BOLU KUKUS BEBAS GLUTEN BERBASIS BIJI LAMTORO DAN KACANG MERAH SEBAGAI SUMBER ZAT BESI DAN KALSIUM BAGI PENDERITA CELIAC DISEASE

Saskina Putri Mardison, . (2025) BOLU KUKUS BEBAS GLUTEN BERBASIS BIJI LAMTORO DAN KACANG MERAH SEBAGAI SUMBER ZAT BESI DAN KALSIUM BAGI PENDERITA CELIAC DISEASE. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

Iron and calcium deficiencies are the most commonly found conditions in patients with celiac disease. Leucaena seeds (Leucaena leucocephala) and red beans (Phaseolus vulgaris L.) are types of legumes that are not only gluten-free but also have relatively high iron and calcium content, making them suitable as safe food for individuals with celiac disease. This study aims to analyze the iron and calcium content, as well as the organoleptic properties of gluten-free steamed sponge cake based on leucaena seeds and red beans, and to determine the selected formula. The method used in this study is an experimental method with a Completely Randomized Design (CRD) with two replications and three treatment levels with different ratios of lamtoro seed flour and red bean flour, namely F1 (25 g : 75 g), F2 (50 g : 50 g), and F3 (75 g : 25 g). The analysis of organoleptic data used the Kruskall-Wallis test, and the analysis of nutritional content used the ANOVA test. The results of the Kruskall-Wallis test showed that the use of lamtoro seed flour and red bean flour significantly affected the color (p=0.000), but did not significantly affect the texture (p=0.306), aroma (p=0.234), and taste (p=0.098). The results of the ANOVA test showed that the use of lamtoro seed flour and red bean flour increased the iron content with significant differences in all formulations and calcium in F1 and F3 as well as F2 and F3. Based on the effectiveness analysis using the De Garmo method, the selected steamed cake formula is F2 with a productivity value of 0.83. The serving size for the selected formula is 35 g with an estimated nutritional content of 6.51 kcal energy, 12.09 g protein, 8.01 g fat, 4.97 g carbohydrates, 32.46 mg iron, and 749.45 mg calcium.

Item Type: Thesis (Skripsi)
Additional Information: [No. Panggil: 2110714065] [Pembimbing: Nanang Nasrullah] [Penguji: Ibnu Malkan Bakhrul Ilmi]
Uncontrolled Keywords: Lamtoro Seeds, Steamed Cake, Red Beans, Celiac Disease
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: SASKINA PUTRI MARDISON
Date Deposited: 01 Sep 2025 06:39
Last Modified: 01 Sep 2025 06:39
URI: http://repository.upnvj.ac.id/id/eprint/39804

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