/Recipe (4 Servings)
Description Portions Price
Siomay Manday 4 Rp. 30.000,-
Based on table 2 above, it can be seen that the mandai siomay is very
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economical to make at a price of Rp. 30,000, - it can become 4 servings of mandai
siomay.
Counclussion
Based on the results of the orgoneliptic test on mandai dumplings, it was
found that for the appearance of taste and maturity, panelists liked formula 1 and
for aroma, panelists liked formula 2. The nutritional value contained in manday
dumplings was 211 kcal of energy, 4 grams of protein, 3 grams of fat, 44.8 grams
of carbohydrates. g and fe 2.6 mg. The price for 1 recipe (4 servings) of mandai
dumplings is Rp. 30.000,-. So that manday dumplings can be used as an
alternative snack for breastfeeding mothers that is delicious, nutritious and
economical by using formula 3.
REFERENCE
Chasanah, U., & Ellya, H. (2017). Pembuatan Abon Mandai Sebagai Alternatif
Tambahan Pendapatan Masyarakat. Polhasains: jurnal sains dan terapan
Politeknik Hasnur., 5(01), 40-45.
Emmawati, A., Laksmi, B. S., Nuraida, L., & Syah, D. (2015). Karakterisasi isolat
bakteri asam laktat dari mandai yang berpotensi sebagai probiotik.
Agritech, 35(2), 146-155.
Krisnatuti & Hastoro. (2000). Menu Sehat untuk Ibu Hamil dan Menyusui.
Jakarta: Puspa Suara.
Manggabarani, S., A.J. Hadi, I.Said dan S.Bunga. (2018). Hubungan Status Gizi,
Pola Makan, Pantangan Makanan dengan Kelancaran Produksi ASI pada
Ibu Menyusui di ASI Pada Ibu Menyusui di KotaMakassar. Jurnal Dunia
Gizi, 1(1), 1-9.
Nurdiansyah Nia. 2011. Buku Pintar Ibu dan Bayi. Jakarta (ID): Bukune.
Rahmawati, A. (2020). Faktor Internal dan Eksternal yang Berhubungan dengan
Pola Makan Ibu Menyusui. Jurnal Perawat Indonesia, 4(2), 351-356.
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KALAKAI NUGGET (Stenochlaena Palustris) TO PREVENT ANEMIA
FOR BREASTFEEDING MOTHERS
Putri Zainul Inayah 1), Gea Amanda Safitri2)
1.2* Nutrition Departement, Healt Polytechnic of East Borneo, Samarinda
Abstract: Introduction : Based on data obtained from RAD-PG East Kalimantan
Province, the percentage of pregnant women with anemia in 2017 was 30.24% in
2018 decreased to 29.12%. although it has decreased, it has become a public
health problem because it is still above 5%. So when breastfeeding mothers can
experience anemia. Anemia in breastfeeding mothers has a negative impact,
because it can reduce the production, quality and quantity of breast milk. Kalakai
nuggets are an innovation that can be used to prevent anemia, which are mixed
with kalakai leaves with a mixture of tofu, carrots, and a little meat to add a
savory taste. so that this Kalakai nugget innovation is expected to be accepted by
the community, especially pregnant and lactating women, which can be used to
treat anemia, especially in nursing mothers. Methods: this research uses
quantitative methods using LSD (Least Significance Difference)
Organoleptic/Hedonic Test with descriptive statistics and ANOVA test. Results:
The overall test carried out starting from the taste, aroma, texture, and color of the
kalakai nuggets showed a significant difference between the two samples, this can
be seen from the significant column where the data obtained was 0.042.
Conclusion: Most of the panelists preferred the Kalakai nugget sample 2 as a
whole compared to the Kalakai nugget sample 1 with a percentage of 80% and
sample 1 nugget 76.7%.
Keywords : Anemia, Breastfeeding Mothers, Kalakai (Stenochlaena Palustris)
INTRODUCTION
East Kalimantan is a province with a fairly large area but access to health
facilities is not optimal, so that nutritional problems have not been completely
resolved. Iron nutritional anemia, especially in breastfeeding mothers, can occur
due to iron deficiency during pregnancy. The results showed that all breastfeeding
mothers (100%) had iron deficiency, with the recommended nutritional adequacy
rate (RDA) 2004 of 32 mg per day. The incidence of anemia in breastfeeding
mothers will reduce the production, quality and quantity of breast milk (Arisman,
2014).
This is related to the work of the hormones prolactin and oxytocin, and will
affect the fulfillment of the needs of infants aged 0-6 month. Furthermore, mild
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anemia in breastfeeding mothers only affects the quality of breast milk, while for
severe anemia (<8 mg/dL) it will affect the quality and quantity of breast milk. So
that new innovations are needed that can reduce anemia in breastfeeding mothers.
According to TAD data (1981) in MaCKinnon (2000) Kalakai (Stenochlaena
Palustris) is a source of food for the Dayak Kenyah tribe in Long S Barang (Apo
Kayan) and Long Segar (S. Telen) East Kalimantan which can be used to treat
anemia, especially in breastfeeding mothers. Research conducted by Dessy
Maulidya M, et al (2005) Fe content in kalakai leaves was 291.3 mg per 100 g and
221.4 mg per 100 g in stems. In addition, kalakai is also high in calcium, vitamins
and antioxidants.
Kalakai plant is a type of fern which has a length of 5-10 m. Rhizome roots
that climb high, strong, flat square. Petiole 10 - 20 cm. Single pinnate leaves 1.5 –
4 cm, shiny, young leaves are pink, red often purplish, soft and thin textured, as
the leaves mature, the leaves change color to brown and eventually become tau
green and hard. The leaves are lanceolate, the tip is tapered, the edges are serrated
and the base is rounded (Steenis, 2003).
The growth of kalakai is relatively limited on soils containing sulfuric acid
compared to peat soils. This plant grows wild along roads in vacant lands that are
not maintained or in forests that experience fires. Broadly speaking, there are 2
(two) types of kalakai, namely red kalakai and green kalakai. Red kalakai is a type
of fern / ferns with a reddish color, while green kalakai is a type of fern / ferns
with a green color. This plant has a relatively short harvest period of 4-6 days, and
grows well in areas that have high humidity such as peatlands.
According to Irawan, et al., (2002) in the Bulletin of Agricultural Technology
Innovation (2013), kalakai contains high Fe and is rich in Vitamin C and Beta
Carotene. From the nutritional analysis, it is known that red kale contains 41.53
ppm of high Fe, 4.52 ppm Cu, 15.41 mg/100 g of Vitamin C, 2.36% protein,
66.99 ppm Beta Carotene, and 11.30 ppm folic acid. ppm. Research conducted by
Maulidya, M., et al (2005).
