Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana)

2018 ◽  
Vol 1 (01) ◽  
pp. 27-30
Author(s):  
Mindiya Fatmi ◽  
Erni Rustiani
Keyword(s):  
Nutritional Value ◽  
Phosphorus Content ◽  
Positive Control ◽  
Fat Content ◽  
Ash Content ◽  
Lower Protein ◽  
Palm Sugar ◽  
Total Carbohydrates ◽  
Total Fat ◽  
Positive Controls

Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control. lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive controls. Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Tes

scholarly journals Nutritional Adequacy Rate (RDA) and Nutritional Value Information (ING) of Tuna Kering Kayu Fish Canned with Tuna Fish Bone Flour Substitution

2020 ◽  
Vol 13 (2) ◽  
pp. 352
Author(s):  
Umar Tangke ◽  
Bernhard Katiandagho ◽  
Rochmady Rochmady
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Fish Bone ◽  
Nutritional Adequacy ◽  
Tuna Fish ◽  
Laboratory Test Results ◽  
Total Carbohydrates ◽  
Total Fat ◽  
Packaged Food ◽  
Almost All

The nutritional adequacy figure, which is then informed in the ING, is a value that shows the average need for certain nutrients that must be met every day for almost all people with certain characteristics including age, gender, level of physical activity, and physiological conditions, to live. healthy. Information on nutritional value aims to inform the nutritional content contained in food or beverages as a guide for consumers to make choices before deciding to buy packaged food or beverage, so this research aims to test the Nutritional Adequacy Rate (RDA) of wood dried tuna which is then informed. in the form of Nutritional Value Information (ING) on the packaging label for wood dried tuna products. The laboratory test results showed that the diversified product of wood dried tuna with fish bone meal substitution after being processed with modern packaging through the canning process has a nutritional adequacy rate (RDA) per 50 g is total energy 80 kcal, 2g total fat, 1g saturated fat, cholesterol 13mg, 12g protein, 3g total carbohydrates, 1g dietary fiber, 1g sugar, 150mg sodium, 180mg potassium, 52.44 mg calcium, 1g iron.

scholarly journals Effect of subclinical mastitis on milk yield and milk composition parameters in dairy camels

2020 ◽  
Vol 63 (2) ◽  
pp. 83-90
Author(s):  
Leyla Hadef ◽  
Brahim Hamad ◽  
Hebib Aggad
Keyword(s):  
Electrical Conductivity ◽  
Milk Yield ◽  
Subclinical Mastitis ◽  
Milk Composition ◽  
Fat Content ◽  
Ash Content ◽  
Culture Studies ◽  
Milk Samples ◽  
Standard Procedures ◽  
Lower Protein

This study investigated the effects of subclinical mastitis on milk yield and milk composition parameters in dairy camels. A total of 140 camel milk samples were collected from multiparous she-camels (7-10 years old) and were subjected to bacteriological culture studies; 76 samples displayed subclinical mastitis and 64 samples were healthy. Furthermore, the samples were analyzed via standard procedures to determine the yield and composition parameters of the milk such as pH, electrical conductivity, protein, fat, lactose, and ash content. The results showed that the milk yield was significantly low (p < 0.05) in infected animals compared to healthy animals (3.80 vs 4.32 L·day-1). Moreover, compared to the values observed in healthy milk samples, milk from animals with subclinical mastitis showed significantly decreased (p < 0.05) protein (3.33 vs 3.40%) and fat (3.67 vs 3.74%) contents. However, no significant changes (p > 0.05) were observed in pH, electrical conductivity, lactose, or ash content. The results of the uninfected milk samples revealed that there was significant correlation between the protein and fat content (r = 0.781; p < 0.01) and between the lactose and ash content (r = 0.701; p < 0.01). Conversely, the infected ones showed that there was higher significant correlation between the protein and fat contents (r = 0.807; p < 0.01) and a medium correlation between the lactose and ash contents (r = 0.603; p < 0.01). In conclusion, the results suggest that subclinical mastitis is negatively associated with a reduced milk yield and lower protein and fat content. Thus, these parameters can be used to diagnose mastitis in dairy camels.

