Analysis of Nutritional and Fatty Acid Composition of a Bowl of Meatball Soup in Malang, Indonesia
Rina Rifqie Mariana, Nony Aji Sunaryo
Rina Rifqie Mariana
Available Online 21 February 2020.
- 10.2991/assehr.k.200218.001How to use a DOI?
- nutrition, fatty acid, bakso Malang
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.
- © 2020, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
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 - Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019) PB - Atlantis Press SP - 1 EP - 8 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.200218.001 DO - 10.2991/assehr.k.200218.001 ID - Mariana2020 ER -