Analysis Of Nutritional Content Research Articles

Nutritional content analysis of formulated cupcakes prepared for pre-school children

Nutritional content analysis of formulated cupcakes prepared for pre-school children

A PEMBERDAYAAN KELOMPOK WANITA TANI (KWT) AYU TANI PEKON BULUKARTO KABUPATEN PRINGSEWU MELALUI DIVERSIFIKASI OLAHAN BERBASIS BAYAM DAN JAHE

The development of various preparations from spinach and ginger well includes efforts to support government programs through food diversification. The target of this activity is Kelompok Wanita Tani (KWT) Ayu Tani. The problem that occurs with partners is the limited ideas for processing spinach and ginger cultivation products. The solution offered to partners is to diversify processed spinach and ginger into Kembang Goyang and instant ginger drinks. This product was chosen to develop traditional food and drinks and has gone through a trial process and nutritional content analysis using a nutrisurvey application. The media used as a presentation tool is a product development recipe book. Apart from increasing knowledge and skills regarding food diversification, the team also provides education regarding packaging and product marketing techniques on social media as whatsapp, instagram, and facebook.
 
 Keywords: Food Diversification; Spinach; Ginger; Nutrition Products

Analisis kandungan energi dan zat gizi makro pada formula enteral non susu berbasis kacang merah (Phaseolus vulgaris) untuk pasien diabetes mellitus tipe II

Background: Individuals at the age of 40 years face a 6-fold higher risk of developing Type II diabetes. Modification of enteral nutrition is necessary to address nutritional needs in patients with eating difficulties. Nutritional therapy for Type II diabetes patients should focus on controlling blood glucose levels by selecting foods with low glycemic index and high fiber content. Red beans, rich in protein, carbohydrates, and fiber, offer potential benefits in blood glucose control and as a dairy substitute for individuals with cow's milk allergies, making them a viable candidate for hospital-based enteral nutrition.Objectives: This study aims to determine the macronutrient content, flow test, food cost, and organoleptic test of non-dairy liquid food based on local ingredients. The study uses a completely randomized design.Methods: A complete randomized design was employed for this research. Product development activities were conducted in June 2022 at the Nutritional Kitchen of Jantung dan Pembuluh Darah Harapan Kita Hospital. Preparation of non-dairy liquid food using red beans as a base, proximate analysis of nutritional content, flow test through an NGT tube, food cost calculation, and organoleptic assessment involving ten respondents were carried out.Results: Proximate analysis of the formula yielded the following composition: water content 85,88%, ash 0,25%, protein 1,95%, fat 2,343%, carbohydrates 9,60%, and fiber 1,38%. The flow test for the red bean formula through the Fr 16 NGT tube demonstrated a rate of 50cc/31,90 seconds. The calculated food cost for one recipe of red bean formula was Rp. 8,734.00. Organoleptic evaluation results indicated that the majority of respondents favored the aroma (80%), taste (60%), color (100%), and texture (90%).Conclusion: The red bean formula meets the protein and carbohydrate requirements of the diabetes mellitus diet standards, while the fat and fiber content do not yet meet the diabetes mellitus diet standards.

Value addition and bioprospecting of indigenous ethnic food, Amorphophallus bulbifer (Roxb.) Blume (Araceae) for sustainable livelihood

