scholarly journals Evaluation of Sensory Quality and Nutritional Value of Fish Cakes (Perkedel) Made by Tuna Fish (Euthynnus affinis) and Milk Fish (Chanos chanos)

2021 ◽  
Vol 11 (1) ◽  
pp. 119-123
Author(s):  
Erven Era Prastica ◽  
Endang Dewi Masithah ◽  
Kustiawan Tri Pursetyo
Keyword(s):  
Nutritional Value ◽  
Sensory Quality ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Nutritional Content ◽  
Tuna Fish ◽  
Chanos Chanos ◽  
Nutritional Values ◽  
Mashed Potatoes ◽  
Euthynnus Affinis

Fish Cakes (Perkedel) is Indonesian fried patties, most commonly made from mashed potatoes mix with beef or chicken. This research was conducted to determine the sensory quality and the best nutritional value of the cakes which are composed of tuna fish and milkfish. The study used an experimental method with the main parameters of sensory quality (organoleptic test) and nutritional value (proximate analysis) in seven different cake treatments. The results showed that the composition of tuna fish and milkfish of fish cakes had a very significant effect on the color and aroma aspects, while the texture and taste aspects were not significantly different among the treatments. The findings indicated that the composition of tuna fish and milkfish only affected color and aroma. The best formulation of the fish cake was on Perkedel 7 (P7) which has a sufficiently good organoleptic color, aroma, texture, and taste with higher nutrient content, compared with other treatments. The nutritional content of P7 was Recommended Dietary Allowance (RDA) protein of 28.77%, RDA fat of 0.68%, and RDA carbohydrate of 7.41%. Moreover, it also produced energy of 162 kcal/100g. In conclusion, fish cake with great sensory quality and nutritional values was obtained with 45 g of tuna fish and 15 g of milkfish. The P7 formulation is a combination of 45 g of tuna fish and 15 g of milkfish. The RDA obtained from fish cakes in the best treatment Perkedel 7 (P7) was 28.77% for RDA protein, 0.68% for fat, and 7.41% for carbohydrates. The investigated fish cakes provide energy of 162 kcal/100 g at an affordable price.

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.

scholarly journals Aklimatisasi dan Evaluasi Produksi Mutan Rumput Gajah Kultivar Taiwan

2019 ◽  
Vol 17 (2) ◽  
pp. 47-53
Author(s):  
Berlin Gea ◽  
Panca Karti ◽  
Iwan Prihantoro ◽  
A Husni
Keyword(s):  
Mortality Rate ◽  
Nutritional Value ◽  
Plant Biomass ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Leaf Length ◽  
Average Weight ◽  
Elephant Grass ◽  
Mutant Type ◽  
Evaluation Stage

Cultivation of the Elephant Grass cv Taiwan with tissue culture requires an acclimatization stage, therefore this study aims to find the best planting media and the effect of plant age and evaluation of production elephant grass cv taiwan mutant and nutrient content. Acclimatization was carried out in a greenhouse using sand, soil, and a combination of 50% sand with 50% soil, and the mutant type T2, T4 and K4. The acclimation process uses the Factorial RAL method with factor A type of mutant and factor B type of planting media and the parameters assessed are leaf length, number of leaves and plant mortality rate. Production evaluation uses the RAL method and the parameters observed to see elephant grass production are plant height, stem diameter, leaf width, number of tillers and amount of plant biomass production. Proximate analysis is used to show the nutritional value of plants that have been selected individually using scoring assessments. The results of the acclimatization study showed that the planting media that had the lowest mortality rate were sand and soil combination media (22%) followed by soil planting media (27%) and the planting media that had the highest mortality rate was sand media (30%). The results of the production evaluation stage showed that the highest average harvest weight was found in T4 mutants with an average weight of 1353 g clump-1harvest-1, followed by T2 mutants which had an average of 1198 g clump-1harvest-1 and the lowest harvest weight was found in K4 mutants with an average of 1002 g clump-1harvest-1. Based on the research results obtained the best planting media for the acclimation process of elephant grass cv Taiwan mutants is a combination of sand and soil media (1:1). The results of the evaluation stage of T4 mutant production are the best mutants based on morphological performance and production of plant biomass. Proximate analysis of selected plants shows that plants with mutant T2PT7 species have the best nutritional value, with nutritional content of PK 11.71 and SK 24.67.

