Local wisdom-based instant cream soup as functional emergency food during health crises and disasters
Background: The development of functional food with local ingredients of black soybeans and brown rice in the form of cream soup as emergency food is important. These foods have high nutritional content for nutritional preparedness efforts in disaster and health crises. Objective: This study aims to...
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03011.pdf |
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| author | Estuti Wiwit Wayansari Lastmi Rahman Nur Nurul Alfiyah Isnar Samuel Samuel Kusmiyati Kusmiyati Pertiwi Sinar Rohmatin Etin Widia Lestari Meti Enis Rosulina Novi Asti Rahmawati Vera |
| author_facet | Estuti Wiwit Wayansari Lastmi Rahman Nur Nurul Alfiyah Isnar Samuel Samuel Kusmiyati Kusmiyati Pertiwi Sinar Rohmatin Etin Widia Lestari Meti Enis Rosulina Novi Asti Rahmawati Vera |
| author_sort | Estuti Wiwit |
| collection | DOAJ |
| description | Background: The development of functional food with local ingredients of black soybeans and brown rice in the form of cream soup as emergency food is important. These foods have high nutritional content for nutritional preparedness efforts in disaster and health crises. Objective: This study aims to determine the acceptability and nutritional value of three types of cream soup (original flavor, mushroom, and vegetable onion). Methods: There were 236 panelists from 3 provinces (West Java, Yogyakarta, and East Java) for the sensory acceptability test. Nutritional value is measured with HPLC, AAS, or Gravimetric methods according to AOAC (Association of Official Analytical Chemists). Result: The best results for the acceptability of the overall parameter of cream soup in 3 flavors of original (6.6±2.3), mushroom (6.7±2.3), and vegetable onion (7.2±2.4) were in the provinces of West Java. The highest nutritional value of the 3 cream soup variants is found in the mushroom variant with nutritional values of energy (418.14 kcal), protein (12.75 gr), fat (12.65 gr), fiber (15.76 gr), and sodium (1,608 g). Conclusion: The best acceptable product in terms of color, aroma, texture, and taste was the vegetable onion cream soup variant. One portion of cream soup can meet daily energy requirements of 21.5%. |
| format | Article |
| id | doaj-art-b99299825e1742e6a945558192cc4095 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-b99299825e1742e6a945558192cc40952025-02-05T10:43:00ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011530301110.1051/bioconf/202515303011bioconf_icnf2024_03011Local wisdom-based instant cream soup as functional emergency food during health crises and disastersEstuti Wiwit0Wayansari Lastmi1Rahman Nur2Nurul Alfiyah Isnar3Samuel Samuel4Kusmiyati Kusmiyati5Pertiwi Sinar6Rohmatin Etin7Widia Lestari Meti8Enis Rosulina Novi9Asti Rahmawati Vera10Nutrition Departement, Health Polythecnic of TasikmalayaNutrition Departement, Health Polythecnic of YogyakartaNutrition Departement, Health Polythecnic of MalangNutrition Departement, Health Polythecnic of TasikmalayaNutrition Departement, Health Polythecnic of TasikmalayaNursing Departement, Health Polythecnic of TasikmalayaMidwifery Departement, Health Polythecnic of TasikmalayaMidwifery Departement, Health Polythecnic of TasikmalayaMidwifery Departement, Health Polythecnic of TasikmalayaNursing Departement, Health Polythecnic of TasikmalayaNutrition Departement, Health Polythecnic of YogyakartaBackground: The development of functional food with local ingredients of black soybeans and brown rice in the form of cream soup as emergency food is important. These foods have high nutritional content for nutritional preparedness efforts in disaster and health crises. Objective: This study aims to determine the acceptability and nutritional value of three types of cream soup (original flavor, mushroom, and vegetable onion). Methods: There were 236 panelists from 3 provinces (West Java, Yogyakarta, and East Java) for the sensory acceptability test. Nutritional value is measured with HPLC, AAS, or Gravimetric methods according to AOAC (Association of Official Analytical Chemists). Result: The best results for the acceptability of the overall parameter of cream soup in 3 flavors of original (6.6±2.3), mushroom (6.7±2.3), and vegetable onion (7.2±2.4) were in the provinces of West Java. The highest nutritional value of the 3 cream soup variants is found in the mushroom variant with nutritional values of energy (418.14 kcal), protein (12.75 gr), fat (12.65 gr), fiber (15.76 gr), and sodium (1,608 g). Conclusion: The best acceptable product in terms of color, aroma, texture, and taste was the vegetable onion cream soup variant. One portion of cream soup can meet daily energy requirements of 21.5%.https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03011.pdf |
| spellingShingle | Estuti Wiwit Wayansari Lastmi Rahman Nur Nurul Alfiyah Isnar Samuel Samuel Kusmiyati Kusmiyati Pertiwi Sinar Rohmatin Etin Widia Lestari Meti Enis Rosulina Novi Asti Rahmawati Vera Local wisdom-based instant cream soup as functional emergency food during health crises and disasters BIO Web of Conferences |
| title | Local wisdom-based instant cream soup as functional emergency food during health crises and disasters |
| title_full | Local wisdom-based instant cream soup as functional emergency food during health crises and disasters |
| title_fullStr | Local wisdom-based instant cream soup as functional emergency food during health crises and disasters |
| title_full_unstemmed | Local wisdom-based instant cream soup as functional emergency food during health crises and disasters |
| title_short | Local wisdom-based instant cream soup as functional emergency food during health crises and disasters |
| title_sort | local wisdom based instant cream soup as functional emergency food during health crises and disasters |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03011.pdf |
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