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Table 1. Chemical content of kalakai plants
No Chemical content Leaf Stem
1 Protein 11,4817 % 1,8915 %
2 Fat level 2,677 % 1,366 %
3 Calcium (Ca) 168,775 mg/ 100 ml 182,065 mg/ 100 ml
4 Iron (Fe) 291,3158 mg/ 100 mg 221,4427 mg/ 100 mg
5 Vitamin C 219,7 mg/ 100 ml 264 mg/ 100 ml
6 Vitamin A 26976,29 ppm 10425,65 ppm
Nugget is one of the foods favored by adults, so this Kalakai nugget
innovation is expected to be accepted by the community, especially breastfeeding
mothers as a healthy snack solution to prevent anemia. Innovation in the form of
nuggets was chosen because apart from having a delicious taste, it is easy to
package and market.
Nugget is defined as a processed meat product that is printed, cooked and
frozen, made from a mixture of ground beef which is coated with or without the
addition of other food ingredients and permitted food additives (BSN, 2002).
Therefore, according to the Indonesian National Standard 01-6683, the nutritional
content of nuggets is a maximum water content of 60%, a minimum protein
content of 12%, a maximum fat content of 25% (BSN, 2002).
Table 2. Nutritional Content of Kalakai Nuggets
Nutrition Nutritional Value
1 Protein 45,51 g
2 Fat level 29,305 g
3 Calcium (Ca) 136,3 mg
4 Iron (Fe) 10,178 mg
5 Vitamin C 4,4 mg
6 Vitamin A 124,85 mg
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The kalakai nuggets are one of the breakthrough ready-to-eat foods that are
healthy and have a taste that has been adapted to the tastes of Indonesians. If
usually kalakai is made into vegetables and chips, this kalakai is made in the form
of soft textured nuggets so that all ages can enjoy it. The presence of the Kalakai
nugget also opens great hope for fast food connoisseurs who are less fond of
consuming vegetables, the Kalakai nugget is a solution to enjoy vegetables
through nugget packaging that tastes and looks like meat nuggets. In addition, the
kalakai nuggets will be able to compete with ready-to-eat foods on the market,
which are mostly produced by foreign providers. The development of marketing
technology is also inseparable from these kalakai nugget markets, in marketing we
use social media to attract customers so that in its development these kalakai
nuggets can survive and provide new innovations in the culinary field of
Indonesia and abroad.
METHODS
The research method used in this study is a quantitative approach. This type of
research is an experimental study using LSD (Least Significance Difference)
Organoleptic/Hedonic Test with descriptive statistics and ANOVA test. This
research was conducted at the Department of Nutrition, Health Polytechnic, East
Kalimantan, Samarinda. This research was conducted on September 24, 2021.
RESULT AND DISCUSSION
The results of organoleptic research by panelists on the Kalakai Nugget can be
seen in the table below.
Table 3. Color Test Results With Descriptive Statistics of Sample 1
Kinda like Frequency Percent Color Cumulative Percent
Like 6 20.0 Valid Percent 20.0
Really like 18 60.0 20.0 80.0
Total 6 20.0 60.0
30 20.0 100.0
100.0 100.0
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Table 4. Color Test Results With Descriptive Statistics of Sample 2
Color
Frequency Percent Valid Percent Cumulative Percent
Kinda like 3 10.0 10.0 10.0
Like 19 63.3 63.3 73.3
Really like 8 26.7 26.7 100.0
Total 30 100.0 100.0
Based on the data in the table above, it can be concluded that 18 panelists
liked the color of the Kalakai nuggets in sample 1 with a percentage of 60% and
19 panelists liked the color in sample 2 with a percentage of 63.3%, from the two
samples the panelists preferred the color of the Kalakai nuggets in the second
sample.
Table 5. Texture Test Results With Descriptive Statistics of Sample 1
Kinda like Frequency Percent Tekstur Cumulative Percent
Like 12 40.0 Valid Percent 40.0
Really like 10 33.3 40.0 73.3
Total 8 26.7 33.3
30 26.7 100.0
100.0 100.0
Table 6. Texture Test Results With Descriptive Statistics of Sample 2
Frequency Percent Tekstur Cumulative Percent
Valid Percent
Not enough 2 6.7 6.7 6.7
Kinda like 14 46.7 46.7 53.3
Like 14 46.7 46.7 100.0
Total 30 100.0 100.0
Based on the data in the table above, it can be concluded that the panelists
rather like the texture of the kalakai nuggets in sample 1 with a percentage of
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40%, for sample 2 the percentage of likes and dislikes on the texture of the kalakai
nuggets has the same percentage, which is 46.7%
Table 7. Aroma Test Results With Descriptive Statistics Sample 1
Frequency Percent Aroma Cumulative Percent
1 3.3 Valid Percent
Not enough 3 3.3
Kinda like 10 10.0 3.3 13.3
Like 16 33.3 10.0 46.7
Really like 30 53.3 33.3 100.0
Total 100.0 53.3
100.0
Table 8. Aroma Test Results With Descriptive Statistics Sample 2
Aroma
Frequency Percent Valid Percent Cumulative Percent
Not enough 2 6.7 6.7 6.7
Kinda like 13 43.3 43.3 50.0
Like 15 50.0 50.0 100.0
Total 30 100.0 100.0
The data above shows that the panelists really like the aroma of Kalakai
nuggets in sample 1 with a percentage of 53.3% compared to the aroma of
Kalakai nuggets in sample 2 with a percentage of 50.0%.
Table 9. Taste Test Results With Descriptive Statistics Sample 1
Frequency Percent Taste Cumulative Percent
1 3.3 Valid Percent
Not enough 10 3.3
Kinda like 13 33.3 3.3 36.7
Like 6 43.3 33.3 80.0
Really like 30 20.0 43.3 100.0
Total 100.0 20.0
100.0
Table 10. Taste Test Results With Descriptive Statistics Sample 2
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Frequency Percent Taste Cumulative Percent
1 3.3 Valid Percent
Not enough 16 3.3
Kinda like 13 53.3 3.3 56.7
Like 30 43.3 53.3 100.0
Total 100.0 43.3
100.0
The data above shows that the panelists prefer the taste of the Kalakai nugget
sample 1 and somewhat like the taste of the Kalakai nugget sample 2.
