scholarly journals Analisis Gizi Olahan Dari Sayuran Pakis Sebagai Potensi Daerah

2020 ◽  
Vol 12 (01) ◽  
pp. 76
Author(s):  
Wiwik _ Indrayeni ◽  
Ezi Anggraini ◽  
Wirnelis Syarif
Keyword(s):  
Nutritional Value ◽  
Nutritional Content ◽  
Public Consumption ◽  
Nutritional Analysis ◽  
West Sumatra

Based on preliminary observations, fern is a plant that has mucus, contains a lot of liquid and is easily blackened. Therefore all this time, fern vegetables cannot be processed with various kinds of preparations. Vegetable fern can only be processed for clear vegetables and rendang only by the community, while vegetable ferns are often found in areas in Indonesia, especially in West Sumatra. Based on these observations, food preparations made from vegetable ferns were accepted and liked by the community, as well as souvenirs from various regions producing ferns. The purpose of this study is to vary the variety of processed from vegetable ferns and see the level of community preference for food preparations on vegetable ferns. In this study a nutritional analysis was done through a proximate test to see the nutritional content (Carbohydrates, Protein, Water and Fat) in the products produced. The expected results in this study are the products produced have good nutritional value and are suitable for public consumption

scholarly journals Uji Nutrisi Dadih Susu Kerbau dan Susu Kambing dengan Menggunakan Bambu Ampel (Bambusa vulgaris) dan Bambu Gombong (Gigantochloa verticilata)

2018 ◽  
Vol 1 (2) ◽  
pp. 186-191
Author(s):  
F.C. Harahap ◽  
N. Ginting ◽  
Hamdan Hamdan ◽  
A. H. DaulaY ◽  
Hasnudi Hasnudi
Keyword(s):  
Nutritional Value ◽  
Goat Milk ◽  
Buffalo Milk ◽  
Nutritional Content ◽  
Pattern Design ◽  
Nutritional Values ◽  
Nutritional Analysis ◽  
Bambusa Vulgaris ◽  
Two Factors ◽  
Milk Factor

Penelitian ini bertujuan untuk mengetahui kandungan nutrisi dadih susu kerbau dan dadih susu kambing dengan menggunakan Bambu Ampel (Bambusa Vulgaris) dan Bambu Gombong (Gigantochloa verticilata). Penelitian ini dilaksanakan di Laboratorium Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara pada bulan Mei - Juli 2017. Rancangan yang dipakai dalam penelitian ini adalah rancangan acak lengkap pola faktorial menggunakan dua faktor yaitu faktor susu (S): (S1/ susu kerbau dan S2/ susu kambing) dan faktor kedua bakteri (B): (B1/ tanpa menggunakan Bambu, B2/ menggunakan Bambu Gombong, B3/ menggunakan Bambu Ampel). Parameter yang dianalisis yaitu Protein, Lemak, dan pH. Hasil penelitian menunjukkan bahwa dadih susu kerbau dan dadih susu kambing dengan menggunakan Bambu Ampel dan Bambu Gombong memberikan pengaruh yang berbeda nyata (F > 0,05) terhadap nilai nutrisi lemak dan pH serta tidak berbeda nyata (F < 0,05) terhadap nilai nutrisi protein. Dari ketiga nilai nutrisi yang diteliti diperoleh hasil tertinggi dari dadih susu kerbau menggunakan Bambu Gombong dengan rataan protein: faktor susu 5.7815 dan faktor bakteri 5.8463, rataan lemak: faktor susu 8.1610 dan faktor bakteri 8.8136, rataan pH: faktor susu 5.6781 dan faktor bakteri 5.5178. Dari analisis nutrisi protein, lemak dan pH diketahui bahwa pengolahan dadih yang terbaik adalah susu kerbau dengan menggunakan Bambu Gombong (Gigantochloa Verticilata). This study aimed to determine the nutritional content of buffalo milk curd and goat milk curd using Ampel Bamboo (Bambusa Vulgaris) and Gombong Bamboo (Gigantochloa verticilata). This research was conducted at the Food Technology Laboratory of the Faculty of Agriculture, Universitas Sumatera Utara in May - July 2017. This study used a completely randomized factorial pattern design with two factors namely milk factor (S): (S1 / buffalo milk and S2 / milk goat) and bacteria (B): (B1 / without using Bamboo, B2 / using Bamboo Gombong, B3 / using Bambu Ampel). The parameters were Protein, Fat, and pH. The results showed that buffalo milk curd and goat milk curd using Ampel Bamboo and Gombong Bamboo gave significantly different effects (F> 0.05) on fat nutritional value and pH, but were not significant (F <0.05) on nutritional value protein. The highest nutritional values appeared in buffalo milk curd using Bamboo Gombong with protein average: 5.7815 milk factor and bacterial factor 5.8463, fat average: 8.1610 milk factor and bacterial factor 8.8136, pH average: milk factor 5.6781 and bacterial factor 5.5178. The nutritional analysis of protein, fat and pH showed that the best curd was generated from buffalo milk using Gombong Bamboo (Gigantochloa Verticilata).

