Analysis of Nutritional and Fatty Acid Composition of a Bowl of Meatball Soup in Malang, Indonesiaors in Malang
Rina Rifqie Mariana, Nony Aji Sunaryo
Culinary Education Study Programme
Universitas Negeri Malang
Malang, Indonesia
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.
Keywords: Nutrition, Fatty Acid, Bakso Malang
Topic: Biochemistry