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KAJIAN DIVERSIFIKASI IKAN PATIN (Pangasius sp.) DALAM BENTUK KONSENTRAT PROTEIN IKAN DAN APLIKASINYA PADA PRODUK MAKANAN JAJANAN DALAM MENANGGULANGI GIZI BURUK ANAK BALITA DI KABUPATEN KAMPAR, RIAU

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dc.contributor.author DEWITA
dc.contributor.author Syahrul
dc.date.accessioned 2012-10-29T02:39:17Z
dc.date.available 2012-10-29T02:39:17Z
dc.date.issued 2012-10-28
dc.identifier.other wahyu sari yeni
dc.identifier.uri http://hdl.handle.net/123456789/295
dc.description.abstract Malnutrition in the children below five years of age is still big health problem that is faced by developing country. Although many activities related to nutrition improvements have been done by both Indonesia government and nongovernment institution, Protein-Energy Malnutrition (PEM) is found over and over in Indonesia’s region. Hence, snack food based on fish protein concentrate (FPC) from patin fish (Pangasius hypothalamus) is one of alternative way to overcome this problem through health recovery activity and nutrition status and immunity improvements. Therefore, processing of FPC is well recognized as a protein source for attempting high protein of raw material food. The aims of this research in the first year were to determine proper technology for processing of FPC from patin fish (Pangasius hypothalamus) and to analyze its nutrition content (proximate and amino acid profile) as a substituted raw material for high protein street food product that was targeted below fiveyear- old children. Additionally, the aim was to study storing effect on peroxide and water content of patin fish (Pangasius hypothalamus) protein concentrate under aluminum foil, capsule and glass bottle packaging. In the second year of research, the aims were described as following; 1. to determine processing technology of snack food products based on Patin fish (Pangasius hypothalamus) protein concentrate for below five-year-old child. 2. to test the snack food products aimed to below five-year-old child at Kampar District, Riau. The results reveal that 10 - 12% of yield and 69.29 – 75.31% of protein content, respectively, was produced by both methods of processing FPC from patin fish (Pangasius hypothalamus), while 50% of fat content was decreased successfully by fat extraction treatment. Steam method was determined as the best method for processing FPC from patin fish (Pangasius hypothalamus). Patin fish (Pangasius hypothalamus) protein concentrate in this study was found as a FPC type B according to proximate content. Based on water content and peroxide number of patin fish (Pangasius hypothalamus) protein concentrate within 45 days storing in different packaging, it quality was still below maximum standard of reject. Finally, aluminum foil was declared as a recommended packaging due to the produced FPC from Patin fish (Pangasius hypothalamus) was better than other packages. en_US
dc.description.provenance Submitted by wahyu sari yeni (ayoe32@ymail.com) on 2012-10-29T02:39:17Z No. of bitstreams: 1 Laporan Akhir Hikom 2011 yes 1.pdf: 1666951 bytes, checksum: 3349b0a2d11be32568f256ca699f054c (MD5) en
dc.description.provenance Made available in DSpace on 2012-10-29T02:39:17Z (GMT). No. of bitstreams: 1 Laporan Akhir Hikom 2011 yes 1.pdf: 1666951 bytes, checksum: 3349b0a2d11be32568f256ca699f054c (MD5) en
dc.language.iso en en_US
dc.title KAJIAN DIVERSIFIKASI IKAN PATIN (Pangasius sp.) DALAM BENTUK KONSENTRAT PROTEIN IKAN DAN APLIKASINYA PADA PRODUK MAKANAN JAJANAN DALAM MENANGGULANGI GIZI BURUK ANAK BALITA DI KABUPATEN KAMPAR, RIAU en_US
dc.type Article en_US


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