PENGARUH PENGOLAHAN DAN PENAMBAHAN Na2EDTA PADA TERIGU FORTIFIKASI TERHADAP KETERSEDIAAN BIOLOGIS SENG
The objective of this research was to analyze changes in bioavailability of zinc (Zn) caused by addition of Na2EDTA and processing of fortified wheat flour. Bioavailability of zinc was tested by in vitro method as a simulation of human digestive track. The result showed that there was no significant...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2014-05-01
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| Series: | Jurnal Gizi dan Pangan |
| Subjects: | |
| Online Access: | https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/7984 |
| _version_ | 1797671346520457216 |
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| author | Estu Nugroho Ikeu Tanziha Leily Amalia |
| author_facet | Estu Nugroho Ikeu Tanziha Leily Amalia |
| author_sort | Estu Nugroho |
| collection | DOAJ |
| description | The objective of this research was to analyze changes in bioavailability of zinc (Zn) caused by addition of Na2EDTA and processing of fortified wheat flour. Bioavailability of zinc was tested by in vitro method as a simulation of human digestive track. The result showed that there was no significant difference in the bioavailability of zinc on wheat flour which is processed by frying (donuts), steaming (steamed bun), and baking (bread) (p>0.05). However, there was a tendency to increase the bioavailability of wheat flour processed by frying (donuts) and baking (bread) when compared to the raw dough. Raw dough had bioavailability of zinc 13.29%, after frying (donut) increase to 14.72%, and after baking (bread) increase to 17.06%. The addition of Na2EDTA also did not increase bioavailability of zinc significantly for the three types of processing (p>0.05), despite increased bioavailability of zinc on the donuts by 4.67%.
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| first_indexed | 2024-03-11T21:14:01Z |
| format | Article |
| id | doaj.art-9eb80d8b80904ce795e3ec5d2b4b9777 |
| institution | Directory Open Access Journal |
| issn | 1978-1059 2407-0920 |
| language | English |
| last_indexed | 2024-03-11T21:14:01Z |
| publishDate | 2014-05-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Gizi dan Pangan |
| spelling | doaj.art-9eb80d8b80904ce795e3ec5d2b4b97772023-09-29T06:29:26ZengBogor Agricultural UniversityJurnal Gizi dan Pangan1978-10592407-09202014-05-018310.25182/jgp.2013.8.3.221-228PENGARUH PENGOLAHAN DAN PENAMBAHAN Na2EDTA PADA TERIGU FORTIFIKASI TERHADAP KETERSEDIAAN BIOLOGIS SENGEstu Nugroho0Ikeu Tanziha1Leily Amalia2Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680The objective of this research was to analyze changes in bioavailability of zinc (Zn) caused by addition of Na2EDTA and processing of fortified wheat flour. Bioavailability of zinc was tested by in vitro method as a simulation of human digestive track. The result showed that there was no significant difference in the bioavailability of zinc on wheat flour which is processed by frying (donuts), steaming (steamed bun), and baking (bread) (p>0.05). However, there was a tendency to increase the bioavailability of wheat flour processed by frying (donuts) and baking (bread) when compared to the raw dough. Raw dough had bioavailability of zinc 13.29%, after frying (donut) increase to 14.72%, and after baking (bread) increase to 17.06%. The addition of Na2EDTA also did not increase bioavailability of zinc significantly for the three types of processing (p>0.05), despite increased bioavailability of zinc on the donuts by 4.67%. https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/7984bioavailabilityin vitroNa2EDTAwheat flourzinc |
| spellingShingle | Estu Nugroho Ikeu Tanziha Leily Amalia PENGARUH PENGOLAHAN DAN PENAMBAHAN Na2EDTA PADA TERIGU FORTIFIKASI TERHADAP KETERSEDIAAN BIOLOGIS SENG Jurnal Gizi dan Pangan bioavailability in vitro Na2EDTA wheat flour zinc |
| title | PENGARUH PENGOLAHAN DAN PENAMBAHAN Na2EDTA PADA TERIGU FORTIFIKASI TERHADAP KETERSEDIAAN BIOLOGIS SENG |
| title_full | PENGARUH PENGOLAHAN DAN PENAMBAHAN Na2EDTA PADA TERIGU FORTIFIKASI TERHADAP KETERSEDIAAN BIOLOGIS SENG |
| title_fullStr | PENGARUH PENGOLAHAN DAN PENAMBAHAN Na2EDTA PADA TERIGU FORTIFIKASI TERHADAP KETERSEDIAAN BIOLOGIS SENG |
| title_full_unstemmed | PENGARUH PENGOLAHAN DAN PENAMBAHAN Na2EDTA PADA TERIGU FORTIFIKASI TERHADAP KETERSEDIAAN BIOLOGIS SENG |
| title_short | PENGARUH PENGOLAHAN DAN PENAMBAHAN Na2EDTA PADA TERIGU FORTIFIKASI TERHADAP KETERSEDIAAN BIOLOGIS SENG |
| title_sort | pengaruh pengolahan dan penambahan na2edta pada terigu fortifikasi terhadap ketersediaan biologis seng |
| topic | bioavailability in vitro Na2EDTA wheat flour zinc |
| url | https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/7984 |
| work_keys_str_mv | AT estunugroho pengaruhpengolahandanpenambahanna2edtapadaterigufortifikasiterhadapketersediaanbiologisseng AT ikeutanziha pengaruhpengolahandanpenambahanna2edtapadaterigufortifikasiterhadapketersediaanbiologisseng AT leilyamalia pengaruhpengolahandanpenambahanna2edtapadaterigufortifikasiterhadapketersediaanbiologisseng |