scholarly journals Analysis of Macro Nutrient on Rono Fish (Xenopoecilus oophorus) Freshwater

2019 ◽  
Vol 8 (4) ◽  
pp. 191-196
Author(s):  
Delviana Melego ◽  
Mery Napitupulu ◽  
Daud K. Walanda
Keyword(s):  
Nutritional Value ◽  
Mineral Content ◽  
Local Community ◽  
Nutrient Content ◽  
Essential Amino Acids ◽  
Nutritional Content ◽  
Traditional Markets ◽  
Soxhlet Method ◽  
Kjeldahl Method ◽  
Central Sulawesi

Fish are assumed to have high nutritional value with mineral content, vitamins, fats, and proteins containing essential amino acids that are needed for growth and human intelligence. One type of them is rono fish (Xenopoecilus oophorus) freshwater which is an endemic fish that comes from lake Poso, Central Sulawesi and still found in traditional markets of Tentena city, but the local community is less interested in this type of fish and the lack of literature that informs about the nutritional content of rono fish. The research aims to determine the macronutrient content in rono fish. The nutrient content analyzed in fish was on carbohydrates, proteins, and fats by using the anthrone sulfate method for carbohydrate analysis, Kjeldahl method for protein, and for fat analysis using the soxhlet method. The results of the analysis obtained that macronutrient in freshwater rono fish was followed carbohydrate was 9.26%, the protein was 37.79% and fat was 11.92%.

scholarly journals Uji Nutrisi Dadih Susu Kerbau dan Susu Kambing dengan Menggunakan Bambu Ampel (Bambusa vulgaris) dan Bambu Gombong (Gigantochloa verticilata)

2018 ◽  
Vol 1 (2) ◽  
pp. 186-191
Author(s):  
F.C. Harahap ◽  
N. Ginting ◽  
Hamdan Hamdan ◽  
A. H. DaulaY ◽  
Hasnudi Hasnudi
Keyword(s):  
Nutritional Value ◽  
Goat Milk ◽  
Buffalo Milk ◽  
Nutritional Content ◽  
Pattern Design ◽  
Nutritional Values ◽  
Nutritional Analysis ◽  
Bambusa Vulgaris ◽  
Two Factors ◽  
Milk Factor

