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Información de la revista
Vol. 30. Núm. S6.
The 4th International Conference Hospital Administration (ICHA4)
Páginas 335-339 (Octubre 2020)
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Vol. 30. Núm. S6.
The 4th International Conference Hospital Administration (ICHA4)
Páginas 335-339 (Octubre 2020)
DOI: 10.1016/j.enfcli.2020.06.075
Acceptability and protein value of snack made of cork fish flour and sweet potato flour for tuberculosis (TB) patients in Public Health Center of Pacerakang Makassar
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Hikmawati Mas’uda,
Autor para correspondencia
, Siti Nur Rochimiwatia, Andi Dirpanb
a Department of Nutrition, Health Polytechnic of Makassar, Makassar, Indonesia
b Department of Food Science, Hasanuddin University, Makassar, Indonesia
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Tablas (8)
Table 1. The results of the analysis of energy and nutrients content of both formulas per 100g.
Table 2. Organoleptic test of both formulas per 100g.
Table 3. The results of the analysis of energy and nutrient content of snacks for each recipe with formula 1.
Table 4. The analysis result of energy and nutrient content of snack made with formula 1 (for 1 serving).
Table 5. The analysis result of energy and nutrient content in each snack made with formula 2.
Table 6. The analysis result of energy and nutrient content of snack made with formula 2 (for 1 serving).
Table 7. The average value of energy and nutrient of two formulas per serving of snack (Average per serving is 50g).
Table 8. The acceptability test result of snacks made with cork fish flour and sweet potato flour.
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Abstract
Objective

This study aimed to determine the acceptability (level of preference) of TB patients and the value of protein of snack made of cork fish flour and sweet potato flour.

Method

This research was conducted in 2019 in the working area of Makassar Paccerakkang Public Health Center. This study uses a quasi-experimental design to determine the acceptability of TB patients to a snack made of cork fish flour and sweet potato flour. Data collection on the nutritional value of formulas is obtained through laboratory testing, while data for acceptability was obtained through a questionnaire to the participant after being given a snack.

Result

TB patients mostly like the snacks given organoleptically, from the aspects of taste, aroma, texture, and color. The value of protein snacks is an average of 6.16g per serving.

Conclusion

This study concludes that this snack is acceptable for TB patients and can be recommended as side food to increase their nutritional intake.

Keywords:
Acceptability
Snack
Snakehead fish flour
Sweet potato flour
TB patient

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