Azzahra Bonita Nugroho, . (2025) ANALISIS KANDUNGAN GIZI DAN SIFAT ORGANOLEPTIK BISKUIT DARI TEPUNG BIJI MAHONI (SWIETENIA MAHAGONI L). Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
![[img]](http://repository.upnvj.ac.id/style/images/fileicons/text.png) |
Text
ABSTRAK.pdf Download (458kB) |
|
Text
AWAL.pdf Download (6MB) |
|
Text
BAB 1.pdf Restricted to Repository UPNVJ Only Download (249kB) |
|
Text
BAB 2.pdf Restricted to Repository UPNVJ Only Download (1MB) |
|
Text
BAB 3.pdf Restricted to Repository UPNVJ Only Download (402kB) |
|
Text
BAB 4.pdf Restricted to Repository UPNVJ Only Download (533kB) |
|
Text
BAB 5.pdf Download (247kB) |
|
Text
DAFTAR PUSTAKA.pdf Download (242kB) |
|
Text
RIWAYAT HIDUP.pdf Restricted to Repository UPNVJ Only Download (384kB) |
|
Text
LAMPIRAN.pdf Restricted to Repository UPNVJ Only Download (15MB) |
|
Text
HASIL PLAGIARISME.pdf Restricted to Repository staff only Download (6MB) |
|
Text
ARTIKEL KI.pdf Restricted to Repository staff only Download (477kB) |
Abstract
Mahogany seeds (Swietenia mahagoni L) have the potential to be utilized and developed as functional food due to their bioactive compounds such as flavonoids, saponins, and minerals. Despite their bitterness, mahogany seeds have long been used traditionally for medicinal purposes. This study aimed to identify the chemical and organoleptic characteristics of biscuits made with mahogany seed flour, as well as to determine the best formulation. Chemical analysis was conducted using ANOVA, and organoleptic analysis was carried out using the Kruskal-Wallis test. The results showed that the addition of mahogany seed flour had no significant effect on moisture (p=0.740), ash (p=0.301), protein (p=0.129), fat (p=0.132), carbohydrates (p=0.064), crude fiber (p=0.233), iron (p=0.000), color (p=0.139), texture (p=0.312), aroma (p=0.131), and taste (p=0.058). The selected formulation was F2, with a nutritional content per 100 grams of 536.86 kcal energy, 30.34 g fat, 5.98 g protein, 59.97 g carbohydrates, 1.24 g crude fiber, and <0.02 mg iron.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [No.Panggil: 2110714095] [Pembimbing: Nanang Nasrullah] [Penguji 1: A'immatul Fauziyah] |
| Uncontrolled Keywords: | Mahogany Seed, Biscuit, Functional Food, Iron |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Program Studi Gizi (S1) |
| Depositing User: | AZZAHRA BONITA NUGROHO |
| Date Deposited: | 02 Sep 2025 02:55 |
| Last Modified: | 02 Sep 2025 02:55 |
| URI: | http://repository.upnvj.ac.id/id/eprint/39874 |
Actions (login required)
 |
View Item |