Table 11. Overall Test Results With Descriptive Statistics Sample 1
Frequency Percent Overall Cumulative Percent
3 10.0 Valid Percent
Kinda like 23 76.7 10.0 10.0
Like 4 13.3 76.7 86.7
Really like 30 13.3 100.0
Total 100.0 100.0
Table 12. Overall Test Results With Descriptive Statistics Sample 2
Frequency Percent Overal Cumulative Percent
Valid Percent
Not enough 1 3.3 3.3 3.3
Kinda like 5 16.7 16.7 20.0
Like 24 80.0 80.0 100.0
Total 30 100.0 100.0
The data above shows that as many as 23 panelists liked the Kalakai nugget
sample 1 as a whole starting from the color, taste, aroma and texture with a
percentage of 76.7%. And for sample 2, 24 panelists matched the Kalakai nugget
with a percentage of 80%. Both of these data indicate that the panelists prefer the
Kalakai nugget sample 2 to the sample 1 kalakai nugget.
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Table 13. Color Test Results Using ANOVA Test
Descriptives
Color N Mea Std. Std. 95% Confidence Interval Minim Maxim
Error um um
Formula 1 n Deviatio for Mean
Formula 2 .117 3 5
Total n .108 Lower Upper 3 5
.080 3 5
Bound Bound
30 4.00 .643 3.76 4.24
30 4.17 .592
60 4.08 .619 3.95 4.39
3.92 4.24
ANOVA
Color
Sum of df Mean F Sig.
Squares Square
Between .417 1 .417 1.090 .301
Groups
Within Groups 22.167 58 .382
Total 22.583 59
The color test carried out on the two samples of Kalakai nuggets did not have
a significant difference, it can be seen from the significant column where the data
obtained is 0.301, this number exceeds the predetermined standard of 0.05.
Table 14. Aroma Test Results Using ANOVA Test
Descriptives
Aroma
N Mea Std. Std. 95% Confidence Interval Minim Maxim
n Deviat Error for Mean um um
ion Lower Upper
Bound Bound
Formula 1 30 4.37 .809 .148 4.06 4.67 2 5
Formula 2 30 3.40 .621 .113 3.17 3.63 2 4
Total 60 3.88 .865 .112 3.66 4.11 2 5
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ANOVA
Aroma
Sum of Squares df Mean Square F Sig.
Between 14.017 1 14.017 26.949 .000
Groups
Within Groups 30.167 58 .520
Total 44.183 59
The aroma test carried out on the two samples of Kalakai nugget had a
significant difference, it can be seen from the significant column where the data
obtained was 0.00, the number was below the predetermined standard of 0.05, so
it can be concluded that the two samples have a significant difference in aroma. It
is significant where the Kalakai nugget sample 1 is preferred compared to the
Kalakai nugget sample 2.
Table 15. Texture Test Results Using ANOVA Test
Descriptives
Tekstur N Mean Std. Std. 95% Confidence Minimu Maxim
m um
Formula 1 Deviat Error Interval for Mean
Formula 2 3 5
Total ion Lower Upper 4
5
Bound Bound
3 3.87 .819 .150 3.56 4.17
0 .626 .114
3 3.43 .755 .097 3.20 3.67 2
0
6 3.65 3.45 3.85 2
0
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ANOVA
Tekstur Sum of Squares df Mean Square F Sig.
2.817 1 2.817 5.298 .025
Between
Groups 30.833 58 .532
Within Groups 33.650 59
Total
The texture test carried out on the two samples of Kalakai nugget has a
significant difference, it can be seen from the significant column where the data
obtained is 0.025, this number is below the predetermined standard of 0.05, so it
can be concluded that the two samples have significant differences in texture. It is
significant where the Kalakai nugget sample 2 is preferred compared to the
Kalakai nugget sample 1.
Table 16. Taste Test Results Using ANOVA Test
Descriptives
Rasa N Mean Std. Std. 95% Confidence Minimu Maximu
m m
Formula 1 Deviation Error Interval for Mean
Formula 2 2 5
Total Lower Upper 2 4
2 5
Bound Bound
30 3.80 .805 .147 3.50 4.10
30 3.40 .563 .103
60 3.60 .718 .093 3.19 3.61
3.41 3.79
ANOVA
Rasa Sum of Squares df Mean Square F Sig.
2.400 1 2.400 4.971 .030
Between
Groups 28.000 58 .483
Within Groups 30.400 59
Total
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The Taste test carried out on the two samples of Kalakai nuggets had a
significant difference, it can be seen from the significant column where the data
obtained was 0.030, the number was below the predetermined standard of 0.05, so
it can be concluded that the two samples have a significant difference in taste. It is
significant where the Kalakai nugget sample 1 is preferred compared to the
Kalakai nugget sample 2
Table 17. Overall Test Results Using ANOVA Test
Descriptives
Overall N Mean Std. Std. 95% Confidence Minimu Maximu
Deviation Error Interval for Mean m m
Formula 1 30 4.03 Lower Upper
Formula 2 30 3.77 .490 .089 Bound Bound 3 5
Total 60 3.90 .504 .092 2 4
.511 .066 3.85 4.22 2 5
3.58 3.95
3.77 4.03
ANOVA
Overall Sum of Squares df Mean Square F Sig.
1.067 1 1.067 4.316 .042
Between
Groups 14.333 58 .247
Within Groups 15.400 59
Total
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The overall test carried out starting from the taste, aroma, texture, and
color of the kalakai nuggets showed a significant difference between the two
samples, this can be seen from the significant column where the data obtained was
0.042, most of the panelists preferred sample 1 nuggets (4.03 ) as a whole
compared to sample 2 (3.77) kalakai nuggets.
CONCLUSION
Based on the results of organoleptic tests that have been carried out, it shows
that there are significant differences between the two samples of Kalakai nuggets
starting from the taste, aroma and texture, but there is no significant difference in
the color of the two Kalakai nuggets that have been tested. The panelists preferred
the color and texture of the Kalakai nuggets sample 2 while for the aroma and
taste the panelists preferred the Kalakai nuggets sample 1, Most of the panelists
preferred the Kalakai nuggets sample 1 (4.03) overall compared to the Kalakai
nuggets sample 2 (3.77) .
REFERENCES
Erynda, R.F., Wildan, M., ... Ministry of Health, K., 2019. CORRELATION OF
HEMOGLOBIN LEVELS IN BREASTING WOMEN WITH
NUTRITIONAL STATUS OF INFANTS AGED 1-2 MONTHS IN
LENGKONG VILLAGE, WORKING AREA OF MUMBULSARI
PUSKESMAS, JEMBER REGENCY. Journal of Borneo Holistic Health
2, 179–188.
