pH, WATER AND FAT CONTENT ANALYSIS OF INTEGRATED FORMULATION OF HERBS AND SPICES IN TYPICAL SIMALUNGUN 'TINUKTUK'
| العنوان: | pH, WATER AND FAT CONTENT ANALYSIS OF INTEGRATED FORMULATION OF HERBS AND SPICES IN TYPICAL SIMALUNGUN 'TINUKTUK' |
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| المؤلفون: | Damanik, Marini, Rosmiati, Risti, Permatasari, Tyas, Ayuni, Syarifah, Surbakti, Tia Aulia |
| المساهمون: | Research and Service Institute of State University of Medan. |
| المصدر: | JBIO: jurnal biosains (the journal of biosciences); Vol 8, No 1 (2022): JBIO: jurnal biosains (the journal of biosciences); 35-38 |
| بيانات النشر: | Universitas Negeri Medan, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Biochemistry/Food Analysis, tinuktuk, oven, pH, water, fat content |
| الوصف: | The use of spices and herbs is a functional food product that is believed to be efficacious for health and can increase the body's immunity or is usually called an immunomodulator. Tinuktuk has very good properties for the health of the body. By warming the body and also counteracting free radicals with antioxidant activity. This study aims to determine the optimization of the dose of the main components of red ginger and black pepper to produce Tinuktuk with high nutritional value by preparing with an oven. The process in this method uses the percentage of the ratio variation of 70:30, 60:40, 50:50, 40:60, and 30:70. Then, the quality of the tinuktuk was tested, namely: the pH, moisture and fat content. The oven method showed that the pH values from the ratio of 70:30, 60:40, 50:50, 40:60, and 30:70 were 6.15, 6.25, 6.25, 6.25, 6,3, respectively. Beside, for the water content was 56.61%, 54.68%, 54.065%, 49.395%, 45.265% and fat content was 15.52%, 18.35%, 15.46%, 19.39%, 16.50%.@font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536869121 1107305727 33554432 0 415 0;}@font-face {font-family:Rosarivo; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:auto; mso-font-signature:0 0 0 0 0 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; text-align:justify; line-height:115%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:IN; mso-fareast-language:EN-ID;}.MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; mso-ansi-language:IN; mso-fareast-language:EN-ID;}.MsoPapDefault {mso-style-type:export-only; text-align:justify; line-height:115%;}div.WordSection1 {page:WordSection1;} |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2443-1230 2460-6804 |
| DOI: | 10.24114/jbio.v8i1 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=jnegerimedan::bb432784a3096b3fec0866e740fce3fe https://jurnal.unimed.ac.id/2012/index.php/biosains/article/view/33534 |
| رقم الأكسشن: | edsair.jnegerimedan..bb432784a3096b3fec0866e740fce3fe |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 24431230 24606804 |
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| DOI: | 10.24114/jbio.v8i1 |