Tripura, a small hilly state in India, harbors a treasure trove of traditional knowledge that revolves around utilizing forest-based resources for sustenance. Amorphophallus bulbifer (Roxb.) Blume, which belongs to the family Araceae, is a widely available and preferred food choice for the ethnic communities in Tripura. This study aimed to look at its biochemical potential for adding value and for bioprospecting. Several markets and homes were polled to determine how they could be used for more than one thing and to estimate the wild stock, demand, and supply. The results revealed that the corm is processed to make a food cake known as Batema and has a high market value. Batema is a traditional food that is high in carbs and is sold in the local markets which are alternative to soybeans and tofu. Furthermore, the nutritional content analysis reveals that a higher proportion of carbohydrate (7.73%) is present, followed by protein (3.15%), fat (0.05%), and estimated total calories (43.97 kcal/g). Besides that, the number of micronutrients and minerals, viz., Na (26.08%), Mg (0.94%), Al (1.92%), P (1.21%), K (2.99%), and Ca (4.34%), was also estimated. These findings suggested that Batema could be a resource for dietary supplements, which improve the healthfulness of novel foods for human consumption. Unfortunately, this food product is sold locally, which on the contrary, can be revolutionized from its traditional production into large-scale production at the commercial level. Such an approach will help secure livelihoods and increase the production and trade of this unique product.

Nutritional Content Analysis of Crop Residues in Three Agroecologies in East Gojjam Zone.

Livestock is important and plentiful in Ethiopia, but its potential is not being used to its full extent due to limited supply and inconsistent feed supply. This has a negative impact on livestock productivity in the tropics, where crop residues are used as livestock feed. The analysis of the nutritional content of feed and the measurement of feed production are crucial for maintaining the optimal balance of annual livestock feed and improving livestock production. However, no research has been conducted on the nutritional composition of the crop residues in the East Gojjam zone. Therefore, this study was conducted to analyze the nutritional content of crop residues in the three agroecologies in Ethiopia's East Gojjam zone. Ash, dry matter (DM), organic matter (OM), neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) were analyzed in the feed samples. According to the findings, the overall mean content of DM, ash, OM, CP, NDF, ADF, and ADL was 92.3, 5.2, 87.1, 4.1, 71, 56.6, and 9.6%, respectively. The faba bean has the highest CP (6.2%), followed by barley straws (5.5%), vetch haulms (5.5%), Eragrostis tef (3.7%), wheat straws (3.2%), and maize stover (2.9%). In general, all crop residues contain CP content below the critical CP level required even for livestock maintenance. The highest NDF was found in barley straw (75.1%), which was followed by wheat straw (72.0%), Eragrostis tef straw (70.2%), vetch haulms (69.3%), maize stover (67.4%), and faba bean haulms (67.2%). All types of crop residues were classified as low-quality feed because they contained more than 65% NDF, which could affect feed intake and livestock production. Therefore, crop residues must be improved using mechanical, biological, and chemical methods in order to increase livestock production in the study areas by increasing feed consumption.

Quality and safety profiles of Chlamys farreri cultured in the Shandong peninsula: Analysis of nutritional content, flavor, and hazards

Quality and safety profiles of Chlamys farreri cultured in the Shandong peninsula: Analysis of nutritional content, flavor, and hazards

The big squeeze: a product content and labelling analysis of ready-to-use complementary infant food pouches in Australia

BackgroundEncouraging the early development of healthy eating habits prevents diet-related chronic disease. It is well understood that highly processed foods with high amounts of sugars, salt and fats are a risk factor for non-communicable diseases. Commercial baby foods in ready-to-use squeeze pouches emerged in the global food market around 2012. The long-term effects of this now ubiquitous packaging on the quality of infant diets, baby food consumption and marketing are unknown. This study aimed to conduct a rigorous mixed-methods audit of squeeze pouches in Australia to inform product regulation and policy.MethodsNutritional and marketing data were sourced from products available in Australian retailers. Analysis of nutritional content, texture and packaging labelling and serving size was conducted. Pouches were given a Nutrition Profile Index (NPI) score and compared with the Australian Infant Feeding Guidelines. Marketing text was thematically analysed and compared to existing infant nutrition policy around regulation of marketing claims.Results276 products from 15 manufacturers were analysed, targeting infants from 4 + to 12 + months. Total sugar content ranged 0.8-17.5 g/100 g, 20% (n = 56) of products had added sugars, 17% (n = 46) had added fruit juice, 71% (n = 196) had added fruit puree. Saturated fat content ranged from 0.0 to 5.0 g/100 g, sodium 0.0-69 mg/100 g and dietary fibre 0.0-4.3 g/100 g. Only two products were nutritionally adequate according to a nutrient profiling tool. Marketing messages included ingredient premiumisation, nutrient absence claims, claims about infant development and health, good parenting, and convenience. Claims of ‘no added sugar’ were made for 59% of pouches, despite the addition of free sugars.ConclusionsSqueeze pouch products available in Australia are nutritionally poor, high in sugars, not fortified with iron, and there is a clear risk of harm tothe health of infant and young children if these products are fed regularly. The marketing messages and labelling on squeeze pouches are misleading and do not support WHO or Australian NHMRC recommendations for breastfeeding or appropriate introduction of complementary foods and labelling of products. There is an urgent need for improved regulation of product composition, serving sizes and labelling to protect infants and young children aged 0–36 months and better inform parents.