scholarly journals Development of Whey with Apple Juice and Appraisal of their Nutritional Qualities

2019 ◽  
Author(s):  
Manju Jakhar
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Value ◽  
Acid Level ◽  
Apple Juice ◽  
Fat Content ◽  
Ash Content ◽  
Food Science ◽  
Ascorbic Acid Level ◽  
Nutritional Analysis ◽  
Nutritional Qualities

This study was conducted at the Department of Food Science and Nutrition, Banasthali Vidyapith, Newai, Tonk, Rajasthan, India in 2006. A dairy by-product can be used to enrich fruit juices to enhance their therapeutic and nutritional value. This study was carried out to develop beverages using apple juice and incorporating whey at various percentage level and to conduct nutritional analysis. Protein value was varied between 0.72–1.9. Fat content was 0.50–1.10. The ascorbic acid level in the juices ranged between 2.97–0.85 and it was found to be decreasing with an increasing amount of whey. Acidity ranged was 0.20–0.34, it was increasing with the increasing amount of whey. Ash content level was also increased, the range was 0.20–1.50.

scholarly journals Increasing levels of phytase in diets formulated with reduced available phosphorus content supplied to male and female broilers

2014 ◽  
Vol 44 (8) ◽  
pp. 1479-1485 ◽  
Author(s):  
Luciana de Paula Naves ◽  
Paulo Borges Rodrigues ◽  
Levy do Vale Teixeira ◽  
Antônio Gilberto Bertechini ◽  
Renata Ribeiro Alvarenga ◽  
...  
Keyword(s):  
Phosphorus Content ◽  
Control Diet ◽  
Positive Control ◽  
Ash Content ◽  
Nutritional Requirements ◽  
Available Phosphorus ◽  
Male And Female ◽  
Broiler Diet ◽  
Tibia Ash

The reduction of the available phosphorus (avP) content in the broiler diet must be followed by the supplementation of adequate phytase. One experiment was conducted with broilers from 15 to 28 days of age to determine the level of necessary phytase when the mashed diet is formulated with 0.213% of avP to enable the results of performance, tibia ash content, and calcium (Ca) utilization similar to those determined for birds fed with diet formulated to meet their nutritional requirements. Thus, 120 broilers were distributed in (4+1) x2 factorial arrangement corresponding to four deficient diets in avP (0.213%) supplemented with phytase (0; 750; 1,500 or 2,250FTU kg-1) plus one positive control diet without phytase (0.426% of avP), supplied to male and female broilers. Males showed better performance and higher totalP retention. Decrease in the avP content of the diet without phytase use worsened the performance, tibia ash content, and Ca retention; however, these parameters were improved gradually with the increase of the phytase level in the diet. Regardless of sex, using 2,250FTU kg-1, it is possible to reduce the avP to 0.213% without impairing performance, tibia ash content, and Ca retention; in addition to reducing the totalP excretion in 56.75% and improving its utilization in 38.58%.

scholarly journals Comparison of Nutritional Value of Milkfish Shredded with Milkfish Bone Shredded (Chanos Chanos)

2021 ◽  
pp. 611-618
Author(s):  
Mutemainna Karim ◽  
Aryanti Susilowati ◽  
Jawiana Saokani ◽  
Yeni Savitri Andi Lawi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Nutritional Value ◽  
Calcium Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content

The use of fishbone waste as shredded product is one of the right alternatives to provide a source of calcium-rich food that is cheaper, easier to obtain and of course easily absorbed and reduces the adverse effects of environmental pollution. The purpose of this research is to create a diversified product of milk fishbone shredded as an alternative use of fishery byproducts and to compare the chemical or nutritional characteristics of fishbone shredded and shredded milkfish (Chanos chanos). This study uses a comparative method. The results showed that the nutritional content of fish bone shredded was not much different from shredded milkfish products. The nutritional value of fishbone shredded are: 6.86% water content, 38.71% protein content, 17.16% fat content, 23.63% carbohydrate content and 1.59% crude fiber content, 12.04% ash content, 1.70% calcium content, and 1.51% phosphorus content. While the nutritional value of milkfish shredded is: 7.89% water content, 42.2% protein content, 31.48% fat content, 9.30% carbohydrate content, 1.64% crude fiber content, 7.49% ash content, 2.54% calcium content, and 1.34% phosphorus content. The nutritional value of fishbone shredded is higher in carbohydrate content, crude fiber content, and ash content compared to milkfish shredded products. The nutrient content of fishbone shredded is lower in water content, protein content, and fat content when compared to milkfish shredded products. High levels of ash in milkfish floss have the potential to be a source of calcium and phosphorus minerals. Thus fishbone shredded can be used as a mineral food source to meet the nutritional needs of the community.

