Greeny Quiche Bites, Alternatif Snack dengan Sirih Bumi (Peperomia Pellucida) Bagi Remaja

Authors

  • Annisa Rizkiriani Institut Pertanian Bogor
  • Ani Nuraeni College of Vocational Studies, IPB University
  • Vieta Annisa Nurhidayati College of Vocational Studies, IPB University
  • Lisya Mutiara Ramadanti College of Vocational Studies, IPB University
  • Muhammad Nurmahmudi College of Vocational Studies, IPB University
  • Siti Intan Permatasari College of Vocational Studies, IPB University
  • Rina Martini College of Vocational Studies, IPB University
  • Firman Muhammad Basar College of Vocational Studies, IPB University

DOI:

https://doi.org/10.59897/jsi.v4i1.126

Keywords:

Snack, Quiche, Sirih Bumi, adolescent

Abstract

Greeny Quiche Bites is a snack filled with daun sirih bumi as an alternative snack for adolescents. The aim of this research is to make Greeny Quiche Bites as an alternative snack with sufficient nutritional content for Adolescents. The results of this study show that each serving of 2 Greeny Quiche Bites, weighing approximately 100 g, contains 238 Cal of energy, 11.4 g of protein, 31.9 g of carbohydrates, 2.3 g of fiber, and 6.4 mg of iron. Greeny Quiche Bites contribute an average of 11,1% of the energy needs of adolescents aged 10-18 years. The overall category hedonic test results show that the panelists really like Greeny Quiche Bites. Based on the nutritional content, Greeny Quiche Bites can be used as an alternative snack with sufficient nutritional content and iron-rich for teenagers.

References

Andriyani, L., & Holinesti, R. (2022). KUALITAS KULIT PIE DARI TEPUNG JAGUNG. 3(1), 49–55. https://doi.org/10.2403/80sr276.00

Angelina, M., Amelia, P., Irsyad, M., Meilawati, L., & Hanafi, M. (2015). Karakterisasi Ekstrak Etanol Herba Katumpangan Air (Peperomia pellucida L . Kunth). Biopropal Industri, 6(2), 53–61.

Hafid, W., & Hanapi, S. (2019). Hubungan Aktivitas Fisik dan Konsumsi Fast Food dengan Kejadian Obesitas Pada Remaja. Kampurui Jurnal Kesehatan Masyarakat (The Journal of Public Health), 1(1), 6–10. https://doi.org/10.55340/kjkm.v1i1.49

Hidayat, A. P., Santosa, S. H., & Siskandar, R. (2020). Indonesian Journal of Science & Technology. Indonesian Journal of Science Learning, 2(2), 8–25.

Ihromi, S., Marianah, M., & Susandi, Y. A. (2018). Subsitusi Tepung Terigu Dengan Tepung Mocaf Dalam Pembuatan Kue Kering. Jurnal Agrotek UMMat, 5(1), 73. https://doi.org/10.31764/agrotek.v5i1.271

Midayanto, D. N., & Yuwono, S. S. (2014). SEBAGAI SYARAT TAMBAHAN DALAM STANDAR NASIONAL INDONESIA Determination of Quality Attribute of TofuTexture to be Recommended as an Additional Requirement in Indonesian National Standard. Pangan Dan Agroindustri, 2(4), 259–267.

Negara, J. ., Sio, A. ., Rifkhan, R., Arifin, M., Oktaviana, A. ., Wihansah, R. R. ., & Yusuf, M. (2016). Aspek mikrobiologis, serta Sensori (Rasa, Warna,Tekstur, Aroma) Pada Dua Bentuk Penyajian Keju yang Berbeda. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 4(2), 286–290. https://doi.org/10.29244/jipthp.4.2.286-290

Nikawati, T., Widanti, Y. A., & Mustofa, A. (n.d.). Brownies Bebas Gluten Dari Tepung Koro Pedang (Canavalia Ensiformis L) Dengan Substitusi Tepung Mocaf Dan Variasi Lama Pemanggangan Gluten.

Pranatawijaya, V. H., Widiatry, W., Priskila, R., & Putra, P. B. A. A. (2019). Penerapan Skala Likert dan Skala Dikotomi Pada Kuesioner Online. Jurnal Sains Dan Informatika, 5(2), 128–137. https://doi.org/10.34128/jsi.v5i2.185

Rizkiriani, A., Khomsan, A., & Riyadi, H. (n.d.). Obesity and Hypertension among Adolescent in Jakarta, Indonesia.

Rizkiriani, A., Martini, R., Santosa, S. H., & Ridwan Siskandar. (2021). Karakteristik dan tingkat kecukupan energi pasien penyakit infeksi dan degeneratif yang di rawat inap di rumah sakit. Jurnal Sains Indonesia, 2(2), 61–66.

Rochmawati, N. (2019). Food Science & Sensory Analysis. http://repository.ottimmo.ac.id/53/1/Food Sensory.pdf

Sandy, F. F., Susilawati, Y., & Ramadhania, Z. M. (2020). Review: Analisis Kualitatif dan Kuantitatif Kandungan Senyawa Kimia Herba Sasaladaan (Peperomia pellucida (L) H.B.K). Jurnal Sains Dan Kesehatan, 2(4), 505–518. https://doi.org/10.25026/jsk.v2i4.199

Santosa, S. H., Hidayat, A. P., Siskandar, R., & Rizkiriani, A. (2021). Effect of Selling Price on Demand for Chicken Eggs Using a Regression Approach. Jurnal Sains Indonesia, 2(3), 106–112.

Septiana, P., Nugroho, F. A., & Wilujeng, C. S. (2018). Konsumsi Junk food dan Serat pada Remaja Putri Overweight dan Obesitas yang Indekos. Jurnal Kedokteran Brawijaya, 30(1), 61. https://doi.org/10.21776/ub.jkb.2018.030.01.11

Susanti, R. (2018). Kontribusi Penyelenggaraan Siaran Televisi Edukasi (Tve) Terhadap Penuntasan Wajib Belajar Pendidikan Dasar 9 Tahun. Jurnal Teknodik, 182–199. https://doi.org/10.32550/teknodik.v21i3.467

Tarwendah, I. P. (2017). Jurnal Review: Studi Komparasi Atribut Sensoris dan Kesadaran Merek Produk Pangan. Jurnal Pangan dan Agroindustri. FTP Universitas Brawijaya Malang. Jurnal Pangan Dan Agroindustri, 5(2), 66–73.

Downloads

Published

2023-03-16

Issue

Vol. 4 No. 1 (2023): Volume 4, Nomor 1, 2023 (Maret)

Section

Articles