Rahayu, D.A.M., 2017. Utilization of Kelakai Leaves as Blood Enhancing Tea.
Scientific Journal of Cage Tingang 8, 8–10
Sudikno, N., Jus'at, I., ... Ernawati, F., 2014. RISK FACTORS OF ANEMIA IN
BREASTING WOMEN IN POOR HOUSEHOLDS. INDONESIAN
NUTRITION 37, 71. doi:10.36457/gizindo.v37i1.152
MacKinnon., et al. 2000. Ecology of Kalimantan III Edition. Jakarta.
Ritung, S., Wahyunto, K. Nugroho, Sukarman, Hikmatullah, Suparto, and C.
Tafakresnanto. 2011. Map of Peatlands of Indonesia 1:250,000 Scale.
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Center for Research and Development of Agricultural Land Resources.
Bogor, Indonesia.
Utilization, P., Determinants, D. and Irawan, B. (n.d.). [online] Available at:
http://ejurnal.litbang.pertanian.go.id/index.php/fae/article/viewFile/4055/3
384.
Purwandari, S.E., 2013. Kalakai as Organic Vegetables in Central Kalimantan.
Agricultural Technology Innovation Bulletin 1, 46–48.
Suryanto, D., 2005. Research Ethics. Archaeological Periodic 25, 17–22.
doi:10.30883/jba.v25i1.906
Van Steenis, C.G.G.J. 2003. Flora. PT. Pradya Paramita. Jakarta. 233-236
isa, H. et al. (2020) 'HEALTH EDUCATION ON THE RISK OF ANEMIA TO
THE REPRODUCTIVE HEALTH OF ADOLESCENT WOMEN IN
CANDRABAGA GOR, BEKASI CITY IN 2019', JOURNAL OF
ABDIMAS HEALTH TASIKMALAYA, 2(02), pp. 13–18.
doi:10.48186/ABDIMAS.V2I02.307.
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CORK FISH AND PUMPKIN FLOUR SUBSTITUTE BISCUITS
AS SUPPLEMENTARY FOOD FOR BREASTFEEDING MOTHERS
Ratnawati 1, Satriani 1
1 Nutrition Department, Health Polytechnic of East Kalimantan, Samarinda
Abstract: Cork fish and pumpkin are local foods that are easy to find and rich in
nutrients. This food has many benefits, especially for breastfeeding mothers and
can be modified into biscuits. The purpose of this study was to determine the
organoleptic (acceptance) of biscuits modified with cork fish and pumpkin flour.
This study used an experimental method, one treatment with four levels and two
repetitions. The research was carried out in 2 stages, namely making biscuit
formulas and then testing the level of preference (hedonic). The concentration of
substitution of cork fish and pumpkin flour in biscuits consisted of 5 levels,
namely control (without substitution), 10%, 15%, and 20% and 40%. In testing
the level of preference organoleptically, the panelists used were semi-trained
panelists as many as 30 people, namely students of the Nutrition Department,
Health Polytechnic of East Kalimantan. The results of the study by conducting
organoleptic tests based on taste, color, texture and aroma. The higher the
substitution concentration of cork fish and pumpkin flour, the lower the
preference level. Biscuits with the substitution of cork fish and pumpkin flour are
suggested to be an alternative food because they can provide sufficient energy for
the needs of breastfeeding mothers.
Keywords: Flour Substitution; Cork Fish; Pumpkin; Preference Level; Biscuits
INTRODUCTION
The basic capital of quality human formation starts from the time the baby is
in the womb followed by the provision of breast milk (Prawirohardjo,
2013). According to the Indonesian Ministry of Health (2011), breastfeeding is a
natural way to provide food and drink at the beginning of a baby's life. During
breastfeeding, the nutritional needs of the mother need to be considered because
the mother must not only meet her needs but also produce breast milk (ASI) for
her baby.
According to the 2013 Riskesdas data, breastfeeding only in the last 24 hours
for babies aged 6 months was only 30.2%, and the IMD data was only 34.5%,
while the latest Riskesdas 2018 data for mothers who successfully gave exclusive
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breastfeeding, there was a slight increase of 37.3 % and IMD data of 58.2% of
course this result is far from the national target of 80% (Riskesdas, 2018).
Many studies show that exclusive breastfeeding is beneficial for reducing
infant morbidity and mortality, maximizing infant growth, increasing children's
intelligence development, and can lengthen the distance between mother's
pregnancies (Edmond et.al, 2006; Kramer et.al, 2002).
Exclusive breastfeeding until the baby is 6 months old is very beneficial
because it can protect babies from various death diseases (Damanik, R. et al,
2015). Another risk if the baby does not get exclusive breastfeeding is in the form
of nutritional deficiencies, growth disorders and malnutrition (Lawrence, 2011).
The fulfillment of physical or biological needs will have an impact on the body's
immune system so that the body's resistance will be well maintained and not
susceptible to disease (Sulistyoningsih, 2011).
Biscuits are a type of product that is considered to meet the requirements to
increase milk production, so it is suitable for use as additional food for
breastfeeding mothers. Biscuits are a type of food made from wheat flour with the
addition of other food ingredients by printing and heating processes. Biscuit
formulations are usually made by enriching additional ingredients such as fat,
sugar (or salt) and excipients. Biscuits are made with various types, mainly
distinguished by the balance that exists between the main ingredients of flour,
sugar, fat, and eggs. Then also additional ingredients such as chocolate, fruits,
vegetables and spices that have an influence on taste (Johantika, 2002).
Biscuits can be enjoyed from infants to the elderly with different biscuit
compositions according to their needs. Biscuits have a longer shelf life and are
practical to carry as a healthy and nutritious food supply. Since 2009, wheat flour
as raw material for biscuits has not been obtained from domestic sources
(imported), which means that it requires a large cost to obtain these raw
materials. The development of biscuit production is increasingly varied, namely
by substituting wheat flour with other flours that have high nutritional value and
are easy to obtain in their production to increase nutritional value (Syamsiah,
2018).
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Cork fish and pumpkin are local foods that are easy to find and rich in
nutrients. This food has many benefits, especially for breastfeeding mothers and
can be modified into biscuits. Cork fish is another alternative as a source of
albumin protein. According to Ulandari et al in Yulianti, 2018 Cork fish can
increase albumin levels and endurance. According to Suprayitno, the content of
essential amino acids and non-essential amino acids in Cork fish has a much
better quality than egg albumin. Cork fish has an albumin content of 62.24 g/kg
(6.22%) (Yulianti, 2018). Protein in Cork fish serves to improve the quality of
breast milk. Another feature of Cork fish is that it contains zinc. Zinc in Cork fish
can also increase immunity in nursing mothers, so nursing mothers do not get sick
easily and will be healthy. If the breastfeeding mother is healthy, the breastfed
baby will also be healthy.