scholarly journals Study of Nutritional Contents of Macadamia integrifolia Maiden and Betche Leaves, Kernel and Pericarp Cultivated in Egypt

2018 ◽  
Vol 9 (12) ◽  
Author(s):  
Mohammed Abubaker ◽  
Seham S El Hawary ◽  
Engy A. Mahrous ◽  
Essam M. Abd El-Kader
Keyword(s):  
Vitamin E ◽  
Moisture Content ◽  
Nutritional Value ◽  
Mineral Content ◽  
Proximate Analysis ◽  
Mineral Contents ◽  
Macadamia Integrifolia ◽  
Total Carbohydrates ◽  
Total Fat

Macadamia integrifolia Maiden and Betche (Proteaceae) is one of the major tree crops of the world. In addition to its nutritional value, macadamia also contains a number of phytochemicals that are responsible for a variety of bioactivities, among which hypocholesterolic activity which has been frequently studied. No previous studies were done on the Macadamia cultivated in Egypt, this encouraged the authors to perform the present study aiming to throw light on the nutritional profile of title plant. Proximate analysis of the leaves, pericarp and kernel Macadamia integrifolia Maiden and Betche includes the determination of moisture content, total ash, total protein, total fats, total carbohydrates and crude fibers, study of vitamin E content by using HPLC, determination of the mineral content according to Association of Official Analytical Chemists(A.A.O.C). Macadamia showed a total fat (5.085%) in leaves, (67.96%) in kernel and (0.34%) in pericarp. The protein constitute (6.65 %) in leaves, (20.81%) in kernel and (6.91%) in pericarp. Carbohydrate constitutes (72.35%) in leaves, (5.8%) in kernel and (77.58%) in pericarp. Moisture content ranged from (11.72%) in leaves, (2.83%) in kernel and (9,65%) in pericarp. Ash content was (4.2%) in leaves, (2.6%) in kernel and (5.52%) in pericarp. The content of vitamin E in macadamia tested parts was (133.18 mg/100gm) in leaves, (61.49 mg/100gm) in kernel and (98.78 mg/100gm) in pericarp. The mineral contents of macadamia tested parts were resulted Calcium (851.51 mg/100gm) in leaves, (181.64 mg/100gm) in kernel and (177.16 mg/100gm) in pericarp, Potassium (838.16 mg/100g) in leaves, (3458.14 mg/100gm) in kernel and (7803.68 mg/100gm) in pericarp, Sodium constitutes (309.36 mg/100g) in leaves, (69.67 mg/100gm) in kernel and (156.58 mg/100gm) in pericarp, Iron was (9.72 mg/100g) in leaves, (9.48 mg/100gm) in kernel and (9.75 mg/100gm) in pericarp and Copper resulted (0.76 mg/100g) in leaves, (0.634 mg/100gm) in kernel and (0.668 mg/100gm) in pericarp.

