Rafa Syafa'ah, . (2025) SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MI KERING DARI TEPUNG KULIT KENTANG UNTUK HIPERTENSI. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
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Abstract
Hypertension is a condition marked by elevated blood pressure, which can be prevented through the intake of foods high in potassium and fiber. Dry noodles are a staple food widely consumed in Indonesia but are typically low in both nutrients. Potato peels are rich in potassium and fiber, yet remain underutilized as a food ingredient. This study aimed to evaluate the physicochemical and organoleptic properties of dry noodles made from potato peel flour. Chemical and physical analyses were conducted using ANOVA and Duncan’s Multiple Range Test (DMRT), while organoleptic tests used the Kruskal-Wallis and Mann-Whitney methods. The formulations tested were F1 (15:85), F2 (30:70), and F3 (45:55) of potato peel flour to wheat flour. Results showed highly significant effects (p<0.01) on ash and carbohydrate content, and significant effects (p<0.05) on moisture, protein, fat, potassium, crude fiber, and water absorption. Significant differences in acceptance were observed for color (dry noodles), and for color, texture, and taste (cooked noodles). The best formulation was F3, containing per 100 g: 361.08 kcal energy, 2.24 g fat, 15.2 g protein, 70.03 g carbohydrates, 1130 mg potassium, and 1.6 g crude fiber.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [No.Panggil: 2110714032] [Pembimbing: Nanang Nasrulloh] [Penguji : Netti Herawati] |
| Uncontrolled Keywords: | Hypertension, Potassium, Noodles, Potato Peel |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Program Studi Gizi (S1) |
| Depositing User: | RAFA SYAFA'AH |
| Date Deposited: | 01 Sep 2025 05:30 |
| Last Modified: | 01 Sep 2025 05:30 |
| URI: | http://repository.upnvj.ac.id/id/eprint/39490 |
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