Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/7534
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dc.contributor.authorAnggresanI, Lia-
dc.contributor.authorPerawati, Santi-
dc.contributor.authorAfandi, Ryan-
dc.contributor.authorRahmadevi, Rahmadevi-
dc.date.accessioned2024-11-07T07:35:41Z-
dc.date.available2024-11-07T07:35:41Z-
dc.date.issued2022-12-09-
dc.identifier.issn25808303-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/7534-
dc.description.abstractAbstract Background: Calcium is a mineral that is needed by bones and teeth. Calcium needs have not been achieved evenly among children, about 1000mg/day. Hydroxyapatite contains Ca and apatite which is good for the maintenance of bones and teeth. Hydroxyapatite is made from the bones of mackerel, where the bones of mackerel have a high source of calcium. For easy being consumed for children, the hydroxyapatite made in the form of jelly candy. Objective: The aim of this research was Hydroxyapatite Mackerel Fish Bone can be made as Jelly Candy. Methods: Hydroxyapatite from mackerel bones is made by the precipitation method. Then, hydroxyapatite was formulated into jelly candy with concentrations of hydroxyapatite was 18%, 19% and 20% respectively for Formula I, II and III. Jelly candy evaluation includes organoleptic test, gel strength, khamir and ALT ochre, weight uniformity, pH, hedonics, homogeneity and storage. Results: The evaluation showed that all jelly candy formulas are safe for consumption according to SNI 3547.2-2008. Conclusion: In conclusion, hydroxyapatite mackerel fish bone can be made as Jelly Candy with the best concentration in Formula 1. Keywords: calcium, hydroxyapatite, jelly candy, mackerel fish bone, precipitationen_US
dc.publisherFaculty of Pharmacy Univesrsitas Airlanggaen_US
dc.subjectcalcium,en_US
dc.subjecthydroxyapatite,en_US
dc.subjectjelly candy,en_US
dc.subjectmackerel fish bone,en_US
dc.subjectprecipitationen_US
dc.titleJelly Candy Hydroxyapatite from Mackerel Fish Boneen_US
dc.typeArticleen_US
Appears in Collections:VOL 9 NO 3 2022

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