Pumpkin is a type of vegetable plant, which has a fairly complete nutritional
content, namely carbohydrates, protein, several minerals such as calcium,
phosphorus, iron, and vitamins, namely vitamins B and C and fiber. Pumpkin is a
source of vitamin A and high-carotene content of 180.00 SI (about 1000-1300
IU/100g of material) (Hendrasty, 2003). Pumpkin is a food that is rich in vitamins
A and C, minerals, and carbohydrates. Pumpkin contains antioxidants as an
antidote to various types of cancer.
Based on the above background, researchers are interested in conducting
research with the aim of knowing the organoleptic (acceptance) of biscuits
modified with Cork fish meal and pumpkin.
METHOD
This study used an experimental method, one treatment with four levels and
two repetitions. The research was carried out in 2 stages, namely making biscuit
formulas and then testing the level of preference (hedonic).
The concentration of substitution of Cork fish and pumpkin flour in biscuits
consisted of 5 levels, namely Control (without substitution), 10%, 15%, and 20%
and 40%. The treatment combibiscuits are listed in table 1.
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Table 1 . Experimental treatment combibiscuits on Biscuit making
No. Treatment Level Wheat Flour Cork Fish Flour Pumpkin (gr)
(gr) (gr)
1. Control 0
2. F1 100 0 5
3. F2 90 5 7.5
4 F3 85 7.5 10
5. F4 80 10 20
60 20
Source: Primary Data, 2020
Making biscuits with the substitution of cork fish meal and pumpkin flour is
done by dry mixing method in which all the ingredients that have been processed
are then mixed in a dry state.
The Cork fish flour used is the result of fresh cork fish (Ophiocephalus
striatus) and made by steaming, taking the meat, drying, grinding, and
sifting. Meanwhile, the pumpkin flour used is the result of flouring fresh ripe
pumpkin (Cucurbita moschata) which is made by thinly sliced, dried, ground, and
sieved through a 60 mesh sieve. Cork drying fish meal made with hot display at a
temperature of ± 120 0 C for ± 2 hours, while the pumpkin flour at a temperature of
± 120 0 C for ± 4 hours.
RESULT AND DISCUSSION
Biscuit Making
In making Biscuits the ingredients used are Wheat Flour, Fish Flour, Pumpkin
Flour, Refined Sugar, Maizena, Cheese, Unsalted Butter, Margarine and Eggs.
The manufacturing process begins by weighing the ingredients and then
mixing the wet ingredients first using a mixer. After that, it was mixed with dry
ingredients (flour) according to the control formulation, 10%, 15%, 20% and
40%. After mixed well, weighed as much as 15 grams for each biscuit and then
formed. The biscuit dough that has been formed is then baked in the oven at
120 0 C for 20 minutes.
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Panelist Likeness Level Test
Organoleptically
In testing the level of preference organoleptically, the panelists used were
semi-trained panelists as many as 30 people. The selected panelists are students of
the Applied Nutrition and Dietetics Study Program of the Poltekkes Kaltim who
are healthy, do not smoke, and are not hungry/full.
The organoleptic hedonic test was carried out by presenting five biscuit
formulas to be assessed from the aspect of color, aroma, texture, taste, and overall
( overall) in the form of a score / level of preference for the biscuit formula. The
results of the panelists' assessment were then processed using the Krusskal-
Wallis one-way ANOVA test to determine the most preferred biscuit formula.
Table 2. Average Panelist's Preference Level for Biscuit Formula
Biscuit Formula Kruskall-
Parameter Control 10% 15% 20% 40% Wallis test ( p =
0.05)
Color 4.43 a 4.20 a,b 3.67 3.67 3.23 0.000
Scent 4.47 a 4.50 a,b 4.23 a,b,c 3.87 3.87 0.000
Texture 4.40 4.07 3.97 3.90 3.77 0.126
Flavor 4.57 a 4.20 a,b 3.97 3.53 3.33 0.000
Overall 4.37 a 4.33 a,b 3.93 3.60 3.53 0.000
Source: Primary Data, 2020
Note: Numbers followed by the same letter in the same row indicate that they are not
significantly different based on the Mann-U Whitney 5% test
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Based on the statistical tests contained in table 2, it can be seen that based on
the color parameter, the most preferred formula is biscuit formula with an average
of 4.43, then 10% biscuit formula with an average of 4.20 then 15% and 20%
formula with an average of 3.67 and finally 40% with an average value of 3.23.
The level of preference for biscuit formulas based on color was significantly
different with p = 0.000. The formula that was not significantly different from the
control color preference level was the 10% formula. The most preferred biscuit
aroma was 10% biscuit aroma with an average of 4.50 then the control formula
with an average of 4.47. The aroma preference levels for the 15%, 20% and 40%
formulas were 4.23 and 3.87.
There was a significant difference in the level of preference for aroma on the
biscuits with p value = 0.000, the 10% formula was not different from the control
biscuits based on the Mann Whitney test. For texture, control biscuits remained
the most preferred biscuits with an average of 4.47
then 10% biscuits (4.07), 15% biscuits (3.97), 20% biscuits (3.90) and
finally 40% biscuits. (3.77).
Based on statistical tests, there was no significant difference in the level of
preference of the panelists on the texture of the biscuit formula with p =
0.126. For the Flavor parameter, the level of preference for the formula was
significantly different with p value = 0.000 where the most preferred formula was
the control biscuit formula with an average of 4.57 then 10% Biscuits with an
average of 4.20. Biscuits 15%, 20% and 40% each had an average taste preference
of 3.97, 3.53, and 3.33.
Test Mann Whitney-U showed that the level of preference taste different
formula of control is the formula Confectionery 15%, 20% and 40% in the ratings
liking for overall properties that exist in each formula ( Overall there is significant
difference (p = 0.000) in which formula the most preferred overall was the control
biscuit formula with an average of 4.37 then the 10% biscuit formula by 4.33 then
the 15%, 20% and 40% biscuit formula respectively 3.93, 3.60 and 3, 53. The
distribution graph of the panelists' preference level on the biscuit formula can be
seen in Figure 1
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Tingkat Kesukaan 5 Kontrol
Warna 4 Biskuit 10%
aroma 3 Biskuit 15%
Tekstur 2 Biskuit 20%
1 Biskuit 40%
Rasa 0
Keseluru…
Kategori
Figure 1. Like Level Graph Biscuit Formula
Based on the Kruskal-Wallis test (p=0.05), the substitution of Cork fish meal
and pumpkin flour had a significant effect on the biscuit preference level at
concentrations of 15%, 20% and 40%. Substitution at the level of 10% did not
significantly affect the level of preference for color, aroma, texture, taste,
and overall biscuits .
