PENGKAYAAN Î2-KAROTEN PADA COKELAT BATANG DENGAN PENAMBAHAN Spirulina platensis
| Main Authors: | , HIMAWASESA PERMADA NEGARA, , Dr. Ir. Iwan Yusuf B.L., M. Sc |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/129456/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69848 |
Daftar Isi:
- The aim of this research was to determined the Spirulina platensis chocolate bar reception level of panelists and the amount of Î2-carotene enriched on Spirulina platensis chocolate bar. This research utilized the Single Factor Completely Randomized Design with addition of Spirulina platensis concentration of 0% (w/w), 5% (w/w), 10% (w/w) and 15% (w/w). The data were analyzed with (P < 0,05) variant of analysis, and followed by Tukey test α = 0,05 to determine the panelists response for each treatment. The addition of 5% Spirulina platensis in Spirulina platensis chocolate bar which is the favorite of most panelists with characterstic of hedonic quality including odorless, bitterless and dusty texture. The chemical content product are 1,63% water content, 3,83% ash content, 9,22% protein content, 56,24% fat content, and 29,08% carbohydrate levels. Chocolate bar with the addition of 5% Spirulina platensis had 70,33 Î1⁄4g /g of Î2-carotene content which is equivalent to 11,72 RE /g Chocolate bar Spirulina platensis. Consuming 30 grams of 5% (w/w) Spirulina platensis chocolate bars could obtain an energy of 197,81 kcal intake and 351,6 RE provitamin A or supplied 9,65% of the energy needs and fulfill 50% -70% of vitamin A which was recommended daily intake by RDI /person.