Substitution of sesame seeds and sesame seed flour for making calcium source high phosphorus milky pie for pregnant women
DOI:
https://doi.org/10.22236/argipa.v5i2.3872Keywords:
Calcium, Milky Pie, Phosphorus, Pregnancy, Sesame seedsAbstract
Maternal Mortality Rate (MMR) is one indicator of community welfare in a country. One of the direct causes of maternal death is hypertension by 27.1%, with risk factors, including the imbalance of calcium. Calcium and phosphorus have a synergistic relationship. One of the food ingredients that contain calcium and phosphorus is sesame seeds, and the product was milky pie. The purpose of this study was to formulate sesame seeds and sesame seed flour to produce milky pie, a source of calcium and high phosphorus that is favored by panelists. Milky pie can be said to be a source of calcium and high phosphorus if it reaches an ALG of 195 mg of calcium and 210 mg of phosphorus. This study uses a completely randomized design (CRD). The treatment in this study was substituting wheat flour with the addition of 3 levels of sesame seeds flour (10%, 15%, and 20%), and substitution of sesame seeds by 1 level (20%). Data obtained from organoleptic tests will be analyzed statistically with ANOVA and followed by Duncan's Multiple Test with a significance level of 95%. The results showed that the addition of sesame seeds and sesame seed flour influenced the quality and level of overall panelist preference, but not at the preferred level of the taste of milky pie. The selected product is formula 3 with the substitution of wheat flour : sesame seed flour : sesame seeds equal to 60% : 20% : 20%. The serving of milky pie is and 90 g and has an energy content of 170 kcal, calcium 99 mg, and phosphorus 90 mg.
Downloads
References
Astawan, M. (2009). Sehat dengan Hidangan Kacang dan Biji–Bijian. Jakarta: Kanisius.
Aulia, WM. (2011). Daya Terima dan Kandungan Gizi Makanan Tambahan Ibu Hamil Trimester Ketiga dengan Bahan Dasar Kentang. Laporan Kerja Praktik. Semarang: Universitas Negeri Semarang.
Azza, A. (2017). Deteksi kejadian pre- eklamsi berdasarkan parietas dan usia kehamilan ibu (study retrospektif). The Indonesian Journal of Health Science, 9(1), 64-69.
Darawati, M. (2017). Ilmu Gizi Teori dan Aplikasi. Jakarta: Buku Kedokteran EGC.
Fibrianto & Putri RD. (2018). Rempah untuk Pangan dan Kesehatan. Malang: UB Press.
Guruh, Karyantina, M., & Suhartatik, N. (2017). Karakteristik yoghurt susu wijen (Sesamum indicum) dengan penambahan buah bit (Beta vulgaris). Jurnal Teknologi dan Industri Pangan, 2(1), 39-45.
Imballo, C. (2011). Pengembangan Produk Short Pastry dengan Bahan Dasar Tepung Jagung di PT Nippon Indosari Corpindo, Tbk. Skripsi. Bogor: Institut Pertanian Bogor.
Kementerian Kesehatan RI. (2014). Situasi Kesehatan Ibu. Jakarta: Pusdatin Kementerian Kesehatan RI. https://pusdatin.kemkes.go.id/resources/download/pusdatin/infodatin/infodatin-ibu.pdf
Kementerian Kesehatan RI. (2016). Profil Kesehatan Indonesia. Jakarta: Pusdatin Kementerian Kesehatan RI. https://pusdatin.kemkes.go.id/resources/download/pusdatin/profil-kesehatan-indonesia/Profil-Kesehatan-Indonesia-2016.pdf
Marmi. (2014). Gizi dalam Kesehatan Reproduksi. Yogyakarta: Pustaka Pelajar.
Rayner, T. (2017). Simple and Moist Cake Step By Step. Jakarta: Kawan Pustaka.
Solihah, NR. & Nurhidayati, E. (2010). The correlation of calcium consumption with preeclamsia incidence for pregnant women TM III in RSU PKU Muhammadiyah Yogyakarta. STIKES Aisyiyah Yogyakarta, 1-12.
Wani, YA., Farina, A. & Wahyuni, ES. (2015). Peningkatan kadar kalsium dengan penambahan tepung wijen pada cake ampas tahu. Indonesian Journal of Human Nutrition, 2(2), 101-107.
Watts, L. D. (1997). Trace Elements and Other Essential Nutrients Clinical Application of Tissue Mineral Analysis. Texas: Writers Block.
Wirnaningsih & Kurniawati, L. (2016). Pembuatan susu kecipir dengan variasi berat wijen dan lama perebusan. Jurnal Teknologi dan Industri Pangan, 1(1), 9-13.
