Uji Daya Terima Selai Labu Kuning (Cucurbita moshata) dan Kandungan Gizinya
| Main Author: | Sitepu, Ina Sabrina |
|---|---|
| Other Authors: | Nasution, Ernawati, Sudaryati, Etti |
| Format: | Bachelors application/pdf |
| Bahasa: | ind |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://202.0.107.133/handle/123456789/1646 |
Daftar Isi:
- 131000274
- Pumpkin Jam is one of the innovative processed jams that contain high vitamin C from yellow pumpkin. Pumpkin jam can also be used as a source of daily carbohydrate needs. This research is an experimental research with complete randomized design with two treatment that is A1 with ratio of pumpkin and sugar by 60%: 40%, and A2 with pumpkin and sugar ratio equal to 70%: 30%. Pumpkin jam receipt test conducted on FKM USU students as many as 30 people and nutrient analysis of carbohydrate, fiber and vitamin C was done in Biochemistry Laboratory / KBM FMIPA USU. Based on Mann-Whitney test results, the differences in the treatment of each sample gave a significant effect on the color and texture, but did not affect the aroma and taste of pumpkin jam. The results of organoleptic tests on the color, aroma, taste and texture of pumpkin jam at both treatments included in the likes category. The results of nutrient analysis ofpumpkin jam showed that the nutrient content in the pumpkin jars both A1 and A2 treatment each contributed daily nutritional needs of 10% and 9.3% of carbohydrates, Fiber by 5.8% and 17% and vitamins C at 29.2% and 31.3%. It is suggested to the community to be able to utilize the yellow pumpkin as the basic ingredient of making jam and consuming jam of pumpkin as one of the daily energy source.
- Selai labu kuning merupakan salah satu olahan inovatif selai yang mengandung vitamin C yang tinggi yang berasal dari labu kuning. Selai labu kuning juga bisa dijadikan sumber pemenuh kebutuhan karbohidrat harian. Penelitian ini merupakan penelitian eksperimen dengan rancangan acak lengkap dengan dua perlakuan yaitu A1 dengan perbandingan labu kuning dan gula pasir sebesar 60%:40%, dan A2 dengan perbandingan labu kuning dan gula pasir sebesar 70%:30%. Uji daya terima selai labu kuning dilakukan terhadap mahasiswa FKM USU sebanyak 30 orang dan analisis zat gizi berupa kadar karbohidrat, kadar serat dan kadar vitamin C dilakukan di Laboratorium Biokimia/KBM FMIPA USU. Berdasarkan hasil uji Mann-Whitney, perbedaan perlakuan masing-masing sampel memberikan pengaruh nyata terhadap warna, namun tidak berpengaruh pada aroma, rasa dan tekstu selai labu kuning. Hasil uji organoleptik terhadap warna, aroma, rasa dan tekstur selai labu kuning pada kedua perlakuan masuk dalam kategori suka. Hasil analisis kandungan gizi selai labu kuning menunjukkan bahwa kandungan gizi pada selai labu kuning baik perlakuan A1 dan A2 masing-masing memberikan kontribusi kebutuhan gizi harian yaitu karbohidrat sebesar 10% dan 9,3%, Serat sebesar 5,8% dan 17% dan vitamin C sebesar 29,2% dan 31,3%. Disarankan kepada msyarakat agar dapat memanfaatkan labu kuning sebagai bahan dasar pembuatan selai dan mengonsumsi selai labu kuning sebagai salah satu sumber energi harian.