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All Journal AcTion: Aceh Nutrition Journal Journal of Global Nutrition
Fitriyono Ayustaningwarno
Diponegoro University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Determination of vitamin D3 encapsulated in liprotide β-lactoglobulin crosslink oleic acid by HPLC and SEM Sylvia Rahmi Putri; Gemala Anjani; Faizah Fulyani; Diana Nur Afifah; Ahmad Syauqy; Fitriyono Ayustaningwarno
AcTion: Aceh Nutrition Journal Vol 8, No 4 (2023): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v8i4.1290

Abstract

Vitamin D is an unstable compound to light, heat, and certain chemicals, so it is easily degraded under various conditions. Therefore, instability is achieved through the encapsulation method using complex protein carrier compounds with fatty acids known as liprotide. This study aims to determine vitamin D3. Method, the determination of vitamin D3 was analyzed, including the determination of vitamin D3 standard eluents, calibration curve, and determining the retention time of vitamin D3 encapsulated in liprotide using HPLC (High-Performance Liquid Chromatography). Morphology of vitamin D3 encapsulated in liprotide using SEM (Scanning Electron Microscopy). The results showed that the standard vitamin D3 HPLC analysis using acetonitrile: methanol and acetonitrile: aquabidest obtained two peaks. Butanol: n-hexane eluent obtained one peak with a retention time of 2,170 minutes. The results of the standard calibration curve for vitamin D3 at a linearity value of R2 = 0,9997 and f(x) = 14,928x-117,930. The same retention time was obtained for vitamin D3 encapsulated in liprotide. Conclusion, an enlargement of the cubic structure, which occurred due to the encapsulation of vitamin D3 by the liprotide-forming micelles.
Physical and Proximate Analysis of Instant Vegan Baby Complementary Foods by Freeze Drying Method Anindya Niken Samsudar; Fitriyono Ayustaningwarno; Lilis Wijayanti
Journal of Global Nutrition Vol 5 No 2 (2025)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v5i2.158

Abstract

The 2023 SKI data shows that conventional complementary feeding is still inappropriate for the 6-11 month age group. Foods high in sugar still make up a large part of commercial complementary foods. The purpose of this study was to determine the effects of cold-processed vegan instant complementary foods made from local ingredients, including various types of tomatoes, mushrooms, and seaweed, on infants aged 9-11 months. The study utilized experimental methods with physical test parameters such as water solubility, water absorption, viscosity, and color, as well as proximate tests such as fat content, protein content, water content, ash content, carbohydrate content, and total calories. The research was conducted with one sampling and three tests. The addition of tomatoes, mushrooms, and nori had a significant effect (p<0.050) on protein content (p=0.027), carbohydrate content (p=0.001), total calories (p=0.000), absorbency (p=0.030), viscosity (p=0.000), and color a* (p=0.003) and color b* (p=0.050). The addition of tomato, mushroom, and nori did not have a significant effect (p>0.005) on fat content (p=0.066), ash content (p=0.051), water content (p=0.301), solubility (p=0.107), and L* color (p=0.422). The addition of tomatoes, mushrooms, and seaweed to instant vegan complementary foods has a significant effect on the following parameters: protein content, carbohydrate content, total calories, water absorption, viscosity, and color a* and color b*. The addition of tomatoes, mushrooms, and seaweed to instant vegan complementary foods did not have a significant effect on the following parameters: fat content, ash content, water content, solubility, and L* color.
Co-Authors Ahmad Syauqy Anindya Niken Samsudar Diana Nur Afifah, Diana Nur Faizah Fulyani Gemala Anjani Lilis Wijayanti Sylvia Rahmi Putri