Raisa Siti Zahra, . (2024) SNACK BAR TEPUNG SORGUM DAN TEPUNG KELAPA SEBAGAI ALTERNATIF MAKANAN SELINGAN PENDERITA DIABETES MELITUS TIPE 2. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
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Abstract
Diabetes mellitus (DM) is a group of metabolic diseases characterized by an increase in blood sugar levels. Consuming enough fiber can help control blood glucose levels. Snack bar products are a snack that can be consumed by diabetes mellitus patients. Sorghum flour and coconut flour are known to have high fiber content. This research aims to determine the effect of the proportion of sorghum flour and coconut flour on the nutritional content, dietary fiber content, and organoleptic properties of snack bars. The research design used a completely randomized design with three formulations and two repetitions. The formulation ratio between sorghum flour and coconut is F1 (70:30), F2 (50:50), and F3 (30:70). Data analysis used One Way Analysis of Variance (ANOVA) for chemical analysis and Kruskal-Wallis Analysis for organoleptic tests. The research results showed that the proportion of sorghum flour and coconut flour had a significant difference (sig "≤" 0,05) on the ash, protein, fat, carbohydrate, dietary fiber and hedonic (taste) content of the snack bar. The snack bar product most liked by the panelists was the F3 product with energy of 108.34 kcal, fat 5.18 g, protein 4.56 g, carbohydrates 10.85 g, and dietary fiber of 10.91 g per 100 g.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [No.Panggil: 2010714036] [Pembimbing: A’immatul Fauziyah] [Penguji 1: Ibnu Malkan Bahrul Ilmi] |
| Uncontrolled Keywords: | Diabetes mellitus, dietary fiber, snack bar, sorghum flour, coconut flour |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Program Studi Gizi (S1) |
| Depositing User: | RAISA SITI ZAHRA |
| Date Deposited: | 25 Sep 2024 02:27 |
| Last Modified: | 25 Sep 2024 02:27 |
| URI: | http://repository.upnvj.ac.id/id/eprint/33020 |
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