Stabilitas madu herbal dengan penambahan emulsifier dan antioksidan menggunakan metode spontan

Herbal honey with blackseed oil and olive oil is susceptible to change in stability during the storage period, such as separation and oxidation. The aim of this study was to observe the effect of emulsifier and antioxidant to stability of herbal honey. This study used a completely randomized factorial design with two repetitions. The first factor was concentration antioxidant tocopherol (0; 0,005; 0,01%) and the second factor was concentration of emulsifier Tween 80 (0; 0,001; 0,002%) so there were 9 combinations. Herbal honey was made using the spontaneous method. The study observed particle size distribution, stability against separation, and predict shelf life. Based on observation, the largest particle size distribution was in the herbal honey T1TW1 group  with size 1004.70 ± 5.80 nm. The smallest particle distribution was in the T3TW3 group with size 117.10 ± 1.56 nm. Based on the stability, T3TW3 group was able to keep the rate of emulsion separation that occurs compared to other groups. Based on ASLT test, herbal honey with antioxidan and emulsifier had shelf life 241 days and without 140 days. Conclusion this study is antioxidant tocopherol and Tween 80 emulsifier can improve the stability of herbal honey significant.

PENGARUH PEMBERIAN MAKANAN TAMBAHAN TERHADAP KONSUMSI ENERGI DAN PROTEIN IBU HAMIL

The objective of this study was to analyze the effect of supplementary foods on pregnant mothers’ energy and protein consumtion. This study was conducted in three sub-districts i.e.: Leuwiliang, Leuwisadeng and Ciampea. The 140 pregnant mothers from these sub-districts were selected for this study. Out of 140 pregnant mothers, 70 pregnant mothers were selected to receive supplementary foods for 6 month and 70 pregnant mothers did not receive any experimental food (control). Product selected as intervention consists of vermicelli, milk, and biscuit. The results of the study showed intervention could improve energy protein consumption of pregnant mother

PENGARUH PEMBERIAN MAKANAN TAMBAHAN TERHADAP KONSUMSI ENERGI DAN PROTEIN IBU HAMIL

800x600 Normal 0 false false false IN X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif";} The objective of this study was to analyze the effect of supplementary foods on pregnant mothers’ energy and protein consumtion. This study was conducted in three sub-districts i.e.: Leuwiliang, Leuwisadeng and Ciampea. The 140 pregnant mothers from these sub-districts were selected for this study. Out of 140 pregnant mothers, 70 pregnant mothers were selected to receive supplementary foods for 6 month and 70 pregnant mothers did not receive any experimental food (control). Product selected as intervention consists of vermicelli, milk, and biscuit. The results of the study showed intervention could improve energy protein consumption of pregnant mothers Keywords: pregnant mothers, energy protein</em