scholarly journals THE EFFECT OF ADDITIONAL GRAPE (Vitis vinifera) OIL AS A SOURCE OF OMEGA-6 ON ALBUMIN POWDER OF FISH (Channa striata) ON Wound Closure

2021 ◽  
Vol 11 (12) ◽  
pp. 290-297
Author(s):  
Aisy Azka Ramdhani Yusuf ◽  
Eddy Suprayitno
Keyword(s):  
Vitis Vinifera ◽  
Wound Closure ◽  
Omega 6 ◽  
Channa Striata

Diversifikasi Ikan Air Tawar Dalam Pembuatan Eccado Daging Ikan Gabus (Channa Striata) Dikelurahan Pahandut Seberang

2020 ◽  
Vol 3 (1) ◽  
pp. 10
Author(s):  
Muhammad Noor Yasin ◽  
Firlianty . ◽  
Anang Najamudin
Keyword(s):  
Omega 3 ◽  
Omega 6 ◽  
Channa Striata

Eccado adalah produk olahan yang dibuat dari daging atau udang yang dicincang dengan penambahan tepung dan bumbu-bumbu. Pada umumnya Eccado diolah dari daging ayam, untuk menggantikan eccado ayam maka dicari sumber alternatif baru salah satunya digunakan ikan Gabus karena memiliki daging yang banyak, tebal dan putih. Potensi eccado ikan Gabus ini sangat tinggi baik aspek ekonomi juga kandungan gizinya karena mengandung omega 3 dan omega 6. Ikan Gabus bisa dimanfaatkan dengan cara langsung mengolahnya menjadi beberapa jenis makanan atau mengawetkannya melalui proses penggaraman dan pengeringan. Masih belum banyaknya diversifikasi bentuk pengolahan ikan hasil usaha budidaya khususnya ikan Gabus menjadi makanan olahan lain juga disebabkan karena masih minimnya informasi tentang teknologi pengolahan hasil perikanan. Permasalahan yang dihadapi mitra adalah : 1) Selama ini mitra belum mengetahui variasi tentang Teknologi Hasil Perikanan karena terbatasnya pengetahuan dan informasi yang diterima serta keterampilan yang dimiliki. 2) Mitra juga belum pernah mendapatkan pelatihan dan demonstrasi tentang pembuatan eccado dari ikan air tawar dalam hal ini ikan jenis ikan family Channidae Menurut SNI 7756 : 2013 dapat didefinisikan Eccado ikan merupakan produk olahan hasil perikanan dengan menggunakan lumatan daging ikan/udang dan atau surimi minimum 30%, tepung dan bahan-bahan lainnya, dibentuk dan dibungkus dengan kulit pangsit. Sedangkan Eccado merupakan salah satu jenis olahan fish jelly produk dengan menggunakan kulit kembang tahu yang berfungsi memberikan rasa yang khas.Tujuan kegiatan pengabdian kepada masyarakat ini untuk membantu mengatasi permasalahan yang dihadapi oleh masyarakat Pahandut Seberang l) Pendampingan teknologi diversifikasi pengolahan daging ikan menjadi eccado. 2) Promosi kegiatan Pahandut seberang sebagai lokasi wisata kuliner dengan kegiatan-kegiatan yang dapat meningkatkan kualitas kuliner dari ikan dan ekonomi masyarakat di sekitarnya.

scholarly journals Formulasi Dan Uji Aktivitas Emulgel Minyak Ikan Gabus (Channa striata) Sebagai Penyembuh Luka Bakar

2020 ◽  
Vol 6 (2) ◽  
Author(s):  
Nofriyanti ◽  
Novia Sinata ◽  
Aida Mistawati
Keyword(s):  
Wound Healing ◽  
Statistical Tests ◽  
Healing Process ◽  
Physical Stability ◽  
Wound Healing Process ◽  
Omega 3 ◽  
Globule Size ◽  
Omega 6 ◽  
Channa Striata ◽  
Ph Range

Burns often occur in various daily activities, second-degree burns are the most common. Snakehead oil (Channa striata) contains fatty acids such as omega-3 and omega-6 which can accelerate the wound healing process. This study aims to determine the physical stability and effectiveness of emulgel preparations containing snakehead oil for 8 weeks of storage of the wound healing process, which was given topically to 5 groups of treated mice.Second degree burns were made on the skin of mice, then the wound was smeared with emulgel preparations and the healing process was observed for 21 days. Cork fish oil was formulated in several concentrations; F1 (5%), F2 (10%) and F3 (15%). Organoleptic datas showed that all formulas formed as semisolid dosage form with a pale yellow color and distinctive smell of snakehead oil. The emulgel has homogenous state, not irritating effect and pH range of 5,7 to 5,3. The dosage which has a concentration of 15% gives the smallest spread but has the longest adhesion. In the Freeze and Thaw stability test conducted at 40C and 400C the dosage remains stable with an increase in globule size. Data analysis of the effectiveness of burn healing was done by two-way ANOVA statistical tests and continued with the Tukey test. The independent variable is the treatment group and the recovery time of mice while the dependent variable is the diameter of the burn. Statistical results showed that all formulas differed significantly (p <0.05) against negative controls indicating that they had effectiveness in wound healing. F3 has a better effectiveness of healing burns on the 15th day with 100% healing percent compared with F1 and F2 on the 21th day.

Adhesive Aids Wound Closure On Thin Skin

2008 ◽  
Vol 42 (2) ◽  
pp. 43
Author(s):  
Jeff Evans
Keyword(s):  
Wound Closure ◽  
Thin Skin

Assessment of the Dietary Intakes of 6- and 12-Month-Old Infants in Saudi Arabia

2017 ◽  
Vol 87 (1-2) ◽  
pp. 37-48
Author(s):  
Riyadh A. Alzaheb ◽  
Norah Alatawi ◽  
Khawla A. Daoud ◽  
Naema Altawil
Keyword(s):  
Vitamin D ◽  
Saudi Arabia ◽  
Age Groups ◽  
Dietary Intakes ◽  
Dietary Survey ◽  
Daily Energy ◽  
Omega 6 ◽  
24 Hour Recall ◽  
Adequate Nutrient ◽  
Selection Of

Abstract.Background: Establishing understanding of infants’ dietary intakes can support interventions to improve their diets and overall health. Because information on the dietary intakes of infants aged ≤12 months in Saudi Arabia is scarce, this study examined the diets of infants aged 6 and 12 months in Saudi Arabia and determined their main dietary sources of total energy and macronutrients. Methods: A crosssectional dietary survey employing a single 24-hour recall was performed between May and December 2015 with a sample of mothers of 278 healthy 6-month-old and 259 12-month-old infants. An analysis of the dietary intake data determined the nutrient intake adequacy and the percentage contributions of foods to energy and macronutrient intakes. Results: The respective mean daily energy intakes of the 6-month-old and 12-month-old infants in the study were 703 kcal and 929 kcal. Both age groups recorded adequate nutrient intakes, with the exception that the 6-month-olds’ mean vitamin D intake fell below the recommended Adequate Intake (AI), and the 12-month-olds’ intakes of omega-6 fatty acids and vitamin D were also below the AI, along with their iron intake which fell short of the Recommended Dietary Allowance (RDA). Conclusion: The data generated here will assist health professionals in planning interventions which aim to improve infants’ diets and to offer guidance to parents on the appropriate selection of food for their infants.

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