Potensi Tempe Pasta Steril Iradiasi Sebagai Nutrisi Enteral Pasien Yang Menggunakan Alat Bantu Naso Gastric Tube (Ngt)

Abstract

Food irradiation process has a potential topromote of a safe, adequate and nutritiousfood supply for hospital diets. It has twoapplications that can contribute to thehealth and well being of humanity, i.e. theelimination of foodborne pathogensmicroorganisms, and the preservation offoods by the destruction of pests. Effects ofionizing radiation on tempe pasta selectedas samples for patient food intake throughNaso Gastric Tube (NGT) has beenstudied. Tempe pasta was vacuum packedin a laminate pouch of po lyesteraluminumfoil- linear low densitypolyethylene and gamma irradiated atdoses of 10 kGy and 25 kGy , respectivelyunder cryogenic condition and then storedat room temperature for 6 and 12weeks. Some quality parameters wereobserved. There was no significantdifferences between un irradiated andirradiated tempe pasta on the moisturecontent, pH, protein content and viscosity.Meanwhile isojlavon genestein contentand antioxidant capacity showed anincrease by increasing irradiation dose upto 12 weeks of storage. Malonaldehydecontent in tempe pasta was accelerating byincreasing the irradiation dose andextending the storage period but Peroxidevalue was not detected in all treatedsamples. The irradiated tempe pasta atcertain degree of viscosity and particlesize could be considered as protein basefood intake for immunocompromisedpatients through Naso Gastric Tube(NGT).Keywords: Tempe pasta, food irradiation,isojlavon genestine, nutritious food,immunocompromised patients.

Carotenoid pigment content and skin microscopic appearance of cultured Ajamaru Rainbowfish (Melanotaenia ajamaruensis)

“…This pigment is likely to be deposited in the erythrocyte cells, as these cells are known to deposit carotenoids and emit orange to red colors [7,18]. Meanwhile, lutein is a pigment in the form of yellow crystals [19], which is common in freshwater fish [20,21], so it is thought that it is more easily stored in the tissues of female fish, which are naturally yellow. This yellow pigment is stored in xanthophores cells, which are capable of storing yellow to orange carotenoids [7].…”

“…In Figure 4c-4d astaxanthin increased the number of red spots, whereas lutein administration to male Ajamaru rainbow fish decreased the number of red spots (Figure 4e) and resulted in yellow spots in female fish (Figure 4f). This is because astaxanthin has a pink base [28,29], whereas lutein is a natural carotenoid in the form of a yellow solid crystal [19]. Fish and crustaceans store astaxanthin from food in their body tissues without changing its chemical structure [13],…”

Pengaruh Iradiasi Terhadap Kualitas Fungsional Aneka Sayur Kering Skala Semi-Pilot

“…Sedangkan aktivitas antioksidan seledri dan jamur shiitake mengalami peningkatan. Menurut IRAWATI et al [23], iradiasi memungkinkan terjadi peningkatan dan penurunan aktivitas antioksidan pada bahan pangan. Iradiasi bahan pangan pada dosis sedang (1 -10 kGy) dapat menurunkan kandungan nutrisi unsur mikro apabila udara dan suhu serta kondisi selama proses tidak diatur dengan baik [11], termasuk sayur-sayuran.…”

Preliminary Study of Seaweed-Base Irradiated Food

“…In addition, there is also the Indonesian National Standard (SNI) regarding irradiated food that already exists, namely SNI for sterile beef rendang [16] and SNI for the radiation process for a medium dose [17]. Research on food irradiation using 60 Co radionuclide sources has been widely carried out in Indonesia, including rendang, pepes, and tempeh paste [18][19][20].…”