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All Journal Saintika Medika: Jurnal Ilmu Kesehatan dan Kedokteran Keluarga. Jurnal Ilmu Kesehatan Masyarakat Jurnal Penelitian Kesehatan Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Medika Malahayati Jurnal Manajemen dan Administrasi Rumah Sakit Indonesia (MARSI) ARTERI : Jurnal Ilmu Kesehatan Jurnal Agriovet Jurnal Aisyah : Jurnal Ilmu Kesehatan Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Kesehatan Tambusai Journal of Community Development Jurnal Rekam Medik & Manajemen Informasi Kesehatan (RAMMIK) PEKAT : Jurnal Pengabdian Kepada Masyarakat
Sabran Sabran
Jurusan Kesehatan, Politeknik Negeri Jember
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Journal : Jurnal Agriovet

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KANDUNGAN ZAT GIZI, VITAMIN, DAN MINERAL SNACK BAR PREBIOTIK BERBASIS EDAMAME DAN TANAMAN HERBAL LOKAL Putri Rahayu Ratri; Miftahul Jannah; Sabran Sabran; Surya Dewi Puspita
Jurnal Agriovet Vol. 5 No. 2 (2023): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v5i2.879

Abstract

The local food-based snack bar has the potential to be developed to support stunting prevention programs in toddlers. Edamame and herbal plants (such as ginger rhizome, cinnamon, and lempeni leaf powder) can be used in the development of snack bars as a functional food. This research is experimental research with a laboratory analysis method. The snack bar formulation has previously been calculated using the Nutrisurvey for Linear Programming application. Two formulations and one control were obtained and then tested for their nutritional content. Research parameters were tested by proximate test (carbohydrate content, total fat, protein, total energy, energy from fat, water content, ash content, and dietary fiber, as well as the mineral content of iron (Fe), Zinc (Zn), and Vitamin C. The results showed that most of the mineral content, vitamins, dietary fiber, ash content, water content, and protein content of Formula 1 and 2 had better content than the control. However, the energy, carbohydrate, and fatcontent of Formula 1 and 2 show a lower amount than the control. The addition of several ingredients such as edamame, lempeni leaves, and some herbs such as ginger and cinnamon can improve the nutritional quality of snack bar.
Co-Authors Aghasi Hana Faradila Almira Kusumaningrum Alvira Nafisah Eky Mulia Arniati Ramadhani Atma Deharja Dian Galuh Pratita Dian Kartika Sari Dian Mawarni dony setiawan hendyca putra Efri Tri Ardianto Erna Selviyanti Ervina Rachmawati Ervina Rachmawati Ervina Rachmawati Gamasiano Alfiansyah Gamasiano Alfiansyah Iing Merillarossa Kharisma Wardani Indah Muflihatin Intan Mega Pratiwi Jabal Nur Hamdani Jennie Raissa Maghfira Lani Lani Annisa Majiida Lu'aily Munawaroh Lutfi Kurniawati M. Kurniawan Malinda Capri Nurul Satya Maya Weka Santi Maya Weka Santi Maya Weka Santi Maya Weka Santi Miftahul Jannah Miftahul Jannah Mochammad Choirur Roziqin Muhammad Yunus Niyalatul Muna nurmawati, ida Puspitasari, Sendhi Tristanti Putri Rahayu Ratri Putri Rahayu Ratri Ratih Putri Damayati Rini Anggraeni Rossalina Adi Wijayanti S Deddy Setiadi S Deddy Setiadi Safira Nur Alifah Siti Sofia Suandana, Iwan Abdi Surya Dewi Puspita Veronika Vestine Wiwik Dian Sari