Publikasi Dosen

Physicochemical Properties and Nutrient Content of Tempe Flour Enriched Eel Flour

AIM: This study aims to evaluate the nutritional content and physicochemical aspect of the combination of eel and tempe flour.
METHODS: Samples of swamp eel and tempe flour were combined in a ratio of 1:1 (A), 1:2 (B), 1:3.5 (C), and 1 kilogram of Asian swamp eel meat without additional tempe (D), respectively. Homogenization was done using a sinmag planetary mixer. The sample analysis was performed at the SIG Laboratory (PT. Saraswanti Indo Genetech) on November 16, 2021. The samples were analyzed triple (triplicates). Statistical analysis was performed using GraphPad Prism version 9.3.0 for Mac OS. Variables were analyzed using multivariate ANOVA with 95% CI (0.05).
RESULTS: There was a significant difference between Samples A, B, C, and D for every proximate analysis parameter (p = 0.000) p < 0.05. The results showed a significant difference in the unsaturated fatty acid parameter between the groups (p < 0.001). Sample C has the highest B9 (folic acid) content compared to other samples (1258.53 ± 1.39 mcg/100 g) and a significant difference was found between samples (p < 0.0001).
CONCLUSION: Tempe flour enriched eel flour can act as a source of folate, due to its high folate content. Tempe flour enriched eel flour could be used as a flour mixture in any food products that require flour to increase folate content.

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Informasi Detail

Judul Seri

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No. Panggil

001.43

Penerbit

Macedonia : Scientific Foundation SPIROSKI., 2022

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

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Klasifikasi

001.43

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Flour; Tempe; eel; Nutrition facts; Physicoche

Info Detail Spesifik

Publication on Journal of Medical Sciences. 2022 Jan 18; 10(A):552-556.; Author : Iskari Ngadiarti1*, Fahrul Nurkolis2, Matthew Nathaniel Handoko3, Fachruddin Perdana4, Muntikah Muntikah1, Nindy Sabrina5, Hans Kristian6, Jeremy Eleazar Roring6, Mrinal Samtiya7, Son Radu 8 ; 1Department of Nutrition and Dietetics, Health Polytechnic of Jakarta II, Jakarta, Indonesia; 2Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, Indonesia; 3Department of Nutrition, Faculty of Medicine, Diponegoro University, Semarang, Indonesia; 4Department of Nutrition, Faculty of Medicine, University of Sultan Ageng Tirtayasa, Serang, Indonesia; 5Study Program of Nutrition, Faculty of Food Technology and Health, Sahid University, Jakarta, Indonesia; 6Department of Medical, Sam Ratulangi University, Manado, North Sulawesi, Indonesia; 7Department of Nutrition Biology, Central University of Haryana, Mahendragarh, Haryana, India; 8Department of Food Sciences, Universiti Putra Malaysia, Selangor Darul Ehsan, Malaysia Scientific Foundation SPIROSKI, Skopje, Republic of Macedonia; Open Access Macedonian Journal of Medical Sciences. 2022 Jan 18; 10(A):552-556. https://doi.org/10.3889/oamjms.2022.8308; eISSN: 1857-9655; Category: A - Basic Sciences ;Section: Biochemistry; ag12062022isk

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