PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BONGGOL PISANG TERHADAP SERAT PANGAN, AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK COOKIES

Jihaan Alyaa Faadhila Nuha, . (2022) PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BONGGOL PISANG TERHADAP SERAT PANGAN, AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK COOKIES. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

Obesity is caused by people's diets that are high in calories and fat, but low in fiber. Obesity can be a cause of degenerative diseases, due to inflammation triggered by oxidative stress. The purpose of this study was to analyze the effect of substitution of banana corm flour on dietary fiber, antioxidant activity, and organoleptic properties, determine the selected formula and its nutritional content. This study used randomized design method (RAL) with one factor and two repetitions consisting of four treatment levels, namely F1 (25%:75%), F2 (50%:50%), F3 (75%:25), and F4 (100%:0%). The results of the analysis showed that the substitution of banana corm flour had a significant effect (p = 0,038) on the increase in dietary fiber content, had no significant effect (p = 0,136) on antioxidant activity, had a significant effect on the panelists preference for aroma parameters (p = 0,028), taste ( p = 0,000), and texture (p = 0,000) but had no significant effect on color parameters (p = 0,078). The best formula was F4 which contained water content (6,09%), ash content (6,82%), fat (21,43%), protein (6,10%), carbohydrates (59,57%) dietary fiber (29,31%), and antioxidant activity (42.536,2 ppm).

Item Type: Thesis (Skripsi)
Additional Information: [No. Panggil : 1810714094] [Pembimbing : A’immatul Fauziyah] [Penguji 1 : Ibnu Malkan Bahrul Ilmi] [Penguji 2 : Nanang Nasrulloh]
Uncontrolled Keywords: Banana corm flour, cookies, dietary fiber, antioxidant activity
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: Jihaan Alyaa Faadhila Nuha
Date Deposited: 26 Jul 2022 02:51
Last Modified: 26 Jul 2022 02:51
URI: http://repository.upnvj.ac.id/id/eprint/18990

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