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All Journal AcTion: Aceh Nutrition Journal JURNAL SERAMBI ILMU Serambi Saintia : Jurnal Sains dan Aplikasi Serambi Journal of Agricultural Technology JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan)
Husna Husna
Universitas Serambi Mekkah
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Journal : AcTion: Aceh Nutrition Journal

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Potential iriadiation of Asam Keumamah as an emergency food alternative Abdul Hadi; Wiqayatun Khazanah; Andriani Andriani; Ampera Miko; Husna Husna
AcTion: Aceh Nutrition Journal Vol 8, No 4 (2023): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v8i4.1078

Abstract

Emergency food is safe and highly nutritious processed food for disaster victims. It is hoped that the various food product assistants provided after the disaster will be able to meet the needs, but some of the food cannot be stored for a long time. This study aimed to determine the potential of irradiated Asam Keumamah as an alternative to emergency food. The experimental study used a completely randomized design to irradiate five doses of Asam Keumamah stored for 30 days. Asam Keumamah was processed in the Food Technology Laboratory, Nutrition Department of the Aceh Polytechnic, in 2022. Data were collected through laboratory examinations including irradiation, total bacteria, and proximate tests. Statistical analysis was performed using ANOVA, Kruskal-Wallis, and Duncan’s tests at 95% CI. The results showed that an irradiation dose of 0-20 kGy had no significant effect on the total bacteria and approximate levels of irradiated Asam Keumamah (p>0,05). Irradiation doses of 30, 40, and 50 kGy significantly affected the fat and carbohydrate levels in Asam Keumamah (p< 0,05). In conclusion, irradiated and vacuumed Asam Keumamah lasts longer; therefore, it can be recommended as an alternative post-disaster emergency food source.
Co-Authors Abdul Hadi Ampera Miko Andriani Andriani Asmawati Asmawati Diza Fathamira Hamzah Evi Dewi Yani Masyudi Masyudi Muhammad Ridhwan Nurfitri Antina Nurul Sakdah Riski Muhammad T M Rafsanjani T. M. Rafsanjani Wiqayatun Khazanah Yetty Yetty Yuliani Safmila