PENGARUH KOMPOSISI MI DENGAN TEPUNG HATI AYAM DAN TEPUNG BIJI LABU KUNING TERHADAP PROKSIMAT, VITAMIN A, DAN DAYA TERIMA SEBAGAI PANGAN PENCEGAH ANEMIA PADA WUS

Rafifah Fauziah Putri, . (2026) PENGARUH KOMPOSISI MI DENGAN TEPUNG HATI AYAM DAN TEPUNG BIJI LABU KUNING TERHADAP PROKSIMAT, VITAMIN A, DAN DAYA TERIMA SEBAGAI PANGAN PENCEGAH ANEMIA PADA WUS. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

The prevalence of anemia among women of reproductive age (WRA) remains high, exceeding 30% both globally and in Indonesia.This study aimed to analyze the effect of chicken liver flour and pumpkin seed flour on the proximate, vitamin A, and acceptability of noodles as an alternative food to prevent anemia in WRA. The study using an experimental design with a Completely Randomized Design (CRD) and two replications. The treatments consisted of varying proportions of chicken live flour and pumpkin seed flour; F1 (10 g : 25 g), F2 (15 g : 30 g), F3 (20 g : 25 g). Proximate analysis was conducted to determine fat content using the Soxhlet method, protein using the Kjeldahl method, carbohydrate using the by-difference method, water content using the gravimetric method, and ash using the dry ashing method. Vitamin A content was analyzed using HPLC. Chemical analysis data were processed using one-way ANOVA followed by Duncan. Organoleptic testing was conducted using a hedonic test involving 30 semi-trained panelists, with data analyzed using the Kruskal-Wallis test followed by the Mann-Whitney. Results showed a significant difference in vitamin A (p=0,006), while no significant differences were observed in water content (p=0,100), ash (p=0,241), protein (p=0,636), fat (p=0,141), and carbohydrate (p=0,100). Organoleptic analysis indicated that varying proportions significantly affected texture, but had no significant effect on color, taste, or aroma. Based on De Garmo method, F1 was identified as the best formulations (EI = 0,64). The nutritional content per serving (100 g) included energy (345 kcal), protein (24,84 g), fat (16,17 g), carbohydrates (24,87 g), and vitamin A (0,6 mg).

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2210714028] [Pembimbing: A'immatul Fauziyah] [Penguji 1: Ibnu Malkan Bakhrul Ilmi] [Penguji 2: Iin Fatmawatii]
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: RAFIFAH FAUZIAH PUTRI
Date Deposited: 27 Aug 2026 08:04
Last Modified: 27 Aug 2026 08:04
URI: http://repository.upnvj.ac.id/id/eprint/53351

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