| dc.contributor.advisor | Damayanthi, Evy | |
| dc.contributor.advisor | Navratilova, Hana Fitria | |
| dc.contributor.author | Nurjanah, Liska | |
| dc.date.accessioned | 2022-03-10T05:49:33Z | |
| dc.date.available | 2022-03-10T05:49:33Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/111329 | |
| dc.description.abstract | Kandungan mineral dalam beras kurang memadai, namun dapat ditingkatkan melalui proses biofortifikasi. Penelitian ini bertujuan untuk menganalisis kandungan mineral serta bioavailabilitas zinc dan besi pada nasi varietas hasil biofortifikasi zinc dan nonbiofortifikasi. Sampel yang digunakan adalah beras biofortifikasi zinc (Nutrizinc) dan nonbiofortifikasi (Ciherang). Analisis bioavailabilitas dilakukan dengan metode in vitro dialyzability dan dilanjutkan dengan pembacaan absorbansi menggunakan mesin Atomic Absorption Spectrofotometry (AAS). Hasil analisis menunjukan kandungan zinc (basis kering) nasi Nutrizinc 21,36 ppm lebih tinggi secara nyata dibandingkan nasi Ciherang 25,50 ppm. Kandungan besi (basis kering) pada nasi Ciherang 14,68 ppm, lebih tinggi dibandingkan nasi Nutrizinc 13,99 ppm namun tidak berbeda nyata. Tingkat bioavailabilitas zinc pada nasi varietas Nutrizinc lebih tinggi dibandingkan nasi Ciherang. Tingkat bioavailabilitas mineral besi pada nasi Ciherang lebih tinggi dibandingkan nasi Nutrizinc. Tidak terdapat perbedaan nyata pada bioavailabilitas zinc maupun besi dari nasi kedua varietas. | id |
| dc.description.abstract | Mineral content in rice is inadequate, but can be increased through the biofortification process. This study aims to analyze the zinc and iron content and the bioavailabilities in cooked rice from zinc biofortified and nonbiofortified varieties. The sample used were zinc biofortified rice (Nutrizinc) and nonbiofortified rice (Ciherang). Bioavailability analysis was carried out using the in vitro dializability method and continued with absorbance readings using Atomic Absorption Spectrofotometry (AAS). The result showed in dry basis that zinc content on Nutrizinc cooked rice 21.36 ppm was significantly higher than Ciherang 25.50 ppm. Iron content in dry basis on Ciherang cooked rice 14.68 was higher than Nutrizinc cooked rice 13.99 ppm but not significantly difference. Zinc bioavailability of Nutrizinc cooked rice was higher than Ciherang. Iron bioavailability of Ciherang cooked rice was higher than Nutrizinc. There was no significant difference in zinc and iron bioavailability from cooked rice of two varieties. | id |
| dc.description.sponsorship | Yayasan Alumni Peduli IPB (YAPI IPB) | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Perbedaan Kandungan serta Bioavailabilitas Mineral Zinc dan Besi pada Nasi Nutrizinc dan Ciherang | id |
| dc.title.alternative | Difference on Content and Bioavailability of Zinc and Iron in Nutrizinc and Ciherang Cooked Rice | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | biofortifikasi | id |
| dc.subject.keyword | bioavailabilitas besi | id |
| dc.subject.keyword | bioavailabilitas zinc | id |
| dc.subject.keyword | nasi | id |
| dc.subject.keyword | varietas | id |
| dc.subject.keyword | biofortification | id |
| dc.subject.keyword | cooked rice | id |
| dc.subject.keyword | iron bioavailability | id |
| dc.subject.keyword | varieties | id |
| dc.subject.keyword | zinc bioavailability | id |
| dc.subject.keyword | Nutrizinc | id |
| dc.subject.keyword | Ciherang | id |
