Farina, Amelia (2014) Pengaruh Penambahan Tepung Wijen (Sesamum indicum L.) Terhadap Kadar Kalsium dan Mutu Organoleptik pada Cake Ampas Tahu. Sarjana thesis, Universitas Brawijaya.
Abstract
Data Riskesdas 2010 menunjukkan bahwa persentase anak dengan konsumsi energi dan protein kurang dari 70% AKG adalah 33,4%. Sedangkan berdasarkan penelitian menunjukkan konsumsi kalsium pada anak sekolah kelas 4 dan 5 SD hanya 246,5 mg per hari sedangkan AKG nya adalah 1000 mg per hari sehingga masih memerlukan upaya peningkatan sampai pada terpenuhinya kebutuhan perorangan. Pendekatan yang bisa dilakukan dalam mengatasi masalah ini yaitu pembuatan suatu produk pangan sebagai Program Makanan Tambahan Anak Sekolah (PMT-AS) dan dilengkapi fortifikasi bahan makanan tingi kalsium. Salah satu bahan makanan tinggi kalsium dan mudah didapatkan di Indonesia adalah wijen. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung wijen terhadap kadar kalsium dan mutu organoleptik pada cake ampas tahu. Penelitian ini menggunakan True Experimental dengan Rancangan Acak Lengkap (RAL), 4 taraf perlakuan dan 6 kali replikasi. Perlakuan yang diterapkan adalah dengan penambahan tepung wijen pada masing-masing perlakuan, yaitu P0 (tanpa penambahan), P1 (penambahan 30 gram), P2 (penambahan 40 gram), P3 (penambahan 50 gram). Hasil penelitian menunjukkan ada pengaruh yang signifikan antara penambahan tepung wijen terhadap kadar kalsium (p=0,000) pada cake ampas tahu, dengan kadar kalsium tertinggi pada perlakuan P3. Pengaruh yang signifikan juga terdapat pada mutu organoleptik variable rasa, aroma, dan tekstur pada cake ampas tahu dengan penambahan tepung wijen (p < 0,05), dan tidak memberikan pengaruh yang signifikan pada mutu oraganoleptik variabel warna (p > 0,05). Perlakuan terbaik terdapat pada produk cake P2. Kesimpulan penelitian ini adalah penambahan tepung wijen memiliki pengaruh yang signifikan terhadap peningkatan kadar kalsium dan mutu organoleptik (rasa, aroma, tekstur) pada cake ampas tahu.
English Abstract
Based on Riskesdas data in 2010 showed that percentage of children with consumption of energy and protein less that 70% AKG were 33,4%. Whereas, based on research showed that the average calcium intake of children on 4th and 5th grade were only 246,5 mg per day and the AKG is 1000 mg, so it still required effort to individual needs are met. The approach can be done in addressing these problems was the creation of a food product that content as School Children Food Supplementation Program (PMT-AS) and equipped fortification with foodstuff that contain high calsium. One of alternative food with high calcium and easy to find in Indonesia is sesame. The purpose of this research is to know the effect of addition of sesame flour toward calcium levels and physical quality in cake with tofu waste. Complete Randomized Design (CRD) was used in this study with 4 groups and 6 times of replication. The groups were differentiated into P0 (no addition), P1 (30 grams of addition), P2 (40 grams of addition), P3 (50 grams of addition). The results showed the fortification of sesame flour in cake with tofu waste had a significant effect to the calcium level (p = 0,000). P3 had the highest calcium level. Significant effect also found on organoleptic quality especially on taste, aroma, and texture (p < 0,05) but the addition of sesame flour gave no significant effect to organoleptic quality of colour variable (p > 0,05). P2 was cake with the best treatment. The conclusion of this research were the addition of sesame flour had a significant effect to the calcium level increasily and organoleptic quality (taste, aroma, and texture) in cake with tofu waste.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/584/051404901 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 20 Oct 2014 14:48 |
| Last Modified: | 22 Oct 2021 03:00 |
| URI: | http://repository.ub.ac.id/id/eprint/124593 |
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