Nutritional Content Analysis of Fortified Cookies from "Patin" bone flour waste and coconut dregs

Lack of intake can cause disturbances in health, growth, mental and other functions such as cognitive abilities, the immune system and reproduction. This problem can be overcome by carrying out food fortification, namely adding certain types of nutrients to food ingredients. Fortification can be made from food ingredients such as coconut dregs and Patin bones. These materials can be processed into flour as a source of nutritious food. Coconut dregs has a fairly high protein content and Patin bones have a high calcium content that the body needs for the growth process. This study aims to make nutritious food fortification by utilizing the local potential of Patin bones and coconut dregs, then an analysis of the moisture content, ash content, protein content, fat content, carbohydrate content and fiber content is carried out. The results of the analysis showed that Patin bone flour was obtained and coconut dregs flour contained water content, ash content, protein content, fat content, carbohydrate content and fiber content respectively were 3.02%, 6.29%, 6.21%, 20.89%, 64.08% and 6.58%. From the results of this analysis it can be concluded that Cookies with the addition of Patin bone flour and coconut dregs flour has good nutritional content. This research is expected to be used as one of the food innovations to support attempt fulfill the micronutrient nutrition needed for the human body.

Characterizing naturalistic meal timing, energy intake, and macronutrient intake among individuals with loss of control eating

Binge eating demonstrates an evening diurnal shift among individuals with eating disorders. Disruptions to diurnal appetitive rhythms may be somewhat chronic and set the stage for additional disruptions to prompt binge eating. Despite known diurnal shifts in binge eating and related constructs (e.g., mood) and detailed characterizations of binge-eating episodes, no findings to date describe the naturalistic diurnal timing and composition of energy and nutrient intake on days with and without loss of control eating. We aimed to characterize eating behaviors (i.e., meal timing, energy intake, and macronutrient composition) across seven days in individuals with binge-spectrum eating disorders, assessing differences between eating episodes and days with and without loss of control eating. Undergraduate students (N = 51; 76.5% female) who endorsed past 28-day loss of control eating completed a 7-day naturalistic ecological momentary assessment protocol. Participants completed daily food diaries and reported instances of loss of control eating across the 7-day period. Results indicated that episodes of loss of control were more likely to occur later in the day, but overall meal timing did not differ across days with and without loss of control. Similarly, greater caloric consumption was more likely for episodes with loss of control, but overall caloric consumption did not differ between days with and without loss of control. Analysis of nutritional content demonstrated differences between both episodes and days with and without loss of control for carbohydrates and total fats, but not for protein. Findings provide support for the hypothesized role disruptions in diurnal appetitive rhythms play in maintaining binge eating via consistent irregularities, underscoring the importance of examining treatment adjuncts that intervene on the regulation of meal timing to enhance eating disorder treatment outcomes.

