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All Journal Jurnal Media Gizi Indonesia (MGI) JOURNAL HEALTH AND NUTRITIONS Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Hadi, Novian Swasono
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Education Health Professions Library & Information Science Medicine & Pharmacology Nursing Public Health

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Journal : Jurnal Media Gizi Indonesia (MGI)

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Nutritional Value of Mackerel Fish Flour (Rastrelliger Sp.) Wet Noodles Fortified with Vegetable Flour Febry, Ayu Bulan; Ntau, Liean A; Bami, Mahyudin; Hadi, Novian Swasono
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.19-26

Abstract

Wet noodles available on the market are often lacking in adequate nutrition, with higher carbohydrates, lower protein, and fewer vitamins. Thus, develop a healthy, economical, and nutritious wet noodles using local ingredients is needed. The study aimed to investigate the enhancement of nutritional value in wet noodles by fortifying them with vegetable flour and mackerel flour. The study useda true experimental design with a posttest-only control group. The design used a complete randomized design consisting of three treatments and four replications. The three treatments were as follows: F0 (wet noodles with fish flour increased by 10 grams of vegetable flour); F1 (wet noodles with fish flour increased by 15 grams of vegetable flour);and F2 (wet noodles with fish flour increased by 20 grams of vegetable flour). The researchers analyzed the nutritional composition of the noodles, focusing on carbohydrates, proteins, fats, and iron. The findings of the study showed that the carbohydrate content in the three treatments of wet noodles with increased vegetable flour ranged from 14.3% to 16.7%. The protein content in the treatments ranged from 8.61% to 9.22%. The fat content varied from 2.62% to 2.9%. Moreover, the iron content in the treatment of wet noodles with increased vegetable flour ranged from 22.08 mg/kg to 25.76 mg/kg. The result of the ANOVA statistical test showed that there was a significant difference in the addition of vegetable flour to the iron content of mackerel meal wet noodles.
Characteristics of Tuna Sausage with The Addition of Yellow Pumpkin Flour as a Source of Protein and Vitamin A in COVID-19 Pandemic Amalia, Mutia Reski; Sugiyanto, Maya Kumalasari; Umar, Pepi Sugianto; Hadi, Novian Swasono
Media Gizi Indonesia Vol. 18 No. 2SP (2023): Media Gizi Indonesia (National Nutrition Journal) Special Issue: 1st Interna
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i2SP.32-36

Abstract

Enhancing immunity is crucial against COVID-19, achieved through improved nutrition, especially protein and vitamin A. Protein aids in antibody production, which is vital for infection defence. Malnourished children have weakened immunity due to inadequate antibody formation, leading to higher mortality rates. Vitamin A also bolsters immunity. This study focused on tuna sausages enriched with pumpkin flour to enhance nutritional value and visual appeal. The aim was to boost agricultural and fisheries productivity for food security during the pandemic, offering a healthy, cost-effective protein and vitamin A source from local resources. The study assessed the characteristics of these sausages through a randomized design with three formulations: 10%, 20%, and 30% pumpkin flour. Nutritional analysis was conducted using the proximate method. Results favoured the second formula, showing significant differences in taste, colour, and texture. The third formula had the highest protein content, while the second one excelled in fat and vitamin A.
Co-Authors Amalia, Mutia Reski Arbie, Fitri Yani Bami, Mahyudin Febry, Ayu Bulan Nawai, Fatmayanti Ntau, Liean A Rahma Labatjo Sapii, Prahmanawati Setiawan, Denny Indra Sugiyanto, Maya Kumalasari Umar, Pepi Sugianto