Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)

Analysis of Nutritional and Fatty Acid Composition of a Bowl of Meatball Soup in Malang, Indonesia

Authors
Rina Rifqie Mariana, Nony Aji Sunaryo
Corresponding Author
Rina Rifqie Mariana
Available Online 21 February 2020.
DOI
https://doi.org/10.2991/assehr.k.200218.001How to use a DOI?
Keywords
nutrition, fatty acid, bakso Malang
Abstract
This study aimed at analysing the nutritional and fatty acid composition of a bowl of meatball soup sold by 5 bakso Malang restaurants in Malang, Indonesia. The analysis was performed according to the instructions for food and beverage testing outlined in the Indonesian National Standard (SNI) 01-2891-1992. The results showed that the average nutritional value of a bowl of meatball soup consists of protein: 52.42-78.97g, fat: 33.16-59.22g, water: 193.57- 285.61 g, ash: 14.76-24.15 g, carbohydrate: 73.84-84.23g, iron: 12.38-19.30 mg, calcium: 262.91-388 mg. Also, the level of unsaturated fatty acids is higher than saturated fatty acids with a ratio of 1.3:1.
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This is an open access article distributed under the CC BY-NC license.

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Proceedings
2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
Publication Date
21 February 2020
ISBN
978-94-6252-910-6
DOI
https://doi.org/10.2991/assehr.k.200218.001How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Rina Rifqie Mariana
AU  - Nony Aji Sunaryo
PY  - 2020
DA  - 2020/02/21
TI  - Analysis of Nutritional and Fatty Acid Composition of a Bowl of Meatball Soup in Malang, Indonesia
BT  - 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
PB  - Atlantis Press
SP  - 1
EP  - 8
UR  - https://doi.org/10.2991/assehr.k.200218.001
DO  - https://doi.org/10.2991/assehr.k.200218.001
ID  - Mariana2020
ER  -