The Effect of Ratio of Methanol and Concentration of Methanol in Corn Silk Extracts with Ultrasonic-assisted Extraction

Cornsilk refers to stigmas of female maize flowers. Corn silk contains abundant flavonoids. Flavonoids show a variety of biological activities, such as antioxidants. Several methods, such as microwave, ultrasonic, supercritical fluid extraction, and multiple extraction technologies, were used to extract flavonoids from corn silk. The ultrasonic-assisted extraction method (UAE) seems to be very reliable among these methods. UAE has the advantage of simplicity and can be easily implemented with other extraction techniques. Hence, the current study aimed to determine the effect of the ratio (material: methanol) and concentration of methanol corn silk extracts in UAE. The experimental design used was a factorial Randomized Completely Block Design (RCBD) with two factors and three replications for each treatment. The two treatments were: A1=methanol (1:4) (w/v), A2=methanol (1:6) (w/v), A3=methanol (1:8) (w/v) and methanol concentration (60, 70 and 80%). Results showed that the ratio of methanol and concentration had a significant effect (p<0.05) on nutritional and phytochemical content in corn silk extracts. The best treatment interaction on A3B3 (1:8 (w/v) and methanol concentration 80% with nutritional content analysis (water 6.38%, ash 1.11%, fat 0.44%, protein 4.70%, carbohydrates 87.23%, and dietary fiber 2.72% and the analysis of phytochemicals content (total phenol 2.91 µg GAE/g, flavonoids 2.32 µg GAE/g, beta carotene 1.07 ppm, vitamins C 12.47 mg, and antioxidant activity 27.08%). The implication of this study is that corn silk extracts could be developed as a source of nutrients and bioactive compounds, and corn silk waste can be converted into value-added products.

Utilization of local therapeutic food in preventing and treating nutrition problems in the dry land area of the islands of east nusa tenggara province.

The research aims to produce a local Pemberian makanan tambahan (PMT) biscuit formula that is nutritious, acceptable and has a good shelf life. Experimental research with RAL design used two factors and two treatments, namely the addition of anchovy flour (20% and 30%) and moringa leaf flour (20% and 30%) to 100 g of corn flour. The research was conducted in April-November 2022 with an analysis of nutritional content, and acceptability. Data were processed using SPSS with a statistical test One Way analysis of variance Test. The results of the analysis showed that the P4 product had a higher nutritional content difference, namely: 17.976 g of protein; fat 20.106 g; carbohydrates 60.644 g; minerals 3.632 μg; water content 3.999 aw; and energy 490.9 kcal with acceptance scores: Like-really like for 7 days at room temperature without standard packaging. Each serving portion for children of 2 pieces of biscuits or as much as 25 g/day gets a protein nutritional intake of 2.26 g or 11.3% of the Recommended dietary allowance (RDA); Fat of 2.66 or 5.9% of the RDA; Carbohydrates are 14.3 or 6.7% of the RDA and Energy is 615.23 kcal or 45.6% of the RDA. Product combination of 100 g of corn flour; 20 g of moringa flour; and 20 g of anchovy flour into the local therapeutic food "Iman" biscuit formulation which is very popular.

The Effect of Tempeh Substitution and Carrot (Daucus carota L.) Addition on The Acceptance and Nutrition of Lempuk Nugget (Gobiopterus sp.) as A Snack for PEM Patient

This study aims to: (1) determine the effect of the substitution of Tempeh and the addition of Carrots on the acceptability of Nugget Lempuk as a snack for PEM patients, (2) identify the nutritional content of the best formulation of soft fish nugget from the hedonic test results. This study is an experimental study using a RAL research design with 6 treatments. The treatments involved factor T as a substitute for tempeh with 3 proportions, namely 25%, 35%, and 45%. In addition, factor W was the addition of carrots with 2 proportions, namely 75% and 100%. The panelists in this study were expert panelists and untrained panelists. The data collection technique in this study employed the hedonic test. Organoleptic data were statistically analyzed using a non-parametric test, namely the Kruskal-Wallis test, and continued with the Mann-Whitney test with a confidence interval &lt;0.05. The results of statistical analysis showed that the T1W2 nugget with 25% tempeh substitution and 100% carrot addition was the best treatment based on the results of De Garmo test with a productivity value of 0.946. The analysis of nutritional content was carried out at the Laboratory of the Surabaya Industrial Standardization and Research Institute. This analysis of protein content using the Kjeldahl test marked a value of 10.60%, and another analysis of calories employing the Bomb Calorimeter test marked a value of 395.80 Kcal/100g. UV-vis spectrophotometry test on Vitamin A marked a value of 135.65 mg/100g. Finally, the Gravimetry test on fibre identified a value of 4.16%.

