PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG HANJELI TERHADAP KANDUNGAN GIZI DAN SIFAT ORGANOLEPTIK KUKIS UNTUK PENCEGAHAN KEKURANGAN ENERGI KRONIK

Chaerunia Silvy Lismawan, . (2024) PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG HANJELI TERHADAP KANDUNGAN GIZI DAN SIFAT ORGANOLEPTIK KUKIS UNTUK PENCEGAHAN KEKURANGAN ENERGI KRONIK. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

Chronic energy deficiency is a common nutritional problem due to a lack of energy and protein intake. Hanjeli is a cereal that has higher protein than other cereals (rice, corn, sorghum). The purpose of this study was to analyze the properties of the proximate, the organoleptic properties, and determine the selected formula of the biscuits by replacing the dried flour with the hanjeli flour. This study uses a one-factor RAL method with five treatments and two repetitions. Comparisons were made between F0 (100%: 0%), F1 (75%: 25%), F2 (50%: 50%), F3 (25%: 75%) and F4 (0%: 100%). Analysis of the proximate test results used the ANOVA, while the analysis of the organoleptic tests used the Kruskal Wallis. The ANOVA test results showed that there were distinct differences (P<0,05) between each formula in protein and carbohydrate levels, but no distinct difference (P>0,05), in water content, ash content, and fat content. The cookie formula was chosen based on De Garmo's F1 test method. The chosen biscuits have an energy content of 235 kcal; protein 4.82 g; fat 11.93 g; carbohydrates 27.39 g per portion or the equivalent of 50 grams cannot be said to be a "source" of protein.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2010714047] [Pembimbing: Nanang Nasrullah] [Penguji: Avliya Quratul Marjan]
Uncontrolled Keywords: Cookies, Hanjeli Flour, Protein, CED
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: CHAERUNIA SILVY LISMAWAN
Date Deposited: 27 Sep 2024 06:35
Last Modified: 27 Sep 2024 06:35
URI: http://repository.upnvj.ac.id/id/eprint/33235

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