Penelitian ini bertujuan untuk mengetahui kandungan nutrisi dadih susu kerbau dan dadih susu kambing dengan menggunakan Bambu Ampel (Bambusa Vulgaris) dan Bambu Gombong (Gigantochloa verticilata). Penelitian ini dilaksanakan di Laboratorium Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara pada bulan Mei - Juli 2017. Rancangan yang dipakai dalam penelitian ini adalah rancangan acak lengkap pola faktorial menggunakan dua faktor yaitu faktor susu (S): (S1/ susu kerbau dan S2/ susu kambing) dan faktor kedua bakteri (B): (B1/ tanpa menggunakan Bambu, B2/ menggunakan Bambu Gombong, B3/ menggunakan Bambu Ampel). Parameter yang dianalisis yaitu Protein, Lemak, dan pH. Hasil penelitian menunjukkan bahwa dadih susu kerbau dan dadih susu kambing dengan menggunakan Bambu Ampel dan Bambu Gombong memberikan pengaruh yang berbeda nyata (F > 0,05) terhadap nilai nutrisi lemak dan pH serta tidak berbeda nyata (F < 0,05) terhadap nilai nutrisi protein. Dari ketiga nilai nutrisi yang diteliti diperoleh hasil tertinggi dari dadih susu kerbau menggunakan Bambu Gombong dengan rataan protein: faktor susu 5.7815 dan faktor bakteri 5.8463, rataan lemak: faktor susu 8.1610 dan faktor bakteri 8.8136, rataan pH: faktor susu 5.6781 dan faktor bakteri 5.5178. Dari analisis nutrisi protein, lemak dan pH diketahui bahwa pengolahan dadih yang terbaik adalah susu kerbau dengan menggunakan Bambu Gombong (Gigantochloa Verticilata). This study aimed to determine the nutritional content of buffalo milk curd and goat milk curd using Ampel Bamboo (Bambusa Vulgaris) and Gombong Bamboo (Gigantochloa verticilata). This research was conducted at the Food Technology Laboratory of the Faculty of Agriculture, Universitas Sumatera Utara in May - July 2017. This study used a completely randomized factorial pattern design with two factors namely milk factor (S): (S1 / buffalo milk and S2 / milk goat) and bacteria (B): (B1 / without using Bamboo, B2 / using Bamboo Gombong, B3 / using Bambu Ampel). The parameters were Protein, Fat, and pH. The results showed that buffalo milk curd and goat milk curd using Ampel Bamboo and Gombong Bamboo gave significantly different effects (F> 0.05) on fat nutritional value and pH, but were not significant (F <0.05) on nutritional value protein. The highest nutritional values appeared in buffalo milk curd using Bamboo Gombong with protein average: 5.7815 milk factor and bacterial factor 5.8463, fat average: 8.1610 milk factor and bacterial factor 8.8136, pH average: milk factor 5.6781 and bacterial factor 5.5178. The nutritional analysis of protein, fat and pH showed that the best curd was generated from buffalo milk using Gombong Bamboo (Gigantochloa Verticilata).

scholarly journals Potensi Bakteri Lactococcus sp. dan Lactobacillus sp. untuk Peningkatan Kualitas Limbah Kulit Kacang Sebagai Alternatif Bahan Pakan [Potential of Lactococcus sp. and Lactobacillus sp. Bacteria for Quality Improvement of Peanut Peel Waste as Alternative Feed Ingredients]

2018 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Widya Paramita Lokapirnasari ◽  
Oky Setyo Widodo ◽  
Emy Koestanti
Keyword(s):  
Nutritional Value ◽  
Nutrient Content ◽  
Metabolizable Energy ◽  
Nutritional Content ◽  
Feed Material ◽  
Alternative Feed ◽  
Crude Fiber Content ◽  
Alternative Ingredients ◽  
Nitrogen Free Extract ◽  
Significant Difference

                                                    AbstrakTujuan penelitian ini untuk menterminasi peningkatan kandungan nutrien dalam fermentasi makanan yang terdapat dari kulit kacang sebagai bahan pakan alternatif untuk ternak dan ikan. Penelitian ini terdiri dari tiga perlakuan dan lima replikasi P0: kulit kacang+isolat 0%; P1: kulit kacang+1% Lactococus sp. ; P2 : kulit kacang+1% Lactobacillus sp. Proses fermentasi dilakukan selama 5 hari dalam keadaan aerob. Hasil menunjukan bahwa terdapat berdedaan yang signifikan antara perlakuan (p<0,05). Penggunaan isolat Lactococcus sp. dan Lactobacillus sp. dapat meningkatkan kandungan nutrient dari limbah kulit kanang. Terdapat penurunan aerob mentah dari 3,80 sampai 7,70% terdapat peningkatan elestrak nitrogen bebas dari 3,925 sampai 4,38% terdapat peningkatan kandungan energi pencernaan 7.13% sampai 9.30%. berdasarkan hasil penelitian dapat disimpulkan bahwa pengguna 1% Lactococcus sp. dan 1% Lactococcus sp. dapat meningkatkan nilai nutrisi di limbah kulit kacang yang dapat digunakan sebagai alternatif bahan pakan ternak dan ikan.                                                   AbstractThis study aims to determine the increasing of nutrient content in the fermentation of feed stuff derived from peanut wastes as an alternative feed material for livestock and fish. The study consisted of three treatments and five replications, namely P0: peanut peel + 0% isolate, P1: peanut peel + 1% Lactococcus sp, P2: peanut peel +1% Lactobacillus sp. The fermentation process was carried out for 5 days under a facultative anaerobic condition. The results showed that there was a significant difference between treatments (p <0.05). The use of Lactococcus sp and Lactobacillus sp isolates can increase the nutritional content of peanut peel wastes. There was a decrease in crude fiber content (CF) of 3.80 to 7.70%, there was an increase of Nitrogen free extract (NFE) of 3.925 to 4.38%, there is an increase in digestible energy (DE) content of 7.13% to 9.30%, there was the increasing metabolizable energy (ME) of 7.13% to 9.12% compared to control. Based on the results it can be concluded that the using of 1% Lactococcus sp and 1% Lactobacillus sp. can increase nutritional value of peanut peel waste that can be used as an alternative ingredients of animal and fish.

