Wilda Khoirunnisa, . (2021) PENAMBAHAN TEPUNG KEDELAI PADA ROTI TAWAR TEPUNG SORGUM DAN PATI GARUT BEBAS GLUTEN DENGAN ZAT BESI DAN SERAT PANGAN. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
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Abstract
Soybeans are nuts with a high iron and dietary fiber content, so they can be an alternative food to increase iron and dietary fiber levels in gluten-free products for consumption by adult female with celiac disease. This study aims to analyze the effect of adding soybean flour to iron and dietary fiber content, determine the organoleptic properties, obtain the selected formula, and determine the nutrient content per serving of the selected formula. This study used a completely randomized design (CRD). Data analysis of iron and dietary fiber levels used the One Way ANOVA test (analysis of variance) and the Duncan Multiple Range Test (DMRT) advanced test. Organoleptic test analysis was processed descriptively. Selection of the selected formula using the Exponential Comparison Method (MPE). Anova test results showed that the addition of soy flour had a significant effect (p = 0.028) on the iron content of bread and had no significant effect (p = 0.545) on the fiber content of fresh bread. The white bread formula chosen based on iron content, dietary fiber, and organoleptic tests was F3 (50% soy flour). The serving size of the selected formula bread is 72 grams for 2 pieces with a nutritional content of 260.44 kcal of total energy; 13.97 grams of protein; 10.35 grams of fat; 27.83 grams of carbohydrates; 3.33 mg iron; and 34.22 grams of food fiber so as to fulfill the claim as food with iron and dietary fiber.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [No. Panggil: 1710714066], [Pembimbing: A’immatul Fauziyah], [Penguji 1: Ibnu Malkan Bakhrul Ilmi], [Penguji 2: Nanang Nasrulloh] |
| Uncontrolled Keywords: | Soy Flour, Iron, Dietary Fiber, Gluten-Free, White Bread |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Ilmu Kesehatan > Program Studi Gizi (S1) |
| Depositing User: | Wilda Khoirunnisa |
| Date Deposited: | 05 Oct 2021 06:40 |
| Last Modified: | 05 Oct 2021 06:40 |
| URI: | http://repository.upnvj.ac.id/id/eprint/12334 |
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