Pregnant Women
Helmizar1, Restu Sakinah1, Iza Ayu Saufani2
1 Department of Nutrition, Faculty of Public Health, Andalas University, 25129 Padang, Indonesia
2 Department of Nutrition, Mohammad Natsir Bukittinggi University, 26316 Bukittinggi, Indonesia Corresponding author’s email: helmizar@ph.unand.ac.id
SUMMARY
Maternal mortality could be controlled by supplementary bread made from local ingredients. This study aimed to an-alyze the effect of substitution of wheat flour with a mixture of red-bean, soybean, and corn flour on the organoleptic and nutrients content of bread. The local flour was made from red-bean, soybean, and corn flour mixed with 1:1:1 ratio. The 10% substitution of mixed flour was the best supplementary product in terms of taste and colour. In terms of nutrient content, it contained 153 kcal of energy and 5g of protein. In conclusion, this bread had the potential to be used as supplementary food for pregnant woman.
Keywords: Corn, Pregnant women, Red-Bean, Soybean, Supplementary product
INTRODUCTION
The Indonesian goverment has targeted to reduce 5.5% of the annual maternal mortality rate. To achieve that, a specific intervention is done by providing food supplementation (1). The government has made a policy to support underweight toddlers and pregnant women with chronic energy deficiency by giving an intervention in the form of biscuits. However, the program had not been implemented maximally (2).
Local food supplementation such as red-bean, soybean, and corn can also be processed into flour and made into bread. Flour from these local ingredients is potential to substitute the wheat flour which has high glycemic index (3). The creation of bread with low glycemic index has beneficial effects on pregnant women to alleviate the level of plasma glucose, without causing adverse effects on the newborns (4). This study aimed to analyze the effect of substitution of wheat flour with a mixed flour on the organoleptic and nutrients content of bread.
MATERIALS AND METHODS
The design of the research was a true experiment using Completely Randomized Design with two replications consisting of four formulas (Table I). Mixed flour was made with 1:1:1 ratio. F0 as the standard formula; F1, F2, F3 was the standard formula added with 10%, 20%, and 30% of mixed flour. To get the best formula, 30 selected panelists conducted the organoleptic test. Furthermore,
a proximate test was carried out to estimate the nutrients content of each bread, which was done at Saraswanti Laboratory, Bogor, Indonesia.
RESULTS AND DISCUSSION
The organoleptic test played an important role in supplementary bread development by substitution of red-bean, soybean, and corn flour for dough. The results of the organoleptic test showed that bread substitution with 10% mixed local flour was significantly better in taste and colour than other formulas. There were no significant differences between F0 and F1 in aroma and texture (Figure 1a). The hedonic test revealed that the panelists prefer bread that has similar characteristics to F0 for daily consumption. The panelists accepted
Table I: Formulation of Bread
Ingredient Proportion of Ingredient
F0 (0%) F1 (10%) F2 (20%) F3 (30%)
Mixed flour (g) 0 57.6 115.2 172.8
Wheat flour (g) 576 518.4 460.8 403.2
Margarin (g) 60 60 60 60
Egg yolk( g) 15 15 15 15
Milk (g) 300 300 300 300
Sugar (g) 140 140 140 140
Yeast (g) 1 1 1 1
Salt (g) 16 16 16 16
Milk powder (g) 20 20 20 20
II). Based on the Duncan test, substitution of mixed flour to bread could increase the nutritional value of bread. The study showed that 10% substitution of mixed flour made a significant difference on fat and ash, but not on protein and carbohydrate. Nutrient content showed that 50g of supplementary bread contained 153 kcal of energy, 4g of fat, 5g of protein, and 23.8 g of carbohydrate.
CONCLUSION
In conclusion, based on the organoleptic test, the best formula was F1 with 10% substitution of mixed flour (red-bean, soybean, and corn). This product could potentially be used as an alternative of supplementary feeding for pregnant woman.
REFERENCES
1. Indonesian Ministry of Health. Indonesian health profile 2019. Indonesian Ministry of Health.
Jakarta. 2019
2. Hermina. Evaluation of the implementation of an additional food program for skinny Children and Pregnant Women with chronic energy deficiency (CED). In Indonesian Ministry of Health; 2016:
1–5.
