STUDI PENAMBAHAN TEPUNG LABU KUNING (Cucurbita moschata) dan TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP KANDUNGAN PROTEIN dan ORGANOLEPTIK BISKUIT BALITA
| Main Author: | Mafasa, Azizahrah Wafda |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/43639/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/43639/2/BAB%20I.pdf http://eprints.umm.ac.id/43639/3/BAB%20II.pdf http://eprints.umm.ac.id/43639/4/BAB%20III.pdf http://eprints.umm.ac.id/43639/5/BAB%20IV.pdf http://eprints.umm.ac.id/43639/6/BAB%20V.pdf http://eprints.umm.ac.id/43639/7/LAMPIRAN.pdf http://eprints.umm.ac.id/43639/ |
Daftar Isi:
- Baby biscuits are generally made from basic ingredients of wheat flour or other flour such as serelia, nuts, seeds and other suitable ingredients. Pumpkin is one of the vegetable sources that are rich in carbohydrates by 75.03% and has the potential to be processed into flour (Astawan, 2004). One of food ingredient that can be used as a source of vegetable protein in baby biscuits is red beans. Red beans themselves have a protein content of 24.37% (Ekawati, 1999). The addition of pumpkin flour and red bean flour is intended as an alternative substitute for wheat flour in order to increase the nutritional value, especially carbohydrates and proteins in baby biscuits. The method used in this study was a simple randomized block design (RBD) consisting of one factor, namely the comparison of the addition of pumpkin flour and red bean flour.The analysis carried out is proximate analysis which includes analysis of protein content, ash content, water content, fat content, carbohydrate content analysis, fiber content analysis, analysis of total carotene content, texture analysis, color intensity analysis which includes redness (a +), brightness ( L +) and yellowish (b +) and organoleptic tests which include the ability to chew and the favorite for baby biscuits. Panelists used are toddlers aged 12 to 24 months. The results of this study obtained the best treatment based on proximate analysis namely A4 (2:)1)-treated baby biscuits with a ratio of 7.6 g of pumpkin flour and 3.6 g of red bean flour. A4 (2:1) baby biscuits were then analysed for carbohydrate levels and obtained a result of 59.62% and also carried out organoleptic tests the ability to chew and favorite panelists of toddlers.