ANALISIS KANDUNGAN GIZI DAN DAYA TERIMA COOKIES BERBAHAN DASAR TEPUNG BEKATUL DAN TEPUNG IKAN TUNA UNTUK BALITA GIZI KURANG
Total View This Week0
Total View This Week0
Institusion
Universitas Pembangunan Nasional Veteran Jakarta
Author
Ikhwan Luthfi Ardian, .
Subject
RJ101 Child Health. Child health services
Datestamp
2021-10-05 10:24:59
Abstract :
The prevalence of malnutrition status among children under five in Indonesia is still high. Provision of energy and protein dense supplementary food can overcome energy and protein intake in malnourished toddlers. Rice bran and tuna contain high energy and protein which can increase the nutritional content of cookies. The purpose of this study was to develop a formula and determine the nutritional content of cookies with bran flour and tuna fish flour as an alternative snack for malnourished toddlers. This study used an experimental study design using a completely randomized design (CRD) consisting of three levels of treatment, namely the ratio of wheat flour to protein source flour (bran flour and tuna flour) F1 (50: 50), F2 (40: 60), F3 (30: 70). The results showed that the substitution of rice bran and tuna flour had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, taste and texture of cookies. However, it does not have a significant effect on the color and aroma of cookies. The F2 treatment level is the best formula with a nutritional content per serving (40 grams), 200 kcal of energy, 5 grams of protein, 10 grams of fat, and 22 grams of carbohydrates.
The prevalence of malnutrition status among children under five in Indonesia is still high. Provision of energy and protein dense supplementary food can overcome energy and protein intake in malnourished toddlers. Rice bran and tuna contain high energy and protein which can increase the nutritional content of cookies. The purpose of this study was to develop a formula and determine the nutritional content of cookies with bran flour and tuna fish flour as an alternative snack for malnourished toddlers. This study used an experimental study design using a completely randomized design (CRD) consisting of three levels of treatment, namely the ratio of wheat flour to protein source flour (bran flour and tuna flour) F1 (50: 50), F2 (40: 60), F3 (30: 70). The results showed that the substitution of rice bran and tuna flour had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, taste and texture of cookies. However, it does not have a significant effect on the color and aroma of cookies. The F2 treatment level is the best formula with a nutritional content per serving (40 grams), 200 kcal of energy, 5 grams of protein, 10 grams of fat, and 22 grams of carbohydrates.
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
