Zinc, calcium, protein, lead, mercury, and the sensorics quality of cireng

Overview

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Key numbers

The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:

• supplement the flour used in making the cireng snacks. The concentration of the treatment factors were 0%, 5%, 10%, 15%, and 20%.
• snacks. Supplementation of blood cockles has increased the preference toward cireng’s flavor, aroma, and color by 10%, whereas the
• level of preference toward the texture of cireng which used the blood cockle has increased by 20% compared to cireng product with
• protein 19.48%, fat 2.0%, moisture 74.37%, ash 2.24%, to accumulate the metals from its surrounding area. Hence,
• zinc 13.91 ppm, and Ca 698. 49 ppm, whereas the boiled it is possible for the blood cockle to accumulate the heavy
• cockle has protein 23.23%, fat 7.01%, moisture 65.69%, metals as it is a ciliary feeder (as deposit feeder or filter
• ash 2.57%, Zn 12.99 ppm, and Ca 1320.76 ppm ( Nurjanah feeder) (FAO 2012). These heavy metals can infiltrate the
• cultivated from Malaysian water is 0.22 ppm (Alkarkhi et several heavy metals that are commonly found in blood
• The blood cockles are often boiled, made into satay, (Pb) and Mercury (Hg) is 0.1 mg/kg (SNI 2009). To
• blood cockle (Anadara granosa) flour. which was derived from tapioca flour was 2.01%.
• The ingredients in making cireng are blood cockle which was 27.26% (Solang 2014). The increase of protein
• Indonesia. The protein analysis used the analytical balance, (2.8%) or on cheese filled cireng (2.3%). However, the
• distillatory, distillation tube and pipet volume, Erlene- (3.5%) (Realita and Kristiastuti 2014).Therefore, blood
• spectrophotometer. The calcium, zinc, Pb, and Hg were 5%. 10%.15%. and 20% can supply the daily protein need
• measured in ppm, and the level of proximate (protein, fat, of 7-10 years old children by 6.67%. 7.39%. 7.85%. and
• and carbohydrate) were measured in percent. 9.82%. based on the level of daily protein intake 28 g/day
• production of cireng snack with 0%, 5%, 10%, 15% and Level of zinc in cireng
• 20% concentrate. The additional of 0%-20% concentrate of Zinc can stimulate activities of 100 enzymes in the
• blood cockle was based on the consideration of acceptable human body and is involved as a cofactor in 200 others.
• ANOVA and Least Significance Difference tests on 95% various types of products.
• level of significance. The data were analyzed with SPSS The average level of zinc in 0%, 5%, 10%, 15%, and
• RESULTS AND DISCUSSION into cireng’s snack increased the level of zinc by 9.2%,
• function as the workers within the cells; it develops and snack (p = 0.031) and supplementation of 10% blood
• supplemented cireng were 1.78%, 1.87%, 2.07%, 2.20%, Level of zinc in cireng snack supplemented with blood
• and 2.75%. Blood cockle supplementation has increased cockle was between 2.958 ppm to 3.307 ppm; this was the
• supplementation. The ANOVA test revealed that blood 15%, and 20% of blood cockle had 0.296 mg, 0.306 mg,
• protein level (p=0.006) (Table 1). The increase of protein Nasional (National Standardization Agency, henceforth
• Note: p < 0.005 = significant. Different letter means significant difference based on LSD (0.05)
• Note: p < 0.005 = significant, different letter means significant difference based on LSD (0.05)
• Table 3. Level of calcium (ppm) in cireng which supplemented with blood cockle
• Note: p < 0.005 = significant. different letters means significant difference based on LSD (0.05)
• Supplementation of blood cockle in cireng product can Average calcium level of 0%, 5%, 10%, 15%, and 20%
• provide better zinc values compared to the conventional blood cockle supplemented cireng was 6.805 ppm, 6.887
• cireng made from tapioca. In addition, blood cockle also ppm, 6.961 ppm, 7.105 ppm, and 7.193 ppm.
• easily absorbed by the body. Meanwhile, cireng made calcium by 1.2%, 2.3%, 4.4%, and 5.7% compared to the
• can also inhibit zinc absorption in the body (Damastuti et LSD test showed that 15% and 20% supplementation of
• zinc is 5-19 mg (Mulyaningsih 2009; Anon 2013). Hence, difference (Table 3).
• consumption of 100 mg cireng made from 5%, 10%, 15%, Level of calcium in cireng supplemented with blood
• 20% supplementation of blood cockle can fulfill the minimum cockle was between 6.887 ppm to 7.193 ppm. The increase
• daily need of zinc by 5.92%, 6.12%, 6.14%, and 6.2%. of calcium level in cireng was suspected from the blood
• cockle flour which contained 8.012 ppm of calcium,
• lack of it can cause a stunting of growth (Stuijvenberg et al. consumption of 100 mg cireng made from 5%, 10%, 15%,

Methods (brief)

• Whatman paper, and Zeenit 700 of atomic absorption blood cockle supplemented cireng with the concentrate of
• level were tested using AAS method. Sensorics quality was food. The major sources of zinc are (red) meat, poultry,
• cockle flour supplementation. The acceptance of the texture Overbec S, Rink L, Haase H. 2008. Modulating the immune response by

Implications

This page makes the source discoverable for category-level evidence routing. Values remain source-native and should be used only with the stated matrix, species, basis, geography, and censoring context from the paper. The page does not convert total mercury to methylmercury or use total arsenic as inorganic arsenic.

Wiki pages this source may touch

• Fish — marine, predatory (tuna, swordfish, shark, king mackerel)
• Fish — marine, non-predatory (sardines, anchovies, salmon, cod)
• Shellfish (shrimp, crab, lobster, clams, oysters, mussels)
• teething-and-snacks
• Seaweed/kelp foods (nori, wakame, kombu, dulse — as food products)
• Mercury
• Lead
• Arsenic

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Update history

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