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All Journal Media Teknologi Hasil Perikanan Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
Harikedua, Vera T
Unknown Affiliation
Earth & Planetary Sciences Health Professions Languange, Linguistic, Communication & Media Public Health

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PROFIL ASAM LEMAK MINYAK SAWIT SETELAH PROSES PENGGORENGAN IKAN Harikedua, Silvana Dinaintang; Harikedua, Vera T
Media Teknologi Hasil Perikanan Vol 6, No 1 (2018)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.6.1.2018.19538

Abstract

The fatty acid profile of palm oil is presented in this work. The palm oil (control) was rich in palmitic acid (39.01%) and oleic acid (44.50%). The results indicated that fish frying process for about 60 minutes was given little differences fatty acid profiles compared to control palm oil. The major fatty acid in the palm oil after frying fish was palmitic acid (41. 13%) and oleic acid (42.62), and developed the existenceof palmitoleic acid (0.28%), which is not found in control palm oil.
Efektivitas Pemberian Pop Nugget Berbahan Dasar Ubi Ungu terhadap Tingkat Asupan Zat Gizi Makro dan Status Gizi Anak Sekolah Dasar Pascoal, Meildy Esthevanus; Kaligis, Venna Cristine; Harikedua, Vera T; Sahelangi, Olifie; Pasambuna, Muksin; Kereh, Phembriah S; Legi, Nonce L; Robert, Daniel; Pascoal, Kevin G
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 8 No. 2 (2024)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2024.8.2.21960

Abstract

Penelitian ini bertujuan untuk mengetahui efektivitas pemberian formula makanan tambahan pop nugget berbahan dasar ubi ungu terhadap tingkat asupan zat gizi makro dan status gizi pada anak sekolah dasar. Penelitian ini menggunakan eksperimen semu, dengan desain penelitian one group pretest – posttest design. Besar sampel penelitian ini yaitu sebanyak 33 siswa siswi di SD GMIM Sion Malalayang. Teknik pengambilan sampel berupa probability sampling. Data asupan zat gizi makro diperoleh melalui recall 1x24 jam, sedangkan status gizi diukur secara antropometri sebelum dan sesudah pemberian pop nugget ubi ungu sebanyak 110 gram per potong selama 7 hari. Analisis pada penelitian ini menggunakan uji paired T-test. Hasil penelitian menunjukkan bahwa terdapat perbedaan asupan zat gizi makro sesudah pemberian pop nugget ubi ungu (p<0,05). Tidak terdapat perbedaan status gizi sampel sesudah pemberian pop nugget ubi ungu (p>0,05). Kesimpulannya, pemberian formula makanan tambahan (pop nugget) berbahan dasar ubi ungu efektiv memperbaiki tingkat asupan zat gizi makro anak sekolah dasar.
Co-Authors Daniel Robert, Daniel Kaligis, Venna Cristine Kereh, Phembriah S Legi, Nonce L Montol, Anna B Nonce Nova Legi Olfie Sahelangi Paruntu, Olga L Pasambuna, Muksin Pascoal, Kevin G Pascoal, Meildy Esthevanus Ranti, Irza N Sahelangi, Olifie Silvana Dinaintang Harikedua Tomastola, Yohanis A Yunus, Ruqayah