Bagea Formulation Made From Cassava Starch Extract and Gonad Diadema Setosum (Sea urchins) as Alternative Food for Pregnant Women
DOI:
https://doi.org/10.36990/hijp.v9i2.71Keywords:
Bagea, Cassava, Pregnant motherAbstract
The hope of this research is to establish manateau kanji extract as a formula for bagea production that comes with gonad diadem setosum (sea urchins), which is rich in nutrients and therefore ideal for women pregnant. Cassava kanji extract can be used as a food formula ingredient to make a range of food formula The goal of this study is to examine the formula of bagea made from cassava flour extract and Gonad Diadema Setosum (Sea urchins) as an aging food in pregnant women. Pre-experiment design in the manufacture of bagea solution. The highest favorite amount for cassava flour bagea is BTP 2 (sago flour 50, cassava flour 50) with a value of 3.26. In addition, the highest level of favorite in the manufacture of bagea made from cassava flour and the addition of gonad is BTP 2 (sago flour 50, cassava flour 50 and gonad 20) In order to increase the preferred value of bagea with the addition of cassava flour and gonad, it is important to add certain ingredients to add flavor to remove odor.
References
Ambati, R. R., Phang, S.-M., Ravi, S., & Aswathanarayana, R. G. (2014). Astaxanthin: sources, extraction, stability, biological activities and its commercial applications-a review. Marine drugs, 12(1), 128-152. https://doi.org/10.3390/md12010128
Anukam, K. C., & Reid, G. (2009). African traditional fermented foods and probiotics. Journal of medicinal food, 12(6), 1177-1184. https://doi.org/10.1089/jmf.2008.0163
Banudi, L. (2013). Gizi kesehatan reproduksi. Jakarta: EGC.
Budijanto, S. (2016). Dukungan iptek bahan pangan pada pengembangan tepung lokal. JURNAL PANGAN, 18(2), 55-67.
Julianti, E. D., Nurjanah, N., Yuniati, H., Ridwan, E., & Sahara, E. (2015). PENGARUH TAPIOKA TERMODIFIKASI EKSTRAK TEH HIJAU TERHADAP GLUKOSA DARAH DAN HISTOLOGI PANKREAS TIKUS DIABETES. Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), 38(1), 51-60. https://doi.org/10.22435/pgm.v38i1.4422.51-60
Payu, C. (2016). PEMBUATAN CEMILAN SAGU HIGIENIS UNTUK MENINGKATKAN PENGHASILAN KELOMPOK PENGRAJIN KUE DI DESA BUA KECAMATAN BATUDAA KABUPATEN GORONTALO. JURNAL PENGABDIAN KEPADA MASYARAKAT, 22(3), 103-109.
Penelitian, B., Pertanian, P., & No, J. R. (2011). Inovasi Pengolahan Singkong meningkatkan pendapatan dan diversifikasi pangan. Jakarta Selatan: Agroinovasi Edisi, 4-10.
Peng, J., Yuan, J.-P., & Wang, J.-H. (2012). Effect of diets supplemented with different sources of astaxanthin on the gonad of the sea urchin Anthocidaris crassispina. Nutrients, 4(8), 922-934. https://doi.org/10.3390/nu4080922
Rajasekaran, A., & Kalaivani, M. (2013). Designer foods and their benefits: A review. Journal of food science and technology, 50(1), 1-16. https://doi.org/10.1007/s13197-012-0726-8
Salma, W. O. (2016). Pengaruh Nutrisi dan Efek Ekstrak Gonad Diadema Setosum (Sea urchins) Trhadap Produksi Interveron (IFN)y, Interleukin (IL-10) dan Ekspresi Gen FOXP3 pada Mencit Strain BALB/c yang dimutasi dengan Lipolisakarida (LPS). Makassar.
Santosa, H. (2010). HIDROLISA ENZIMATIK PATI TAPIOKA DENGAN KOMBINASI PEMANAS MICROWAVE-WATER BATH PADA PEMBUATAN DEKSTRIN. Momentum, 6(2).
Shukri, W., Hamzah, E., Halim, N., Isa, M., & Sarbon, N. (2014). Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice (tapai pulut). International Food Research Journal, 21(5).
Widyastuti, A. D. (2015). Pengaruh substitusi tepung labu kuning (cucurbhita moschata) terhadap kadar ?-karoten dan daya terima pada biskuit labu kuning. Universitas Muhammadiyah Surakarta.
Winarno, F. G. (2004). Kimia Pangan dan Gizi. Jakarta: PT Gramedia Pustaka Utama.
Zulaidah, A. (2011). Modifikasi ubi kayu secara biologi menggunakan starter bimo-cf menjadi tepung termodifikasi pengganti gandum. Universitas Diponegoro.
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
Copyright (c) 2017 La Banudi, M. Anas Anasiru, Petrus, Purnomo Leksono
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the works authorship and initial publication in this journal and able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journals published version of the work (e.g., post it to an institutional repository or publish it in a book).
