| dc.contributor |
Fakultas Matematika dan Ilmu Pengetahuan Alam |
|
| dc.creator |
Hayatinnufus, Nadia Paramitha |
|
| dc.creator |
Darma, Gita Cahya Eka |
|
| dc.creator |
Prasetyo, Bayu Febram |
|
| dc.date |
2020-08-25 |
|
| dc.date.accessioned |
2021-03-15T03:40:41Z |
|
| dc.date.available |
2021-03-15T03:40:41Z |
|
| dc.identifier |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/23388 |
|
| dc.identifier |
10.29313/.v6i2.23388 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/28629 |
|
| dc.description |
Abstract. Propolis is a resin product produced by bees that contains flavonoids which has a large amount of antibacterial activity against Eschericia coli. This study aimed to determine the nutritional content of the basic ingredients (tuna and chicken meat) cat snack and obtained cat snack in the form of pasta containing propolis that passed the physical stability test. Crude protein is analyzed using the Kjeldah method, crude fat and crude fiber are analyzed using the Soxhlet method. Cat snack made by using the pressure cooker or presto method. The results of the analysis of tuna obtained crude protein 23.1746% w/w, crude fat 0.9933% w/w and crude fiber 0.0949% w/w and for chicken meat obtained crude protein 19.5465% w/w; crude fat 18.1871% w/w; crude fiber 0,000% w/w. Formula F4 is the best formula for cat snack. Formula F4A is the best formula with the addition of 8% propolis concentration. Organoleptic produced a slightly distinctive odor of olive oil, yellowish brown color and a paste-like consistency and the optimum storage temperature in the refrigerator is 3-4 ° C. Cat snack declared to meet the physical stability test requirements of the organoleptic and storage stability.Keywords: Cat, Nutrition, Propolis (Trigona sp), Snack Abstrak. Propolis merupakan suatu produk resin yang dihasilkan oleh lebah diketahui memiliki kandungan flavonoid yang mempunyai aktivitas antibakteri kuat terhadap Eschericia coli. Penelitian ini bertujuan untuk mengetahui kandungan nutrisi dari ikan tongkol dan daging ayam serta memperoleh sediaan snack kucing berbentuk pasta mengandung propolis yang memenuhi persyaratan kestabilan fisik sediaan. Protein kasar dianalisis menggunakan metode Kjeldahl, lemak kasar dan serat kasar dianalisis menggunakan metode soxhlet. Pembuatan sediaan dilakukan menggunakan metode pressure cooker atau presto. Hasil analisis ikan tongkol diperoleh protein kasar 23,1746 % b/b, lemak kasar 0,9933 % b/b dan serat kasar 0,0949 % b/b. Daging ayam diperoleh protein kasar 19,5465 % b/b; lemak kasar 18,1871 % b/b; serat kasar 0,000 % b/b. Formula F4 adalah formula basis terbaik. Formula F4A menjadi formula terbaik dengan penambahan konsentrasi propolis 8%. Sediaan snack kucing secara organoleptis menghasilkan sedikit bau khas minyak zaitun, warna coklat kekuningan dan konsistensi berbentuk pasta serta suhu optimum penyimpanan di dalam lemari pendingin dengan suhu 3-4°C. Sediaan dinyatakan memenuhi persyaratan uji kestabilan fisik sediaan secara organoleptis dan stabilitas penyimpanan.Kata kunci: Kucing, Nutrisi, Propolis (Trigona sp), Snack |
|
| dc.format |
application/pdf |
|
| dc.language |
eng |
|
| dc.publisher |
Universitas Islam Bandung |
|
| dc.relation |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/23388/pdf |
|
| dc.rights |
Copyright (c) 2020 Prosiding Farmasi |
|
| dc.source |
Prosiding Farmasi; Vol 6, No 2, Prosiding Farmasi (Agustus, 2020); 584-590 |
|
| dc.source |
Prosiding Farmasi; Vol 6, No 2, Prosiding Farmasi (Agustus, 2020); 584-590 |
|
| dc.source |
2460-6472 |
|
| dc.source |
10.29313/.v6i2 |
|
| dc.subject |
Farmasi |
|
| dc.subject |
Kucing, Nutrisi, Propolis (Trigona sp), Snack |
|
| dc.title |
Formula dan Uji Stabilitas Fisik Sediaan Snack Kucing Berbentuk Pasta Mengandung Propolis (Trigona sp) |
|
| dc.type |
info:eu-repo/semantics/article |
|
| dc.type |
info:eu-repo/semantics/publishedVersion |
|
| dc.type |
Peer-reviewed Article |
|
| dc.type |
Kuantitatif |
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