Esra, Angelia Saragih (2020) MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI COOKIES DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera)DAN TEPUNG IKAN GABUS (Channa striata) SEBAGAI MAKANAN TAMBAHAN IBU HAMIL KEK. Diploma thesis, Universitas Andalas.
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Abstract
Tujuan Salah satu upaya yang dapat dilakukan untuk meningkatkan gizi ibu hamil dengan cara memberikan makan tambahan berupa cookies dengan tambahan tepung daun kelor dan tepung ikan gabus. Daun kelor memiliki kandugan gizi yang tinggi tapi masih kurang dalam pemanfaatan. Penelitian ini bertujuan untuk mengetahui mutu organoleptik dan kandungan zat gizi pada produk cookies dengan tambahan tepung daun kelor dan tepung ikan gabus sebagai makanan tambahan. Metode Penelitian ini adalah penelitian metode laboratorium murni dengan model Rancangan Acak Lengkap yang terdiri dari 3 taraf F1 5%, F2 10% dan F3 15%. Kemudian akan dilihat tingkat penerimaan dan analisis zat gizinya. Uji oraganoleptik melibatkan 30 panelis tidak terlatih. Analisis data kuantitatif menggunakan SPSS 16 uji krusall wallis taraf 5% dan dilanjutkan dengan uji mann whitney. Penelitian dilakukan di Laboratorium Teknologi Pertanian Universitas Andalas Padang dan Laboratorium Baristand Padang. Hasil Hasil penelitian menunjukan formulasi cookies yang terpilih adalah Formula F2 dengan penambahan daun kelor 10% dengan karateristik warna hijau muda kekuning, Aroma sedang , rasa sedang, dan tekstur sedang. Kandungan gizi cookies terpilih per 100 gr adalah protein 26,08 gr zat besi 11,80 mg, air 13,16% dan abu 1,64%. Dari ketiga formula terdapat perbedaan nyata secara statistik dari segi warna, aroma, rasa dan tekstur (p-value > 0,05). Kesimpulan Formula terpilih pada pengembangan produk cookies yaitu F2 dengan penambahan tepung daun kelor 10%. Diharapkan untuk peneliti selanjutnya melakukan intervensi langsung kepada ibu Hamil KEK untuk mengetahui dampak positif produk terhadap peningkatan status gizi ibu hamil. Daftar Pustaka : 78 (1990-2020) Kata Kunci : cookies, daun kelor, mutu organoleptik, kadungan zat gizi FACULTY OF PUBLIC HEALTH ANDALAS UNIVERSITY Undergraduate Thesis, 11 September 2020 Esra Angelia Saragih, No. BP. 1611223007 ORGANOLEPTIC QUALITY AND NUTRITION CONTENT COOKIES WITH THE FORTIFY OF MORINGA (Moringa oleifera) FLOUR AND SNAKEHEAD FISH (Channa striata) FLOUR ON AS SUPPLEMENTARY FEEDING FOR PREGNANT WOMAN WITH CED xii + 83 pages, 24 tables, 14 pictures, 11 appendices ABSTRACT Objectives One of the efforts that can be made to improve the nutrition of pregnant women is by supplementary feeding in the form of cookies with the fortify of Moringa leaf flour and snakehead fish flour. Moringa leaves have high nutritional content but are still underutilized. This study aims to determine the organoleptic quality and nutritional content of cookies with the addition of Moringa leaf flour and snakehead fish meal as additional food. Methode This research is the study of pure laboratory methods design used in this study was a completely randomized design with the factor is moringa leaf powder formula consisting of 3 levels of F1 5%, F2 10%, and F3 15%. The organoleptic test involved 30 untrained panelists. Quantitative data analysis used SPSS 16 krushall waliss test level of 5%. The research location was in the Laboratory of Agricultural Technology, Andalas University, Padang, and the Laboratory of Baristand Padang. Result The results showed the selected formulation of cookies was Formula F2 with the fortify of 10% Moringa leaves with characteristics yellowish light green color, medium aroma, medium taste, and medium texture. The nutritional content of selected cookies per 100 grams is 126,08 grams of protein, iron 11.8 mg, 13,16% water and 1.64% ash. Of the three formulas, there were statistically significant differences in terms of color, aroma, taste and texture (p-value> 0.05). Conclusion The formula chosen for the development of cookies products was F2 and the addition of 10% Moringa leaf flour. Further researchers are expected to carry out direct intervention on CED pregnant women to determine the positive impact of the product on improving the nutritional status of pregnant women. References : 78 (1990-2020) Keywords : 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 04:31 |
Last Modified: | 24 Nov 2020 04:31 |
URI: | http://scholar.unand.ac.id/id/eprint/65153 |
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