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Tris Harni Pebriani
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Analisis Sifat Fisikokimia Marshmallow dengan Penambahan Royal Jelly Lebah Apis mellifera Rika Sebtiana; Wulan Kartika Sari; Tris Harni Pebriani
Jurnal Kesehatan Qamarul Huda Vol. 12 No. 1 (2024): Juni 2024
Publisher : Universitas Qamarul Huda Badaruddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37824/jkqh.v12i1.2024.668

Abstract

Royal jelly is a product of the cephalic gland secretion of Apis mellifera bees and is yellowish white, sour in taste, thick, and has a slight phenolic odor. Phenol is found in many foods because it can affect oxidative stability and microbiological safety so that it can function as a natural antioxidant and antimicrobial. Royal jelly is widely used to maintain stamina, cure diseases, and make cosmetics. Based on the various chemical contents and benefits of royal jelly, further research on royal jelly as a food product that has health benefits for all ages has a great opportunity to be developed. The aim of this research is to analyze the physicochemical properties of marshmallows with the addition of royal jelly from Apis mellifera bees. This research procedure consists of several stages. These stages include making marshmallow soft candy with the addition of royal jelly, analyzing the physical properties of soft candy through organoleptic tests, and hedonic tests based on panelists' assessments of color, aroma, taste, and texture. The research continued with chemical analysis through proximate tests of water, ash, protein, and carbohydrate content in the resulting marshmallow soft candy. Based on the hedonic test, marshmallow soft candy added to royal jelly has a pale yellow color, a sour taste, and smells typical of royal jelly. The addition of royal jelly to marshmallow soft candy preparations with concentrations of 25%, 50%, and 75% can increase the water content, ash content, and protein content, as well as reduce the carbohydrate content in the preparation.
Karakterisasi Nilai Nutrisi Tulang Ayam Ras Broiler Melalui Analisis Proksimat Kristantri, Rika Sebtiana; Tris Harni Pebriani; Wulan Kartika Sari
Jurnal Kesehatan Qamarul Huda Vol. 12 No. 2 (2024): Desember 2024
Publisher : Universitas Qamarul Huda Badaruddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37824/jkqh.v12i2.2024.702

Abstract

Chicken is a source of animal protein that is widely consumed by people because of its diverse nutritional content. Protein plays an important role as a source of macronutrients in the formation of biomolecules that make up more than part of cells, namely as the main component of enzymes as biocatalysts in various metabolic processes in the body. The increasing consumption of chicken is also accompanied by chicken bone waste, which has not been widely used. The bone contains 60% inorganic components, 30% organic components, and 10% air. The aim of this research is to identify the chemical properties of bones through several stages of testing that will be carried out. The testing stage, namely chicken bone preparation, is carried out by cleaning the chicken bone samples from dirt and meat remains that are still attached to the bones, then washing using running water until clean. The chicken bones were then dried in an oven at 70°C for ± 2 days, then ground using a grinder until smooth and sifted using a 60/100 mesh sieve. Sifting aims to uniformize the size of the dried chicken bone powder and make the next process easier. Dried chicken bone powder was tested for content in the form of determining water, ash, crude protein, crude fat, and crude fiber content. The results of the proximate value test were that dry chicken bones contained 9.10% water, 29.11% ash, 46.81% crude protein, 11.14% crude fat, and 0.88% crude fiber.
Co-Authors Kristantri, Rika Sebtiana Orvala Wilakeyne Dhoffaluthfica Rika Sebtiana Ungsari Rizki Eka Purwanto Wulan Kartika Sari