Page 6 - Pedoman-Evaluasi-Mutu-Gizi-dan-Non-Gizi-Pangan

DAFTAR ISI

SAMBUTAN................................................................................................... iii
KATA PENGANTAR ..................................................................................... iv

DAFTAR ISI .................................................................................................... v
DAFTAR TABEL ......................................................................................... viii

PENDAHULUAN ............................................................................................1
1. Latar Belakang .....................................................................................1

2. Tujuan....................................................................................................2
3. Sasaran .................................................................................................2

BAB I...............................................................................................................3
PROTEIN ........................................................................................................3
1. Analisis Kuantitatif ..............................................................................3

1.1 Prinsip Metode ................................................................................3
1.2 Faktor Konversi Nitrogen ..............................................................3

2. Evaluasi Mutu .......................................................................................4
2.1 Profil Asam Amino..........................................................................4
2.2 Skor Kimia .......................................................................................5

2.3 Lisin Tersedia (Available Lysine) .................................................7
2.4 Protein Efficiency Ratio (PER) .................................................... 13

2.5 Daya Cerna Protein Sejati (True Protein
Digestibility) .................................................................................. 16
2.6 Nilai Biologis (NB) ........................................................................ 17
2.7 Net Protein Utilization (NPU) Hitung .......................................... 18

2.8 Protein Digestibility – Corrected Amino Acid
Score (PDCAAS) ........................................................................... 19

2.9 The Digestible Indispensable Amino Acid
Score (DIAAS) ............................................................................... 21

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