Applying Ca : P Formulation Treatment in Food
{"Image DocumentName": "Applying Ca : P Formulation Treatment in Food", "Image ImageDescription": "METHODOLOGY. Applying Ca : P Formulation Treatment in Food. Experimental in vivo. 1. Formulation of Fish Based - Product. Cookies (Sarwono, 2009), extrudate (Hermanianto et al., 2000), Fish Nugget (Agustini et al., 2006) 1. Preparation of Ca-Flour. - Mixture of asian moon scallop flour and corn flour. - Mixture of Asian moon Scallop flour and millet flour. 2. Chemical Analysis. moisture, ash, fat, protein, carbohydrate, crude fibre, calcium, and phosphor. 2. Feeding trial to mice. Formulation Ca : P in feed + Ca-Flour) with ratio 1:1, 2:1 and 3:1 and evaluate for Ca-absorption during 0 h, 6 h, 3 days, 6 days and 10 days. Penelitian terdiri dari dua tahap yaitu uji in vivo dan fortifikasi tepung kalsium dalam makanan. Uji In vivo terdiri dari = 1. Preparasi tepung kalsium (modifikasi TCKS dengan jagung serta modifikasi TCKS dengan jawawut), 2. Analisa in vivo = formulasi Ca/P pada pakan dengan penambahan tepung kalsium (rasio 1:1, 2:1 dan 3:1 Ca/P pada 0 jam, 6 jam, 3 hari, 6 hari dan 10 hari) Fortifikasi tepung kalsium dalam makanan terdiri dari 1. Formulasi makanan ringan cookies, ekstrudat dan fish nugget 2. Analisis kimia (proksimat, kalsium dan fosfor) 3. Analisis Fisika (breaking strength = cookies dan ekstrudat dan gel strength = fish nugget) 3. Physical Analysis. Breaking Strength (Thomas et al., 1994) = cookies and extrudate) gel strength (SNI :2009) .", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}