• Document: PENGARUH SUBSTITUSI TEPUNG TEMPE DAN TEPUNG IKAN TERI NASI (Stolephorus Sp.) TERHADAP KANDUNGAN PROTEIN, KALSIUM, DAN ORGANOLEPTIK COOKIES
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PENGARUH SUBSTITUSI TEPUNG TEMPE DAN TEPUNG IKAN TERI NASI (Stolephorus Sp.) TERHADAP KANDUNGAN PROTEIN, KALSIUM, DAN ORGANOLEPTIK COOKIES Artikel Penelitian disusun sebagai salah satu syarat untuk menyelesaikan studi pada Program Studi Ilmu Gizi, Fakultas Kedokteran Universitas Diponegoro disusun oleh HESTIN RAHMAWATI G2C008031 PROGRAM STUDI ILMU GIZI FAKULTAS KEDOKTERAN UNIVERSITAS DIPONEGORO SEMARANG 2013 HALAMAN PENGESAHAN Artikel penelitian dengan judul “Pengaruh Substitusi Tepung Tempe dan Tepung Ikan Teri (Stolephorus Sp.) terhadap Kandungan Protein, Kalsium dan Organoleptik Cookies” telah dipertahankan di hadapan reviewer dan telah direvisi. Mahasiswa yang mengajukan : Nama : Hestin Rahmawati NIM : G2C008031 Fakultas : Kedokteran Program Studi : Ilmu Gizi Universitas : Diponegoro Semarang Judul Artikel : Pengaruh Substitusi Tepung Tempe dan Tepung Ikan Teri (Stolephorus Sp.) terhadap Kandungan Protein, Kalsium dan Organoleptik Cookies. Semarang, 30 Juli 2013 Pembimbing, Ninik Rustanti, S.TP, M.Si NIP 197806252010122002 EFFECTS OF TEMPEH AND DRIED ANCHOVY (Stolephorus sp.) FLOUR SUBSTITUTION ON PROTEIN, CALCIUM LEVEL, AND ORGANOLEPTIC OF COOKIES Hestin Rahmawati*, Ninik Rustanti** ABSTRACT Background : In adolescents having a growth spurt that vulnerable to nutrient deficiency. If the nutritional needs such as protein and calcium are not fulfilled then lead impaired growth and development of adolescents. Tempeh and dried anchovy flour was ingredient food that high of protein and calcium. The substitution cookies with tempeh and dried anchovy flour can be expected as alternative diet that high protein and calcium. Objective : To analyzed the effect of tempeh and dried anchovy flour substitution on protein, calcium and organoleptic of cookies. Method: A randomized two factorial experimental design studied, they were tempeh flour substitution (5%, 15%, and 25%) and dried anchovy flour substitution (5% and 10%). Statistical analyzed of protein and calcium used Anova Two Ways and preference test used Friedman test continued with Wilcoxon test. Result : Cookies with 5% tempeh flour and 10% dried anchovy flour substitution have the highest protein level (14,57% per 100g). The cookies that anchovy cysteine levels increased from 32.6 mg to 39,80mg. However, in methionine remains a limiting amino acids namely 44,88mg. Cookies with 25% tempeh flour and 10% dried anchovy flour substitution have the highest calcium level (53,93mg/100g). Tempeh and dried anchovy flour substitution on cookies had significant effect on aroma, taste, and, texture but had no effect on colour. Texture, aroma and taste of cookies the most preferred on 5% tempeh flour and 5% dried anchovy flour while on colour of cookies the most preferred on 25% tempeh flour and 10% dried anchovy flour. Conclusion : Tempeh and dried anchovy flour substitution on cookies had no significant effect but the interaction between tempeh and dried anchovy flour substitution had significant on protein level. Tempeh, dried anchovy flour and the interaction between tempeh and dried anchovy flour substitution had significant on calcium level. Tempeh and dried anchovy flour substitution on cookies had significant effect on aroma, taste, and, texture but had no effect on colour. Keywords: Tempeh flour; dried anchovy flour; protein; calcium; organoleptic * Student of Nutrition Science Program, Medical Faculty of Diponegoro University ** Lecturer of Nutrition Science Program, Medical Faculty of Diponegoro University PENGARUH SUBSTITUSI TEPUNG TEMPE DAN IKAN TERI NASI (Stolephorus sp.) TERHADAP KANDUNGAN PROTEIN, KALSIUM, DAN ORGANOLEPTIK COOKIES Hestin Rahmawati*, Ninik Rustanti** ABSTRAK Latar Belakang : Remaja mengalami masa percepatan pertumbuhan (growth spurt) yang rentan terhadap defisiensi zat gizi. Jika kebutuhan gizi seperti protein dan kalsium tidak terpenuhi maka menyebabkan terhambatnya pertumbuhan dan perkembangan remaja Tepung tempe dan tepung ikan teri nasi merupakan bahan pangan tinggi protein dan kalsium. Cookies yang disubstitusi tepung tempe dan tepung ikan teri nasi diharapkan mampu menjadi pangan alternatif diet tinggi protein dan kalsium. Tujuan : Menganalisis pengaruh substitusi tepung tempe dan tepung ikan teri nasi terhadap kadar protein, kalsium, dan uji organoleptik cookies. Metode : Merupakan penelitian eksperimental dengan rancangan acak lengkap dua faktor yaitu substitusi tepung tempe (5%, 15%, dan 25%) dan tepung ikan teri nasi (5% dan 10%). Analisis statistik dari kadar protein dan kalsium menggunakan

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