3. Foster-Power K, Holt SH, Brand-Miller JC.
International Table of Glycemic Index and Glycemic Load Values. Am J Clin Nutr 2022; 76 (1): 5-56
4. Louie JCY, Miller JCB, Marcovic TP, Ross GP, Moses RG. Glycemic Index and Pregnancy: A Systematic Literature Review. Journal of Nutrition and Metabolism. 2011; 2010: 1-8
5. Paesani, C. Bravo-Nunez A, Gomez M. Effect of Whole-Grain Maize Flour on the Characteristic of Gluten-Free Cookies.LWT. 2020; 132
F0 because of the taste, colour, texture, and aroma respectively. The F2 and F3 produced products with low preference. Those formulas showed discoloration, hard crush, unpleasant aroma and taste (Figure 1b). The mixed flour absorbed water more easily. This condition gave an impact on the smooth crust and crumb of bread (5).
ANOVA test showed that substitution of mixed flour did not have a significant effect on the water content (p>0.05). Meanwhile, it has a significant effect on ash content, fat, protein, and carbohydrate (p<0.05) (Table Fig.1: Organoleptic Test (a) Hedonic Test, (b) Hedonic Qual-ity Test
Table II: Nutrient Content of Bread
Composition Treatment
F0 F1 F2 F3
Water (%) 32.82 ± 0.31 a 32.89 ± 0.70 a 33.18 ± 0.46 a 33.19 ± 0.51 a
Ash (%) 1.00 ± 0.07 a 1.09 ± 0.04 b 1.23 ± 0.02 c 1.33 ± 0.03 d
Fat (%) 7.42 ± 0.12 a 8.19 ± 0.36 b 8.54 ± 0.07 c 8.63 ± 0.16 c
Protein (%) 10.23 ± 0.15 a 10.28 ± 0.17 a 10.54 ± 0.24 a 10.92 ± 0.31 b
Carbohydrate (%) 45.94 ± 0.32 a 46.51 ± 1.20 ab 47.55 ± 0.27 bc 48.54 ± 0.93 c
Fatty Acid Profiles of Virgin Coconut Oils from Bangka
Emmy Kardinasari1, Karina Dwi Handini1, Ade Devriany1, Sutyawan1, Era Purwanto2
1 Department of Nutrition, Health Polytechnic of Pangkalpinang, 33684 Bangka Belitung, Indonesia
2 Electronic Engineering Polytechnic Institute of Surabaya, 60111 Surabaya, Indonesia Corresponding author’s email: emmy.kardinasari@gmail.com
SUMMARY
High-temperature extraction is a method commonly used to extract Virgin Coconut Oil (VCO). This study observed the fatty acid profiles of VCO extracted through heating. The samples are commercial VCO as control and VCO ex-tracted from local yellow and green coconuts obtained from Bangka Island. GCMS was used to determine the fatty acid profiles. The results indicate that VCO extracted from yellow coconut has the best fatty acid profiles with the highest percentage of lauric acid compared to the commercial VCO and green coconut VCO.
Keywords: Fatty acid profiles, Lauric acid, Virgin coconut oil
INTRODUCTION
Virgin Coconut Oil (VCO) has a high content of polyphenols and medium-chain fatty acids (1). VCO also contains alkaloids and saponin, and this encourages further research on its main components (2). Through an in vivo study, VCO has shown the ability to improve brain antioxidant profiles in rats (3) and improve breast milk production when used as an ointment for oxytocin massage in post-partum mothers (4). Moreover, VCO is easy to produce at the household level, especially in Indonesia, where the coconut is an important commodity and is widely consumed (5). Therefore, this study aimed to observe the fatty acid contents of VCO produced from locally harvested coconuts on Bangka Island.
MATERIALS AND METHODS
Virgin coconut oils were extracted from the green and yellow coconuts from local farmers in Bangka. First, the VCO was extracted using a hot extraction method by pressing the freshly grated coconut to yield the coconut milk. This step was followed by heating the coconut milk at a high temperature (100oC) for oil separation from the rest of the yield. This study was a qualitative-comparative study to examine the profile of fatty acids in virgin coconut (VCO). Fatty acid profiles were examined using Gas Chromatography-Mass Spectrometry (GCMS).
