ABSTRACT
@#Introduction: Burn patients need a high nutritional requirement to increase healing process, especially protein. Catfish flour is one of the foods that are high in protein, and Moringa flour is a food that is high in antioxidants. The purpose of this study was to characterize nutrients from high-protein liquid food formulas containing catfish flour and mori nga leaf flour. Methods: Liquid food formula consists of 45 grams catfish flour, 18 grams Mori nga leaf flour, 24 grams soy flour, 18 grams egg white flour, 48 grams full cream milk, 60 gram skim milk, 7.5 ml catfish oi I, 12 ml olive oil, 44 grams sugar powder, and 2 ml pandan flavoring, and 1.5 grams salt. All powdered ingredients were mixed using a dry mixer. Then during the process, catfish oil, olive oil, and pandan flavor were adsorbed using a sprayer into the powdered ingredients. The chemical characterization that analyzed in instant liquid food formula was proximate analysis and mineral analysis. Results: The resuIts of this study were; the formula of high protein liquid food contains 5.79% wb water content, 4.84% wb ash content, protein 28.25% wb, fat 14.99% wb, copper 35.58 mg/kg wb, selenium 56.56 mcg/1 00gram wb, zinc 3.44 mg/100 wb gram, calcium 1381.22 mg/100 grams wb, and iron 7.38 mg/100 grams wb. Also, this liquid food has an osmolality of 481 mOsmol/kgH2O. Conclusion: The liquid food qualifies as a high protein liquid food to fill the nutrients needed for burn patients.
ABSTRACT
Degenerative process is an accumulation of free radicals that can lead to a variety of changes in the cell. This aim of the study to see the effects of different dietary lipid intervention on lipid profi le and lipid peroxidation in female aged cynomolgus monkey. Twelve female Cynomolgus monkey (Macaca fascicularis) were randomly divided into 4 dietary groups of three animals. Animals were held in individual cages and placed in the position where they can interact individually. They were given a normal fat diet with 2% cholesterol and 3% of fat from soybean oil and 9% of lipid as beef tallow (BFT), catfi sh oil (CFO), fermented catfi sh oil (FCFO) and soybean oil (SBO). Evaluation of their body weights, serum lipid profi le and cholesterol content consumption were done monthly except an index of lipid peroxidation were performed before and after 12 weeks intervention. Animal group that consumed the feed more than 82% has body weight gain, such as CFO and BFT. On the other side, animal group that consumed less than 70% has body weight loss, such as FCFO. There was no effect (p > 0.05) of the experimental diets on decreasing triglyceride levels and increasing HDL cholesterol level. Cynomolgous given BFT, CFO, and FCFO diet for 3 months showed signifi cantly increased (p < 0.05) in total cholesterol and LDL cholesterol level, but the monkeys fed with SBO showed lower levels. Statistically, All of diet interventions do not signifi cantly affect on lipid peroxidation in LDL (p < 0.05). In general it can be concluded that catfi sh oil signifi cantly cause elevated levels of total cholesterol and LDL cholesterol in blood serum, but not in the HDL plasma
ABSTRACT
Eel were known asa food source that contain high nutrients. Recently, the utilization of Eel for export purposes has remained high. The aimof this study were to analyze the nutritive value and fatty acids profi le of fresh Indonesian eel and roasted eel (kabayaki). This study were conducted at P.T. Jawa Suisan Indah, Sukabumi District, West Java Province, and Kimia Terpadu Laboratorium Bogor Agricultural University, from October 2012 to May 2013. The proximate analysis on fresh Indonesian Eelshowed that it contained 17.68% of protein, 28.29% of fat, 42.03% of moisture, 3.93% of ash and 0.30% of crude fi ber. While Kabayaki contains 32.70% of protein, 2.39% of fat, 48.32% of moisture, 2.37% of ash and 0.55% of crude fi bre. The fatty acids composition of fresh Indonesian Eelconsisted of 22.78% saturated fatty acids (SFA), 32.84% monounsaturated fatty acids (MUFA), 11.4% polyunsaturated fatty acids (PUFA), 1.15% eicosapentaenoic acid (EPA) and 5.16% docosahexaenoic acid (DHA). While kabayaki contained 30.68% SFA; 31.1% MUFA; 10.39% PUFA; 0.70% EPA and 1.29% DHA