Overall nutritional and texture analysis of ham sausages with the effects of starch

Ham sausage is usually considered as unhygienic and mal-nutritious food because its complicated ingredients containing high amount of starch rather than actual meat. This research mainly focuses on evaluating the effects of starch addition on taste, texture, and nutritional values of different brands of ham sausage available on market by taste testing and nutritional analysis. The analysis of nutritional content involves three indicators which are glycemic index and glycemic load, caloric contributions of starch, and the index of nutritional quantity of the overall product. The inquiry of taste testing will involve an experiment done by involving 30 volunteers to taste test each sample of ham sausage and rate the texture from four aspects: elasticity, hardness, powdery and chewiness from a scale of zero to ten. The results obtained is that sample b has received the highest scoring among all but it is not the one with the least amount of starch content, which leads to the conclusion of starch additions varied within a small amount won’t possess huge impact on the texture of ham sausages.

Diversitas Pangan Fermentasi Berbasis-Susu di Indonesia dan Kandungan Gizinya

Indonesia has abundant and diverse food commodities, including fermented food. However, metadata analysis about the diversity of fermented foods has not been reported. In addition, a comparison of the nutritional content of milk-based fermented foods is also not yet available. Therefore, this study aims to reveal the diverse status of fermented foods, to determine the nutritional content, especially of fermented milk-based foods, namely dangke, and their comparisons between milk-based fermented products. The research method included literature study, making dangke, proximate analysis of dangke, and statistical data analysis. Literature studies show that fermented foods and beverages in Indonesia were most reported in 2017, 2018, and 2019 respectively. Although most fermented foods are not known for their area of origin, the microbial groups involved in their processing come from the bacterial group rather than fungi, mainly through the lactic acid fermentation mechanism. Microbes' role in fermented products is diverse and can be grouped into five groups. The primary role of microbes is to support bioprocesses. Among milk-based fermented products, dangke is one of the traditional products with a fat content that is significantly different fat content from yogurt, kefir, and dadih, and the protein is not significantly different from yogurt, kefir, dadih, and mozzarella cheese. This nutritional content analysis indicates differences in fat and protein content among fermented milk-based food products.&#x0D; &#x0D; Keywords: dangke, fat content, metadata, protein content, proximate analysis

Analysis of nutritional content and heavy metals of suckermouth catfish (Pterygoplichthys pardalis) in Lake Sidenreng, South Sulawesi, Indonesia

Abstract. Hasrianti, Armayani M, Surianti, Putri ARS, Akbar AH. 2022. Analysis of nutritional content and heavy metals of suckermouth catfish (Pterygoplichthys pardalis) in Lake Sidenreng, South Sulawesi, Indonesia. Biodiversitas 23: 3539-3545. Suckermouth catfish (Pterygoplichthys spp.) is one type of freshwater fish that belongs to the category of invasive fish (invasive alien species) in Indonesia based on the regulation of the Indonesian Minister of Marine Affairs and Fisheries Number PER.17/MEN/2009. The presence of suckermouth catfish in Lake Sidenreng with a high population level and increasing over time has resulted in this species dominating the waters. The many impacts caused and the solution has not been found to eradicate the fish, so we need an alternative that can be used to utilize suckermouth catfish, for example, as food to be processed into fishery products. In order to be used as raw material for processed food, a study is needed to determine the nutritional content and heavy metal content in suckermouth catfish. Based on the results of the analysis of the content of crude protein, crude fat and carbohydrate content in the meat of a large (40.3 cm), the content values were 14.52%, 0.49% and 0.21%, while the crude protein, crude fat and fat content were Carbohydrates contained in the meat of suckermouth catfish which are smaller in size (21 cm) are 14.58%, 0.52% and 0.09%. Heavy metals Pb, As, Cd and Hg contained in the meat and scales of suckermouth catfish are also below the metal contamination threshold required based on SNI 2729:2013 so that the fish can be categorized as fish fit for consumption and can be processed into various fishery products with economic value.

