Pulungan, ElviraFebriani (2014) Kandungan Zat Gizi Makro dan Mutu Organoleptik Formulasi Food Bars Tepung Labu Kuning dan Tepung Bekatul Sebagai Alternatif Pangan Darurat. Sarjana thesis, Universitas Brawijaya.
Abstract
Pangan darurat merupakan pangan yang dalam keadaan darurat diharapkan dapat memenuhi kebutuhan sebesar 233-250 kkal/50 gram food bars. Tujuan Penelitian ini adalah untuk mengetahui formulasi food bars dari tepung labu kuning dan tepung bekatul yang sesuai syarat pangan darurat serta daya terima produk. Penelitian ini menggunakan true experiment dengan desain penelitian Rancangan Acak Lengkap (RAL). Variabel independennya adalah tepung gandum (100%) dan tepung labu kuning : tepung bekatul (50:50, 60:40, 70:30, 80:20, 90:10), sedangkan variable dependennya adalah nilai kandungan zat gizi makro (protein, lemak, karbohidrat) dan mutu fisik (tekstur, rasa , warna, aroma). Uji yang dilakukan adalah uji Kruskall Wallis dan Mann Whitney dengan taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa formulasi food bars ini memberikan pengaruh yang tidak signifikan terhadap parameter zat gizi protein (p=0.86), lemak (p=0.129), karbohidrat (p=0.372), akan tetapi signifikan terhadap parameter mutu organoleptik rasa (p=0.001), aroma (p=0.001), dan tidak signifikan terhadap tekstur (p=0.367), warna (p=0.566). Maka dapat disimpulkan yang dapat dijadikan sebagai alternatif pangan darurat adalah formulasi food bars dengan perbandingan 50% tepung labu kuning dan 50% tepung bekatul yang mengandung energi 227,69 kkal, protein 6,38 gram, lemak 12,41 gram dan karbohidrat 22,62 gram serta memiliki tingkat kesukaan “sangat suka” pada rasa, “suka” pada aroma dan “agak suka” pada warna dan tekstur.
English Abstract
Emergency food products are food in emergency situation are meet the requirements of 233-250 kkal/50 grams food bars. This study aimed to determine the food bars formulation of pumpkin flour and rice bran flour that meet the requirements of emergency food products and product acceptance. This study were used true experiment with a completely randomized design (CRD). The independent variable were wheat flour (100%) and pumpkin flour : rice bran flour (50:50, 60:40, 70:30, 80:20, 90:10), while the dependent variable was the value of macronutrients (protein, fat, carbohydrate) and physical quality (texture, flavor, color, scent). Statistical analysis were used Kruskall Wallis and Mann Whitney with level of confidence 95%. The results showed that the food bars formulation has no significant effect on level of macronutrient parameters of protein (p=0.86), fat (p=0.129), carbohydrate (p=0.372), but has significant effect on organoleptic quality parameters of flavor (p=0.001), scent (p=0.001), and has no significant effect in texture (p=0.367), color (p=0.566). In conclusion, food bars formulation that meet the requirements of emergency food products and product acceptance was 50% pumpkin flour and 50% rice bran flour that contained 227,69 kcal of energy, 6,38 grams of protein,12,41 grams of fat and 22,62 grams of carbohydrate and has preference level “really like” for flavor, “like” for scent, and “slightly like” for color and texture.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/567/051404591 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Aug 2014 08:56 |
| Last Modified: | 22 Oct 2021 02:48 |
| URI: | http://repository.ub.ac.id/id/eprint/124574 |
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