IPR

This invention is intended to prepare a honey supplement product derived from bees fed with Moringa leaf juice as the main food and named Moriven Honey (MM). This product is needed by pregnant women who generally experience malnutrition, especially those experiencing malnutrition (KEK = Chronic Energy Deficiency) and anemia. Previous findings show that Moringa leaves and honey are natural foods that can overcome the problem of KEK and anemia in pregnant women. By combining these two food ingredients, it will have a better impact on overcoming nutritional problems in pregnant women. The MM product produced in the invention shows better nutritional levels than natural honey (MA). When compared with natural honey, several micronutrient components are higher including vitamin C (670 vs. 460 ppm), beta carotene (19.2 vs. 5.8 ppm), phosphorus (300 vs. 100 ppm), potassium (1400 vs. 100 ppm), iron (307 vs. 185 ppm), zinc (2.4 vs. 1.3 ppm), calcium (303 vs. 47 ppm), magnesium (84.5 vs. 2.8 ppm). On the other hand, the sodium content in MM is lower than MA (0.28 vs. 2.81 ppm). In addition, the flavonoid and antioxidant content in MM is higher than MA (289.9 vs. 167.8 ppm respectively: 53.16 vs. 42.34% for flavonoids and antioxidants.

This recipe book provides information about all kinds of food preparations made from Moringa.

This invention relates to a snakehead fish protein concentrate product that can be used as a supplementary food for patients in hospitals. More specifically, snakehead fish concentrate and albumin protein concentrate products in the form of flour and encapsulated which can be used as supplementary food for burn patients, post-operative patients and patients suffering from hypoalbuminemia to increase the patient's blood albumin levels. This product is made through the stages of cooking/steaming snakehead fish, separating fat, drying and flouring. This product can be used as supplementary food to increase patient albumin and to accelerate the healing of burns and after surgery.

This invention relates to a product of snakehead fish albumin protein concentrate that can be used as a supplementary food for patients in hospitals. More specifically, the product of snakehead fish albumin concentrate in the form of flour and encapsulated can be used as a supplementary food for burn patients, post-operative and hypoalbuminemia to increase the patient's blood albumin levels. This product is made through the stages of material preparation including cleaning followed by protein extraction and separation of albumin protein, drying and flouring and encapsulation. The protein extraction process begins by crushing the snakehead fish fillet using a 0.5-1% NaCl solvent 1: 1 (1 kg of snakehead fish fillet: 1 liter of 0.5-1.0% NaCl solution) followed by extraction with a NaCl solvent with a ratio of 1: 3 (1 kg of snakehead fish: 3 liters of 0.5-1.0% NaCl solution) using an extractor at a speed of 100-1000 rpm for 10-15 minutes and finally filtered to separate the water-soluble protein from the water-insoluble fraction. Albumin protein separation is carried out by adjusting the pH to an isoelectric pH of 4-5 using acetic acid accompanied by heating until the albumin protein coagulates. The albumin protein is dried at a graded temperature until a product with a water content of 4-10% is produced. The dried product is ground to a size of 100 mesh. The snakehead fish albumin concentrate in powder form is then placed into 0.7 gram capsules (capsules 00). The product's nutritional profile is as follows: water content 4-10%, fat content 5-10%, ash content 2-7%, protein content 85-90% of which 30-65% is albumin protein. This product can be used as a supplementary food to increase patient albumin and to accelerate the healing of burns and after surgery and other chronic diseases that require albumin protein.

This book presents various short messages full of the meaning of life towards eternal Ukhrawi salvation

This module provides information about efforts to prevent metabolic syndrome and the importance of physical activity and normal body weight.