TINGKAT KESUKAAN DAN KANDUNGAN GIZI CRACKERS SUBSTITUSI TEPUNG KACANG MERAH DENGAN PENAMBAHAN DAUN KATUK UNTUK IBU MENYUSUI

Red beans and katuk leaves are plants that have many health benefits, especially for nursing mothers. There is an opportunity to develop functional food products for breastfeeding mothers that are made from these plants. In general, crackers are made with wheat flour, to increase the nutritional content of crackers, it can be done by replacing some of the basic ingredients with other ingredients, namely red bean flour. The research conducted was experimental research in the form of formula development by providing treatment in the form of red bean flour substitution and the addition of katuk leaves on crackers to determine the effect of treatment on hedonic quality and nutritional content. The study was conducted with 6 treatments, namely the proportion of red bean flour: katuk leaves F1 (20%: 5%); F2 (30% : 5%); F3 (40% : 5%); F4 (20% : 10%); F5 (30% : 10%); F6 (40% : 10%). The F3 treatment with 40% red bean flour substitution and the addition of 5% katuk leaves was the most preferred and had the highest average value from the hedonic quality aspect. The proportion of red bean flour substitution and the addition of katuk leaves affect the color, aroma, texture, and taste of crackers. Analysis of nutritional content including protein, carbohydrate, and calcium content of 100 g of selected treatment crackers showed protein content of 17.96%, carbohydrates 68.11%, and calcium 95.80 mg.

Gonadal maturation in Litopenaeus vannamei fed on four different polychaetes

Broodstock culture of Litopenaeus vannamei plays an important role in the shrimp culture industry; thus, a nutritional and bio-safety food for broodstock culture is necessary. Marine polychaetes, which have a good nutritional content, are an essential and widely used live food in the current shrimp industry. In this study, four polychaete species, Marphysa maxidenticulata, Cheilonereis cyclurus, Nereis vexillosa, and Perinereis aibuhitensis, were fed to broodstock of L. vannamei as the only food, and the gonadal maturity parameters of the broodstock were examined. The results showed that broodstock, which were fed with M. maxidenticulata, had the highest gonadal maturation rate (56.67%). The N. vexillosa food group had the highest gonadal index (5.37%). The content of serum progesterone and vitellogenin (VTG) was highest in the broodstock fed N. vexillosa. The expression of VTG mRNA in the gonads was also highest in the broodstock fed N. vexillosa, followed by those fed M. maxidenticulata. Nutritional content analysis showed that lipid content in the four worms ranged from 13% to 22%. The content of polyunsaturated fatty acids was highest in N. vexillosa, particularly C18:2 n-6, C18:3 n-3, C20:4 n-6, and C20:5 n-3. In addition, the 20:5 n-3 content in N. vexillosa was 2.5–8.0 times higher than that in the other polychaetes. These results indicated that polychaetes had different effects on promoting the gonadal maturation of L. vannamei. N. vexillosa and M. maxidenticulata could be potential live food to promote the gonadal maturation of L. vannamei.

The Effect Of Fermentation On Nutrition Content (Protein, Fat, Carbohydrate And Fiber) In Processed Red Beans (Phaseolus Vulgaris L.)

