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Formulation of Flakes Bran Flour Substitution with Fortified Zinc for Fertile-Age Women

Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya

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Title Formulation of Flakes Bran Flour Substitution with Fortified Zinc for Fertile-Age Women
 
Creator Ulfa, Atikah
Marjan, Avliya Quratul
Maryusman, Taufik
 
Subject bran, flakes, fertile-age women, zinc
 
Description There are about 32.9% Indonesian women susceptive to obesity and free radical exposure. Free radicals are resistible to Zn-cofactors and a-tocopherols. The aims of this study was to make flakes formulations with zinc fortification, then analyze the physical and chemical character of flakes (hardness and color degree), and analyze carbohydrate, protein, fat, zinc, and α-tocopherol. The experimental design used for this study was a complete randomized design. The results showed the best formulas that substitution by bran was 25 % and fortified seng was 118,9 mg. The chemical properties of the best formulas should has increased the levels of protein, fat, and Zinc. One serving (55g) of flakes has 208,4 Kal; 3,38 g protein; 0,27 g fat; 48,12 g carbohydrate ; 1,89 mg seng; and 3,53mg α-tocopherol.
 
Publisher Universitas Islam Negeri Walisongo Semarang
 
Contributor Universitas Pembangunan Nasional "Veteran" Jakarta
 
Date 2018-11-15
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Experimental
 
Format application/pdf
 
Identifier https://journal.walisongo.ac.id/index.php/Nutri-Sains/article/view/2609
10.21580/ns.2018.2.2.2609
 
Source Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya; Vol 2, No 2 (2018); 19-30
2541-5921
2528-3170
 
Language eng
 
Relation https://journal.walisongo.ac.id/index.php/Nutri-Sains/article/view/2609/pdf
 
Rights Copyright (c) 2018 Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
http://creativecommons.org/licenses/by/4.0