scholarly journals PENGARUH LAMA FERMENTASI TERHADAP CITA RASA NATA de Salacca

2016 ◽  
Vol 3 (1) ◽  
pp. 46-52
Author(s):  
Junita Salelatu ◽  
Dominggus Rumahlatu
Keyword(s):  
Calcium Phosphate ◽  
Vitamin C ◽  
Economic Value ◽  
Acetobacter Xylinum ◽  
The Body ◽  
Vitamin B ◽  
Nutritional Elements ◽  
Organoleptic Test ◽  
Processed Products ◽  
B Vitamin

Background: Salak is one of Maluku's endemic fruits, especially in Buria Village which makes it the main outcome to increase people's income. Salak fruit contains quite complete nutritional elements such as energy, protein, carbohydrates, calcium, phosphate, iron, vitamin B, vitamin C, and water. To reduce the damage of fruit, the fruit of bark is processed into nata that has high nutritional and economic value. Making nata de Salacca assisted by microorganisms namely bacteria Acetobacter xylinum. In this case the microbes play an important role to overhaul substances that are difficult food absorbed by the body into food substances that are easily absorbed by the body. In addition, microbes provide flavor to the processed products. Methods: The duration of fermentation used in this study was 10 and 14 days. To determine the taste of nata de Salacca that has been processed then performed organoleptic test against 15 panelists. Result: The result is a brownish-white color, a slightly acidic sense of conformity, a chewy texture and a slightly acid-scented aroma, so there is a long-standing fermentation effect on the taste of nata de Salacca. Conclusion: The duration of fermentation has an effect on taste of nata de Salacca covering aspect of color, flavor, texture and aroma

scholarly journals Uji Kandungan Vitamin A Tanaman Sawi (Brassica juncea L) Dan Wortel (Daucus corata L) Desa Bumiaji Dan Poncokusumo

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Siti Fatonah ◽  
Ahmad Syauqi ◽  
Saimul Laili
Keyword(s):  
Public Health ◽  
Vitamin A ◽  
Vitamin C ◽  
Brassica Juncea ◽  
Complex Compound ◽  
The Body ◽  
Survey Method ◽  
Vitamin B ◽  
Metabolic Processes ◽  
Horticultural Crop

Vitamins are a complex compound that is needed by the body that serves to aid in the arrangement or metabolic processes in the body. Carrots are a multi-efficacy vegetable for public health. Carrot is a potential foodstuff to alleviate the disease problem of vitamin A because the content of carotene (Pro Vitamin A) in carrots can prevent the disease twilight (Blind chicken) and the problem of malnutrition. Mustard is a horticultural crop that can improve and facilitate digestion. Contains vitamin A, vitamin B and vitamin C. Research aim is to  test the content of vitamin A in mustard and carrots from Bumiaji and Poncokusumo . The method in this research used  a survey method to determine the content of vitamin A in mustard greens and carrots derived from Bumiaji and Poncokusumo villages. The number of repeats used in this study was 12 times. The result of Vitamin A in carrots from Bumiaji is an average of 0.3457% of the highest value of 722.3mg and the carrot from Poncokusumo with the highest value of 672mg. The mustard has percentage value from Bumiaji village is 0.069% i.e 69mg and from Poncokusumo with a percentage value of vitamin A amounted to 66 mg with an average of 51 mg. Both are not diffrent significantly.Kata kunci: vitamin A, carrot, mustard, Bumiaji, PoncokusumoABSTRAKVitamin adalah suatu senyawa kompleks yang sangat dibutuhkan oleh tubuh yang berfungsi untuk membantu pengaturan atau proses metabolisme di dalam tubuh. Wortel merupakan sayuran yang multi khasiat bagi kesehatan masyarakat.Wortel merupakan bahan biologi potensial untuk menjawab masalah penyakit kurang vitamin A yaitu kandungan karoten atau pro vitamin A, dapat mencegah penyakit rabun senja (buta ayam) dan masalah kurang nutrisi. Sawi sebagai tanaman hortikultura dapat memperbaiki dan memperlancar pencernaan.bagi yang mengkonsumsi dan mengandung vitamin A, B dan C. Telah di lakukan penelitian yang bertujuan untuk menguji kandungan vitamin A  pada Sawi dan wortel dari Bumiaji dan Poncokusumo. Metode yang digunakan dalam penelitian ini adalah metodesurvey untuk mengetahui kandungan vitamin A pada sayuran Sawi dan wortel yang berasal dari desa Bumiaji dan Poncokucumo.Ulangan yang digunakan dalam penelitian ini adalah dua belas kali. Hasil yang didapat Vitamin A pada worteldari Bumiaji adalah rata-rata 0,3457% yaitu nilai tertinggi 722,3mg tiap 100 g dan wortel dari Poncokusumo dengan nilai persentasi tertinggi 0,672%, tertinggi 672 mg. Sedangkan untuk nilai persentase Sawi dari desa Bumiaji adalah 0,069% yaitu 69 mg tertinggi dan dari Poncokusumo dengan nilai 66 mg dengan rata-rata 51 mg. Keduanya tidak berbeda secara signifikan.Kata kunci: vitamin A, wortel, Sawi, Bumiaji, Poncokusumo