scholarly journals Evaluation of potential and local forages nutrition as ruminant feed-in Payo Agro-Tourism Area, Solok City, West Sumatera, Indonesia

2021 ◽  
Vol 888 (1) ◽  
pp. 012055
Author(s):  
Adrizal ◽  
Roni Pazla ◽  
Riesi Sriagtula ◽  
Adrinal ◽  
Gusmini
Keyword(s):  
Crude Protein ◽  
Gliricidia Sepium ◽  
Survey Method ◽  
Calliandra Calothyrsus ◽  
Panicum Maximum ◽  
Nutritional Content ◽  
Corn Straw ◽  
Bidens Pilosa ◽  
West Sumatra ◽  
Ruminant Feed

Abstract This study aims to evaluate local forage’s potential and nutritional content in the Payo agro-tourism area of Solok, West Sumatra, Indonesia, to be used as a ruminant feed. This study used a survey method by taking a sample of the forage that grows a lot in the area and then analyzed its nutritional content. The nutritional content analyzed were dry matter, ash, crude protein, crude fiber, crude fat, calcium, and phosphorus minerals. At the same time, the TDN value and the extracted material without nitrogen were calculated based on the formula. The results showed that 12 types of forage have the potential as ruminant feed, namely Panicum maximum, Tithonia diversifolia, Gliricidia sepium, Digitaria sp, Centrocema pubescens, Calliandra calothyrsus, Stachytarpheta jamaicensis, Bidens pilosa, Ipomea triloba, Micania Scandens, Asystasia gangetica, and corn straw. This study shows that Calliandra calothyrsus has the highest crude protein content, and Corn straw contains the lowest crude protein. The highest and lowest TDN values were Gliricidia sepium and Panicum maximum, respectively. Through the linear programming program, these 12 plants can be formulated into 4 ration formulations with 58% TDN and 15-16% crude protein.

scholarly journals Lifebook Excerpt: Assessing Health From Home

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 158-158
Author(s):  
Janell McKinney ◽  
Mark Hemric ◽  
Brandon Davis
Keyword(s):  
Nutritional Value ◽  
Access Time ◽  
Health It ◽  
Healthy Life ◽  
Funding Sources ◽  
Health And Nutrition ◽  
Health Report ◽  
Nutritional Analysis ◽  
Available Information ◽  
Phone Access

Abstract Objectives To consolidate and simplify the plethora of available information regarding health and nutrition. The Lifebook aims to serve as an accessible community resource that can help improve one's health, regardless of any health equity barriers one may experience. As the internet is filled with seemingly endless pages of information surrounding these topics, presenting a summary for those who may not have the access, time, or knowledge to conduct such a search is greatly needed. Methods By examining book and online resources, while keeping in mind the reliability of the utilized sources, several fundamental questions were answered and adapted into chapter content for the Lifebook. These questions allowed exploration of topics such as determinants of health and nutritional analysis. Results Identified that can provide users with ways to identify their personal health risks, as well as provide them with an actionable plan to move towards a healthier lifestyle. For those without internet access, it was determined that there are ten key areas of health that are commonly identified as being vital to living a healthy life. Moreover, a method to grade one's health on a traditional A-F scale, known as the “Health Report Card,” was also discussed. Although it in no way can fully replace a doctor's assessment one's health, it can be used as a good first step when examining one's health with their physician and in identifying target areas for improvement. Lastly, diet was explored. This included both specific recipes, as well as different ways to determine the nutritional value of food. With mobile phone access, some apps that allow the tracking of daily calories consumed, exercise, weight, and water intake were identified. Conclusions The Lifebook will provide consolidated and simplified information regarding health and nutrition. It may not cover every possible aspect of of these topics, however it will surely be a useful start to those wanting to take control of their health from the comfort of their own home. Funding Sources There are no funding sources associated with this research at this time.

scholarly journals Evaluation of nutrient and antioxidant activity on steam blanching of Moringa oleifera leaves

