Nutrition Assessment of "Kamir" - typical food of Pemalang, Central Java Province, Indonesia

• Published in: Journal of physics. Conference series 2019-05, Vol.1217 (1), p.12047
• Main Authors: Saraswati, L D, Arifan, F, Muhammad, F, Yuliana, RAD, Nissa, C
• Format: Article
• Language: English
• Subjects: Bacteria; Carbohydrates; Cassava; Dough; Food; Glycemic index; Laboratory tests; Nutrition; Physics; Proteins; Rancidity; Thiobarbituric acid
• ISSN: 1742-6588; 1742-6596
• DOI: 10.1088/1742-6596/1217/1/012047

Kamir is one of the special foods in Pemalang which has round shapes, flat, and brown with a variety of jam taste. Kamir is made from flour dough, butter, egg, sugar,"ambon" banana and fermented cassava called tape. Until now, since there has been no research on kamir, we were interested in analyzing nutrition content (carbohydrates, proteins, and fat) found in kamir. We also performed microbiological tests, glycemic index, and rancidity. Carbohydrate content was tested by Luff Schrol method of sugar hydrolysis, a test of protein content used Kjehdahl micro method and fat content test used Soxhletasi fat method. As for bacteria test using Total Plate Count Method (ALT) and with Plate Count Agar media, a glycemic index with Finger-prick capillary blood samples method and for rancidity test by Thiobarbituric Acid (TBA) method. Laboratory test results showed that the content of protein, fat, carbohydrate sequentially were 11%, 9.8%, and 28.17%. As for the bacteria test obtained results of 121.06 × 104 CFU/ml. Kamir is safe for consumption following the standards established based on BPOM No. 16 of 2016 standard that is within the standard range of 5 × 104 - 5 × 107 CFU/ml. It is recommended to promote kamir, typical food from Pemalang, to be national food.