scholarly journals Analisis Kadar Vitamin C pada Selai Stroberi (Fragaria sp.) - Buah Naga (Hylocereus costaricensis)

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Siti Rofiatun Nisa ◽  
Hari Santoso ◽  
Ahmad Syauqi
Keyword(s):  
Food Intake ◽  
Vitamin C ◽  
Design Research ◽  
Test Methods ◽  
The Body ◽  
Qualitative And Quantitative ◽  
Quantitative Test ◽  
Dragon Fruit ◽  
Nutrition Value ◽  
Processed Products

Food intake need ingredient containing vitamin C so that the body remains healthy as in the strawberry and Dragon fruit. One of the efforts to extend the power save and maintain the content of its nutrition value of processed products made with jam. The purpose of this research is to analyze the content of vitamin C in processed jam strawberries (Fragaria sp.) and Dragon fruit (Hylocereus costaricensis) in comparison with a concentration of fruit and Dragon fruit strawberries of differen; 1:1, 1:2, 1:3. The method used is the method of experiment with the design research in the form of a complete Random Design (CRD). Analysis of vitamin C using test qualitative and quantitative test methods for iodimetri. The research results obtained difference  between treatmen, and treatment of 1:3 resulted  2.,96 mg/100 g.The qualitative and quantitative test on vitamin C shows the result of the more strawberries are used then the higher levels of vitamin C.Keywords: mixed berries, iodometricABSTRAKAsupan makanan memerlukan bahan yang mengandung vitamin C agar tubuh tetap sehat seperti pada stroberi dan buah naga. Salah satu usaha untuk memperpanjang daya simpan dan mempertahankan kandungan gizinya dengan dijadikan produk olahan selai. Tujuan dari penelitian ini adalah untuk menganalisa kandungan vitamin C pada hasil olahan selai stroberi (Fragaria sp.) dan buah naga (Hylocereus costaricensis) dengan konsentrasi perbandingan buah naga dan buah stroberi yang berbeda yaitu 1:1, 1:2, 1:3. Metode yang digunakan adalah metode eksperimen dengan rancangan penelitian berupa Rancangan Acak Lengkap (RAL). Analisa vitamin C menggunakan uji kualitatif dan metode iodimetri untuk uji kuantitatif. Hasil penelitian didapat beda sangat nyata antar perlakuan, dengan nilai perlakuan 1:3 tertinggi yaitu 24,96 mg/100 gram. Uji kualitatif dan kuantitatif pada vitamin C menunjukkan semakin banyak stroberi yang digunakan maka semakin tinggi kadar vitamin C-nya.Kata kunci: Campuran buah, Iodometri

scholarly journals Studi Perbandingan Komposisi Asam Lemak Daging Ikan Sidat (Anguilla marmorata (Q.) Gaimard) Fase Yellow Eel Dari Sungai Palu Dan Danau Poso

2018 ◽  
Vol 4 (1) ◽  
pp. 73-78
Author(s):  
Jamaluddin Jamaluddin ◽  
Putri Amelia ◽  
Agustinus Widodo
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Vitamin B ◽  
Yellow Eel ◽  
Anguilla Marmorata ◽  
E Protein ◽  
B Vitamin

