KARAKTERISTIK KIMIA DAN SENSORIS KERUPUK PASIR KEONG SAWAH (PILLA AMPULLACEA) SEBAGAI CEMILAN SEHAT SUMBER PROTEIN
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Institusion
Universitas Pembangunan Nasional Veteran Jakarta
Author
Inayatul Fajriyah, .
Subject
RA Public aspects of medicine
Datestamp
2021-07-22 07:42:49
Abstract :
The prevalence of stuting in Indonesia in 2013 was 37.2% and in 2018 it became 30.8% of the total children under 5 years, cause of stunting is inadequate protein and energy intake. Prevention stunting is to consume foods that contain protein. Protein can form new body tissues during the body's growth and development. food source of protein is snails. This study aims to determine the value of preference and proximate nutrients of rice conch sand crackers (pilla ampullacea) as a healthy source of protein snacks. The research design used is experimental and descriptive. Organoleptic test was analyzed using Kruskal Wallis and Mann-Whitney test. The results of the Kruskal Wallis test showed that rice field snail flour in making rice field crackers significantly affected (p <0.05) on the hedonic test of color parameters (p = 0,000), aroma (p = 0.29), texture (p = 0.00) and taste (p = 0.00). The selected formula was determined by using the Bayes method based on the hedonic test with the result of the selected formula being F1 crackers with 40 g of rice conch flour formula 2.76% water content, 12.45% ash content, 7.43% protein content, 1.72% fat content, 75.62% carbohydrate content and total energy 347.76%.
The prevalence of stuting in Indonesia in 2013 was 37.2% and in 2018 it became 30.8% of the total children under 5 years, cause of stunting is inadequate protein and energy intake. Prevention stunting is to consume foods that contain protein. Protein can form new body tissues during the body's growth and development. food source of protein is snails. This study aims to determine the value of preference and proximate nutrients of rice conch sand crackers (pilla ampullacea) as a healthy source of protein snacks. The research design used is experimental and descriptive. Organoleptic test was analyzed using Kruskal Wallis and Mann-Whitney test. The results of the Kruskal Wallis test showed that rice field snail flour in making rice field crackers significantly affected (p <0.05) on the hedonic test of color parameters (p = 0,000), aroma (p = 0.29), texture (p = 0.00) and taste (p = 0.00). The selected formula was determined by using the Bayes method based on the hedonic test with the result of the selected formula being F1 crackers with 40 g of rice conch flour formula 2.76% water content, 12.45% ash content, 7.43% protein content, 1.72% fat content, 75.62% carbohydrate content and total energy 347.76%.
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