PENGARUH SUBSTITUSI TEPUNG DAUN SUKUN (ARTOCARPUS ALTILIS) TERHADAP KADAR FLAVONOID, KADAR PROKSIMAT DAN SIFAT ORGANOLEPTIK CRACKERS

Rista Cantika, . (2024) PENGARUH SUBSTITUSI TEPUNG DAUN SUKUN (ARTOCARPUS ALTILIS) TERHADAP KADAR FLAVONOID, KADAR PROKSIMAT DAN SIFAT ORGANOLEPTIK CRACKERS. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

Breadfruit leaves, rich in antioxidants like flavonoids, are commonly consumed for health reasons, particularly to reduce blood glucose levels in Type 2 diabetes patients. The study’s goal was to determine the effect of the substitution of breadfruit leaf flour on the levels of flavonoids, nutritional value, and organoleptic properties of crackers, as well as the best formulation. The study used an experimental study design with a Complete Random Design (CRD) using 3 formulations of breadfruit leaf flour: flour F1 (1% : 99%); F2 (2% : 98%); F3 (3% : 97%) with 3 repetitions. Flavonoid and nutritional value results were analyzed with diversity analysis (ANOVA) while organoleptic data were analyzed with the Kruskal-Wallis test. The results of the study showed that the substitution of breadfruit leaf flour had a significant effect (p<0,05) on water, ash, protein, fat, and carbohydrate content but had no significant effect (p>0,05) on flavonoids. Substitution of breadfruit leaf flour had significant effect (p<0,05) on color, texture, aroma and overall value but no significant effect on taste value. Formula 2 (2%: 98%) is a chosen formula with a water content 8,58%; ash content 1.21%; protein content 9.08%; fat content 9.44%; carbohydrate content 71.6%; flavonoid content 17.8 mg QE/g.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2010714065] [Pembimbing: A'immatul Fauziyah] [Penguji 1: Utami Wahyuningsih]
Uncontrolled Keywords: breadfruit leaves, crackers, flavonoid, nutritional value
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: RISTA CANTIKA
Date Deposited: 25 Sep 2024 02:17
Last Modified: 25 Sep 2024 02:17
URI: http://repository.upnvj.ac.id/id/eprint/33141

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