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All Journal Jurnal Gizi dan Pangan Global Medical and Health Communication Amerta Nutrition Health Information : Jurnal Penelitian JOURNAL HEALTH AND NUTRITIONS Jurnal Surya Masyarakat AloHA International Journal of Health Advancement (AIJHA) Jurnal Abmas Negeri (JAGRI) Indonesian Community Journal ASMAT: Jurnal Pengabmas Gema Kesehatan
Sanya Anda Lusiana
Poltekkes Kemenkes Jayapura, Papua, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Health Information : Jurnal Penelitian

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Uji Laboratorium Kandungan Zat Gizi Makro dan Zat Besi Snack Bar Tepung Ikan Gabus dengan Penambahan Kacang Tanah Sanya Anda Lusiana; Marsy Urim Sumule; Maxianus K. Raya; Anna Sarmpumpwain
Health Information : Jurnal Penelitian Vol 15 No 1 (2023): Januari-April
Publisher : Poltekkes Kemenkes Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36990/hijp.v15i1.782

Abstract

As an effort to improve people's food and nutrition by using local food consumption methods and using appropriate technology. This study aims to assess the content of macronutrients and iron minerals through snack bar products. The research was conducted by formulating snack bars with the main ingredients of snakehead fish flour and peanuts at a ratio of 50:50, 60:40 and 40:60. Organoleptic tests and laboratory tests were carried out. The snack bar formula with the highest level of preference was the F3 snack bar (40:60) with an energy content of 409.03 kcal, 20 gr protein, 11.99 gr fat, 55.28 gr carbohydrates, 10.75% moisture content, 1.98% ash content and iron (Fe ) 0.94 gr. There are significant differences in the nutritional value indicators. Further research is needed to determine the right formulation with rich nutrient content and preferred product.
Co-Authors Ahmad Faridi Anna Sarmpumpwain Arza, Putri Aulia Budi Kristanto Budi Kristanto Budi Kristanto Cesilia M Dwiriani Dhea Istiqomah Syahfitri Dorci Nuburi Eliza Eliza Emy Yuliantini Endah Sri Rahayu Endah Sri Rahayu Flora Niu Fransiska H Hendambo Geovany Idilha Putri I Rai Ngardita I Rai Ngardita I Rai Ngardita I Rai Ngardita Kiki Kristiandi Marlin Paulina Gultom Marsy Urim Sumule Maxianus K Raya Maxianus K. Raya Nawang Wulan Nia Budhi Asatuti Nia Budhi Astuti Nia Budhi Astuti Nia Budhi Astuti Putri Ratna Sari Ratih Nurani Sumardi Ratih Nurani Sumardi Ratih Nurani Sumardi Ratih Nurani Sumarni Ratih Nurani Surmadi Windi Indah Fajar Ningsih Yunianto, Andi Eka