Article Per Year (5 Year)
p-Index From 2020 - 2025
1.829
P-Index
This Author published in this journals
All Journal GIZI INDONESIA Media Gizi Pangan Media Gizi Pangan
Nursalim
Politeknik Kesehatan Kemenkes Makassar
Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
KADAR AIR, KANDUNGAN PROTEIN DAN ZAT BESI SERBUK INSTAN KEDELAI DENGAN PENAMBAHAN KACANG HIJAU Mustamin; Nursalim; Hendrayati; Intan Hamidah Amruh
Media Gizi Pangan Vol 30 No 2 (2023): Desember 2023
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v30i2.313

Abstract

Anaemia is a condition where the haemoglobin level is lower than normal. Interventions to prevent and treat anaemia need to accompany increasing intake of nutrients through food diversification, iron food fortification, iron supplementation and improvement of sanitation and health services. Diversification of soybeans by adding green beans into instant powder is expected to be an alternative in helping to overcome nutritional problems, especially anaemia in young women. The purpose of this study is to find out how much water, protein, and iron are in soybean instant powder when green beans are added. Pre-experimental or laboratory research is the focus of this study. The results showed that the best formula for instant soybean powder with mung beans was F1, with a moisture content of 3.16 %. The best formula for instant soy powder with green beans has a protein content of F0, which is equivalent to 44.54 g. The best formula for instant soy powder with green beans also has a iron content of F1 that is equivalent to 5.57 mg. It is recommended to carry out further studies to determine the effect and effectiveness of instant soy powder with the addition of mung beans on haemoglobin levels in female adolescents and to carry out storability tests using the accelerated method with various airtight packages.
DAYA TERIMA DAN KANDUNGAN PROTEIN SERTA ZAT BESI ABON IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN DAUN KATUK (Sauropus androgynus): Acceptability and Protein and Iron Content of Shredded Tuna (Thunnus Sp.) with The Addition of Katuk Leaves (Sauropus Androgynus). Hikmawati Masud; Nursalim Nursalim; Rini Dwikurniati Tory
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.517

Abstract

Abon tuna fish as a product developed to increase nutritional value, especially iron, requires the addition of vegetables such as katuk leaves. Katuk leaves are known as breast milk facilitating vegetables. In addition, katuk leaves are also iron-rich vegetables to prevent anemia because the mineral content in katuk leaves is quite high, especially Fe which can be used to prevent fatigue due to anemia. This study aims to determine the acceptability and protein and iron content of shredded tuna fish (Thunnus sp.) with the addition of katuk leaves (Sauropus androgynus). This research method is pre-experimental research with a post test group design approach. In this study, shredded tuna fish products were developed with the addition of katuk leaves with three treatment concentrations of 15%, 20% and 25%. This research was conducted in January - February 2023 at the Organoleptic Test Laboratory of the Nutrition Department of the Makassar Poltekkes Kemenkes with 30 untrained panelists. Analysis of protein and iron content using Micro Kjeldahl and AAS (Atomic Absorption Spectrophotometry) methods. The results of the acceptability test were carried out using the Kruskall wallis test and continued with the Mann Whitney test. In the liking test, the most preferred color, aroma and taste were F1, the most preferred texture was F2. The highest protein content in F1 amounted to 39.72 g/100 g and iron in F3 amounted to 4.74 mg/100 g. Further studies need to be conducted on the utilization of shredded products
Co-Authors A.A. Ketut Agung Cahyawan W Abdullah Thamrin Adriyani Adam Aliffiani Widyansyah Alya Fajriani Risal Aswita Amir Chaerunnimah . Desi Wulandari, Desi Dien Abdul Munir Fatihah Rezky Hendrayati Hendrayati Hendrayati Hikmawati Masud Intan Hamidah Amruh Lydia Fanny Manjilala Manjilala Manjilala Manjilala Mustamin Mustamin Mustamin Nur Azisah Rini Dwikurniati Tory Satriyani Martha Sirajuddin Sitti Saharia Rowa Sunarto Sunarto Supiati Putri Suriani Rauf Suriani Rauf