<mets:mets OBJID="eprint_1472" LABEL="Eprints Item" xsi:schemaLocation="http://www.loc.gov/METS/ http://www.loc.gov/standards/mets/mets.xsd http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-3.xsd" xmlns:mets="http://www.loc.gov/METS/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance"><mets:metsHdr CREATEDATE="2026-07-05T13:49:21Z"><mets:agent ROLE="CUSTODIAN" TYPE="ORGANIZATION"><mets:name>Repositori BKPK</mets:name></mets:agent></mets:metsHdr><mets:dmdSec ID="DMD_eprint_1472_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:titleInfo><mods:title>Fortifikasi Seng (Zn) pada Tepung Terigu dalam Rangka Penanggulangan Masalah Kekurangan Zat Gizi Mikro</mods:title></mods:titleInfo><mods:name type="personal"><mods:namePart type="given">Komari</mods:namePart><mods:namePart type="family">Komari</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:abstract>Seng merupakan bagian penting dalam pembentukan enzim, sintesa protein dan DNA dalam tubuh sehingga penambahan seng dalam makanan penduduk akan mendorong meningkatkan status gizi mikro dan sekaligus kualitas sumber daya manusia, aantara lain imunitas, kinerja tubuh dan pertumbuhan serta perkembangan mental.       Fortifikasi seng didasarkan atas adanya SK Men. Kes. RI No. 632/MENKES/SK/VI/1998, tentang zat besi, seng, vitamin B1, B2 dan asam folat ditambahkan dapat ditambanghakan pada tepung terigu. Penambahan zat besi (60 ppm) di pabrik dan seng sebesar 30 ppm (30 mg/kg tepung terigu) dilakukan di Laboratorium untuk menentukan homogenitas, stabilitas, nilai biologis dan cita rasa produk.      Homogenitas fortifikasi seng sangat sulit dicapai, dengan nilai variasi yang berkisar antara 20,1&amp;#8211;29,0%. Secara kimiawi, senyawa seng stabil. Nilai biologis seng akan relatif lebih tinggi bila ditambahkan vitamin.       Walaupun terjadi perubahan cita rasa oleh penambahan seng, tetapi pada terigu tanpa seng juga perubahan tersebut terjadi, sehingga fortifikasi seng tidak mempengaruhi cita rasa produk.</mods:abstract><mods:classification authority="lcc">WD 100-175 Nutrition Disorders</mods:classification><mods:originInfo><mods:dateIssued encoding="iso8601">2000</mods:dateIssued></mods:originInfo><mods:originInfo><mods:publisher>Center for Research and Development of Nutrition and Food, NIHRD</mods:publisher></mods:originInfo><mods:genre>Monograph</mods:genre></mets:xmlData></mets:mdWrap></mets:dmdSec><mets:amdSec ID="TMD_eprint_1472"><mets:rightsMD ID="rights_eprint_1472_mods"><mets:mdWrap MDTYPE="MODS"><mets:xmlData><mods:useAndReproduction>
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