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Tempeh Gembus Cookies as an Alternative Snack for Adolescent Girls With Obesity

Amerta Nutrition · Vol. 4 No. 4 (2020) · hlm. 265–270

DOI
10.20473/amnt.v4i4.2020.265-270
ISSN
2580-9776, 2580-1163
Terbit
2020-12-29
Penerbit
Universitas Airlangga
Bahasa
eng

Abstrak

Background: Tempeh gembus is a food that high in protein and fiber but low in fat. The low content of fat in tempeh gembus is good for adolescent with obesity. Tempeh gembus cookies could be the alternative snack for adolescent girls with obesityObjectives: To analyze the effect of the substitution of tempeh gembus flour on the nutrient content of tempeh gembus cookies and the acceptability of the best formula on the tempeh gembus cookiesMethods: This was an experimental research with one factor complete randomized design, which was the formulation of cookies with tempeh gembus flour of 0%, 25%, 50%, and 100% as the variation of substitution, then analyzed the nutrients and acceptance. The statistic method used were One-way Anova test to analyze the nutrients and Friedman test to analyze the acceptanceResults: There were significant effects the formulation of cookies with tempeh gembus flour on total fat, carbohydrate, total crude fiber, ash content, and reducing sugar. In acceptance test, there were significant effects of tempeh gembus cookies formulation on color, appearance, tenderness, aroma, and flavorConclusions: Cookies with tempeh gembus flour formulation of 100% was the best formulation to meet total energy, carbohydrate, low fat and high fiber acceptance which were good for adolescent girls with obesity. Whereas cookies with tempeh gembus flour formulation of 25% and 50% based on acceptance were still acceptable and preferred

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  • International Islamic University Malaysia
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Gemala AnjaniDiponegoro University6
Rachma PurwantiDiponegoro University5
Ayu RahadiyantiDiponegoro University5
Etika Ratna NoerDiponegoro University5
Ahmed Fahmy Arif TsaniDiponegoro University4
Deny Yudi FitrantiDiponegoro University4
Nuryanto NuryantoDiponegoro University4
Muflihatul MunirohDiponegoro University4
Adriyan PramonoDiponegoro University4
Ahmad SyauqyDiponegoro University3
Tri Nur KristinaDiponegoro University3
Fatikhu Yatuni AsmaraDiponegoro University3
Dian Puspita DewiDiponegoro University3
Aryu CandraDiponegoro University3
Nina RestiDiponegoro University2
Nurmasari WidyastutiDiponegoro University2
Dewi Marfu'ah KurniawatiDiponegoro University2
Ani MargawatiDiponegoro University2
Dewi Marfu’ah KurniawatiDiponegoro University2
Miftahul AdnanDiponegoro University1
Hardhono SusantoDiponegoro University1
Sumardi WidodoDiponegoro University1
Monica Sofchah FebriyantiDiponegoro University1
Mursid Tri SusiloDiponegoro University1
Adilla Eka AfrianiDiponegoro University1
Maria MexitaliaDiponegoro University1
Irwandi JaswirInternational Islamic University Malaysia1
Sekar Ratry NurramadhaniDiponegoro University1
Etisa Adi MurbawaniDiponegoro University1
Lusia Yotista Enggal ParasthiDiponegoro University1
Choirun NissaDiponegoro University1
Binar PanunggalDiponegoro University1
Nisa Nur Isnaini AndariDiponegoro University1
Khusana AniqDiponegoro University1
Rani Ridowahyu SaphiraDiponegoro University1
Maura Tirta NabilaDiponegoro University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/AMNT/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Tempeh Gembus Cookies as an Alternative Snack for Adolescent Girls With Obesity</dc:title>
	<dc:creator>Sinambela, Elserinawati</dc:creator>
	<dc:creator>Afifah, Diana Nur</dc:creator>
	<dc:creator>Wijayanti, Hartanti Sandi</dc:creator>
	<dc:creator>Dieny, Fillah Fithra</dc:creator>
	<dc:subject xml:lang="en-US">nutrition facts</dc:subject>
	<dc:subject xml:lang="en-US">acceptance test</dc:subject>
	<dc:subject xml:lang="en-US">tempeh gembus</dc:subject>
	<dc:subject xml:lang="en-US">tempeh gembus flour</dc:subject>
	<dc:subject xml:lang="en-US">cookies</dc:subject>
	<dc:description xml:lang="en-US">Background: Tempeh gembus is a food that high in protein and fiber but low in fat. The low content of fat in tempeh gembus is good for adolescent with obesity. Tempeh gembus cookies could be the alternative snack for adolescent girls with obesityObjectives: To analyze the effect of the substitution of tempeh gembus flour on the nutrient content of tempeh gembus cookies and the acceptability of the best formula on the tempeh gembus cookiesMethods: This was an experimental research with one factor complete randomized design, which was the formulation of cookies with tempeh gembus flour of 0%, 25%, 50%, and 100% as the variation of substitution, then analyzed the nutrients and acceptance. The statistic method used were One-way Anova test to analyze the nutrients and Friedman test to analyze the acceptanceResults: There were significant effects the formulation of cookies with tempeh gembus flour on total fat, carbohydrate, total crude fiber, ash content, and reducing sugar. In acceptance test, there were significant effects of tempeh gembus cookies formulation on color, appearance, tenderness, aroma, and flavorConclusions: Cookies with tempeh gembus flour formulation of 100% was the best formulation to meet total energy, carbohydrate, low fat and high fiber acceptance which were good for adolescent girls with obesity. Whereas cookies with tempeh gembus flour formulation of 25% and 50% based on acceptance were still acceptable and preferred                                                                                                                                         </dc:description>
	<dc:publisher xml:lang="en-US">Universitas Airlangga</dc:publisher>
	<dc:date>2020-12-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/AMNT/article/view/15022</dc:identifier>
	<dc:identifier>10.20473/amnt.v4i4.2020.265-270</dc:identifier>
	<dc:source xml:lang="en-US">Amerta Nutrition; Vol. 4 No. 4 (2020): AMERTA NUTRITION; 265-270</dc:source>
	<dc:source>2580-9776</dc:source>
	<dc:source>2580-1163</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/AMNT/article/view/15022/12883</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Amerta Nutrition</dc:rights>
</oai_dc:dc>