This research was aimed the fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage. The materials include beef, duck eggshell nano-calcium, tapioca, soy protein isolate, palm oil, salt, pepper, garlic, onion, shallot, coriander, nutmeg, sugar, frankfurter, sodium tripolyphosphate, monosodium glutamate, and ice. The treatments for fortification of duck eggshell nano-calcium were 0; 0.15; 0.3; 0.45; and 0.6% of the total dough. The parameters tested were pH value, water holding capacity, tenderness, and water activity. The physical quality data were analyzed by analysis of variance and if there was a significant difference (P<0.05) then further tested with Duncan’s New Multiple Range Test. The results showed that the fortification of duck eggshell nano-calcium had a significant effect (P<0.05) on the pH value, water holding capacity, tenderness, and water activity of beef sausage. Fortification of duck eggshell nano calcium up to 0.6% can increase the value of pH, tenderness, water activity, and decrease water holding capacity.
ASI merupakan satu jenis makanan yang mencukupi seluruh unsur kebutuhan bayi baik karena ASI mengandung zat gizi, hormon, faktor kekebalan tubuh, anti alergi, dan anti inflamasi. ASI mengandung hampir 200 unsur zat makanan. ASI perah dapat disimpan mulai dari beberapa jam hingga beberapa bulan, tergantung dari suhu penempatannya. Suhu dan lama waktu penyimpanan akan mempengaruhi kandungan zat gizi yang ada pada ASI. Tujuan penelitian ini adalah untuk menganalisis perbedaan kandungan gizi ASI pada berbagai suhu dan lama penyimpanan. Variabel dalam penelitian ini adalah zat gizi makro yang terkandung dalam ASI, meliputi karbohidrat, lemak dan protein. Metode analisis protein menggunakan metode Kjedahk, metode analisis lemak menggunakan pendekatan metode Babcock dan metode analisis karbohidrat menggunakan metode indeks bias refraktometer. Kandungan protein pada sampel ASI berkisar antara 0,7940 – 0,8439 %, kandungan lemak pada sampel ASI berkisar antara 1,5 – 2,7 %, Kkandungan karbohidrat pada sampel ASI berkisar antara 9 – 9,23 %. Terjadi kenaikan kandungan protein ASI pada berbagai perlakuan suhu dan lama penyimpanan. Terjadi kenaikan kandungan lemak ASI pada berbagai perlakuan suhu dan lama penyimpanan. Terjadi penurunan kandungan karbohidrat ASI pada berbagai perlakuan suhu dan lama penyimpaan.
Type 2 diabetes mellitus is one of the incurable non-communicable diseases characterized by an uncontrolled increase in blood sugar levels. Type 2 diabetes mellitus requires proper management to prevent complications. The basic part of managing type 2 diabetes mellitus is nutrition counselung, with nutrition counseling can help patients in making decisions such as dietary arrangements in accordance with 3J (amount, schedule and type) and managing blood sugar levels. The purpose of this study analyzed the effect of nutritional counselung on detary complience and blood sugar levels in type 2 DM patients in kebondalem health centers. This research method is quasi experimental designs with a non-equvalent control group research design. The large number of subjects in this study was 20 people counsiting of 10 control group people and 10 experimental group people with Purposive sampling technique. Static analysis of this study using the Wilcoxon Test and Mc Nemar Test. Result showed that there was no influence of nutritional counseling on dietary compliance seen froom 3J (amount, type and schedule) in the control group while in the experimental group it showed the influence of nutritional counseling on the amount of protein and the amount of carbohidrates, but there was no effect of nutritional counseling on the amount of energy, fat, schedule and type in the experimental group, as well as the effect of nutritional counseling on blood sugar levels in the control group did not significanty and in experimental groups significanty.
Duck eggshells are one of bio-wastes from poultry industry and household that have been disposed. Duck eggshells contain high calcium which can be applied as an alternative source of daily calcium for the body. Nanostructured duck eggshell calcium can be used as a food additive in beef sausage processing. This study was conducted to determine the chemical quality of beef sausage fortified by duck eggshell nano-calcium. The materials include beef, soy protein isolate, palm oil, garlic, salt, pepper, shallot, onion, tapioca, monosodium glutamate, sodium tripolyphosphate, nutmeg, coriander, frankfurter, sugar, duck eggshell nano-calcium, ice, and nano-structured duck eggshell. Treatments for fortification of duck eggshell nano-calcium were 0; 0.15; 0.3; 0.45; and 0.6% of the total dough. Parameters tested were moisture, protein, fat, carbohydrate, fiber, ash, sugar, calcium, sodium, and energy of the sausage. Each treatment consisted of 5 replications. Data collected was analyzed by analysis of variance using completely randomized design and if there was significant different (P0.01) then further tested by the Duncan's New Multiple Range Test. Results showed that the fortification of duck eggshell nano-calcium had a highly significant effect (P0.01) on protein, fat, ash, sugar, calcium, and sodium, but did not affect moisture, carbohydrate, fiber, and energy of beef sausage. Fortification of duck eggshell nano-calcium up to 0.6% increased protein, ash, dan calcium but decreased fat, sugar, and sodium of beef sausage.
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