Uji Proksimat Pada Produk Susu Kedelai Dengan Penambahan Tepung Daun Kelor

Shilfrina, Nur Arina (2017) Uji Proksimat Pada Produk Susu Kedelai Dengan Penambahan Tepung Daun Kelor. Sarjana thesis, Universitas Brawijaya.

Abstract

Masalah KEP balita di Indonesia mengalami peningkatan dan salah satu penyebabnya adalah rendahnya asupan protein. Protein tinggi ada pada susu sapi, namun harganya mahal dan beberapa balita mengalami lactose intolerance. Susu sapi dapat diganti dengan susu kedelai, tetapi kandungan energi susu kedelai sedikit serta karbohidratnya tidak semua diserap oleh tubuh sehingga diperlukan penambahan bahan makanan lain. Tepung daun kelor kaya akan zat gizi sehingga dengan penambahannya diharapkan meningkatkan kadar gizi susu kedelai. Tujuan penelitian ini adalah mengetahui perbedaan kadar protein, lemak, dan karbohidrat pada produk susu kedelai dengan penambahan tepung daun kelor dalam beberapa formulasi. Desain penelitian adalah true experimental laboratory dengan 4 perlakuan, yaitu penambahan tepung daun kelor sebanyak 0, 5, 10, dan 15 g. Berdasarkan analisis statistik, terdapat perbedaan kadar karbohidrat yang signifikan (p < 0,05; One Way Anova) dengan penambahan tepung daun kelor pada susu kedelai, namun tidak terdapat perbedaan yang signifikan pada protein dan lemak (p > 0,05; Kruskal Wallis). Penambahan tepung daun kelor sebanyak 5 g lebih disarankan, sehingga dalam 100 ml susu kedelai dengan penambahan tepung daun kelor akan didapatkan komposisi nilai gizi protein, lemak, dan karbohidrat sebagai berikut: 4,16 g protein, 0,54 g lemak, dan 4,67 g karbohidrat.

English Abstract

The problem of Protein Energy Malnutrition (PEM) in children under five in Indonesia has increased and one of the reason is the low of protein intake. There is a high protein content in cow's milk, but it’s expensive and some children under five suffer of lactose intolerance. Cow's milk can be replaced with soy milk, but the energy content of soy milk is low and the carbohydrate of soy milk is not all absorbed by the body so it’s required addition of other foodstuffs. Moringa leaf powder is rich in nutrients so the addition of Moringa leaf powder is expected to increase the soy milk’s nutritional value. The study aim was to know the differences of the value of protein, fat, and carbohydrate in soy milk products with the addition of Moringa leaf powder in some formulations. The study design was true experimental laboratory with 4 treatments, those were the addition of Moringa leaf powder as much as 0, 5, 10, and 15 g. Based on statistical analysis, there were significant differences in carbohydrate value (p < 0,05; One Way Anova) with the addition of Moringa leaf powder in soy milk, but there were not significant differences in protein and fat (p > 0,05; Kruskal Wallis). The addition of Moringa leaf powder as much as 5 g was recommended, so in 100 ml soy milk with addition of Moringa leaf powder will be obtained the nutritional value composition of protein, fat, and carbohydrate as follows: 4.16 g of protein, 0.54 g of fat, and 4.67 g of carbohydrates.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FK/2017/232/051705368
Uncontrolled Keywords: susu kedelai, tepung daun kelor, protein, lemak, karbohidrat.
Subjects: 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.282 Proteins
Divisions: Fakultas Kedokteran > Ilmu Gizi
Depositing User: Kustati
Date Deposited: 04 Aug 2017 07:35
Last Modified: 08 Nov 2022 08:40
URI: http://repository.ub.ac.id/id/eprint/1033
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