Color
Color is the earliest organoleptic parameter identified by consumers. Usually
many product properties have to do with color. After seeing the color, there will
be interest because color is related to the taste of a product. The greater the
addition of Cork fish meal and pumpkin flour up to 40%, the less favorable the
color of the biscuits is because the color of the biscuits is getting darker. This is
because the color of the pumpkin is yellow so that the greater the addition the
more yellow it is to the biscuit, the baking process makes the color of the biscuit
darker. Although there was a decrease in the level of preference for biscuit color,
the change did not significantly affect the 10% substitution (P>0.05).
The results of this study are in accordance with research conducted by
Elvizahro, (2011) where the addition of pumpkin flour to biscuits makes the color
of the biscuits yellow with a level of preference rather than liking. Pumpkin
flour contains beta-carotene which is orange in color. The longer the beta-carotene
bond, the more orange the color of the food material.
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Scent
The substitution of Cork fish meal and pumpkin flour had a significant effect
on the level of preference for biscuit aroma (P=0.000). The greater the substitution
of Cork fish meal and pumpkin up to 40%, the less favorable the biscuit
aroma. This is because the aroma of pumpkin flour and Cork fish will increase in
biscuit products. Cork fish has a fishy smell of fish and pumpkin flour has a bad
smell. The most preferred substitution product was biscuits with 10% formula and
the level of preference was not significantly different from control biscuits.
Texture
The substitution of Cork fish meal and pumpkin flour had no significant effect
on the level of preference for biscuit texture (P=0.126). The greater the
substitution of Cork fish meal and pumpkin flour, the less favorable the texture of
white biscuits. This is because the crunchy texture of the biscuits will decrease
with the addition of Cork fish meal and pumpkin flour.
This change in texture was also associated with an increase in the moisture
content of the biscuits, but the difference in the level of preference for the biscuit
texture was not significantly different. The flouring process using mesh 60 also
affects the texture of the biscuits by substituting Cork fish meal and pumpkin,
where the resulting texture is less smooth and gritty than wheat flour.
Flavor
Taste is an important factor in determining the decision for consumers to
accept or reject a food. Even if the other parameters are good, if the taste is not
good or not liked, then the product will be rejected. There are four basic types of
taste that are recognized, namely sweet, salty, sour, and bitter. While the other
flavors are a combination of the basic taste. The taste of the biscuits is sweet and
savory which comes from powdered sugar, pumpkin flour and cheese.
In the substitution of Cork fish meal and pumpkin flour, there was a
significant difference between the substitution biscuit formula and the control
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biscuit (P=0.000). This is because pumpkin and fish Cork give a new taste to the
biscuit substitution. The higher the substitution of Cork fish meal and pumpkin,
the lower the level of preference. The level of taste preference between control
biscuits and 10% formula biscuits was not significantly different (P>0.05) based
on the Mann Whitney test .
Overall ( Whole)
For the parameter of preference for all biscuit components ( overall) it can be
concluded that there is a significant difference between control biscuits and
substitute biscuit formulas. Overall, the biscuits favored by the panelists were
control biscuits, then biscuits with the addition of 10%, then 15%, then 20% and
the last one was 40%. Based on the Mann Whitney test, it was found that the
biscuits that were not different from the control biscuits were the 10% formula
biscuits.
Based on the research conducted, substitution of Cork fish meal and pumpkin
flour in biscuits significantly affected the level of preference for color, aroma,
taste and overall of biscuits (P=0.000) where the greater the flour substitution, the
lower the level of preference for biscuits.
Changes in the nature of the biscuits produced by substitution of fish meal and
pumpkin were not preferred by the panelists also related to the panelists' eating
habits. Biscuits without the addition of pumpkin and fish Cork are biscuits that are
usually consumed by panelists so that when biscuits are substituted, panelists will
compare their properties with biscuits that are usually consumed daily.
CONCLUSION
The substitution of Cork fish meal and pumpkin flour had a significant
effect on the level of preference for color, aroma, taste, and overall biscuit
(P<0.05) but did not have a significant effect on the level of preference for the
texture of white biscuits (P=0.126). The higher the substitution concentration of
Cork fish meal and pumpkin flour, the lower the preference level.
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REFERENCES
Damanik, R. et al. (2015). Barriers to the Performance of Counselors in Increasing
the Coverage of Exclusive Breastfeeding in Kupang City.
http://www.ijhn.ub.ac.id
Edmond, K, et al. (2006). Delayed Breastfeeding Initiation Increases Risk of
Neonatal Mortality Seth DOI: 10.1542/peds.2005-149 Pediatrics
2006;117;3 Owusu- Agyei and Betty R. Kirkwood
Elvizahro, L. (2011). Contribution of MP-ASI Instant Baby Porridge with
Substitution of Catfish Flour and Pumpkin Flour on Protein and Vitamin A
Adequacy in Infants. Diponegoro University Institutional Repository.
Hendrasty. (2003). Pumpkin Flour: Making and Its Utilization. Yogyakarta.
carnicium.
Johantika, E.E. (2002). Utilization of Land Kangkung (Ipomea reptans Poir) in
Making High Fiber Food Biscuits. [Essay]. Bogor. Department of
Community Nutrition and Family Resources. Faculty of Agriculture.
Bogor Agricultural Institute. 67 p.
Indonesian Ministry of Health. (2011). Healthy Food for Breastfeeding
Mothers.Directorate of Public Health.Jakarta
Indonesian Ministry of Health. (2013). Basic Health Research; RISKESDAS.
Jakarta: Research and Development Ministry of Health RI
Indonesian Ministry of Health. (2018). Basic Health Research; RISKESDAS.
Jakarta: Research and Development Ministry of Health RI
Kramer MS et al. (2007). Effects of prolonged and exclusive breastfeeding on
child height, weight, adiposity, and blood pressure at age 6.5 y: evidence
from a large randomized trial. Am J Clin Nutr December 2007 vol. 86 no.
6 1717-1721.