scholarly journals Study of Nutrition Content Food Drop in Deer in PT. Gunung Madu Plantations

2018 ◽  
Vol 6 (1) ◽  
pp. 32
Author(s):  
Jumayanti Boru Hombing ◽  
Bainah Sari Dewi ◽  
Syahrio Tantalo ◽  
Sugeng Prayitno Harianto
Keyword(s):  
Nutritional Value ◽  
Nutrient Content ◽  
High Water ◽  
Proximate Analysis ◽  
High Water Content ◽  
Factors Affecting ◽  
Deer Population ◽  
In Captivity ◽  
Good Nutrition

Increasing the number of individual deer in captivity indicates an increase in the deer population. One of the factors affecting the increase in the deer population is a drop in the quality of feed and nutritional value adequate for deer. Therefore it is necessary to investigate the type of feed and feed nutrient content in captive deer drop in PT Gunung Madu Plantations (GMP). Nutrient content of feed drop in deer obtained through the proximate analysis by taking a sample of 100 grams per sample feed. This type of feed given drop in manager consists of the main feed forage consisting of grass and leaves, in the form of rice bran concentrate feed, and feed the tubers were given every month. Based on proximate analysis that has been made known that the feed drop-in provided by the organizer captivity contains good nutrition, as seen in the high water content, extract ingredients without nitrogen (BETN) high, protein and fibers that do not differ greatly in value and fat content is not excessive. Keywords: Drop in Feed Nutrition, Feeding Deer, Captive Deer PT. GMP

scholarly journals PROXIMATE COMPOSITION OF Reinwardtiodendron humile (Hassk.) Mabb. FRUIT FROM BOGOR BOTANIC GARDENS COLLECTION

2021 ◽  
Vol 7 (1) ◽  
pp. 29-36
Author(s):  
Saniyatun Mar'atus Solihah ◽  
Inggit Puji Astuti
Keyword(s):  
Protein Content ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Quality Standards ◽  
Proximate Analysis ◽  
Fresh Fruit ◽  
Botanic Gardens ◽  
Crude Fibre ◽  
Nutritional Values

Abstract   Reinwardtiodendron humile (Hassk.) Mabb. is one of the members of the Meliaceae tribe with the potential to be developed and consumed as fresh fruit or processed fruit. This research aims to determine the proximate composition or nutritional values contained in R. humile. Proximate analysis of R. humile included analytical determinations of water, ash, crude fat, protein, crude fibre, and carbohydrates. All tests for each of the parameters or components were carried out two times. Then, the contents determined through proximate tests were calculated using certain formulas. The results of this study indicate that the proximate composition of R. humile consisted of water, ash, fat, protein, crude fibre, and carbohydrates (74.2% - 75.28%; 1.35% - 1.54%; 0.53% - 0.72%; 2.48% - 2.73%; 0.86% - 3, 47%; and 16.7% - 20.14%). These results meant the fruit contents met the quality standards of fruit, except for the protein content. The results of the analysis of the proximate composition also show that the nutritional values of R. humile fruit did not significantly differ from the nutritional values of other fruits of the Meliaceae tribe commonly consumed by humans, such as duku, langsat, and kokosan.   Keywords: fruit, nutritional value, proximate analysis, Reinwardtiodendron humile                                 

