PENGEMBANGAN PRODUK COOKIES TEPUNG DAUN KELOR (MORINGA OLEIFERA) TERHADAP UJI ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI SEBAGAI PANGAN DARURAT GIZI BENCANA BAGI BALITA DI KOTA PADANG TAHUN 2019

Lembayung, Sutita Nasution (2019) PENGEMBANGAN PRODUK COOKIES TEPUNG DAUN KELOR (MORINGA OLEIFERA) TERHADAP UJI ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI SEBAGAI PANGAN DARURAT GIZI BENCANA BAGI BALITA DI KOTA PADANG TAHUN 2019. Diploma thesis, Universitas Andalas.

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Abstract

Tujuan Penelitian Dalam keadaan darurat penyediaan makanan instan sangat diperlukan dalam kondisi keterbatasan seperti minimnya ketersediaan air bersih yang memadai pangan darurat yang siap untuk dikonsumsi menjadi salah satu solusi terbaik. Penelitian ini bertujuan untuk pengembangan produk cookies tepung daun kelor (Moringa oleifera) terhadap kandungan zat gizi dan uji organoleptik sebagai pangan darurat gizi bencana bagi Balita di kota Padang. Metode Penelitian ini merupakan jenis penelitian eksperimen murni. Penelitian ini dilakukan dengan melakukan percobaan langsung penambahan tepung daun kelor terhadap produk cookies. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan menggunakan 3 perlakuan dan 2 kali ulangan. Hasil Berdasarkan hasil analisis sidik ragam, terdapat perbedaan yang nyata dari segi warna, aroma, rasa, dan tekstur yaitu pada perlakuan F2 dan F3. Hasil uji hedonik (kesukaan) dan mutu hedonik dari segi keseluruhan produk cookies yang disukai adalah perlakuan F2 dengan nilai rata-rata tertinggi 5.29a. Kandungan zat gizi produk cookies terpilih memberikan tambahan energi sebesar 280 kkal, 5.4 gr protein, 16.7 gr lemak, dan 27.9 gr karbohidrat dianjurkan kepada Balita untuk mengonsumsi dua kali makan dalam sehari sebanyak 2 porsi cookies yang terdiri dari 8 keping cookies. Kesimpulan Formulasi terpilih berdasarkan uji organoleptik dan analisis kandungan zat gizi yaitu pada perlakuan F2. Berdasarkan standar pangan darurat, produk cookies yang dikembangkan telah memenuhi sebagai pangan darurat dengan kandungan energi dan kandungan protein sudah memenuhi dari kebutuhan gizi Balita, serta ditambah juga dengan kandungan kalsium yang cukup tinggi dikonsumsi dalam sehari. Daftar Pustaka : 72 (2004-2018) Kata Kunci : Pengembangan Produk, Tingkat Kesukaan, Kandungan Zat Gizi FACULTY OF PUBLIC HEALTH ANDALAS UNIVERSITY Undergraduate Thesis, October 2019 LEMBAYUNG SUTITA NASUTION, BP Number 1711226015 DEVELOPMENT OF MORINGA OLEIFERA FLOUR COOKIES PRODUCTS ON ORGANOLEPTIC TEST AND NUTRIENT CONTENT AS EMERGENCY FOOD DISASTER NUTRITION FOR TODDLERS IN PADANG CITY, 2019 ix + 72 pages, 20 tables, 11 pictures, 8 attachments ABSTRACT Objectives In an emergency, providing instant food that is very much needed in conditions of limited conditions such as the minimum need of adequate clean water, emergency food that is ready for payment is one of the best solutions. The aim of this study is to develop Moringa oleifera cookies products for nutrient content and organoleptic tests as a disaster nutrition emergency food for toddlers in the city of Padang. Method This research is a kind of true experimental research. This research was conducted by conducting a direct experiment of adding Moringa leaf flour to the cookie products. The design used in this study was a completely randomized design (CRD) using 3 treatments and 2 replications. Result Based on the results of analysis of variance, there are significant differences in terms of color, aroma, taste, and texture in the treatment of F2 and F3. The hedonic (preferred) test results and hedonic quality in terms of overall preferred cookies products are the F2 treatment with the highest average value of 5.29a. The nutritional content of selected cookie products provides an additional energy of 280 kcal, 5.4 grams of protein, 16.7 grams of fat, and 27.9 grams of carbohydrates is recommended for Toddlers to consume two meals a day as much as 2 servings of cookies consisting of 8 pieces of cookies. Conclusions The formulation was chosen based on organoleptic test and proximate test that is at treatment F2. Based on emergency food standards, the developed cookie products have fulfilled as emergency food with energy content and protein content already fulfilling the nutritional needs of toddlers, as well as added with a high calcium content that is consumed in a day. References : 72 (2004-2018) Keywords : Product Development, Level Of Preference, Nutrient Content

Item Type: Thesis (Diploma)
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Fakultas Kesehatan Masyarakat
Depositing User: s1 kesehatan masyarakat
Date Deposited: 25 Oct 2019 14:50
Last Modified: 25 Oct 2019 14:50
URI: http://scholar.unand.ac.id/id/eprint/52558

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