2021 ◽  
Vol 306 ◽  
pp. 04016
Author(s):  
Ryzal Satria Aditama ◽  
Heri Ahmad Sukria ◽  
Rita Mutia
Keyword(s):  
Antioxidant Activity ◽  
Product Quality ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Total Flavonoid ◽  
Nutritional Content ◽  
Post Harvest ◽  
Moringa Oleifera Leaves

Moringa oleifera is a plant that has high nutritional content. Post-harvest treatment take effect in improving product quality. This study was carried out to evaluate nutrient and antioxidant activity of steam blanched moringa oleifera leaves. Sample of moringa oleifera were prepared where the temperature 80°C in ±5 minutes for the steam blanched. The fresh M. oleifera and steam blanched M. oleifera leaves dried at 60°C were analyzed for their proximate, mineral, total phenol, total flavonoid, and antioxidant activity contents. The analysis revealed that steam blanched leaves contained more dry matter, crude protein, crude fat, phenolic total, and flavonoid than unblanched leaves. Therefore, its less fibre and mineral. This study showed steam blanching can serve as alternative post-harvest treatment to increase nutritional value of moringa oleifera leaves.

scholarly journals Analysis of Macro Nutrient on Rono Fish (Xenopoecilus oophorus) Freshwater

2019 ◽  
Vol 8 (4) ◽  
pp. 191-196
Author(s):  
Delviana Melego ◽  
Mery Napitupulu ◽  
Daud K. Walanda
Keyword(s):  
Nutritional Value ◽  
Mineral Content ◽  
Local Community ◽  
Nutrient Content ◽  
Essential Amino Acids ◽  
Nutritional Content ◽  
Traditional Markets ◽  
Soxhlet Method ◽  
Kjeldahl Method ◽  
Central Sulawesi

Fish are assumed to have high nutritional value with mineral content, vitamins, fats, and proteins containing essential amino acids that are needed for growth and human intelligence. One type of them is rono fish (Xenopoecilus oophorus) freshwater which is an endemic fish that comes from lake Poso, Central Sulawesi and still found in traditional markets of Tentena city, but the local community is less interested in this type of fish and the lack of literature that informs about the nutritional content of rono fish. The research aims to determine the macronutrient content in rono fish. The nutrient content analyzed in fish was on carbohydrates, proteins, and fats by using the anthrone sulfate method for carbohydrate analysis, Kjeldahl method for protein, and for fat analysis using the soxhlet method. The results of the analysis obtained that macronutrient in freshwater rono fish was followed carbohydrate was 9.26%, the protein was 37.79% and fat was 11.92%.

scholarly journals Efektivitas pemberian biskuit mocaf (modified cassava flour) dengan penambahan bayam (spinacia oleracea) dan ikan teri (stolephorus sp) terhadap peningkatan kadar hemoglobin ibu hamil

2021 ◽  
Vol 15 (2) ◽  
pp. 203-209
Author(s):  
Hadriani Irwan ◽  
Darmiati Darmiati
Keyword(s):  
Pregnant Women ◽  
Health Center ◽  
Nutritional Value ◽  
Spinacia Oleracea ◽  
High Rate ◽  
P Value ◽  
Test Design ◽  
Nutritional Content ◽  
Cassava Flour ◽  
Post Test

Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour), spinach (spinacia oleracea) and anchovy (stolephorus sp) on the increase in hemoglobin levels on pregnant womenBackground: Anemia in pregnancy occurs due to an increase in blood plasma volume. The high rate of anemia is caused by the lack of awareness of a pregnant woman to improve nutritional status that occurs during pregnancy. Purpose: To determine the nutritional value of cookies made from the mixture of mocaf flour (modified cassava flour), spinach (spinacia oleracea) and anchovy (stolephorus sp) on the increase in hemoglobin levels of pregnant womenMethod: Quasi-experiment with one group pre and post-test design. The evaluation uses laboratory tests in the form of blood sampling to see the results of HB levels at the beginning and after treatment or intervention. The intervention was by giving mocaf biscuits (Modified Cassava Flour) with the addition of spinach (Spinacia oleracea) and anchovies (Stolephorus Sp) for 1 month to pregnant women at the Panambungan Health Center Makassar in May-June 2020 with a total sampling of 31 participants (pregnant women who have anemia). All ingredients for the intervention have been tested for nutritional content and safety at the STIKes Pelamonia Makassar laboratory. The population in this study were all pregnant women with anemia at the Panambungan Public Health Center, Makassar.Results: Finding an analysis with test-t-tests. The hemoglobin level of pre-intervention on an average of 8.7 g/dl, while after the intervention of 9.6 g/dl on average and it is known that a significant with p-value = 0.01Conclusion: The effect of the nutritional value of cookies made from the mixture of mocaf flour (modified cassava flour), spinach (spinacia oleracea) and anchovy (stolephorus sp) on the increase in hemoglobin levels on pregnant womenKeywords: Nutritional Value; Mocaf flour (Modified cassava flour); Spinach (Spinacia oleracea); Anchovy (Stolephorus sp); Hemoglobin levels; Pregnant womenPendahuluan: Anemia pada kehamilan terjadi karena terjadi peningkatan volume plasma darah. Kasus yang tinggi disebabkan oleh rendahnya kesadaran ibu hamil untuk meningkatkan status gizi yang terjadi pada selama masa kehamilan.Tujuan: Untuk mengetahui efektivitas pemberian biskuit mocaf (Modified Cassava Flour) dengan penambahan bayam (Spinacia Oleracea) dan ikan teri (Stolephorus Sp) terhadap peningkatan kadar hemoglobin ibu hamil di Puskesmas Panambungan Makassar.Metode: Quasi eksperimen dengan desain one group pre and post test. Evaluasinya menggunakan uji laboratorium berupa pengambilan darah untuk melihat hasil kadar HB diawal dan sesudah perlakuan atau intervensi. Intervensinya dengan pemberian biskuit mocaf (Modified Cassava Flour) dengan penambahan bayam (Spinacia Oleracea) dan ikan teri (Stolephorus Sp) selama 1 bulan kepada ibu hamil di Puskesmas Panambungan Makassar bulan mei-juni 2020 dengan cara total Sampling sebanyak 31 partisipan (para ibu hamil yang mengalami anemia). Semua bahan untuk intervensinya telah dilakukan uji kandungan gizi dan keamanannya di laboratorium STIKes Pelamonia Makassar. Populasi dalam penelitian ini adalah seluruh ibu hamil yang mengalami anemia di Puskesmas Panambungan Makassar.Hasil: Kadar hemoglobin pada responden sebelum diberikan biskuit didapatkan rata-rata sebesar 8.7 g/dl, sedangkan sesudah mengkonsumsi biskuit rata-rata sebesar 9.6 g/dl dan diketahui bahwa nilai  p = 001  signifikan yang berarti lebih kecil dari 0.05.Simpulan: Terdapat pengaruh pemberian biskuit mocaf (Modified Cassava Flour) dengan penambahan bayam (Spinacia Oleracea) dan ikan teri (Stolephorus Sp) terhadap peningkatan kadar hemoglobin ibu hamil di Puskesmas Panambungan Makassar. 

A Nutritional Analysis of Food provided to Royal Naval Personnel at Sea

1988 ◽  
Vol 74 (1) ◽  
pp. 24-32
Author(s):  
D. C. C. Alexander
Keyword(s):  
Total Energy ◽  
Energy Intake ◽  
Total Energy Intake ◽  
Nutritional Content ◽  
Added Sugars ◽  
Saturated Fats ◽  
Nutritional Analysis ◽  
Daily Intakes ◽  
Comparative Medicine

AbstractThe aim of this study was to determine the nutritional content of the foods provided to, and the confectionery purchased by, personnel serving at sea in British warships. Data were collected from the stores accounts of six ships over a period of 32,354 man victualling days. Analysis was carried out at the Nuffield Laboratories of Comparative Medicine. The food from the ships galleys provided mean daily intakes of 3,750 Kcals, of which 42% were derived from fats (17% from saturated fats) and 9% from added sugars. In taking account of confectionery purchased from NAAFI sources the total energy intake was raised to 4,200 Keats of which 40% were derived from fats (15% saturated fats) and 12% from added sugars. The results do not compare favourably with the recommendations of the reports of expert committees.

scholarly journals Acceptance, nutritional content, and shelf life of cookies based on millet flour as a functional food

2021 ◽  
Vol 21 ◽  
pp. 795-808
Author(s):  
Putri Dwi Kasih Anggraini ◽  
Abdul Salam ◽  
Wahiduddin Wahiduddin
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Sources ◽  
Analysis Method ◽  
Nutritional Content ◽  
Additional Food ◽  
Average Value ◽  
Life Data ◽  
Data Collection Procedure

