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dc.contributoren-US
dc.creatorADP, Nanda Irma
dc.creatorNadimin, Nadimin
dc.creatorDewi, Thresia
dc.date2019-07-04
dc.date.accessioned2019-12-02T00:38:56Z
dc.date.available2019-12-02T00:38:56Z
dc.identifierhttp://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/695
dc.identifier10.32382/mgp.v25i2.695
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/xmlui/handle/123456789/70428
dc.descriptionABSTRACTNutritional problem in Indonesia is still a serious health problem especially malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aims to overcome malnutrition among people, especially proteins and vitamins and minerals is by utilizing tuna fish innards into fish meal innards in the form of biscuits.This study aims to determine the levels of nutrients protein, fat, calcium, iron, and zinc of biscuit with substitution of flour tuna fish innards. The research type is quasi experimental with one only design group design. The results of this analysis were obtained from research conducted by kjedahl method for protein, sochxlet for fat and Spektrofotometri for calcium, iron, and zinc.The results showed that the content of tuna innard biscuit protein was higher by 7.913% compared to biscuits without substitution, the fat content of tuna innard biscuit was higher by 25.18% than the biscuit without substitution, the calcium biscuit level of 61.871%, fe 0%, and the zinc content of the tuna innard biscuit is higher by 7,532% compared to biscuit without substitution.Biscuit with tuna innard substitution can be recommended as complementary foods with various processing improvements. It is suggested to find a way to remove bitter taste on the tuna innard flour.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherJurusan Gizi Poltekkes Kemenkes Makassaren-US
dc.relationhttp://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/695/pdf
dc.relationhttp://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/downloadSuppFile/695/56
dc.rightsCopyright (c) 2019 Media Gizi Panganen-US
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0en-US
dc.sourceMedia Gizi Pangan; Vol 25, No 2 (2018): Desember 2018; 44-49en-US
dc.source2622-6480
dc.source1858-4608
dc.source10.32382/mgp.v25i2
dc.subjecten-US
dc.subjectanalysis, biscuit, calcium, fat, fe, protein, tuna innards flour, zincen-US
dc.subjecten-US
dc.titleSubtitusion Of Tuna Fish Innards Flour In Biscuit to Improve Nutritionen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-Reviewed Articleen-US
dc.typeen-US
dc.coverageen-US
dc.coverageen-US
dc.coverageen-US


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