PleaExtract content of Tilapia Fish Supplement for Sufferers Tuberculosis in the communityse Just Try to Submit This Sample Abstract Walin, Herry Prasetyo, Sugeng Riyadi, Ulfah Agus Sukrillah, Puji Hastuti
Polttekkes Kemenkes Semarang
Abstract
Background: Tuberculosis is a direct infectious disease caused by mycobacterium tuberculosis bacteria which attacks lung tissue and other organs. Tuberculosis sufferers in the community often experience malnutrition problems. This condition causes chronic lack of energy, protein reserves, anorexia, and fever which results in drastic weight loss.
The objective of this research is to determine the content of tilapia fish extract which can be used to support improved nutrition in tuberculosis sufferers in the community.
The research method was to make extracts from fresh tilapia fish raw materials which were carried out through an extraction/hydrolysis process using an extraction machine, then distilled water and 96% ethanol were added. Next, the filtration process is carried out to separate the remaining dregs and the evaporation process takes 48 hours at a temperature of 60 oC. The finalization process is through drying using a rotary oven with a temperature set at 70 oC, until powdered tilapia fish extract is produced.
The research results showed that the water content was 1.33 %, the ash content was 3.16 %, the fat content was 16.87 %, the protein content was 54.08 % and the carbohydrate content was 24.56%. Furthermore, based on the analysis results, heavy metal contamination such as PB, Cd, Hg and As was not found or was not detected. Similarly, contamination with salmonella spp, shigella sp and clostridia microorganisms also showed negative results.
Conclusion: The water content and ash content are in the low category at 1.33 % and 3.16 % respectively, which means that the quality of the tilapia fish extract is very suitable for consumption as an effort to improve the nutritional status of tuberculosis sufferers.
Keywords: extract, tilapia fish, tuberculosis, community