Red bean tempeh is a processed product from nuts which is formed by the help of Rhizopus sp, mold through a fermentation process. One of the uses of red bean production through the boiling and fermentation process is an effort to increase the variety of red bean processing to increase the nutritional value of kidney beans. Purpose To determine the nutritional content and analysis of nutritional content in boiled red beans and red bean tempeh. This study was a pre experimental design. With a completely randomized design approach. The research carried out is by making preparations in the form of boiled red beans and red bean tempeh and then tested for nutritional content. The analysis test for protein content used the kjedahl method, the fat content used the Soxhlet method, the carbohydrate content used the anthrone method, and the fiber content used the reflux method. Statistical analysis of different tests was performed using the independent t test, with data distribution normally distributed. The average yield of nutrient content in boiled red beans was 18.77% protein, 4.03% fat, 27.40% carbohydrates, and 18.25% fiber. The nutritional content of red bean tempeh is 12.26% protein, 3.96% fat, 34.75% highest carbohydrate, and 22.10% fiber. The most significant test results were the carbohydrate content (p = 0.001) and the protein content (p = 0.021). Fat (p = 0.965) and fiber (p = 0.399) content showed no significant difference. There are differences in the nutritional content of boiled red beans and red bean tempeh, namely in the carbohydrate content and protein content, which shows a significant difference (p &lt;0.05).

Production and Nutritional Quality of Traditional Indian Millet Mixture of Rice, Pearl Millet and Urad Dal

Millet mix was prepared for its traditional values. The prepared sample was analyzed for its chemical and nutritional value, and by using the cost-efficient method, the nutritional content of the final product was enhanced. The improved sample was checked for its nutritional content. The objective is to make a comparison between standard and enhanced samples. ingredients were prepared in a powdered form of a sample in four different ratios. The standardized ratio of the ingredients used to make the samples were found by using tests. In the standardized ratio normal (S1) and nutrition enhanced (S2) samples were prepared using the three ingredients. For nutrition enhancement, the method of sprouting was used. Various tests were conducted for the standardized sample to verify its nutritional content, commercializing ability, microbial analysis, analysis etc. The nutritional content Analysis of the normal and nutrition enhanced samples (S1) and (S2) was done. The sample (S2) was nutritionally rich when compared to the normal sample (S1). All other test had more or less coinciding results for both the samples (S1) and (S2). By comparing the nutritional content, a conclusion arrives that the sample (S2is nutritionally rich when compared to (S1). Microbial and Physical properties results show that the product is efficient to be commercialized and stored to a specific period without microbial contamination in powdered form. The nutrient-rich mass is suitable for all age group.

Microstructure of Quills in Sunda Porcupine Hystrix javanica (F. Cuvier, 1823)

The purpose of this study was to identify the quills type, cuticle pattern, cross-section feature, and medulla structure of the quills in Sunda porcupine (Hystrix javanica). The second aim was to determine the nutritional content of the quills in Sunda porcupine. The specimens fixed in cacodylate buffer and glutaraldehyde, then dehydrated through graded series of alcohol, and freeze-dried. The specimens attached to the stubs by sticky tape, coated with gold and observed with Scanning Electron Microscope (SEM). Determination of cuticle pattern and medulla structure base on to the mammal's hair identification key by Teerink (1991). Nutritional content analysis using proximate. The study result showed that H. javanica has four types of quills; true, transitional, flat spine, and rattle quills. The SEM micrograph of the cuticle pattern showed characteristic variation in the shaft and base region, except the flat spine has no scaly feature in the base region. The cuticle of anogenital quill and hair in H. javanica has no specific feature or osmetrichia. The cross-sectional images of the three type quills of H. javanica revealed circular and alveolar arrangement. Only the flat spine has a quadriconcave feature. The true quills have multicellular and reverse cloisonné structure in the medulla, compare to the other three quills have no pattern. Nutritional content of the quills were water (89.93%), crude protein (93.66%), crude fat (0.44%), phosphorous (0.034%), calcium (0.2%), magnesium (0.01%), and sulphur (2,01%).