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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia JURNAL PANGAN Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Pusat Inovasi Masyarakat Jurnal Gizi dan Kuliner Jurnal Ilmu Gizi dan Dietetik
Muhammad Aries
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Bogor 16680, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Formulation of Chicken Nuggets with the Addition of Chicken Liver as a Product Rich in Iron and Vitamin A for Adolescent Females Wibisono, Himawan Haryo; Aries, Muhammad; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.52-54

Abstract

The purpose of this study was to develop chicken nuggets with the addition of chicken liver and analyze their nutritional content. Nugget with 10% chicken substituted with chicken liver was the selected formulation. The nutrient profile of the selected nugget formula was: 56.8 g/100 g moisture, 1.46 g/100 g ash, 14.66 g/100 g protein, 6.5 g/100 g fat, 12.92 g/100 g carbohydrates, 16.39 mg/100 g iron, and 760.16 RE /100 g vitamin A. One serving of the selected nugget formula is equivalent to 100 g (4 pieces) that contribute 168 kcal energy. The selected formulations have met the claims for low fat, high in iron and vitamin A, and source of protein.
Development of Iron- and Vitamin A-Rich Dim Sum from Gourami (Osphronemus goramy) and Chicken Liver for Women of Reproductive Age Putri, Adinda Sekar Damar; Aries, Muhammad; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.55-57

Abstract

This study aims to develop and investigate the nutritional value of gourami dim sum products with chicken liver substitution. The research phase includes formulation and nutrient content analysis. Based on the results, one serving of selected formula of gourami dim sum can provide 6.4% to 7.1% of the energy requirement. The dim sum can be claimed as a low in fat and high in iron and vitamin A product.
Co-Authors Abdel Rahim Salaby Afwan, Fahrian Aif Agung, Sangaji Permono Ahsan, Muhammad Zaidan Almira, Bellinda Alsyah, Aurelia Vania Ammar Abiyu Bassam Anna Vipta Resti Mauludyani Asya Oktiani Banupa, Zoraya Nurafifa Cesilia M Dwiriani Drajat Martianto Egayanti, Yusra Eka Purna Yudha Evy Damayanthi Fany Octaviana Firdaus, Robby Akmal Gina Oktaviani Sabrina Hadi Riyadi Hardinsyah Hendratno Tuhiman Himawan Haryo Wibisono Ida Ayu Putu Sri Widnyani Imaniar, Nia Iskandar, Allamah Shabrina Laut, Bimaris Tranoya MADE ASTAWAN Mahira, Hafshah Ayna Mira Dewi Mufidah Ghina Zahro Muhajirin, Muhammad Sabilal Muhammad, Mirza Hafiz Nadya Karunia Putri Nasution, Zuraidah Naufal Muharam Nurdin Nento, Putri Rahmawati Nunuk Januwati Nurdiani2, Reisi Nurulhaq, Fauziah Pamungkas, Pandu Putri Rialdi, Athifah Putri, Adinda Sekar Damar Rahman, Nazwa Aulia Ramadhina, Rakanita Faatihah Reisi Nurdiani, Reisi Resa Ana Dina Rimbawan , Rizki Mauludin Sardi, Lorita Amanda Shabah, Zia Mu’tazzah Sofie Dehan Fahlevie Sri Devi Syauqiyyah, Anny Nila Verdiyanto Ramadhan Wahyuni, Silvia Sry Wibisono, Himawan Haryo Windardi, Ika Puspa Yayat Heryatno Zahra, Alifa