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 Proximate Analysis of Hotong Buru (Setaria italica) As A Culinary Material in Southern Buru Regency

2021 ◽  
Vol 4 (1) ◽  
pp. 297-303
Author(s):  
Ali Awan ◽  
Muhammad Tarmizi Kubangun ◽  
Tri Santi Kurnia
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Carbohydrate Content ◽  
Raw Material ◽  
Nutritional Content ◽  
Chemical Test ◽  
Potential Alternative ◽  
The Right ◽  
Very High

Hotong Buru (S. italica) is a kind of cogon grass originating from the island of Buru. This plant produces seeds that are used as a very potential alternative food for rice because this plant can grow on various types of soil, even on sandy soils. Proximate analysis is a chemical test to determine the nutrient content of a feed or a feed raw material. Moreover, Hotong seeds have a protein content of around 11.2% and about 2.4% fat, while rice has a protein content of around 4.5% and 1-2% fat, which means that the protein and fat contents of Hotong seeds are over twice higher than that in rice. Judging from the carbohydrate content, the content of Hotong seeds is around 73%, almost the same as the carbohydrate content in rice, which is around 70-80%. This research was conducted to determine the nutritional content of Hotong Buru as a culinary ingredient. The research was conducted in the area of ​​South Buru Regency, namely processing Hotong Buru as a culinary ingredient, and in Baristand Ambon, namely proximate analysis. The results of the proximate analysis of 10 types of Hotong Buru in culinary preparations, resulted in the discovery of carbohydrate content with an average of 75.04, protein content with an average of 17.98, fat content with an average of 6.54, and fiber content with an average of 3.67, this proves that the nutritional content of culinary Hotong Buru is very high and can be used as the right staple substitute for rice

scholarly journals Quality Changes of Burger from Vegetable, Wheat Flour, Rice Flour with Fat Emulsion during Frozen Storage

2013 ◽  
Vol 6 ◽  
pp. 65-68
Author(s):  
Ganeesha De Silva ◽  
Upul Marapana ◽  
Anton Kalubowila ◽  
Nirosh Lalantha ◽  
Thaksala Seresinhe
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Frozen Storage ◽  
Rice Flour ◽  
Proximate Analysis ◽  
Soya Protein ◽  
Fat Emulsion ◽  
Sensorial Attributes

Animal ScienceChanges in physico-chemicals, microbial and sensory quality of newly formulated veggie burgers prepared from rice flour, wheat flour with (RW5E) and without (RI0E) fat emulsion, rice flour isolated soya protein (ISP) with (RI5E) and without (RI0E) fat emulsion were periodically analyzed during frozen storage at -18°C for 90 days. Sensorial attributes were altered with fat emulsion and rice flour wheat flour addition (p<0.05). RW5E was found to be the best sample based on sensory method. Further proximate analysis revealed that RW5E had gained 51.68% moisture, 8.38% fat, 48.33% TS, 36.84% ONF and 3.1% ash after 90 days of storage and RW5E was the best option to lessen purge and increase WHC followed by others. The results of microbial, pH and peroxide value indicated that all four products were well within the recommended standards. This study indicated that the addition of RW5E to veggie burger exhibited reasonable shelf-life and acceptable in terms of nutritional value and sensory attributes. J. Food Sci. Technol. Nepal, Vol. 6 (65-68), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8262

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