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All Journal Jurnal Ilmiah Farmasi Jurnal Surya Medika JOPS (Journal Of Pharmacy and Science) Jurnal Bahana Kesehatan Masyarakat (Bahana of Journal Public Health) Indian Journal of Forensic Medicine & Toxicology Jurnal Mandala Pengabdian Masyarakat Jurnal Forum Kesehatan : Media Publikasi Kesehatan Ilmiah Formosa Journal of Science and Technology (FJST) Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat EJOIN : Jurnal Pengabdian Masyarakat Health Dynamics Indonesian Journal of Midwifery Today Jurnal Kesehatan Masyarakat
Lamia Diang Mahalia, Lamia Diang
Poltekkes Kemenkes Palangka Raya
Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Mineral Content and Antioxidant Capacity of Cookies Formulated with Spinach and Pangas Catfish Harlyanti Muthma'innah Mashar; Lamia Diang Mahalia; Sukmawati Ahmad Damiti
Jurnal Kesehatan Masyarakat Vol. 21 No. 1 (2025)
Publisher : Universitas Negeri Semarang in collaboration with Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI Tingkat Pusat) and Jejaring Nasional Pendidikan Kesehatan (JNPK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/qh9vdp63

Abstract

Spinach is a leafy green vegetable that contains various nutrients and antioxidant compounds. Meanwhile, Pangas catfish contains calcium and minerals that are very good for health. Spinach and Pangas catfish can be utilized as raw ingredients to manufacture functional food products in the shape of cookies, increasing the nutritional value and antioxidant content of the cookies to increase the fulfillment of food and public health needs. This research was conducted from February to July 2024. Cookies were prepared with three variations of spinach flour to Pangas catfish flour ratio designated as F1 (45:15), F2 (30:30), and F3 (15:45). Analysis of mineral, vitamin C, TPC, TFC, and antioxidant activity was performed on each cookie formula. The study results showed that the mineral content in terms of potassium and calcium was in the range of 323.538 to 671.186 mg/100g and 44.307 to 93.006 mg/100g, respectively. Meanwhile, the bioactive compounds in the form of vitamin C, TPC, and TFC were in the range of 9.92 to 20.02 mg/100g, 16.74 to 24.97 mg GAE/g, and 32.55 to 110.84 mg QE/g, respectively, and the antioxidant activity was 8.11-17.84%. The cookies prepared using the formula F1 showed significant content of minerals, i.e., potassium and calcium, vitamin C, TPC, TFC, and significant antioxidant activity. These cookies have the potential to be developed as a functional food product that is rich in nutrients and antioxidants to better meet the nutritional and public health needs.
Co-Authors Ar Rahman, Nur Izzah Dinillah Azizah, Alfina Christine, Nidia Claudia Angelina Frensia Desi Riska Sari Gad Datak Gad Datak, Gad Grace Abigail Larongge Harlyanti Muthma'innah Mashar Harlyanti Muthma’innah Mashar Harlyanti Muthma’innah Mashar Ilham, Raihan Aditya Aritama Iswari Hariastuti Juni Ramadhani Legawati Legawati Lubis, Nurul Fitria Hidayah Lutfi Agus Salim Mashar, Harlyanti Muthma’innah Migang, Yena Wineini munifa, Munifa Nandha Fitri Kartika Angraini Normila, Normila Oktaviyani, Prisilia Patricia, Cindy Regina Ramadhan, Juni Ramadhani, Juni Riyanti Riyanti Riyanti Riyanti Sriayu, Pini Sukmawati A. Damiti Sukmawati Ahmad Damiti Teguh Supriyono Tika Indiraswari