Shabrina Olivia Mumtaz, . (2024) DAGING ANALOG BERBAHAN DASAR BIJI LABU KUNING DAN JAMUR MERANG DENGAN BAHAN PENGIKAT UMBI GEMBILI SEBAGAI PRODUK PANGAN INOVATIF UNTUK MENGURANGI RISIKO DISLIPIDEMIA. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
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Abstract
Dyslipidemia is caused by the habitual consumption of foods high in saturated fat, such as beef. It is necessary to develop meat analog from plant-based ingredients that have low fat content, thus reducing the risk of dyslipidemia. This study aims to process meat analog from pumpkin seed flour and straw mushroom flour with lesser yam binder as a product that can reduce the risk of dylipisemia. Additionally, the other purpose are to identify the characteristics of the raw materials and analyze the chemical content, physical properties, and organoleptic of meat analog. The proportion of pumpkin seed flour and straw mushroom flour were investigated at ratio F1 (75%:25%), F2 (50%:50%), F3 (25%:75%). ANOVA and Duncan’s Multiple Range Test were used for chemical and physical analysis, while Kruskal-Wallis and Mann-Whitney test were used for organoleptic analysis. Based on the data results, there are significat differences of the pumpkin seed flour and straw mushroom flour proportion on ash content (p=0,020), fat (p=0,000), carbohydrate (p=0,004), threonine (p=0,019), lysine (p=0,036), antioxidant activity (p=0,006), springiness (p=0,023), color (p=0,008), and texture (p=0,000). The selected formulation was F3 which contains 232,66 kcal, 3,86 gram fat, 15,5 gram protein, and 33,98 gram carbohydrate per 100 gram.
| Item Type: | Thesis (Skripsi) |
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| Additional Information: | [No. Panggil: 2010714039] [Pembimbing: Nanang Nasrulloh] [Penguji: A'immatul Fauziyah] |
| Uncontrolled Keywords: | dyslipidemia, meat analog, pumpkin seed, straw mushroom, lesser yam tuber |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Ilmu Kesehatan > Program Studi Gizi (S1) |
| Depositing User: | SHABRINA OLIVIA MUMTAZ |
| Date Deposited: | 25 Sep 2024 02:18 |
| Last Modified: | 25 Sep 2024 02:18 |
| URI: | http://repository.upnvj.ac.id/id/eprint/32380 |
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