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Wahyu Vera Wardani

Universitas Muhammadiyah Cirebon

Author-ID : 3872398

Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health

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POTENTIAL OF BLACK TEA TO REDUCE FORMALDEHYDE LEVELS IN FRESH TUNA FISH (Auxis thazard) DURING IMMERSION TIME Wahyu Vera Wardani
Jurnal Gizi dan Pangan Soedirman Vol 4 No 2 (2020): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Saponin in black tea is predicted having potential to reduce formaldehyde level in preserved fresh tuna (Auxis thazard) using formaldehyde. This research used experimental design, post-test only control group. Variables examined were formaldehyde level, organoleptic values (eye appearance, gill appearance, color, smell, and texture), and soluble protein level. Formaldehyde level was analyzed using Nash reagent by spectrophotometric method. Organoleptic value was conducted using questionnaire by 16 panelists. Soluble protein level was analyzed using Lowry reagent by spectrophotometry. Result showed significant difference between formaldehyde level in control and treatment gorup, but did not significantly difference between formaldehyde level that was immersed in water and black tea solution. Soluble protein level showed no significant difference between samples. There were significant differences in appearance and eye color, while there were no differences in gill appearance, smell and texture. The best treatment was samples immersed in black tea 1,5% for 90 minutes with average levels of formaldehyde 55,76 ug/g, soluble protein content of 0,042 mg/g, eyes appearance 1,59 (slightly white orange), the appearance of gills 2,41 (less crimson), 2,78 body color appearance (slightly orange white), the smell of 2,63 (pungent), the texture of 1,69 (slightly soft). Keyword : black tea, formaldehyde, saponin

POTENSI TEH HITAM SEBAGAI PENURUN KADAR FORMALIN PADA IKAN TONGKOL SEGAR (Auxis thazard) SEIRING LAMA PERENDAMAN Wahyu Vera Wardani
Jurnal Gizi dan Pangan Soedirman Vol 4 No 2 (2020): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Saponin in black tea is predicted having potential to reduce formaldehyde level in preserved fresh tuna (Auxis thazard) using formaldehyde. This research used experimental design, post-test only control group. Variables examined were formaldehyde level, organoleptic values (eye appearance, gill appearance, color, smell, and texture), and soluble protein level. Formaldehyde level was analyzed using Nash reagent by spectrophotometric method. Organoleptic value was conducted using questionnaire by 16 panelists. Soluble protein level was analyzed using Lowry reagent by spectrophotometry. Result showed significant difference between formaldehyde level in control and treatment gorup, but did not significantly difference between formaldehyde level that was immersed in water and black tea solution. Soluble protein level showed no significant difference between samples. There were significant differences in appearance and eye color, while there were no differences in gill appearance, smell and texture. The best treatment was samples immersed in black tea 1,5% for 90 minutes with average levels of formaldehyde 55,76 ug/g, soluble protein content of 0,042 mg/g, eyes appearance 1,59 (slightly white orange), the appearance of gills 2,41 (less crimson), 2,78 body color appearance (slightly orange white), the smell of 2,63 (pungent), the texture of 1,69 (slightly soft). Keyword : black tea, formaldehyde, saponin

Potensi dan risiko taburia hati ayam sebagai upaya pencegahan stunting dan defisiensi vitamin A pada balita Wahyu Vera Wardani; Risa Hadi; Nadiyah Rahma Fauziyah; Muhammad Zakaria
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.1875

Background: Chicken liver as a cheap and easily available source of protein requires research into its nutritional content and safety levels to support optimal growth for toddlers.Objectives: To analyze nutritional content (water content, ash content, protein content, fat content, carbohydrate content, beta carotene), metal contamination (Pb and Cu), microbial contamination (TPC) in fresh chicken liver samples and chicken liver powder.Methods: This research design is experimental. There are 2 samples for this research, namely fresh chicken liver samples and chicken liver powder. Chicken liver taburia is a sample of chicken liver that has undergone a boiling and drying process. This research used 3 repetitions. Sample preparation was carried out at the Food Processing Laboratory, Cirebon Muhammadiyah University on March 15 2024. The nutritional content that observed were water content, ash content, protein content, fat content, carbohydrate content, beta carotene, heavy metal contamination (Pb and Cu), microbial contamination (TPC). Analysis of nutrients and contaminants at Chem Mix Laboratory Yogyakarta on April 6 2024. The statistical test carried out was the independent t test. Results: All components of nutritional content analysis (moisture content, ash content, protein content, fat content, carbohydrate content, beta carotene), heavy metal contamination (Pb and Cu), microbial contamination (TPC) in fresh chicken liver samples and chicken liver taburia has a significant difference with p value = 0,000. Conclusion: Chicken liver powder has a higher nutritional content than fresh chicken liver (except water content). Heavy metal contamination (Pb and Cu), microbial contamination (TPC) in both samples were within safe limits.

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