Lelolsima, Desanto (2013) Pemanfaatan Tepung Lele Dumbo (Clarias gariepinus) dan Jahe Parut (Zingiber officinale) Pada Biskuit Orens Terhadap Mutu Gizi dan Daya Terima. Sarjana thesis, Universitas Brawijaya.
Abstract
Mual dan muntah pada awal kehamilan dapat mengurangi intake energi, protein dan zat besi pada ibu hamil, sehingga pemanfaatan tepung lele dumbo (Clarias gariepinus) dan jahe parut (Zingiber officinale) dalam pembuatan biskuit orens diharapkan dapat membantu mengurangi mual dan muntah serta memenuhi kebutuhan energi, protein dan zat besi ibu hamil. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung lele dumbo dan jahe parut terhadap mutu gizi dan daya terima. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 pengulangan. Perlakuan substitusi tepung lele dumbo, tepung terigu dan jahe parut yang digunakan yaitu F1 (0%:100%:12.5); F2 (25%:75%:12.5); F3 (50%:50%:12.5); F4 (75%:25%:12.5); F5 (100%:0%:12.5). Variabel yang dinilai yaitu mutu gizi dan daya terima. Hasil penelitian menunjukan terdapat pengaruh nyata (p≤0.05) penggunaan tepung lele dumbo dan jahe parut terhadap kadar protein, lemak, karbohidrat dan nilai energi biskuit sedangkan terhadap rasa, warna dan aroma tidak berpengaruh nyata (p>0.05). Penggunaan tepung lele dumbo dan jahe parut dapat meningkatkan kadar protein dan lemak biskuit. Penerimaan tertinggi pada biskuit F2 dengan penggunaan tepung lele dumbo 25%.
English Abstract
Nausea and vomiting in early pregnancy can reduce intake of energy, protein and iron in pregnant women, so that utilization of african catfish flour (Clarias gariepinus) and grated ginger (Zingiber officinale) in the manufacture of orens biscuits is expected to help fulfill requirement of energy, protein, iron and help reduce nausea and vomiting in pregnant women. This study aimed to determine the effect of its use of african catfish flour and grated ginger to the nutritional quality and acceptability. This research method used completely randomized design (CRD) with 5 treatments and 3 repetitions. The treatment was to substitute catfish flour with wheat flour, grated ginger with ratio F1 (0%:100%:12.5), F2 (25%:75%:12.5), F3 (50%:50%:12.5), F4 (75%:25%:12.5), F5 (100%:0%:12.5). Variables that assessed were the nutritional quality and acceptability. The results showed there was significantly effect (p ≤ 0.05) between the use of african catfish flour and grated ginger on levels protein, fat, carbohydrate and energy value of biscuit while there was not significant (p > 0.05) effect on the flavor, color and aroma. Utilization of african catfish flour and grated ginger could increase levels of protein and fat biscuit. Highest acceptance on biscuit F2 with the use of 25% african catfish flour.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/554/051308344 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 22 Oct 2013 09:33 |
| Last Modified: | 20 Oct 2021 05:04 |
| URI: | http://repository.ub.ac.id/id/eprint/123842 |
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