Article Per Year (5 Year)
p-Index From 2020 - 2025
4.019
P-Index
This Author published in this journals
All Journal Jurnal Natur Indonesia Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Jurnal Akademika Kimia Jurnal Gizi Kerja dan Produktivitas Mattawang: Jurnal Pengabdian Masyarakat Media Eksakta Jurnal Akademika Kimia Sovereign: International Journal of Law Aurelia: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Jurnal Banua Oge Tadulako Jurnal Akademika Kimia
Tahril
Pendidikan Kimia University Of Tadulako
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 31 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Banua Oge Tadulako

 1 
Analisis Kadar Vitamin A, C dan E pada Biskuit dari Formulasi Tepung Labu Siam (Sechium edule) dan Tepung Kacang Hijau (Vigna radiata L.) Reynaldi Tandi; Sri Hastuti; Tahril Tahril; Sri Mulyani
JURNAL BANUA OGE TADULAKO Vol 1 No 1 (2021)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (145.402 KB) | DOI: 10.22487/jbot.v1i1.1364

Abstract

Chayote and green beans are classified as plants that contain various vitamins. Vitamins in the human body can function as antioxidants and metabolic regulators. Management of chayote and green beans into flour is still not implemented. This study aims to determine the levels of vitamins A, C and E contained in biscuits from the formulation of chayote flour and mung bean flour. Determination of levels of vitamins A, C and E in biscuits using UV-Vis spectrophotometric method. The results of this study indicate that biscuits with a ratio of 0:100% (0:200 grams) contain 0.0063 mg/100g of vitamin A, 12.740 mg/100g of vitamin C and 0.0026 mg/100g of vitamin E; a ratio of 25:75% (50:150 grams) containing 0.0044 mg/100g of vitamin A, 13,406 mg/100g of vitamin C and 0.0019 mg/100g of vitamin E; a ratio of 50:50% (100:100 grams) containing 0.0038 mg/100g of vitamin A, 14,826 mg/100g of vitamin C and 0.0033 mg/100g of vitamin E; a ratio of 75:25% (150:50 grams) containing 0.0071 mg/100g of vitamin A, 15.397 mg/100g of vitamin C and 0.0040 mg/100g of vitamin E; the ratio of 100:0% (20:0 gram) contains 0.0046 mg/100g of vitamin A, 14,258 mg/100g of vitamin C and 0.0039 mg/100g of vitamin E. The results of this study are expected to help the community in cultivating and processing chayote and green beans into biscuit flour which is rich in vitamin content.
Co-Authors Afadil Agustin Tiwow Alfian Noor Alfian Noor Arwansyah Arwansyah Awanda Awanda Bijang, Catherina M. Budi Rahayu, Budi Catherina Bijang Daud Karel Walanda Dewi Sri Elsa RN Taminggu Fransina, Eirene G. Hasanela, Nurani Hijrawati Hijrawati Ika ika Imran Imran Jamaludin M Sakung Joris, Shielda N. Kasmiati Kasmiati La O. Ahmad Laode A. Kadir Matheis F. J. D. P. Tanasale Maulidiyah Maulidiyah Meilan Kristina Pogoa Mery Napitupulu Minarni Rama Jura Moh. Raisul Muh Natsir Muh. Nurdin, Muh. Muhammad Agus Muljanto Muslia, Wa O. Muzakkari, Muhammad Z. Nasriadi Dali Nohong Nohong Nur H. Wahyuni Nurmiati Nurmiati Nursiah La Nafie Nursiah La Nafie Paulina Taba Paulina Taba Reynaldi Tandi Siti Nuryanti Sitti Aminah Sri Hastuti Sri Mulyani Sri Mulyani Sabang Suherman Suherman Tehuayo, Ahmadin THAMRIN AZIS Ulfa H. Syam Ulfiana Ulfiana Winarsyih Muhidin Wiwik Handayani Yulvani Toiba