Lawrence RM, Lawrence RA. (2011). Breastfeeding. A Guide For The Medical
Profession. 7th Ed. Saunders Elsevier.
Notoadmodjo. (2012). Health Research Methodology. Jakarta: Rineka Cipta
Prawirohardjo. (2013). Midwifery Fourth Edition. Jakarta: PT Bina Pustaka
Prawirohardjo.
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Sulistyoningsih, H. (2011). Nutrition for Maternal and Child Health. Yogyakarta:
Graha Ilmu.
Syamsiah, S. (2018). Improving the Quality of Tembang Fish Biscuit Fiber With
the Addition of Soybean Aris Skin Flour. Makassar public university.
Yulianti. (2018). Analysis of Protein Content and Preference Level of Snakehead
Fish Nugget with the Addition of Carrot Flour. Journal of Agriculture
Technology Journal of Agricultural Product Technology Study Program,
University of Gorontalo. Vol 1 No.1, pp. 37-38.
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UTILIZATION OF RED DRAGON FRUIT PEEL (Hylocereus polyrhizus)
AND KELAKAI LEAVES (Stenochlaena palustris) AS FUNCTIONAL
DRINKS FOR BREASTFEEDING MOTHERS
Rif’atul Amini1, Mentari Fadia Almiranti2
1,2 Nutrition Department, Health Polytechnic of East Borneo, Samarinda 75391
Authors ️corre️sponde️nce️: ️Rif’atul ️Amini ️+6281398367457 ️([email protected])
Abstract: Red dragon fruit peel and kelakai leaves are plants that have benefit for
health, but have not been utilized optimally in commercial products such as
functional drink. Both have been shown to contain high antioxidant compounds,
while the kelakai also contain high levels of Fe (41.53 ppm) and folic acid (11.30
ppm). Research has shown that kelakai increases the hemoglobin levels and
stimulates the production of breast milk for breastfeeding mothers. This study
aims to make a functional drink in the form of teabags made from red dragon fruit
peel and kelakai leaves which have antioxidants and good sensory reception. This
was an experimental study, creating the product, testing of antioxidant content
and organoleptic properties. The tea formulation chosen was using a ratio of 75%
dragon fruit peel and 25% kelakai leaves. The antioxidant activity test was carried
out quantitatively using the DPPH method. It was found that the products had
good antioxidant activity to ward off free radicals at a concentration of 150 g/mL
(7.19% inhibition). The results of the organoleptic test showed that the product
was acceptable to the panelists for all parameters. It conclude that this product
potential developed as functional drink for breastfeeding mothers.
Keywords : Antioxidants, Dragon Fruit Peel, Functional Drinks, Kelakai Leaves,
Tea
INTRODUCTION
Breastfeeding is the process of giving milk to babies from the breasts. Breast
milk is a white liquid produced by the mother's breast glands through the
breastfeeding process. The most important nutrient that is obtained for the first
time when a baby is born is breast milk, because in addition to containing a fairly
high nutritional value, breast milk also contains immune substances that will
protect against various types of diseases that can inhibit the baby's growth. Food is
one of the main factors that affect the quality of mother's milk. Some medicinal
plants can be used to improve the quality and expedite the production of breast
milk.
Indonesia has a very large biological wealth, including local fruits and
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vegetables (Supriatna, 2008). Dragon fruit plant is a cactus that has fruit and
flowers. One of the dragon fruit that is currently widely cultivated in Indonesia is
the red dragon fruit (Hylocereus polyrhizus) (Ministry of Agriculture, 2009).
The part of the dragon fruit that is widely used is the flesh. Until now, dragon
fruit peel which weighs 30% - 35% of the fruit weight has not been utilized and is
only disposed of as garbage, even though dragon fruit peel also has potential as a
medicinal ingredient because it contains cyanidin 3-ramnosyl glucoside 5-
glucoside, flavonoids, thiamin, niacin, pyridoxine, cobalamin, phenolic,
polyphenol, carotene, phytoalbumin, and betalain (Saati, 2009; Woo et al., 2011).
In addition to dragon fruit, there are types of plants typical of Kalimantan
which are widely used as medicinal plants, these plants are kelakai or often also
called haruan nails (Stenochlaena palustris). Kelakai is also one of the plants
that are rich in health benefits. This plant produces fertile leaves containing
sterile leaves and spores (Giesen et al., 2006). The bioactive substances from
these leaves are terpenoids, alkaloids, flavonoids, and phenolics (Ho et al., 2010).
The extract can be used as an anti-inflammatory, antimalarial, and antioxidant
according to empirical studies (Chai et al., 2015).
The active substances present in mantle such as phenolic compounds, tannins,
and -carotene can reduce free radicals. Research on the bioactivity of the worms
also shows antibacterial (Erwin et al, 2016) and antifungal properties. Kelakai
also contain high levels of Fe (41.53 ppm) and folic acid (11.30 ppm). Research
has shown that kelakai increases the hemoglobin levels (Sayny, 2020) and
stimulates the production of breast milk for breastfeeding mothers.
The utilization of the two plants above is still not maximized in accordance
with their great potential for health, so that appropriate modifications of food
products need to be carried out to maximize their utilization more optimally and
can be felt directlyby the public, such as the manufacture of powdered or instant
beverage products.
Tea is the most consumed beverage in the world, after water (Sharma et al.,
2013). Tea in general is a powder derived from the leaves of plants that are
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processed by drying. Tea processing in principle is to dry parts (sheets) of plants
in the form of leaves and skins with the aim of reducing the water content in these
parts (Ghani, 2002). As development innovation products of natural ingredients,
this research aims to get the combination tea of dragon fruit peel and kelakai
leaves as functional drink with antioxidant benefits and good sensory reception
values. It is hoped that it can be developed as a standardized functional drink for
breastfeeding mothers.
METHOD
Design, location, and time
The research conducted was experimental, namely the manufacture of tea
products with a combination of dragon fruit peel and kelakai leaves are obtained
in wild land along the roads of the Samarinda, testing of antioxidant content, and
testing of organoleptic properties. The tea formulation chosen was using a ratio of
75% dragon fruit peel and 25% kelakai leaves. based on research by Ihromi, et al
(2019) regarding Ashitaba Leaf Herbal Powder Tea and Dragon Fruit Peel.This
study was taken on July 2021. Location of this study are in food technology
laboratory of Nutrition Department, Health Polytehnic of East Borneo and
chemistry laboratory of Agricultural Technology Department, Agricultural
Polytechnic of Samarinda.
