ANALISIS KANDUNGAN LEMAK PADA ABON YANG DIBUAT DARI JANTUNG PISANG (Musa paradisiaca) DAN IKAN SIDAT (Anguilla marmorata)

Astija, Astija; Djaswintari, Djaswintari

doi:10.14710/jnc.v9i4.27789

Cited by 7 publications

(6 citation statements)

References 4 publications

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“…This shows that kepok banana blossom as a filler affects the composition of the functional groups on the edible film. Kepok banana blossom has a nutritional protein content of 1.2 grams [5]. Protein and nitrogen compounds in kepok banana blossom which ultimately interact with other functional groups and form the N=O functional group on edible films that have kepok banana blossom fillers.…”

Section: Analysis Of Fourier Transform Infra Red (Ft-ir)mentioning

confidence: 99%

“…In this study, the research will be conducted on the effect of adding kepok banana blossom (Musa paradisiaca normalis) on the mechanical properties of pectin-edible film as packaging. In banana blossom there are some relatively high content of starch, protein, and fiber that can be use for edible film and can improve its mechanical properties [5].…”

Section: Introductionmentioning

confidence: 99%

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The effect of additional kepok banana blossom (Musa paradisiaca normalis) on mechanical properties of pectin-edible film as packaging

Dalimunthe,

Al Fath,

Taslim

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Edible film is a thin layer of film that is made from natural biodegradable material. Pectin-edible film is widely used in food as a packaging due to its bioactivity, biocompatibility, non-toxic and availability. Nevertheless, pectin-edible film has poor mechanical properties; therefore, Kepok Banana Blossom (Musa paradisiaca normalis) is added to improve its functional value. This study aims to determine the effect of Kepok Banana Blossom as a filler on the properties of edible film namely the thickness of the film, swelling, tensile strength, elongation at break, functional group analysis of FT-IR (Fourier Transform Infrared) and Scanning Electron Microscope (SEM). The film was made by mixing pectin and Kepok Banana Blossom. Various concentration of Kepok Banana Blossom (0% wt;1% wt;3% wt;5% wt;7% wt;9% wt) is diluted in water that contains tween 80 and sorbitol then is stirred around 1.5 hours. The results showed that the properties of the edible film such as tensile strength, elongation at break and elasticity value were decreased while more concentration of the Kepok Banana Blossom was added. For the thickness of the edible film, the addition of Kepok Banana Blossom increased the thickness of the film. Meanwhile, from the FT-IR results, it is shown that the edible film with a filler concentration of 9% shows that there is a new functional group, namely the N=O functional group. The SEM results show that at 9% filler concentration, the components in the form of fibers are identified and the fibers cover the cavity. In conclusion, these results indicate that the addition of Kepok Banana Blossom affects the properties of pectin-edible film.

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Section: Analysis Of Fourier Transform Infra Red (Ft-ir)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effect of additional kepok banana blossom (Musa paradisiaca normalis) on mechanical properties of pectin-edible film as packaging

Dalimunthe,

Al Fath,

Taslim

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…jantung pisang banyak mengandung kalori, protein, karbohidrat, vitamin A, air dan fosfor 5 . Kandungan gizi per 100 gram jantung pisang kapok segar energi 31 kkal, protein 1,2 gram, lemak 0,3 gram, karbohidrat 7,1 gram, kalsium 3,1 mgram, fosfor 50 mg, zat besi 0,1 mg, vitamin A 170 mg, vitamin B1 0,05 mg, vitamin C 10 mg, dan air 90,2 gram 6 . Kandungan yang cukup kompleks ini menjadikan bunga jantung pisang memberi manfaat bagi kesehatan seperti mencegah diabetes, membantu mengantrol kolestrol darah serta pencernaan 1 .…”

Section: Pendahuluanunclassified

Uji Daya Terima dan Kandungan Gizi Abon Jantung Pisang dengan Penambahan Teri Nasi (Stolephorus sp)

Sammeng

Marsaoly

Ruaida

2023

JKT

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Banana flower contains more nutrition. This research is an experimental type of banana blossom processed into shredded 6 samples with the addition of anchovies, using 30 untrained panelists for organoleptic tests. A nutritional content test was carried out to assess protein, fat, carbohydrates, ash content, water content, calcium, zinc, and iron. The results showed that there were differences in acceptability at S1, S2, S3, S4, S5, and S6. In the preference test, the most preferred color is S6, the most preferred taste is S5, the most preferred aroma and texture is S6. The highest water in S3, the highest ash in S2, the highest protein in S6, the highest fat in S5, highest carbohydrate in S1, the highest calcium in S6, the highest zinc in S1 and highest iron in S2. The more anchovies were given in formula, the panelists liked it more and the protein, fat, calcium, and iron content was higher. Conversely, the more banana flower, the higher carbohydrate and zinc content. The water and ash content in shredded beef is affected by the processing. Suggested further research to assess the content of minerals and other vitamins in banana flower shredded products with the addition of anchovies.

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“…Kandungan per 100 gram jantung pisang segar dari pisang kepok menurut Direktorat Gizi Departemen Kesehatan RI energi 31 kkal, protein 1,2 gram, lemak 0,3 gram, karbohidrat 7,1 gram, kalsium 3,1 mg, fosfor 50 mg, zat besi 0,1 mg, vitamin A 170 mg, vitamin B1 0,05 mg, vitamin C 10 mg, dan air 90,2 gram. Komponen karbohidrat terbesar pada buah pisang adalah pati pada daging buahnya, dan akan diubah menjadi sukrosa, glukosa dan fruktosa pada saat pisang matang (15-20 %) (Astija dan Djaswintari, 2020).…”

Section: Pendahuluanunclassified

Pendampingan pembuatan abon jantung pisang pada kelompok ibu PKK di Desa Semperiuk A

Wahyu

Amira

Anggraini

et al. 2022

Tekmulogi J. Pengabdi. Masy.

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Semperiuk A Village is one of the villages located in South Jawai District, Sambas Regency with a population density of 475.17/Km. The results of the village are agricultural commodities in the form of bananas, rice, deep coconuts, vegetables and fruits. Based on the potential of the region that bananas are the main commodity. However, the community in Semperiuk A Village has no product development that can be developed optimally. The purpose of this research is to increase the village's ability to make processed products, besides that this assistance is a product that is favored by the local village and becomes a product that can improve the economy in Semperiuk A Village, South Jawai District. The stages in this activity are divided into two, namely: 1. The preparation stage which includes the initial process of asking for permission to provide assistance in Semperiuk A Village. 2. The implementation stages of the activities carried out by the accompanying participants and respondents totaling 10 PKK women. The result of this activity is that this superior product of banana heart shredded has the potential to be consumed as an effort to diversify food. The PKK women will also plan for the banana heart shredded product to be the flagship product of Semperiuk A Village. The results of this mentoring activity can be used as a benchmark for local communities to take advantage of the potential of the land in their respective areas.

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ANALISIS KANDUNGAN LEMAK PADA ABON YANG DIBUAT DARI JANTUNG PISANG (Musa paradisiaca) DAN IKAN SIDAT (Anguilla marmorata)

Cited by 7 publications

References 4 publications

The effect of additional kepok banana blossom (Musa paradisiaca normalis) on mechanical properties of pectin-edible film as packaging

The effect of additional kepok banana blossom (Musa paradisiaca normalis) on mechanical properties of pectin-edible film as packaging

Uji Daya Terima dan Kandungan Gizi Abon Jantung Pisang dengan Penambahan Teri Nasi (Stolephorus sp)

Pendampingan pembuatan abon jantung pisang pada kelompok ibu PKK di Desa Semperiuk A

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