Melola Discovery

← Melola Discovery

Akses terbuka Jurnal

Formulasi dan Karakteristik Bihun Tinggi Protein dan Kalsium dengan Penambahan Tepung Tulang Ikan Patin (Pangasius Hypopthalmus) Untuk Balita Stunting

Media Kesehatan Masyarakat Indonesia · Vol. 14 No. 2 (2018) · hlm. 157–164

DOI
10.30597/mkmi.v14i2.3984
ISSN
2356-4067, 0216-2482
Terbit
2018-06-16
Penerbit
Faculty of Public Health, Hasanuddin University, Makassar
Bahasa
en
Lisensi
creativecommons.org/licenses/by-nc-sa/4.0

Abstrak

Stunting is the nutritional problems in Indonesia. The direct cause of stunting was infectious disease andinadequate food intake such as protein and calcium deficiency. Patin fishbone powder contain high in protein, calciumand phosphor needed for growth children under five years. Utilization of patin fishbone powder is processedinto flour and made rice noodle for children under five years stunting. The aims of the research were to determinethe best formula and characteristics of rice noodles high protein and calcium with addition of patin fishbone powder(Pangasius hypopthalmus) for children under five years stunting. A complete randomized design was used forthe experiment. Variables analyzed were: chemical properties (water content, total fat, total protein, carbohydrateby difference and ash content), calcium and phosphor, and sensory properties (hedonic test and hedonic quality).Hedonic test was conducted to determine the level of consumer acceptance of 25 semi-trained panelists. Data wereanalyzed by ANOVA. The results showed rice n noodles with addition of patin fishbone powder (HypopthalmusPangasius) water content 6.79%, ash 64.23%, protein content 20.39%, fat content 3.36%, carbohydrate 8.35%,calsium 1002.00 mg/100g and fosfor 12.80 mg/100g. Based on ANOVA test there is the effect of addition of patinfishbone flour to taste (p=0,001) and smell (p=0,041), while color (p=0.116) and texture (p=0,102) have no effect.The best formula was rice noodles from F1 (4%) for children under five years stunting.

Kata kunci

Jaringan kolaborasi para penulis

7 penulis · 13 tautan kepenulisan bersama · 7 lintas organisasi

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Universitas Pahlawan Tuanku Tambusai
  • IPB University
  • Universitas Airlangga
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Ikeu EkayantiIPB University1
Ali KhomsanIPB University1
Hadi RiyadiIPB University1
Mahmud Aditya RifqiUniversitas Airlangga1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/mkmi/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Formulasi dan Karakteristik  Bihun Tinggi Protein dan Kalsium dengan Penambahan Tepung Tulang Ikan Patin  (Pangasius Hypopthalmus) Untuk Balita Stunting</dc:title>
	<dc:creator xml:lang="en">Afrinis, Nur</dc:creator>
	<dc:creator xml:lang="en">Besti, Verawati</dc:creator>
	<dc:creator xml:lang="en">Anggraini, Harahap Dewi</dc:creator>
	<dc:subject xml:lang="en">Bihun</dc:subject>
	<dc:subject xml:lang="en">tulang ikan</dc:subject>
	<dc:subject xml:lang="en">tepung tulang ikan</dc:subject>
	<dc:description xml:lang="en">Stunting is the nutritional problems in Indonesia. The direct cause of stunting was infectious disease andinadequate food intake such as protein and calcium deficiency. Patin fishbone powder contain high in protein, calciumand phosphor needed for growth children under five years. Utilization of patin fishbone powder is processedinto flour and made rice noodle for children under five years stunting. The aims of the research were to determinethe best formula and characteristics of rice noodles high protein and calcium with addition of patin fishbone powder(Pangasius hypopthalmus) for children under five years stunting. A complete randomized design was used forthe experiment. Variables analyzed were : chemical properties (water content, total fat, total protein, carbohydrateby difference and ash content), calcium and phosphor, and sensory properties (hedonic test and hedonic quality).Hedonic test was conducted to determine the level of consumer acceptance of 25 semi-trained panelists. Data wereanalyzed by ANOVA. The results showed rice n noodles with addition of patin fishbone powder (HypopthalmusPangasius) water content 6.79%, ash 64.23%, protein content 20.39%, fat content 3.36%, carbohydrate 8.35%,calsium 1002.00 mg/100g and fosfor 12.80 mg/100g. Based on ANOVA test there is the effect of addition of patinfishbone flour to taste (p=0,001) and smell (p=0,041) , while color (p=0.116) and texture (p=0,102) have no effect.The best formula was rice noodles from F1 (4%) for children under five years stunting.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Public Health, Hasanuddin University, Makassar</dc:publisher>
	<dc:date>2018-06-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/mkmi/article/view/3984</dc:identifier>
	<dc:identifier>10.30597/mkmi.v14i2.3984</dc:identifier>
	<dc:source xml:lang="en">Media Kesehatan Masyarakat Indonesia; Vol. 14 No. 2: JUNI 2018; 157-164</dc:source>
	<dc:source>2356-4067</dc:source>
	<dc:source>0216-2482</dc:source>
	<dc:source>10.30597/mkmi.v14i2</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/mkmi/article/view/3984/pdf</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2018 Nur Afrinis</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
</oai_dc:dc>