@thesis{thesis,
		author={Febiani Riskika  .},
		title ={FORMULASI BISKUIT BALITA SEBAGAI PANGAN
DARURATSUMBER ENERGI PROTEIN DAN VITAMIN A
DARI TEPUNG UBI UNGU KACANG HIJAU DAN DAUN
KELOR},
		year={2020},
		url={http://repository.upnvj.ac.id/6545/},
		abstract={Purple sweet potato flour can be a substitute for wheat flour in making biscuits as
an energy source. Green beans flour is added to increase the protein value of the
biscuits. Moringa leaf flour is added to the biscuits to increase the Vitamin A value.
The research objective was to determine the formulation of biscuits for toddlers as
a source of energy protein and vitamin A of purple sweet potato flour, green beans,
and moringa leaves. The study design used a Completely Randomized Design with
three treatments and two repetitions in the formulation with a comparison of purple
sweet potato flour and wheat flour F1 80:20, F2 70:30, and F3 60:40. The statistical
test used was Kruskall Wallis to see the effect of the biscuit formulation on the
hedonic test and if there was continued with a significant difference test mann
whitney. The selected formulation was determined based on the bayes method
namely F3 biscuits which were then chemically analyzed with control biscuits as a
comparison. F3 biscuits contain 482.28kcal energy nutrients, 9.35gr protein, 23.11
gr fat, 59.35 gr carbohydrates, 3.75% moisture content and 2.7% ash content, and
Vitamin A 513.3 mcg.}
		}