scholarly journals Mutu Gizi Aneka Kudapan Cokibus

2021 ◽  
Vol 7 (2) ◽  
pp. 125
Author(s):  
Thresia Dewi Kartini B. ◽  
Nadimin Nadimin
Keyword(s):  
Nutritional Quality ◽  
Nutritional Value ◽  
Fish Meal ◽  
Laboratory Research ◽  
Food Technology ◽  
Substitution Treatment ◽  
Nutritional Content ◽  
Quality Control Laboratory ◽  
Malnourished Children ◽  
Iron And Calcium

Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.

scholarly journals Bakso daging sapi dengan penambahan rumput laut sebagai alternatif makanan tinggi serat dan yodium

2021 ◽  
Vol 2 (1) ◽  
pp. 53
Author(s):  
Irmalawati Irmalawati ◽  
Rosi Novita
Keyword(s):  
Statistical Analysis ◽  
Nutritional Value ◽  
Chemical Properties ◽  
Iodine Content ◽  
Food Technology ◽  
Questionnaire Data ◽  
Nutritional Content ◽  
Randomized Design ◽  
Analysis Laboratory ◽  
Completely Randomized Design

Background: Seaweed is a low-level plant that has high nutritional value, such as protein, carbohydrates, fat, fiber and iodum. People really like the consumption of meatballs. The addition of seaweed to beef meatballs which increases the increase in better nutritional content with fiber and iodine content.Objectives: This study aims to develop a beef meatball formulation with the addition of seaweed as an alternative to foods high in fiber and iodine.Methods: The research design was an experiment through a completely randomized design. The time of the research was March 2019 and was carried out at the Food Technology Laboratory of the Nutrition Department and the Food Food Analysis Laboratory of the Faculty of Agriculture of Syiah Kuala. Panelists are trained nutrition alumni, totaling 25 people. Data were collected by interview, observation and checklist using an organoleptic questionnaire. Data were collected by interview and observation. The experimental formulations were FA = addition of 40% seaweed to beef meatballs, FB = 60% and FC = 80%. Statistical analysis using the Anova and Duncan test with 95% CI.Results: The results showed a significant effect of the addition of seaweed on the color (p= 0.000) and texture (p= 0.007) of beef meatballs. However, it had no effect on taste (p= 0.182) and aroma (p= 0.134). Chemically, seaweed meatball has a fiber content of 7.85% and an iodine content of 19.5%.Conclusion: The addition of seaweed to the manufacture of beef meatballs on the chemical properties of fiber and iodine has met SNI standards. The organoleptic results showed that the addition of seaweed had a significant effect on the color and texture of the beef meatballs, while the taste and aroma had no effect.

scholarly journals PENINGKATAN NILAI GIZI MIKRO KUDAPAN LOKAL MELALUI SUBTITUSI TEPUNG IKAN GABUS UNTUK PENCEGAHAN STUNTING DI SULAWESI SELATAN

2019 ◽  
Vol 14 (2) ◽  
pp. 152
Author(s):  
Nadimin Nadimin ◽  
Retno Sri Lestari
Keyword(s):  
Nutritional Value ◽  
Fish Meal ◽  
Nutrient Content ◽  
Nutritional Content ◽  
Fish Food ◽  
Cultural Products ◽  
Food Ingredients ◽  
Children Under Five ◽  
Under Five ◽  
Static Group

ABSTRACT Local snacks are used to being consumed by local people, including children under five, but the local cultural products have unbalanced nutritional content, which generally only contains energy sources. On the other hand, in this area also has fish food ingredients such as "cork fish" which are rich in protein and vitamins and minerals. The addition of cork fish flour can produce local food products that contain complete and balanced nutrients for supplementary food for toddlers. This research was carried out to develop local services as a model for improving nutritional status in children under five. The design of the study uses Static group comparison design, which compares the levels of local nutritional nutrients from several concentrations of cork fish meal 0% and 5%. Nutrient content of cork protein fish meal 73.81%, iron 0.9%, zinc 0.42%, calcium 35.38%. Local TIG snacks (cork fish meal) contain 353 mg calcium, pospor 546 mg, iron 9 mg and zinc 4.4 mg every serving. Addition of TIG above 5% can meet micronutrient needs in children under five. Keywords: nutritional value, local snacks, cork fish meal

scholarly journals Nutritional Content of Sliced Bread Available in Quebec, Canada: Focus on Sodium and Fibre Content

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4196
Author(s):  
Marie Le Bouthillier ◽  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Marie-Ève Labonté ◽  
...  
Keyword(s):  
Food Quality ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Nutrient Content ◽  
Sodium Content ◽  
Fibre Content ◽  
Nutritional Content ◽  
Nutritional Values ◽  
Sales Data

Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content.