Ikan sidat (Anguilla marmorata (Q.) Gaimard) memiliki keunggulan gizi atau nutrisi yang tinggi seperti vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, protein, mineral, dan asam lemak yang baik bagi kesehatan. Penelitian ini bertujuan untuk menentukan kadar asam lemak, dan membandingkan komposisi asam lemak dari ikan sidat fase yellow eel asal sungai Palu dan danau Poso. Penelitian ini menggunakan metode kromatografi gas dengan mengubah ekstrak lemak menjadi metil ester asam lemak. Hasil analisis komposisi asam lemak daging ikan sidat (Anguilla marmorata (Q.) Gaimard) fase yellow eel asal sungai Palu dan Danau Poso menunjukan kadar asam lemak jenuh masing-masing 2,766g/100g dan 0,275g/100g; asam lemak tak jenuh tunggal 4,029g/100g dan 0,276g/100g; dan asam lemak tak jenuh ganda 0,541g/100g dan 0,102g/100g. Terdapat perbedaan secara statistik (p<0.05) komposisi dan kadar asam lemak antara daging ikan sidat fase yellow eel asal sungai Palu dan danau Poso. Komposisi asam lemak ikan sidat fase yellow eel asal sungai Palu dan danau Poso masing-masing adalah 23 dan 18 jenis. Asam lemak yang ditemukan pada daging ikan sidat sungai Palu dan tidak ditemukan pada ikan sidat danau Poso adalah asam heneikosenoat, asam miristoleat, Cis-10-pentadekanoat, asam gamma linoleat, dan Cis-11,14,17-eikosatrinoat.

scholarly journals ANALYSIS OF VITAMIN B-COMPLEX OF EEL FISH (ANGUILLA MARMORATA (Q.) GAIMARD) ON ELVER PHASE ORIGIN LAKE POSO

2019 ◽  
Vol 2 (2) ◽  
pp. 49
Author(s):  
Fenti Fenti ◽  
Agustinus Widodo ◽  
Jamaluddin Jamaluddin
Keyword(s):  
Liquid Chromatography ◽  
High Performance ◽  
Vitamin B1 ◽  
Nutrient Content ◽  
The Body ◽  
Vitamin B ◽  
Anguilla Marmorata ◽  
B Vitamin ◽  
Complex Organic

Background & Objective: Vitamins are complex organic substances that are needed by the body in small amounts, usually cannot be synthesized by the body but are important in metabolic processes one of which is vitamin B. Vitamin B consists of vitamins B1, B2, B3, B6, B9 and B12. Eel is one of the fish that has a high nutrient content, one of which is vitamin B. This study aims to determine the levels of vitamin B (B1, B2, B3, B6, B9 and B12) in Eel fish (Anguilla marmorata (Q.) Gaimard) on Elver phase from Lake Poso. Material and Methods: Determination of vitamin B1, B2, B3, B6 and B9 using HPLC (High Performance Liquid Chromatography), and vitamin B12 using LC-MS (Liquid Chromatography-Mass Spectrometry) . Results: The levels of vitamin B2, B3 and B12is 0.133 mg/100g, 1.895 mg/100g, and 0.017mg/100g, whereas in vitamin B1, B6 and B9 is not detected. Conclusion: Eel fish (Anguilla marmorata (Q.) Gaimard) on Elver phase from Lake Poso can be used as a source of vitamins B2, B3 and B12.

scholarly journals Vitamin C in Health and Disease

2004 ◽  
Vol 5 (2) ◽  
pp. 1-13 ◽  
Author(s):  
Samer A. Bsoul ◽  
Geza T. Terezhalmy
Keyword(s):  
Physical Activity ◽  
Growth Rate ◽  
Vitamin C ◽  
The Elderly ◽  
The Body ◽  
Vitamin B ◽  
Lactating Women ◽  
Size Growth ◽  
Health And Disease ◽  
Upper Level

Abstract Vitamins are essential to maintain normal metabolic processes and homeostasis within the body. The amount of a specific vitamin required by an individual varies considerably and it is influenced by such factors as body size, growth rate, physical activity, and pregnancy. Most vitamins are stored minimally in human cells, but some are stored in liver cells to a greater extent. Vitamins A and D, for example, may be stored in sufficient amounts to maintain an individual without any intake for 5 to 10 months and 2 to 4 months, respectively. However, a deficiency of vitamin B compounds (except vitamin B12) may be noted within days, and the lack of vitamin C will manifest within weeks and may result in death in 5 to 6 months. The current recommended dietary allowance (RDA) of vitamin C is 75 mg for woman and 90 mg for men, based on the vitamin's role as an antioxidant as well as protection from deficiency. High intakes of the vitamin are generally well tolerated, however, a Tolerable Upper Level (TUL) was recently set at 2 g based on gastrointestinal upset that sometimes accompanies excessive dosages. Several populations warrant special attention with respect to vitamin C requirements. These include patients with periodontal disease, smokers, pregnant and lactating women, and the elderly. Citation Bsoul SA, Terezhalmy GT. Vitamin C in Health and Disease. J Contemp Dent Pract 2004 May;(5)2:001-013.

