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All Journal ABDIMAS SILIWANGI Journal of Science Innovare FITOFARMAKA: Jurnal Ilmiah Farmasi Majalah Farmasetika Kumawula: Jurnal Pengabdian Kepada Masyarakat Jurnal Insan Farmasi Indonesia Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Inovatif Jurnal Pengabdian Masyarakat Inovatif
Mindiya Fatmi
Universitas Pakuan
Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Library & Information Science Medicine & Pharmacology Physics Social Sciences Other

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Journal : Journal of Science Innovare

 1 
Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana) Fatmi, Mindiya; Rustiani, Erni
Journal of Science Innovare Vol 1, No 01 (2018): Journal of Science Innovare
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.749 KB) | DOI: 10.33751/jsi.v1i01.681

Abstract

Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control. lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive controls. Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Tes
Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana) Mindiya Fatmi; Erni Rustiani
Journal of Science Innovare Vol 1, No 01 (2018): Journal of Science Innovare
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.749 KB) | DOI: 10.33751/jsi.v1i01.681

Abstract

Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control. lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive controls. Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Tes
Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana) Mindiya Fatmi; Erni Rustiani
Journal of Science Innovare Vol 1, No 1 (2018): Journal of Science Innovare, Volume 01 Number 01 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v1i01.681

Abstract

Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control. lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive controls. Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Tes
Co-Authors -, Yulianita Agung Eru Wibowo Agung Eru Wibowo Ambarwati, Rini Asri Wulandari Bina Lohita Sari Deni Rahmat Dewi Oktaviani, Mega Erni Rustiani Handayani, Marybet Tri Retno Honifa Honifa, . Ike Yulia Wiendarlina Ikrom Khaulah Indriati, Dwi Najwa Rokhmah, Nisa Nina Herlina Nina Herlina Novadin, Raraseta P Nurhikmah, Wilda Nurmala, *Sara Rikkit Rini Ambarwati Sara Nurmala Septia Andini Siti Mahyuni Wahyuningrum, Cintya Wahyuningrum, Cyntia Widjaya, Andrea Palleva Wilda Nurhikmah