MATERIALS AND TOOLS
The material used in this method is red dragon fruit peel obtained from fruit
market seller in Samarinda. The materials used for analysis were stable free
radicals DPPH (2,2-diphenyl- 1picrylhydrazyl), methanol PA (Pro Analysis),
ethanol PA (Pro Analysis), aquades, Na2CO3, Folin-Ciocalteu reagent , sodium
carbonate, gallic acid, water, label paper, filter paper and tissue. The tools used in
this study were a knife, cutting board, oven, 20x20x2cm aluminum pan, analytical
scale, digital scale, blender, plastic, basin, furnace, desiccator, spoon, utensil.
writing, paper, aluminum foil, while the tools for analysis include vortex,
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thermometer, oven, micropipette, volume pipette, spectrophotometer, measuring
flask, cuvette, rubber pump, tip, measuring cup, test tube and equipment for
sensory evaluation.
PROCEDURES
Tea Bag Making
The skin of the dragon fruit is separated from the flesh and kelakai leaves are
separated from the stalk, then dried at 60oC. After drying, blend until smooth.
Then the dragon fruit peel (75 g) and the kale leaves (25 g) were weighed, mixed,
and put in a tea bag of 2.5 g each per bag.
Antioxidant Activity Test with DPPH
Antioxidant activity was tested with 1,1diphenyl -2-picrylhydrazyl reagent
[6]. A total of 1 mL of methanol extract from tea with a concentration of 50 g/mL.
75 g/mL, 100 g/mL, 125 g/mL and 150 g/mL were added to 2 mL of 0.1 mM
DPPH. The mixture was then shaken and incubated at room temperature for 30
minutes in the dark. This solution was then measured its absorbance at 516 nm.
DATA ANALYSIS
Free radical activity of DPPH (2,2diphenyl-1-picrylhydrayl) was analyzed
based on linear regression equation followed by determination of the median
value of Inhibitory Concentration (IC50).
RESULT AND DISCUSSION
Organoleptic Test
Organoleptic test or commonly called sensory test is a test method using the
human senses as the main tool for measuring product acceptance. Based on the
results obtained the following data :
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Total of panelist 8 Taste
7
6 Normal Rather like Like Very like Very much
5 like
4
3
2
1
0
Rather dislike
Preference level
Figure 1. Tea Steeping Taste Assessment Results
Taste
Taste is the most important oraganoleptic assessment that will determine
whether a product is accepted or not in the community. In general, there are four
agreed flavors, namely sweet, bitter, sour, and salty. Sesnsitivity to taste is found
in the taste buds on the tounge. Based on the results of organoleptic properties
research conducted on 30 panelists, it showed that the panelists' level of
preference for the brewed taste of the dragon fruit peel and kelakai leaves tea was
as many as 4 panelists felt somewhat displeased, 6 panelists felt normal, 6
panelists liked it somewhat, 7 panelists liked it. , 5 panelists feel very like it, and
2 panelists feel very much like it. This shows that the taste of the steeped tea is
acceptable but still requires the addition of either flavoring or the like in order to
be liked by all panelists.
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TToottalalooffppaanneleilistst10 Aroma
9
8 Rather Normal Rather like Like Very like Very much
7 dislike Preference level like
6
5
4
3
2
1
0
Dislike
Figure 2. Tea Steeping Aroma Assessment Results
Aroma
The aroma of food products can be influenced by the ingredients used in the
processing. The use of high temperatures in food processing causes volatile
compounds to be lost due to the evaporation process (Rahmi, 2004). The aroma of
the drink can affect the freshness of the drink.
30 panelists indicated that the level of preference of the panelists on the aroma
of the steeped tea combination of dragon fruit peel and kelakai leaves was 1
panelist stating that they did not like it, 7 panelists stated that they did not like it
somewhat, 6 panelists said it was normal, 4 panelists said they liked it somewhat,
9 panelists said they liked it, 1 panelists stated that they liked it very much, and 2
panelists stated that they really liked it. This shows that the aroma of the tea
produced can be accepted by the panelists but still requires the addition of other
ingredients so that the aroma produced can be in accordance with the tastes of
each panelist.
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TopTtaoatlnaelolfiosfptanelist14 Steeping Colour
12
10 Like Very like Very much like
Preference level
8
6
4
2
0
Rather like
Image 3. Tea Steeping Colour Assessment Results
Steeping Color
Based on the results of organoleptic properties research conducted on 30
panelists, it showed that the level of preference of the panelists to the color of the
tea infusion of the combination of dragon fruit peel and kelakai leaves was as
much as 2 panelists gave a score of somewhat like, 7 panelists liked, 8 panelists
very liked, and 13 panelists liked very much. This shows that the color of the tea
is very attractive to the panelists.
Average Result
8
7
6
5
4
3
2
1
0 Aroma Steeping colour
Taste
Figure 4. Average result of organoleptic properties parameter
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Average Result of Organoleptic Properties Parameters
Based on the test parameters of organoleptic properties, the average results
obtained: taste parameters were 5.3 (liked a little), aroma was 4.8 (liked a bit), and
steeping color was 7.1 (liked very much).
Antioxidant Test
In this study, antioxidant testing was carried out on 1 sample, namely in 1 bag
containing 2.5 grams of a combination of dragon fruit peel tea and kelakai leaves
which were then brewed with 100 mL of water. Antioxidant activity was tested
with 1,1-diphenyl-2-picrylhydrazyl reagent. A total of 1 mL of brewed tea from a
combination of dragon fruit peel and kale leaves with concentrations of 50 g/mL,
75 g/mL, 100 g/mL, 125 g/mL and 150 g/mL were added to 2 mL of 0.1 mM
DPPH.
The mixture was then shaken and incubated at room temperature for 30
minutes in the dark. This solution was then measured its absorbance at 516 nm.
The comparison compound used is vitamin C (ascorbic acid), vitamin C is a
natural antioxidant compound that is often used as a comparison compound in
testing antioxidant activity, because natural antioxidant compounds are relatively
safe and do not cause toxicity (Lung and Destiani, 2017). The following are the
absorbance results obtained from the test results of vitamin C samples using a
UV- Vis spectrophotometer (Table 1).
Table 1. Absorbance of DPPH on Vitamin C
Concentration Vitamin C Control % DPPH IC 50
(µg/mL) Absorbance Absorbance inhibition (µg/mL)
2 0,698 0,957 22,76 6,385438972
4
6 0,660 0,957 26,73
8
12 0,541 0,957 39,17
0,144 0,957 80,65
0,139 0,957 81,18
To see the results of the reduction of DPPH free radicals in this study, brew
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