scholarly journals COMPARATIVE STUDY OF VITAMIN C OF SIDAT FISH (ANGUILLA MARMORATA (Q.) GAIMARD) GLASS EEL FASE, YELLOW EEL AND SILVER EEL FROM POSO LAKE AND ESTUARY OF PALU RIVER

2018 ◽  
Vol 2 (1) ◽  
pp. 7
Author(s):  
Jamaluddin Jamaluddin ◽  
Anita Tri Damayanti ◽  
Agustinus Widodo
Keyword(s):  
Vitamin C ◽  
Sampling Technique ◽  
Hplc Method ◽  
Vitamin B ◽  
Silver Eel ◽  
Glass Eel ◽  
Yellow Eel ◽  
Anguilla Marmorata ◽  
The Difference ◽  
B Vitamin

Background & Objective: Sidat Fish (Anguilla marmorata (Q.) Gaimard) has high nutrition or nutritional advantages such as vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, protein, minerals, and fatty acids that are good for health. This research was purposed decide the difference of the vitamin c level of Sidat Fish (Anguilla marmorata (Q.) Gaimard), Glass eel fase, Yellow eel and Silver eel from poso lake and estuary of Palu River.  Materials and Methods: The testing of vitamin c using substance the meet of Sidat Fish (Anguilla marmorata (Q.) Gaimard) Glass eel fase, Yellow eel and Silver eel, vitamin C, metaphospat acid and aquadest with the HPLC method (High Perfomance Liquid Chromatography) with Purposive Sampling technique seen based on the size, place, and fish fase as the requirement for the sample taking. Results: The result showed that Sidat Fish (Angilla marmorata (Q.) Gaimard) with Glass eel fase, Yellow eel and Silver eel from Poso lake and estuary of Palu river was not detected there was the content of vitamin C. Conclusion: Sidat fish (Anguilla marmorata (Q.) Gaimard) does not contain vitamin C.

scholarly journals Vitamin C Ikan Sidat (Anguilla Marmorata) Asal Sungai Palu dan Danau Poso

2020 ◽  
Vol 2 (1) ◽  
pp. 7-12
Author(s):  
Jamaluddin Jamaluddin ◽  
Agustinus Widodo ◽  
Anita Tri Damayanti
Keyword(s):  
Vitamin D ◽  
Vitamin C ◽  
High Performance ◽  
Vitamin B ◽  
Silver Eel ◽  
Glass Eel ◽  
Yellow Eel ◽  
Anguilla Marmorata ◽  
E Protein ◽  
B Vitamin

Pendahuluan & Tujuan: Ikan sidat (Anguilla marmorata (Q.) Gaimard) memiliki keunggulan gizi atau nutrisi yang tinggi seperti vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, protein, mineral, dan asam lemak yang baik bagi kesehatan. Penelitian ini bertujuan untuk menentukan perbedaan kadar vitamin C ikan sidat (Anguilla marmorata (Q.) Gaimard) fase Glass eel, Yellow eel, dan Silver eel asal danau Poso dan muara sungai Palu. Bahan dan Metode: Pengujian kadar vitamin C menggunakan bahan berupa daging ikan sidat (Anguilla marmorata (Q.) Gaimard) fase Glass eel, Yellow eel, dan Silver eel dengan metode HPLC (High Performance Liquid Chromatography) dengan teknik Purposive Sampling yang berdasarkan ukuran, tempat dan fase ikan sebagai syarat untuk pengambilan sampel. Hasil: Ikan sidat (Anguilla marmorata (Q.) Gaimard) pada fase Glass eel, Yellow eel, dan Silver eel asal danau Poso dan muara sungai Palu tidak terdeteksi adanya kandungan vitamin C. Kesimpulan: Ikan sidat (Anguilla marmorata (Q.) Gaimard) tidak mengandung vitamin C

scholarly journals Analisis Nilai Proksimat Kulit Buah Pisang Tongka Langit (Musa troglodytarum L.) Pada Beberapa Tingkat Kematangan Buah

2020 ◽  
Vol 9 (2) ◽  
pp. 58-63
Author(s):  
Dece E Sahertian ◽  
Deli Wakano ◽  
Tati Telussa
Keyword(s):  
Vitamin C ◽  
Carbohydrate Content ◽  
Banana Peel ◽  
Vitamin B ◽  
Banana Fruit ◽  
Nutritional Content ◽  
Fruit Peel ◽  
Calcium Phosphorus ◽  
Phosphorus Iron ◽  
B Vitamin