Addition of Moringa oleifera Lam. Leaves Flour for Increasing the Nutritional Value of Modified Cassava Flour–Based Breakfast Cereal

2021 ◽  
Vol 226 ◽  
pp. 00033
Author(s):  
Novian Wely Asmoro ◽  
Agustina Intan Niken Tari ◽  
Retno Widyastuti ◽  
Chandra Kurnia Setiawan
Keyword(s):  
Nutritional Value ◽  
Fat Content ◽  
Ash Content ◽  
Breakfast Cereal ◽  
Cassava Flour ◽  
Cereal Products ◽  
Randomized Design ◽  
Nutritional Needs ◽  
Completely Randomized Design ◽  
Moringa Oleifera Lam

Many Indonesian children have a habit of not eating breakfast according to balanced nutritional needs. Breakfast provides a third of daily nutritional needs. This study aims to evaluate the potential and determine the formulation of breakfast cereals using Mocaf Cassava Flour (MOCAF) enriched with Moringa Leaves Flour (MLF) to add nutritional value to the product. The experimental design was Completely Randomized Design (CRD) with one treatment, addition of dry Moringa leaf flour as much as 0 % as a control, and 5 % w w–1, 10 % w w–1, and 15 % w w–1 as the treatment. The results showed that the addition of MLF in MOCAF flour had the potential to increase the nutritional value of breakfast cereal products. The addition of MLF with a percentage of 5 %, 10 %, and 15 % had a significant effect (p < 0.05) on water content, ash content, and fat content. The addition of MLF up to 15 % increases ash content by 2.79 % and fat content by 8.2 %.

scholarly journals Pengaruh Jenis Pemanis yang Berbeda terhadap Sifat Kimia Kopi Lengkuas

2019 ◽  
Vol 4 (2) ◽  
pp. 68
Author(s):  
R. Amilia Destryana ◽  
Ratih Yuniastri ◽  
Aryo Wibisono
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Chemical Properties ◽  
Cane Sugar ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
The Body ◽  
Agricultural Commodity ◽  
Palm Sugar

Galangal coffee is a local agricultural commodity food product in Sumenep Regency. This product is produced based on the preference of people for coffee drinks. Galangal coffee is a mixture of coffee powder and galangal powder which has a different aroma and taste. The use of sugar as an additional ingredient in galangal coffee product is used to increase product quality in the composition of nutrients, storability, and health effects on the body. Sweetener commonly used in food products is sucrose, such as cane sugar, palm sugar, and corn sugar which are sweeteners but have a lower glycemic index than cane sugar. The purpose of this study was to determine the effect of the use of sweetener: cane sugar, palm sugar and corn sugar on the chemical properties of galangal coffee product. The design used in this study is a completely randomized design (CRD) non-factorial pattern with 3 replications. The method used is an experimental method of chemical parameters: carbohydrate content, water content, fat content, protein content, and ash content. Result of ANOVA at a significance level of 5% showed that the use of different types of sweeteners significantly affected total carbohydrate content, water content, ash content, and fat content. The parameter values ??of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, the water content of 5.19-17.08%, the ash content of 1.74 - 4.17%, fat content of 3.25 - 6.79%, and protein content from 4.96 to 7.5%.  

Analisis Nutrisi Umbi Ubi Jalar (Ipomoea batatas (L.) Lam.) untuk Konsumsi Bayo dan Anak-anak Suku Dani di Distrik Kurulu Kabupaten Jayawijaya

Agrotek ◽  
2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Andrew B. Pattikawa ◽  
Antonius Suparno ◽  
Saraswati Prabawardani
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Nutritional Value ◽  
Animal Feed ◽  
Ash Content ◽  
Infants And Children ◽  
Chemical Analyses ◽  
Food Crop ◽  
Sweet Potatoes ◽  
Development Center

<em>Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained its existence to enrich their various uses. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for infants and children. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor. The results showed that each of 4 (four) sweet potato accessions which were consumed by infants and children had good nutrient levels. Accession Sabe showed the highest water content (72.56%), vitamin C (72.71 mg/100 g), Fe (11.85 mg/100 g), and K levels (130.41 mg / 100 grams). The highest levels of protein (1.44%), fat (1.00%), energy (154.43 kkal/100 gram), carbohydrate (35.47%), starch (30.26%), reducing sugar (3.44%), riboflavin (0.18 mg/100 g), and vitamin A (574.40 grams IU/100 were produced by accession Manis. On the other hand, accession Saborok produced the highest value for ash content (1.32%), vitamin E (28.30 mg/100 g), and ?-carotene (64.69 ppm). The highest level of crude fiber (1.81 %) and thiamin (0.36 mg/100 g) was produced by accession Yuaiken.</em>

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