Repository Universitas Pakuan

Detail Karya Ilmiah Dosen

Mindiya Ratmi, Erni Rustiani

Judul : Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana)

Abstrak :
Abstract. Shellfish flour has a proximate content including moisture content, ash content, fat content, protein
content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food
products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue
with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and
minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat
content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control.
lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive
controls.
Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Test

Tahun : 2018 Media Publikasi : Jurnal Nasional Blm Akreditasi

Kategori : Jurnal No/Vol/Tahun : 01 / 01 / 2018

ISSN/ISBN : 2615-3769

PTN/S : Universitas Pakuan Program Studi : FARMASI

Bibliography :
Apriyantono A., D Fardiaz., N Puspitasari., Sedarnawati
dan Budiyanto S. 1989 Analisis Pangan. IPB
Press, Bogor.

Cahyadi, S. 2006. Analisis dan Aspek Kesehatan Bahan
Tambahan Pangan. Cetakan Pertama. PT Bumi
Aksara. Jakarta .

Christian, M. 2011. Pengolahan Banana Bars Dengan
Inulin Sebagai Alternatif Pangan Darurat.
Skripsi, Fakultas Teknologi Pertanian, Institut
Pertanian Bogor, Bogor.

Mendosa. 2008. The glycemic index. www.mendosa.
com/ gi.htm [24 Desember 2014].
Departemen Kesehatan Republik Indonesia. 1992.
Parameter Standar Umum Cara Uji Makanan
dan Minuman. Jakarta.

Departemen Kesehatan Republik Indonesia. 2000.
Parameter Standar Umum Ekstrak Tumbuhan
Obat. Jakarta.

Rahayu, S.Y.S., T. Aminingsih dan M. Miranti. 2013.
Potensi Nano Kalsium Kijing Taiwan (Anodonta
woodiana) sebagai Suplemen Mineral (Mg, Ca,
Zn) untuk Mendetoksifikasi Racun Merkuri dan
Fortifikasi Tortilla Chips Kaya Protein dan
Kalsium. Bogor: Fakultas Matematika Dan Ilmu
Pengetahuan Alam Universitas Pakuan Bogor.

Winarno, F.G. 2008. Kimia Pangan dan Gizi, Edisi
Terbaru. Bogor: M-Brio Press.

URL : https://journal.unpak.ac.id/index.php/jsi/article/view/681

Document

back

@official_unpak	@unpak
@unpak	UNPAK TV

Welcome Repository Universitas Pakuan

Student's Achievments

Unggul, Mandiri & Berkarakter

Detail Karya Ilmiah Dosen

Mindiya Ratmi, Erni Rustiani

Judul	:	Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana)
Abstrak	:	Abstract. Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control. lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive controls. Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Test
Tahun	:	2018	Media Publikasi	:	Jurnal Nasional Blm Akreditasi
Kategori	:	Jurnal	No/Vol/Tahun	:	01 / 01 / 2018
ISSN/ISBN	:	2615-3769
PTN/S	:	Universitas Pakuan	Program Studi	:	FARMASI
Bibliography	:	Apriyantono A., D Fardiaz., N Puspitasari., Sedarnawati dan Budiyanto S. 1989 Analisis Pangan. IPB Press, Bogor. Cahyadi, S. 2006. Analisis dan Aspek Kesehatan Bahan Tambahan Pangan. Cetakan Pertama. PT Bumi Aksara. Jakarta . Christian, M. 2011. Pengolahan Banana Bars Dengan Inulin Sebagai Alternatif Pangan Darurat. Skripsi, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor. Mendosa. 2008. The glycemic index. www.mendosa. com/ gi.htm [24 Desember 2014]. Departemen Kesehatan Republik Indonesia. 1992. Parameter Standar Umum Cara Uji Makanan dan Minuman. Jakarta. Departemen Kesehatan Republik Indonesia. 2000. Parameter Standar Umum Ekstrak Tumbuhan Obat. Jakarta. Rahayu, S.Y.S., T. Aminingsih dan M. Miranti. 2013. Potensi Nano Kalsium Kijing Taiwan (Anodonta woodiana) sebagai Suplemen Mineral (Mg, Ca, Zn) untuk Mendetoksifikasi Racun Merkuri dan Fortifikasi Tortilla Chips Kaya Protein dan Kalsium. Bogor: Fakultas Matematika Dan Ilmu Pengetahuan Alam Universitas Pakuan Bogor. Winarno, F.G. 2008. Kimia Pangan dan Gizi, Edisi Terbaru. Bogor: M-Brio Press.
URL	:	https://journal.unpak.ac.id/index.php/jsi/article/view/681