The Role of Summary Information in Facilitating Consumers’ Comprehension of Nutrition Information

2002 ◽  
Vol 21 (2) ◽  
pp. 305-318 ◽  
Author(s):  
Madhubalan Viswanathan ◽  
Manoj Hastak
Keyword(s):  
Nutritional Quality ◽  
Nutrition Information ◽  
Nutritional Content

Percent daily values provide important information that consumers can use to manage the nutritional quality of their diets. The authors report on four experiments that examined conditions in which summary information (such as average or range) may prove more useful than daily values in assessing nutritional content and conditions in which it may not. Two experiments provided evidence that summary information outperforms percent daily values in helping consumers judge the nutritional content of a brand compared with other offerings in that category. Two more experiments identified a key variable—the availability of multiple brands for comparison—that moderates the facilitating effect of summary information.

scholarly journals Differential Responses of Two Broccoli (Brassica oleraceaL. var Italica) Cultivars to Salinity and Nutritional Quality Improvement

2012 ◽  
Vol 2012 ◽  
pp. 1-12 ◽  
Author(s):  
Chokri Zaghdoud ◽  
Carlos Alcaraz-López ◽  
César Mota-Cadenas ◽  
María del Carmen Martínez-Ballesta ◽  
Diego A. Moreno ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Genetic Background ◽  
Nutritional Value ◽  
Soluble Sugars ◽  
Root Hydraulic Conductance ◽  
Nutritional Properties ◽  
Specific Strategy ◽  
Nutritional Characteristics ◽  
Salinity Levels

The comparative responses of two broccoli cultivars (Brassica oleraceavar. Italica, cv. Parthenon and cv. Naxos) to a 15 d exposure to different NaCl levels were investigated. Salinity led to increased concentrations of Na+and Cl−ions in both cultivars, a disruption of the endogenous minerals levels in the shoots and roots—that varied with the cultivar and salt concentration—and decreases in the osmotic potential (Ψπ), root hydraulic conductance (L0), and stomatal conductance (Gs). The reduced biomass of Naxos at moderate NaCl indicates greater sensitivity to salinity, compared with Parthenon. Parthenon accumulated more soluble sugars, for osmotic adjustment, whereas Naxos accumulated proline, which gave the two cultivars differing nutritional characteristics. The total glucosinolates (GSLs) content was not affected by salinity in Parthenon while it decreased significantly in Naxos as a consequence of the decrease in the indole GSL. However, Naxos accumulated more aliphatic GSLs under salt stress than Parthenon, which confers on this cultivar a greater nutritional value when cultivated under salinity.These results suggest that, at distinct salinity levels, each broccoli cultivar adopts a specific strategy, indicating the crucial role of the genetic background on the organoleptic and nutritional properties that each cultivar acquires.

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 Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

2018 ◽  
Author(s):  
V.C. Suvarna ◽  
N. Nivetha ◽  
A.J. Shraddha ◽  
R.U. Abhishek
Keyword(s):  
Phytic Acid ◽  
Linum Usitatissimum ◽  
Acid Content ◽  
Nutritional Quality ◽  
Fiber Quality ◽  
Phytic Acid Content ◽  
Nutritional Factors ◽  
Linum Usitatissimum L ◽  
Iron And Calcium

Linseed (Linum usitatissimum L.) is considered as a nutritious food because of exceptionally high alpha-linolenic acid (ALA) content, dietary fiber, quality protein and phytoestrogens. It is rich in minerals (100 g of seeds contain 350-431 mg of magnesium and 236- 250 mg of calcium) and has very low amount of sodium. It also contains anti-nutritional factors, especially phytic acid that interferes with the bioavailability of nutrients like calcium and iron. Fermentation increases the nutritional quality of foods by reducing anti-nutritional factors. Probiotic cultures viz., Lactobacillus acidophilus, Bacillus mesentericus and lactic acid bacterial isolate LAB-3 were used to produce fermented linseed beverage and the quantity of phytic acid, bioavailability of iron and calcium were estimated. Bioavailability of iron and calcium increased by fermentation. The highest bioavailable iron and calcium were observed in L. acidophilus fermentation (4.40 mg and 250.41 mg /100 g seeds, respectively) followed by LAB-3 and Bacillus mesentericus compared to raw seeds that contain 0.89 mg of iron and 125 mg of calcium /100g of seeds. Phytic acid content was high in raw seeds (1392 mg /100 g seeds) and fermentation with L. acidophilus recorded 856 mg phytic acid /100 g seeds resulting in 38.51 % reduction. LAB-3 and B. mesentericus showed approximately 32 % reduction in phytic acid content. The reduction in phytic acid content is significantly high. Fermentation using probiotic bacteria enhanced the bioavailability of iron and calcium by reducing phytic acid. Hence, this study leads to a conclusion that, microbial intervention can be adopted to reduce the anti-nutritional factors and enhance the nutritional quality of linseed.

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.

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