Windyasari, AristaNova (2014) Pengaruh Subtitusi Tepung Ganyong (Canna edulis Kerr.) Dan Tepung Udang Rebon (Acetes vulgaris) Terhadap Mutu Fisik, Mutu Gizi (Kalsium, Fosfor), Dan Mutu Organoleptik Crackers. Sarjana thesis, Universitas Brawijaya.
Abstract
Masyarakat Indonesia mengonsumsi kalsium rata-rata hanya 254 mg per hari atau hanya sepertiga dari kebutuhan kalsium yang dianjurkan. Kalsium merupakan zat yang penting untuk pertumbuhan tulang supaya optimal. Kebutuhan fosfor diperlukan karena dapat membantu membentuk massa tulang. Upaya untuk mengembangkan bahan pangan bergizi dan terjangkau sangat diperlukan. Ganyong merupakan umbi lokal yang kaya akan fosfor dan udang rebon memiliki kandungan kalsium yang cukup tinggi. Tujuan penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung ganyong dan tepung udang rebon terhadap mutu fisik (daya patah), mutu gizi (kalsium, fosfor), dan mutu organoleptik crackers. Penelitian ini menggunakan desain rancangan acak lengkap yang melibatkan 5 perlakuan dan 1 kontrol dengan 4 kali replikasi. Taraf perlakuan adalah proporsi tepung ganyong dan tepung udang rebon dengan perbandingan 0% (P0), 30% : 10% (P1), 25% : 15% (P2), 20% : 20% (P3), 15% : 25% (P4), 10% : 30% (P5). Hasil penelitian menunjukkan bahwa perbandingan tepung ganyong dan tepung udang rebon memberikan pengaruh yang nyata (p=0,001) terhadap mutu fisik (daya patah) untuk nilai daya patah berkisar antara 0,3 – 9,9 Newton, berpengaruh nyata (p=0,000) terhadap kadar kalsium dan kadar fosfor dan berpengaruh nyata (p=0,000) terhadap mutu organoleptik (warna, rasa, flavour, dan tekstur). Kesimpulan dari penelitian adalah crackers subtitusi tepung ganyong dan tepung udang rebon meningkatkan mutu fisik (daya patah), mutu gizi (kalsium, fosfor), dan mutu organoleptik crackers.
English Abstract
Indonesian society consumed of calcium averaged only 254 mg each day or only a third of the recommended calcium needs. Calcium is an important substance for optimal bone growth. The phosphorus is needed to help form bone mass. Effort to develop nutritious and affordable food is necessary. Canna is a local tuber have a high phosporus and rebon shrimp is also have a high calcium content. The objective of this research were to study the effect of subtitution canna flour and rebon shrimp flour to physical (broken power), nutritiononal (calcium and phosphorus) and organoleptic quality of crackers. The research have been performed using factorial completely randomized design with five level of treatment and one control with four times of replication. Level of treatment is proportion of canna and rebon shrimp flour with concentration 0% (P0), 30% : 10% (P1), 25% : 15% (P2), 20% : 20% (P3), 15% : 25% (P4), 10% : 30% (P5). The result showed that composition of canna flour and rebon shrimp flour had highly significant effect (p=0,001) on physical quality (broken power) the value range were 0,3 – 9,9 Newton, highly significant effect (p=0,000) on calcium and phosphorus content and highly significant effect (p=0,000) on organoleptic quality (colour, taste, flavour, and texture). The conclusion of this research is crackers with substitution canna and rebon shrimp flour improve to physical (broken power), nutritional (calcium, phosphorus), and organoleptic quality of crackers.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/570/051404594 |
| 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 09:17 |
| Last Modified: | 22 Oct 2021 02:50 |
| URI: | http://repository.ub.ac.id/id/eprint/124578 |
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