Article Per Year (5 Year)
p-Index From 2019 - 2024
0.61
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) J-KESMAS: Jurnal Kesehatan Masyarakat
Nur Fahlia
Universitas Binawan
Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : J-KESMAS: Jurnal Kesehatan Masyarakat

 1 
KARAKTERISTIK TEPUNG KULIT KENTANG (Solanum tuberosum) SEBAGAI BAHAN PANGAN SUMBER KALIUM Ratnayani -; Septiani -; Ahmad Fitra Ritonga; Nur Fahlia
J-KESMAS: Jurnal Kesehatan Masyarakat Vol 7, No 2 (2021): J-KESMAS Volume 7, Nomor 2, Nopember 2021
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Al Asyariah Mandar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35329/jkesmas.v7i2.1993

Abstract

Potato peel flour (Solanum tuberosum) is a flour that has a potential to be developed as a food source of potassium. This research was conducted to determine the chemical properties of potato peel flour. Potato peel flour is carried out in several stages: peeling potatoes; soaking in 0.3% sodium bisulfite (NaHSO3) solution for 60, 90 and 120 minutes; drying; milling; and sifting. Parameters observed were water content, ash content, protein, fat, carbohydrates and potassium (K). Potato peel flour with various immersions produced has the characteristics of water content (7.84 – 9.03%), ash content (4.15 – 4.67%), protein (11.35 – 11.60 %), fat ( 0.74 – 0.87%), carbohydrates (74.63 – 75.26%), and potassium (1231.32 – 1671.86 mg/100 g). Based on the potassium content, potato skin flour with the highest potassium content was soaked for 120 minutes. 
Co-Authors Ratnayani Ritonga, Ahmad Fitra Septiani Septiani