Saputrie, AngelaS (2013) Identifikasi Kandungan Gizi Makro dan Mikro Serta Mutu Organoleptik Nugget Berbahan Dasar Pisang Tanduk. Sarjana thesis, Universitas Brawijaya.
Abstract
Masyarakat lebih memilih makanan cepat saji yang mengandung tinggi lemak, protein, karbohidrat dan garam, namun rendah serat. Menurut data WHO, asupan lemak untuk wilayah Asia Timur dan Asia Tenggara mengalami peningkatan mencapai 52 g/hari tanpa diimbangi serat yang cukup. Nugget telah menjadi salah satu pilihan masyarakat sebagai produk pangan yang praktis. Makanan dan minuman yang dikonsumsi harus mengandung zat gizi yang bermanfaat serta mendukung tubuh. Salah satu bahan makanan sumber zat gizi yang mudah didapat berasal dari buah pisang. Pisang tanduk merupakan salah satu pisang golongan plantain yang diunggulkan karena kandungan pati resisten yang relatif tinggi dibandingkan jenis pisang yang lainnya. Kandungan gizi pisang tanduk mengalami perubahan saat proses pembuatan nugget pisang tanduk. Penelitian ini bertujuan untuk mengetahui kandungan gizi makro, gizi mikro, dan mutu organoleptik nugget berbahan dasar pisang tanduk. Penelitian ini terdiri dari dua tahap yaitu tahap pertama pembuatan nugget pisang tanduk dan tahap yang kedua yaitu uji kandungan gizi dan uji mutu organoleptik. Pembuatan nugget pisang tanduk dilakukan 1 kali replikasi dan untuk uji kandungan gizi dilakukan secara duplo. Berdasarkan hasil penelitian, pada 100 g nugget pisang tanduk mengandung 33,04 % karbohidrat, 7,42 % protein, 12,57 % lemak, 45,97 % air, 0,98 % abu, 1,83 % serat kasar, 412,70 ppm kalium, 183,43 ppm kalsium, sehingga mutu gizi nugget pisang tanduk belum memenuhi SNI Nugget Ayam dan klaim gizi menurut BPOM. Hasil uji organoleptik sebanyak 64 % panelis menyatakan suka terhadap rasa dari nugget pisang tanduk, 44 % panelis menyatakan suka aroma dari nugget pisang tanduk, 76 % panelis menyatakan suka warna dari nugget pisang tanduk, 58 % panelis menyatakan suka tekstur dari nugget pisang tanduk. Dengan demikian dapat disimpulkan bahwa panelis menyukai rasa, aroma, warna, dan tekstur dari nugget pisang tanduk.
English Abstract
People nowadays prefer fast food which is containing high fat, protein, carbohydrates and salt, but low in fiber. According to the WHO data, fat intake of East Asian and Southeast Asian has increased rapidly and reaches 52 g/day without any balanced of enough fiber. Furthermore, nugget has been one of the people’s choice as an instant food products. Food and drink consumed must contain nutrients that are beneficial as well as supporting the body. One of the nutrient substance source which are easily obtained come from bananas. Tanduk banana is one of the plantain bananas which is highly recommended because it has high content of resistant starch compared to other banana types. Nutrient content of tanduk banana changes during the process of making banana nugget. This research was conducted to know the macro and micro nutrient content and organoleptic quality of banana nuggets. This research consists of two stages, the first stage is making banana nuggets and the second stage is the test of nutrient content and organoleptic quality tests . The Making of banana nugget conducted in ones replication and the test of nutrient content was done in duplo. Based on the result of the study, 100 g banana nuggets contains 33,04 % carbohydrate, 7,50 % protein, 12,57 % fat, 45,97 % water, 0,98 % ashes, 1,83 % crude fiber, 412,70 ppm potassium, and 183,43 ppm calcium, so the quality of nutrition tanduk banana nuggets do not meet SNI Nugget and nutritional claims according to BPOM. Meanwhile, based on teh result of organoleptic test 64 % of panelists stated that they like the taste of banana nugget, 44 % of panelists like the scent of banana nugget, 76 % of panelists like the color from the banana nugget, and 58 % of panelists like the texture of banana nuggets. Thus, it can be concluded that the panelists liked the flavor, scent, color, and texture of the tanduk banana nugget.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/509/051306900 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 18 Oct 2013 09:30 |
| Last Modified: | 19 Oct 2021 07:51 |
| URI: | http://repository.ub.ac.id/id/eprint/123793 |
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