Acceptance And Shelf Life Of The Raisins And Edamame Brew As a Healthful Drink For Elementary School Kids

Imelda Telisa; Annisa Mariyaulfa; Terati Terati; Arif Dwisetyo Haripamilu

doi:10.32807/jgp.v9i1.490

Acceptance And Shelf Life Of The Raisins And Edamame Brew As a Healthful Drink For Elementary School Kids

Imelda Telisa, Annisa Mariyaulfa, Terati Terati, Arif Dwisetyo Haripamilu

Abstract

Background: Brew drinks are one type of functional food. When elementary school-aged children show signs of malnutrition, they can have this drink—made from edamame beans and raisins—for breakfast or as a snack. Edamame beans, raisins, maltodextrin, tween 80, vanilla, and salt are the ingredients used to make this brewed drink. This study aims to optimize edamame bean and raisin drinks' nutritional value, shelf life, and formulation.

Research Methods: This study used a completely randomized design with two factorials: the weight of edamame beans and raisins with four formulas. Thirty-five untrained panelists carried out sensory tests in the food laboratory of the Palembang Health Polytechnic Nutrition Department, and proximate tests were carried out in the CV Saraswati Bogor laboratory.

Research Result: Formulation 1 (30 grams of edamame beans, 10 grams of raisins) is the chosen brewed drink formula based on the sensory data acquired. For every 100 grams of brewed drink, Formula 1 measured the energy content: 404.82 kcal, 8.6% protein, 5.58% fat, 79.96% carbohydrates, 4.21% water, and 1.5% ash. In the meantime, this brewed beverage has a two-month shelf life.

Conclusion: The acceptance of edamame beans and raisins beverages varies depending on the mouthfeel and flavor. After a drink was steeped in edamame beans and raisins for 60 days, the Total Plate Count (TPC) test yielded a value of 0.

Keywords

Brewed drinks; edamame; raisins; nutrient content; shelf life

Full Text:

PDF

References

Anggiruling, D. O., Ekayanti, I., Khomsan, A., Masyarakat, D. G., Human, F. E., & Bogor, I. P. (2019). Factor Analysis of Snack Choice, Nutritional Contribution and Nutritional Status of Primary School Children Factors Analysis of Snack Choice, Nutritional Contribution and Nutritional Status of Primary School Children.Mkmi Journal, 15(1), 81–90.

Barikah, M., Astuti, N., Handajani, S., & Romadhoni, I. F. (2021). Effect of the Proportion of Pureed Edamame (Glycin Max (L) Merrill) and Flour on the Organoleptic Properties of Donuts. Tata Boga Journal, Vol.10(1), pp:138-146.

MOH, R. I. (2005). Guidelines for Improving Nutrition for Elementary School and Madrasah Ibtidaiyah Children. Jakarta: Directorate of Community Nutrition.

Hasanah, F., & Harini, R. F. (2018). Utilization of Ganyong as Raw Material for Vermicelli and Analysis of Its Quality. Journal of Agro-Based Industry, Vol.35 (2), matter. 99-105.

Hayati, K., Karo, T. M. K., Gurusinga, R., & Robbaniyah, L. (2021). The Effect of Giving Edamame Beans on Breast Milk Production in Post Partum Mothers at the Tanjung Midwife Clinic, East Kisaran City District.KESTRA MIDWIFERY JOURNAL (JKK), 4(1), 15–20.

Jacob, J. M., Hau, E. E. R., & Rumlaklak, Y. Y. (2018). Description of the TPC (TPC) of Beef Taken at the Kupang City Slaughterhouse (RPH). Kupang State Agricultural Polytechnic Journal.

Kalamillah, M. (2019). Bokis (Processed Raisin Ingredients): Solution to Reduce Malnutrition Levels in Toddlers in Central Java.

Kasim, R., Liputo, S. A., Limonu, M., & Mohamad, F. P. (2018). The Effect of Temperature and Roasting Time on the Level of Preference and Nutritional Content of Snack Food and Tofu dregs Flour. Technopreneur Journal, Vol. 6 (2).

Ministry of Health, R. I. (2018). 2018 National Riskesdas Report. Jakarta: Republic of Indonesia Ministry of Health, 154–166.

Lonto, J. S., Umboh, A., & Babakal, A. (2019). The Relationship between Parenting Styles and the Snacking Behavior of School-Aged Children (9-12 years) at Gmim Sendangan Sonder Elementary School. Journal of Nursing, 7(1).

Melda, Arini, E., & Yulinda, A. T. (2020). The Influence of Product Diversity, Taste and Brand Image on Purchasing Decisions. Journal of Entrepreneurship and Management Science (JEMS), Vol. 1.

Octaviani, P., Izhar, M. D., & Amir, A. (2018). The Relationship between Eating Patterns and Physical Activity and Nutritional Status in Elementary School Children at SD Negeri 47/IV, Jambi City. Jambi Public Health Journal, 2(2), 56–66.

Organization, W. H. (2015). World Health Statistics 2015. World Health Organization.

Qamariyah, B., & Nindya, T. S. (2018). The Relationship between Energy Intake, Macronutrients and Total Energy Expenditure with the Nutritional Status of Elementary School Children. Amerta Nutrition, 2(1), 59–65.

Rakhmad, W. (2017). Study on Making Temulawak Effervescent Powder (Curcuma Xanthorrhiza Roxb) Study on Drying Temperature, Dextrin Concentration, and Na-Bicarbonate. Journal of Food Technology, 1(1), 1–31.

Schlenker, E., & Gilbert, J. A. (2018). Williams’ Essentials of Nutrition and Diet Therapy-E-Book. Elsevier Health Sciences.

Winarno, F.G. (2002). Food Chemistry and Nutrition. Gramedia Pustaka Utama.

Wulandari, D., & Kurnianingsih, W. (2018). The Effect of Age, Stress, and a High-Carbohydrate Diet on Blood Glucose Levels. Scientific Journal of Medical Records and Health Informatics.

DOI: https://doi.org/10.32807/jgp.v9i1.490

Refbacks

There are currently no refbacks.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Address:

Jurnal Gizi Prima (Prime Nutrition Journal) 2656-2480 Kampus A Poltekkes Kemenkes Mataram, Jurusan Gizi, Jl. Praburangkasari Dasan Cermen Sandubaya Mataram.