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

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.

Characteristics of the surface of banana peel in cultivars susceptible and resistant to maturity bronzing

1989 ◽  
Vol 67 (7) ◽  
pp. 2154-2160 ◽  
Author(s):  
Michelle H. Williams ◽  
Maret Vesk ◽  
Michael G. Mullins
Keyword(s):  
Electron Microscopy ◽  
Humid Tropics ◽  
Epidermal Cells ◽  
Banana Peel ◽  
Banana Fruit ◽  
Wet Season ◽  
Fruit Peel ◽  
Fracture Patterns ◽  
Banana Cultivar ◽  
Scanning Electron

Maturity bronzing, a disorder of banana fruit in the humid tropics, is characterised by a preharvest discoloration of the peel. Lesions in the peel of the commercial banana cultivar Williams occur on the surface of the fruit peel primarily in the wet season and their formation involves (i) separation of epidermal cells and (ii) intercellular cracking. During rapid growth the epidermis and the cuticle appear to be insufficiently elastic to accommodate the expansion of internal tissues. The resulting fracture patterns indicate that maturity bronzing is stress induced. Development of the epidermis of the fruit peel was studied by scanning electron microscopy in susceptible and resistant banana cultivars. Observations were compared with those found for the commercial cultivar Williams. At bunch emergence, susceptible cultivars had ridged epidermal cells but the epidermal cells of resistant cultivars had papillate outgrowths.

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 A study of English diets by the individual method: III. Pregnant women at different economic levels

1938 ◽  
Vol 38 (5) ◽  
pp. 596-622 ◽  
Author(s):  
R. A. McCance ◽  
E. M. Widdowson ◽  
C. M. Verdon-Roe
Keyword(s):  
Pregnant Women ◽  
League Of Nations ◽  
Animal Protein ◽  
Vitamin B ◽  
Calcium Phosphorus ◽  
Phosphorus Iron ◽  
The Individual

1. The diets of 120 pregnant women at different economic levels have been studied by the individual method.2. The intake of calories was found to be little affected by income, and this was true also of fat and carbohydrate. The intakes of protein, animal protein, calcium, phosphorus, iron and vitamin B1 rose convincingly with income.3. These differences were due to the fact that a rise in spending power led to an increased consumption of milk, fruit, vegetables and meat, and to a decreased consumption of bread and total cereals. Details are given in Table V.4. Women taking the better diets were found on average to be taller and less anaemic than those taking the poorer diets. The differences were significant.5. A comparison of the diets of the well-to-do women with the requirements suggested by the League of Nations and other authorities suggests that the requirement for calories has been set too high. The intake of calcium was suboptimal throughout and the diets of the poorer women were deficient in many respects.

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 KANDUNGAN GIZI SELAI POH LEMBONGAN OLEH-OLEH LANGKA KHAS NUSA PENIDA

2021 ◽  
Vol 9 (1) ◽  
pp. 54-61
Author(s):  
I wayan Karta
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Protein Content ◽  
Research Method ◽  
Laboratory Tests ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Mango Fruit

Poh Lembongan mango is a typical mango from the island of Nusa Penida. During the harvest season the fruit is abundant and not used. The use of this mango fruit needs to be done research, so that it can be used as a souvenir product by processing it into jam. The purpose of this study was to analyze the nutritional content of the mango poh lembongan jam, and to test the organoleptic to determine the acceptability of the product as a souvenir.The research method used is descriptive, namely by laboratory tests and organoleptic tests. Laboratory tests were carried out by analyzing moisture content, ash content, fat content, protein content, carbohydrate content, and vitamin C. Organoleptic tests were carried out on the assessment of the aroma, taste, viscosity and acceptability parameters of 15 panelists.The results showed that the content of this jam was 19.649% water content; ash content 0.165%; fat content 0.573%; protein content of 0.907%, carbohydrate content of 78.705%, and vitamin C of 20.476%. Vitamin C which is quite high in jam gives the product the opportunity to be used as healthy food. Organoleptic tests show that the taste, aroma, texture can still be accepted by the community. Poh Lembongan mango jam has the potential to be developed into a typical souvenir product from Nusa Penida Island.

scholarly journals REVIEWING THE THERAPEUTIC COMBINATION OF MULTIVITAMINS

2021 ◽  
Vol 5 (9) ◽  
Author(s):  
Bharat Kwatra ◽  
Chelsea Rumao ◽  
Sherin Layanal ◽  
Vaishnav Pillai
Keyword(s):  
Vitamin D ◽  
Vitamin A ◽  
Vitamin C ◽  
Vitamin B ◽  
Therapeutic Effects ◽  
Pharmacological Effects ◽  
Combination Therapies ◽  
Metabolic Activities ◽  
Healthy Functioning ◽  
B Vitamin

Vitamins are micronutrients which form an essential part of our diet. They are needed for healthy functioning of metabolic activities, some forms of vitamin form basis for our immunity and bone building. Usually essential nutrients cannot be synthesised in our bodies, hence we need to obtain them from our diet. Many Vitamin groups have been studied extensively for the pharmacological effects. Many studies have proved the effectiveness of combination therapies of vitamins with other medication for treatment of various diseases. This review presents all the studies conducted to prove the therapeutic effects of vitamins. Keywords: Multivitamins, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Ginseng, Niacinamide, Antibiotics, Cefuroxime, DAV Therapy.

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