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All Journal J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health)
Winda Nurtiana
Department of Food Technology, University of Sultan Ageng Tirtayasa, Indonesia
Public Health

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Effects of Steaming on the Functional Properties and Mineral Content of Lumi-Lumi Fish (Harpodon Nehereus) Meal Safrida Safrida; Cukri Rahma; Onetusfifsi Putra; Rinawati Rinawati; Winda Nurtiana; Yeni Kurniati
J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Health) Vol 10, No 1 (2023): April 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/j-kesmas.v10i1.7462

Abstract

The purpose of this study is to evaluate the mineral content, phenolic content, antioxidant activity, and soluble protein of Lumi-lumi fish meal (Harpodon nehereus) treated with and non-steamed for 30 min. The results revealed that iron (Fe) mineral content was significantly higher in the steamed than non-steamed treatment but not in calcium (Ca). However, there was a decrease in the minerals magnesium (Mg), phosphorus (P), and zinc (Zn) during the steamed process, which was not significant. Then, during steamed, there was a significant decrease in antioxidant activity but not in total soluble protein, whereas phenolic content increased. Based on the findings of this study, Lumi-lumi fish (Harpodon nehereus) meal steamed treatment could be the best treatment because it contained the best phenolic and Fe and Ca minerals.
Co-Authors Onetusfifsi Putra Rahma, Cukri Rinawati Rinawati Safrida Safrida Yeni Kurniati