Ilza, Wahyuni Heldi (2020) PENGEMBANGAN COOKIES DENGAN PENAMBAHAN TEPUNG DAUN KELOR(Moringa oleifera) DAN TEPUNG IKAN LELE DUMBO (Clarias gariepenus) TERHADAP UJI ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI SEBAGAI MAKANAN TAMBAHAN BALITA. Diploma thesis, Universitas Andalas.
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Abstract
Tujuan Tujuan penelitian ini adalah untuk membuat formula cookies dan mengetahui mutu organoleptik dan kandungan zat gizi pada produk cookies dengan tambahan tepung daun kelor dan tepung ikan lele dumbo yang akan dijadikan sebagai makanan tambahan balita yang mengalami gizi kurang. Metode Penelitian ini menggunakan metode laboratorium murni. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan faktor berupa jenis formula tepung daun kelor terdiri dari 3 taraf yaitu F1 5%, F2 10% dan F3 15%. Kemudian dilakukan uji daya terima berupa Uji oraganoleptik dilakukan terhadap 30 panelis tidak terlatih. Hasil Hasil penelitian menunjukan cookies formula terpilih berdasarkan hasil uji organoleptik dan analisis proksimat adalah F2 dengan karateristik fisik warna Hijau kehitaman, aroma agak langu, rasa agak pahit, dan tekstur agak keras. Kandungan gizi cookies terpilih per 100 gr adalah protein 12,84 gr kalsium 252,79 mg, air 9,13% dan abu 1,59%. Untuk membantu mengatasi masalah gizi kurang pada balita, maka balita harus mengkomsumsi minimal 6 keping cookies dalam sehari energy sebesar 388,32 kkal, Protein sebesar 13,86 gram, lemak sebesar 20,57 gram, karbohidrat sebesar 37,04 gram dan kalsium sebesar 273 mg mengacu pada Petunjuk Teknis Pemberian Makanan Tambahan. Kesimpulan Formula terpilih pada pengembangan produk cookies yaitu F2 dengan penambahan tepung daun kelor 10 gr dan ikan lele dumbo 15 gr. Diharapkan untuk peneliti selanjutnya melakukan intervensi langsung kepada balita gizi kurang untuk mengetahui dampak positif produk terhadap peningkatan status gizi balita. Daftar Pustaka : 65 (2008-2019) Kata Kunci : cookies, daun kelor, mutu organoleptic, kadungan zat gizi FACULTY OF PUBLIC HEALTH ANDALAS UNIVERSITY Undergraduate Thesis, September 2020 Ilza Wahyuni Heldi, No. BP. 1611222002 DEVELOPMENT OF COOKIES WITH ADDITION OF Moringa oleifera FLOUR AND LELE DUMBO (Clarias gariepenus) FLOUR ON ORGANOLEPTIC TEST AND NUTRITION CONTENT AS ADDITIONAL FOOD FOR CHILDREN x + 81 pages, 16 tables, 10 pictures, 11 appendices ABSTRACT Objective The purpose of this study was to make a cookie formula and determine the organoleptic quality and nutritional content of the cookie products with the addition of Moringa leaf flour and African catfish flour which will be used as additional food for under-nourished toddlers. Methode This study used pure laboratory methods. The experimental design used was a completely randomized design with factors in the form of the type of moringa leaf powder formula consisting of 3 levels, namely F1 5%, F2 10% and F3 15%. Then the acceptance test in the form of an oraganoleptic test was carried out on 30 untrained panelists. Result The results was showed that the cookie formula selected based on the results of the organoleptic test and proximate analysis was F2 with the physical characteristics of a blackish green color, slightly unpleasant aroma, slightly bitter taste, and slightly hard texture. The nutritional content of selected cookies per 100 grams is 12.84 grams of calcium 252.79 mg protein, 9.13% water and 1.59% ash. To help overcome the problem of malnutrition in toddlers, toddlers must consume a minimum of 6 cookies a day of 388.32 kcal of energy a day, 13.86 grams of protein, 20.57 grams of fat, 37.04 grams of carbohydrates and 273 grams of calcium. mg refers to the Technical Guidelines for Supplementary Feeding. Conclusion The formula chosen for the development of cookies products is F2 with the addition of 10 gr of Moringa leaf flour and 15 gr of African catfish. It is hoped that the next researchers will conduct direct intervention on malnourished toddlers to determine the positive impact of the product on improving the nutritional status of children under five. References : 65(2008-2019) Keyword : cookies, Moringa leaves, organoleptic quality, nutrient content
Item Type: | Thesis (Diploma) |
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Primary Supervisor: | Dr. Syahrial, SKM, M.Biomed |
Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine |
Divisions: | Fakultas Kesehatan Masyarakat |
Depositing User: | s1 gizi gizi |
Date Deposited: | 24 Nov 2020 03:11 |
Last Modified: | 24 Nov 2020 03:11 |
URI: | http://scholar.unand.ac.id/id/eprint/65145 |
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