Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi
Sholikatun Nikmah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Peran Tepung Mocaf yang Diperkaya Tepung Cangkang Telur terhadap Kadar kalsium, Densitas, dan Panjang Tulang Tikus Sprague Dawley Sholikatun Nikmah; Nurhidajah -; Siti Aminah
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.48-58

Abstract

The mocaf flour is a fermented flour made from cassava that the mocaf flour contain only slight mineral. The aim of the researt was to find out the effect of consuming the mocaf flour with egg shell powder enrichment towards calcium’s contain, length and density of Sprague Dawley Rat’s Tibia Bone. The studies method was experiment kind using Randomized Complete Block Design (RCBD) which was arranged consist of three treatments of food composition group: Treatment I (AIN 93 standar food), Treatment II ( mocaf flour with 5 % eggshell powder subtitution) and Treatment III (mocaf flour with 10 % eggshell powder substitution). The result of this study showed that the calcium content had different score in each treatment. The lowest score of the bones density was 1,2 g/cm3 in the group treatment  III (mocaf flour with 10 % eggshell powder substitution) and the highest score was in the group treatment  II (mocaf flour with 5 % eggshell powder substitution). The rat’s bones from all treatment had the same average length. There were no influence of the mocaf flour with egg shell powder enrichment’s consumption in  the rat’s tibia bones length and density. Keywords: Mocaf; egg shells; bones
Co-Authors Nurhidajah - Siti Aminah