The purpose of this study was to determine the acceptability, nutritional content, and shelf life of cookies based on millet flour as a functional food. This type of research is a laboratory-based descriptive. Formulation cookies flour of millet is distinguished by the addition of flavorings nature of which includes millet flour cookies without additional flavorings (F1), banana flavor millet flour cookies (F2), spice flavor millet flour cookies (F3) and chocolate flavor millet flour cookies (F4). Data collection procedure was carried out by hedonic test on untrained panelists consisting of men and women aged 18-40 years as many as 25 panelists, then the selected formulations were analyzed for nutritional content and shelf life. Data were analyzed using the Kruskal-Wallis analysis method and continued with the Mann-Whitney test if the treatment had a significant effect. The panelists' acceptance showed that the formulation of millet flour cookies had no significant effect (p>0.05) on the color, taste, aroma, texture and overall cookies. The F1 cookies formula without the addition of flavoring has the highest average value of the other formulas, which is 4.16 with the preferred category. The results of the proximate test on the selected cookies include water content 6.1%, ash 2.14%, protein 8.38%, fat 30.38%, carbohydrates 53.0%, fiber 2.22%, and total energy 518.98 kcal. The shelf life of cookies using the Arrhenius approach is 14 days at a temperature of 250C, 370C, and a temperature of 440C with the results respectively 134.81 days (4.5 months), 79.18 days (2.6 months) and 59.14 days (1.9 months). While the results of the total microbial test showed that there was a decrease in total microbes in millet flour cookies stored in an incubator at 250C, 370C, and 440C for 4 weeks of storage, respectively 2.05 x 102, 1.05 x 102, and < 4 0.0 x 101, still meets the standard of SNI 01-2973:2011 with a maximum of 1 x 104 colonies/gram. Based on the results of the study, millet flour cookies can be enriched with food sources of protein and fiber so that it can increase the nutritional value of cookies as an additional food.

scholarly journals Comparative Nutritional Analysis of Phoenix dactylifera and Phoenix reclinata Seeds

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
Olapeju Aderinola ◽  
Olutunde Babalola ◽  
John Ogidan ◽  
Sunday Amiolemen ◽  
Koleayo Omoyajowo
Keyword(s):  
Crude Protein ◽  
Date Palm ◽  
Phoenix Dactylifera ◽  
Ash Content ◽  
Mineral Element ◽  
Nutritional Content ◽  
Element Analysis ◽  
Nutritional Analysis ◽  
Palm Species ◽  
Zn Content

This study examined the nutritional content of seeds of two date palm species?Phoenix dactylifera and Phoenix reclinata, using standard analytical procedures. Results obtained from proximate method shows a significant increase (P<0.05) in crude protein, carbohydrate and ash content of P. dactylifera seeds compared to that of P. reclinata. However, moisture content, crude fat and fibre was significantly higher (P<0.05) in seeds of P. reclinata than P. dactylifera. The mineral element analysis revealed a significant increase (P<0.05) in Na, K, Fe and Zn content in seeds of P. reclinata compared to P. dactylifera. However, a significant increase in Ca, Mg was observed in P. dactylifera as compared to P. reclinata. Hence, the study observed differences in the nutritional content of the seeds of the two date palm species but concludes that both seeds demonstrates great nutritional potential for humankind. Thus, it recommends that further research should focus on seeds and other under-utilized portions of a large group of fruits for industrial exploitation.

scholarly journals DAYA TERIMA DAN ZAT GIZI PERMEN JELI DENGAN PENAMBAHAN BUBUK DAUN KELOR (MORINGA OLEIFERA)

2017 ◽  
Vol 11 (1) ◽  
pp. 86
Author(s):  
Putri Safrida Rahmawati ◽  
Annis Catur Adi
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Organoleptic Properties ◽  
The People ◽  
Randomized Design ◽  
Nutritional Analysis ◽  
Local Plant ◽  
The Difference

Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained panels. Treatment given in this study was by adding 2%, 4%, and 6% moringa leaves powder into jelly candy formula. Data was analyzed descriptively and statistically using Kruskal Wallis and Mann Whitney test to fi nd out the difference pair. Recommended formula was chosen by counting the highest mean score of the sensory evaluationtest. The result of sensory evaluation showed that Moringa Jelly Candy was generally accepted with category “like”. However, jelly candy with lowest level of Moringa leaves powder (F1) was most acceptable in terms of color, odor, texture, and fl avor. Statistical analysis showed that the scores of color, odor, and texture were not signifi cantly different (p > 0.05) and fl avor was (p < 0.005) which means that by adding moringa leaves powder into jelly candy formula only infl uence the fl avor of jelly candy. Recommended jelly candy formula is F1 with nutritional analysis showed that per 100 g of jelly candy contains 205,8 kcal and 0.178 mcg of B -caroten.Keywords: moringa leaves powder, sensory evaluation, Moringa oleifera, jelly candy

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