Nisa Kamila, . (2024) PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BONGGOL PISANG KEPOK TERHADAP ORGANOLEPTIK, VITAMIN C, DAN TOTAL FLAVONOID COOKIES. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
![[img]](http://repository.upnvj.ac.id/style/images/fileicons/text.png) |
Text
ABSTRAK.pdf Download (654kB) |
|
Text
AWAL.pdf Download (1MB) |
|
Text
BAB I.pdf Restricted to Repository UPNVJ Only Download (663kB) |
|
Text
BAB II.pdf Restricted to Repository UPNVJ Only Download (693kB) |
|
Text
BAB III.pdf Restricted to Repository UPNVJ Only Download (1MB) |
|
Text
BAB IV.pdf Restricted to Repository UPNVJ Only Download (1MB) |
|
Text
BAB V.pdf Restricted to Repository UPNVJ Only Download (652kB) |
|
Text
DAFTAR PUSTAKA.pdf Download (678kB) |
|
Text
RIWAYAT HIDUP.pdf Restricted to Repository UPNVJ Only Download (539kB) |
|
Text
LAMPIRAN.pdf Restricted to Repository UPNVJ Only Download (3MB) |
|
Text
HASIL PLAGIARISME.pdf Restricted to Repository staff only Download (390kB) |
|
Text
ARTIKEL KI.pdf Restricted to Repository staff only Download (180kB) |
Abstract
The flour made from kepok banana bulbs contains vitamin C and flavonoids, both of which possess anti-inflammatory properties that help combat oxidative stress caused by free radicals. The aim of this study was to analyze the effects of substituting kepok banana bulb flour on organoleptic characteristics, vitamin C, total flavonoid content, determine the optimal formula, and analyze its nutritional content. This research employed an experimental approach using a Completely Randomized Design (CRD) with two factors and two replications, comprising 4 treatment levels: F1 (25%:75%), F2 (50%:50%), F3 (75%:25%), and F4 (100%:0%). The results of the analysis showed that the substitution of kepok banana bulb flour significantly increased the levels of vitamin C (p = 0.001) and total flavonoids (p = 0.010). It also significantly influenced the preference levels of the panelists regarding aroma (p = 0.026), texture (p = 0.044), and taste (p = 0.000), but did not significantly affect the parameter of color (p = 0.086). The selected formula was F2, which contained moisture content (5.125%), ash content (4.33%), protein (5.095%), fat (23.04%), carbohydrates (62.41%), vitamin C (33.86 mg/100 grams), and total flavonoids (21.17 μg Qe/g).
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [No.Panggil: 2010714061] [Pembimbing: A'immatul Fauziyah, S.Gz., M.Si] [Penguji: Dr. Nur Intania Sofianita, S.I.Kom., MKM] |
| Uncontrolled Keywords: | Cookies, Flavonoids, Inflammation, Kepok Banana Bulb Flour, Vitamin C |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Program Studi Gizi (S1) |
| Depositing User: | NISA KAMILA |
| Date Deposited: | 25 Sep 2024 01:44 |
| Last Modified: | 25 Sep 2024 01:44 |
| URI: | http://repository.upnvj.ac.id/id/eprint/32923 |
Actions (login required)
 |
View Item |