Innovation Experiment in Making Dengue Food Using Cassava Leaves (Manihot Esculenta) as a Substitution Beef

Nur Al-faida; Sukriadi Sukriadi; Irawati Irawati; Mia Mariana Mote; Yaningsi Novita; Amos Edowai

doi:10.62951/ijph.v1i3.176

Authors

Nur Al-faida Sekolah Tinggi Ilmu Kesehatan Persada Nabire
Sukriadi Sukriadi Sekolah Tinggi Ilmu Kesehatan Persada Nabire
Irawati Irawati Sekolah Tinggi Ilmu Kesehatan Persada Nabire
Mia Mariana Mote Sekolah Tinggi Ilmu Kesehatan Persada Nabire
Yaningsi Novita Sekolah Tinggi Ilmu Kesehatan Persada Nabire
Amos Edowai Sekolah Tinggi Ilmu Kesehatan Persada Nabire

DOI:

https://doi.org/10.62951/ijph.v1i3.176

Keywords:

Aroma, Cassava Leaves, Jerky, Flavor, Texture, Color

Abstract

Cassava is a staple food source that is abundant in Indonesia. Cassava leaves have been known to our people for a long time as an alternative vegetable to replace most vegetables in general. For those who are used to it, cassava leaves are a unique vegetable, and can stimulate your appetite, but for those who have never tasted it, it may take time to get used to it. The texture of cassava leaves is rough, so they are only suitable for cooking in a few ways. The aim of this research is to find out the most preferred formula for making beef jerky from cassava leaves. This research is experimental research with the research design used, namely Pre-Experimental Design with a One-shot case study type of research. Based on the research that has been carried out, the conclusion in this study is that of the 4 treatments given, it is seen from the color aspect that the most preferred treatment is P12 (100%), the taste aspect of the treatment is P12 986.7), the aroma aspect is P11 (80%) and the P12 texture (83.3%). For further research, it is hoped that variables such as water content and HCN can be added to cassava leaves.

Downloads

Download data is not yet available.

References

Almusawa M. 2013. Food Sensory Research Studying Food Texture. [Journal] Food Industry Technology Study Program. Faculty of Agricultural Industry.

Antara, N., and Wartini, M., 2014. Aroma and Flavor Compounds. Udayana University, Bali.

Astawan M and Astawan M W. 1988. Appropriate Animal Food Processing Technology. Jakarta: Akademika Presindo.

Astawan. 1993. Plant Food Processing Technology. CV Akademia Pressindo: Jakarta.

Central Bureau of Statistics. 2015. Cassava Production by Province (tons) 1993-2015

Dharmadewi, AIM 2020. Analysis of chlorophyll content in several types of green vegetables as an alternative basic ingredient for food supplements. Emasains: Journal of Mathematics and Science Education, 9(2): 171- 176

Kristen, U., & Wacana, S. 2019. Journal of Agricultural Sciences “AGRIKA”, Volume 13, Number 1, May 2019. 1(November), 59–71.

Listyowati, Sri. 2014. Oyster Mushroom Jerky: Community Service Program. Department of Biology, FMIPA-IPB (Online).http://news.ipb.ac.id(accessed May 1, 2024).

Midayanto, D., and Yuwono, S., 2014. Determinants of Tofu Texture Quality Attributes to be Recommended as Additional Requirements in Indonesian National Standards. Food and Agroindustry, Vol 2 (4) : 259-267.

Nintami, LA, Rustanti, N., 2012. Fiber Content, Antioxidant Activity, Amylose and Preference Test of Wet Noodles with Purple Sweet Potato Flour Substitution (Ipomea batatas var Ayamurasaki) for Type-2 Diabetes Mellitus Patients. Nutrition College, Vol 1 (01) : 382-387.

Octarina, D. 2010. Formulation of Granules and Effervescent Tablets of Starfruit Extract (Averrhoa bilimbi L.) With Variations in Aspartame Sweetener Content. Thesis. Faculty of Mathematics and Natural Sciences. University of Indonesia: Jakarta.

Putro, Bambang Eko. 2006. Making Low Cholesterol Jerky from Banana Heart. Agromedia Pustaka: Depok.

Rosida, et al. 2008. Making Breadfruit Jerky. FTI UPN “Veteran” East Java.

Syakur, 2012, Benefits of Cassava Leaves for Medicine and Healthy Food, Information Media.

Tarwendah, PI, 2017. Journal Review: Comparative Study of Sensory Attributes and Brand Awareness of Food Products. Food and Agroindustry, Vol 5 (2) : 66-73.