Browsing by Subject "bioavailability"
Now showing items 1-12 of 12
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Bioavailabilitas Kalsium (Ca) dan Zat Besi (Fe) secara In Vitro pada Beberapa Prdouk Komersial Susu Ibu Hamil
(2012)Milk is one of animal foodstuffs that commonly consumed by human, because of its complete and higly nutritious substance, including calcium and iron. Mineral deficiencies, such as calcium and iron, remain a major problem ... -
Bioavailabilitas Kalsium secara In Vitro pada Produk Susu Komersial dengan Klaim Tinggi Kalsium Rendah Lemak
(2013)Dairy products claimed for high calcium and low fat become more available in the market. The objective of this study was to analyze in vitro bioavailability of calcium in milk products which have been claimed for high ... -
Carotenoid Bioavailability of Red Fruit (Pandanus conoideus Lam.) Extract on Rat Liver and Plasma
(2011)Red fruit (Pandanus conoideus Lam.) is a native Papuan fruit. This fruit has potential as functional food because it contains carotenoid compounds that have antioxidant activity and provitamin A activity. The high content ... -
Characterization of Curcuminoids Loaded Solid Lipid Nanoparticles.
(2011)Temulawak (Curcuma xanthorrhiza) is the Indonesian plant that widely used in traditional medicine (Jamu). Its efficacy is associated with pharmacological properties of curcuminoids, such as antioxidant, anti-inflammatory, ... -
Efek Minuman mengandung Bakteri Baik terhadap Profil Mikrobiota Fekal dan Penyerapan Kalsium Tikus Bunting serta Panjang Femur Bayi Tikus
(2021)Seribu hari pertama kehidupan (1000 HPK) merupakan masa pertumbuhan bayi yang dimulai sejak masa konsepsi sampai usia dua tahun. Periode ini disebut periode emas karena berlangsung pertumbuhan otak dan organ – organ internal ... -
Karakteristik Nanoemulsi Temulawak
(2015)Curcumin is the active compound that has many benefits for health, so the potential for development in the pharmaceutical. However, the development potential is limited by the natural characteristics of curcumin. Curcumin ... -
Manajemen Proses Pembuatan Produk Intervensi Gizi dan Penetapan Flavor Terbaik pada Keju Lunak Rendah Lemak dengan Penambahan Minyak Bekatul
(2013)Low-fat soft cheese which is used for nutrition intervention has perishable characteristics and generally not only have a bitter taste but also hard texture so consumer acceptance of the product is quite low. The purposes ... -
Pemanfaatan Minyak Sawit Kasar Degumming sebagai Sumber β-Karoten dalam Pembuatan Keripik Sanjai Balado
(2008)Vitamin A deficiency is an essential of social healthy problem in more than 70 countries include Indonesia. National survey of vitamin A deficiency in 1992 showed that prevalence of vitamin A deficiency (VAD) decreased ... -
Pengaruh Penambahan Na2EDTA terhadap Ketersediaan Biologis Besi (Fe) pada Berbagai Olahan Terigu
(2013)Na2EDTA in generally added to foods to prevent oxidation, discoloration, and enhances iron bioavailability by chelating added minerals. The purpose of this study was to determine the bioavailability of iron changes that ... -
Pengaruh Pengolahan dan Penambahan Na2EDTA pada Terigu Fortifikasi terhadap Ketersediaan Biologis Seng (Zn)
(2013)Na2EDTA is a heat resistant compound and can be easily binding minerals dissolved in the stomach and intestines. The objectives of this research was to assess changes in bioavailability of zinc (Zn) caused by the addition ... -
Status Antioksidan Tikus Jantan Diinduksi CCl4 dengan Perlakuan Nanopartikel Kurkuminoid Temulawak Lokal Ciemas
(2013)Java turmeric (Curcuma xanthorrhiza) is a typical Indonesian plants that has antioxidant activity. Clinical testing showed that curcumin is safe at high doses (12 g/day) but has low bioavailability. This study aimed to ...