Heating was used to separate the VCO content, and the components were entered into a column with inert gas.
The separated components were then quantified using a mass-spectrometry. The samples consist of VCO from the yellow and green coconut, along with commercial VCO. Then, the three samples were compared to the
national standard code number SNI 7381-2008 for VCO.
RESULTS AND DISCUSSION
The VCO samples were extracted through pressing and high-temperature heating at 100oC to separate the oils from other components. The fatty acid profiles of the VCO samples were then compared to the national standard of VCO production. The commercial control VCO met the national standard except for lauric acid and myristic acid, which were below the national standard.
However, similar results were obtained from VCO from yellow and green coconuts as they contained <16.8%
of myristic acid. On the other hand, for palmitic acid con The VCO samples were extracted through pressing and high-temperature heating at 100oC to separate the oils from other components. The fatty acid profiles of the VCO samples were then compared to the national standard of VCO production. The commercial control VCO met the national standard except for lauric acid and myristic acid, which were below the national standard. However, similar results were obtained from VCO from yellow and green coconuts as they contained
<16.8% of myristic acid. On the other hand, for palmitic acid content, only the green coconut did not meet the national production standard for VCO.
Among the three samples, the yellow coconut has the highest lauric acid content. Lauric acid is virgin coconut oil’s main fatty acid compound. It is a medium-chain fatty acid that defines VCO’s unique health benefits.
VCO extracted from yellow coconut showed the highest number of lauric acids at 47.7%. This suggests the potential health benefit of VCO as lauric acid can be
best fatty acid profiles and meets the national standard except for the myristic acid number. Furthermore, the yellow coconut VCO sample had the highest lauric acid content, which indicates the potential for more health benefits.
REFERENCES
1. Boateng L, Ansong R, Owusu WB, Steiner-Asiedu M. Coconut oil and palm oil’s role in nutrition, health and national development: A review. Ghana Med J. 2016;50(3):189–96.
2. Kardinasari E, Devriany A. Phytochemical identification of bangka origin virgin green coconut oil: Anti-inflammatory and anti-bacterial potential.
Enferm Clin [Internet]. 2020;30:171–4. Available from: https://doi.org/10.1016/j.enfcli.2019.10.062 3. Yeap SK, Beh BK, Ali NM, Yusof HM, Ho WY, Koh
SP, et al. Antistress and antioxidant effects of virgin coconut oil in vivo. Exp Ther Med. 2015;9(1):39–
42.
4. Devriany A, Kardinasari E, Harindra, Bohari. The effect of back rolling massage method with virgin coconut oil extract towards breastmilk production on post partum mother in Pangkalpinang city, Indonesia. Trends Sci. 2021;18(22).
5. Annas A. Market of Indonesian Virgin Coconut Oil.
Sci J PPI-UKM. 2015;Vol 2(6):251–4.
directly used as an energy source in the human body without going through re-esterification or degradation processes. Hence, it is more stable (1).
CONCLUSION
In conclusion, the VCO extracted from the yellow coconut through high-temperature heating has the
Table I: Fatty Acid Profiles of Virgin Coconut Oil Fatty Acid
Composition (%) Commercial VCO
Yellow Coconut VCO
Green Coconut VCO
National Standard Capryliic
Acid (C8:0) 7.887 8.886 9.015 5.0-10
Capriic Acid
(C10:0) 6.094 6.828 6.819 4.6-10
Lauriic Acid
(C12:0) 43.367 47.663 47.503 45.1-53.2
Myristiic
Acid (C14:0) 15.456 15.501 15.425 16.8-21
Palmitiic
Acid (C16:0) 8.929 7.903 7.396 7.5-10.2
Steariic Acid
(C18:0) 3.508 3.369 3.152 2.0-4.0
Oleiic Acid
(C18:1) 7.409 6.176 5.311 5.0-10
Linoleiic
Acid (C18:2) 1.971 1.214 1.112 1.0-2.5
Alfa-linoleiic
Acid (C18:3) 0 0 0 0-0.2