The nutritional content of banana fruit peel is complete, such as carbohydrates, fats, proteins, calcium, phosphorus, iron, vitamin B, vitamin C, and water. These nutrients can be used as a source of energy and antibodies to the human body. A significant amount of banana peel will result from the home industry and factory when the banana is processed. The peel's ratio to the flesh of the banana is 1.2:1.6. Hence it should be considered for its further utilization. If the peel is not utilized correctly, it will be a source of pollutants. This study aimed to determine the proximate value of the tongka langit banana peel fruit at several maturity stages. The results showed that the tongka langit banana's unripe peel had a protein, fat, and carbohydrate content of 0.49%, 1.33%, and 3.23%.  At the physiologically ripen stage, the peel had a protein value of 0.62%, fat of 1.68%, and carbohydrate of 3.23%, while for the peel of ripening fruit had a protein value of 0.86%, fat of 1.80%, and carbohydrate of 4.88%. The more ripen is the tongka langit banana fruit, the higher was the protein, fat, and carbohydrate content of the peel. Keywords: maturity fruit level, peel fruit, tongka langit banana   ABSTRAK Kandungan gizi kulit buah pisang cukup lengkap, seperti karbohidrat, lemak, protein, kalsium, fosfor, zat besi, vitamin B, vitamin C dan air. Unsur-unsur gizi inilah yang dapat digunakan sebagai sumber energi dan antibodi bagi tubuh manusia. Pengolahan daging buah pisang sebagai produk olahan makanan pada industri rumahan maupun pabrik, dan tentu saja dari hasil produksi ini akan meninggalkan kulit buah pisang yang sangat banyak. Dengan jumlah produksi dan konsumsi buah pisang yang banyak akan menghasilkan kulit buah pisang yang banyak pula. Perbandingan antara kulit dan daging adalah 1,2 : 1,6 sehingga perlu dipikirkan pemanfaatannya. Kulit buah pisang yang tidak dimanfaatkan dan diberdayakan dengan benar akan menjadi sumber pencemar. Tujuan dari penelitian ini adalah untuk mengetahui nilai proksimat kulit buah pisang tongka langit (Musa troglodytarum L.) pada beberapa tingkat kematangan buah. Hasil yang dicapai adalah pada kulit buah pisang tongka langit mentah memiliki nilai protein sebesar 0,49%, lemak sebesar 1,33% dan karbohidrat sebesar 3,23%. Pada kulit buah pisang tongka langit mengkal memiliki kandungan protein sebesar 0,62%, lemak sebesar 1,68% dan karbohidrat sebesar 3,23%, sedangkan untuk kulit buah pisang tongka langit matang memiliki kandungan protein sebesar 0,86%, lemak 1,80% dan karbohidrat sebesar 4,88%. Semakin matang buah pisang tongka langit, maka kandungan proksimat (protein, lemak dan karbohidrat) juga semakin tinggi. Kata Kunci: kulit buah, pisang tongka langit, tingkat kematangan buah

B-Vitamins and Exercise: Does Exercise Alter Requirements?

2006 ◽  
Vol 16 (5) ◽  
pp. 453-484 ◽  
Author(s):  
Kathleen Woolf ◽  
Melinda M. Manore
Keyword(s):  
Nutritional Status ◽  
The Body ◽  
B Vitamins ◽  
Vitamin B ◽  
Dietary Intakes ◽  
Food Groups ◽  
Mineral Supplement ◽  
Vitamin B 12 ◽  
B Vitamin ◽  
Activity Requirement

The B-vitamins (thiamin, ribofavin, vitamin B-6) are necessary in the energy-producing pathways of the body, while folate and vitamin B-12 are required for the synthesis of new cells, such as the red blood cells, and for the repair of damaged cells. Active individuals with poor or marginal nutritional status for a B-vitamin may have decreased ability to perform exercise at high intensities. This review focuses on the B-vitamins and their role in energy metabolism and cell regeneration. For each vitamin, function related to physical activity, requirement, and status measures are given. Research examining dietary intakes and nutritional status in active individuals is also presented. Current research suggests that exercise may increase the requirements for ribofavin and vitamin B-6, while data for folate and vitamin B-12 are limited. Athletes who have poor diets, especially those restricting energy intakes or eliminating food groups from the diet, should consider supplementing with a multivitamin/mineral supplement.

Sign in / Sign up

Export Citation Format

Share Document