Pratiwi, LudyaWahyu (2014) Pengaruh Substitusi Tepung Terigu dengan Umbi Suweg Kukus (Amorphophallus campanulatus) terhadap Kadar Kalsium pada Snack Noodle Substitusi. Sarjana thesis, Universitas Brawijaya.
Abstract
Umbi suweg (Amorphophallus campanulatus) memiliki potensi sebagai sumber pangan fungsional yang belum dimanfaatkan secara optimal di Indonesia. Umbi suweg memiliki kandungan kalsium lebih tinggi (62 mg/ 100 g) dibandingkan beras giling (0,7 mg/ 100 g) dan tepung terigu (16 mg/ 100 g). Penelitian menggunakan produk snack noodle substitusi dengan menambah persentase substitusi umbi suweg kukus terhadap tepung terigu dan menganalisis nilai gizi produk, yaitu kalsium. Penelitian menggunakan Randomized Control Group Only Design dengan perlakuan substitusi umbi suweg kukus terhadap tepung terigu 0%, 40%, 50%, 60%, 70%, 80% dan 90%. Analisis kadar kalsium menggunakan Atomic Absorption Spectrophotometer dengan satuan hasil mg/ 100 g. Kadar kalsium tertinggi dari produk terbaik didapatkan pada snack noodle perlakuan substitusi tepung terigu dengan umbi suweg kukus 60%, yaitu 37,62 mg/ 100 g, sedangkan kadar kalsium terendah didapatkan pada snack noodle tanpa substitusi umbi suweg kukus, yaitu 14,01 mg/ 100 g. Hasil statistik penelitian menggunakan One Way Anova menunjukkan perbedaan signifikan (p value = 0.004) pada kadar kalsium antara snack noodle tanpa substitusi dengan snack noodle berbagai komposisi substitusi umbi suweg. Uji korelasi menunjukkan hubungan peningkatan persentase substitusi umbi suweg dengan kadar kalsium adalah kuat dan signifikan (r = 0.669 dan p-value < 0.001) bila dibandingkan dengan kadar kalsium pada snack noodle tanpa substitusi, sedangkan kenaikan kadar kalsium antar snack noodle substitusi dengan umbi suweg kukus adalah tidak signifikan dan tidak berhubungan kuat. Kesimpulan penelitian ini adalah substitusi tepung terigu dengan umbi suweg kukus dapat meningkatkan kadar kalsium pada snack noodle.
English Abstract
Elephant-foot Yam (Amorphophallus campanulatus) has potential as functional food source that has not been used optimally in Indonesia. Elephant-foot Yam has calcium content higher (62 mg / 100 g) than rice (0.7 mg / 100 g) and flour (16 mg / 100 g). This study used snack noodle substitution product by adding the percentage of Elephant-foot Yam to flour and analyze the nutritional value, that is calcium. The study was conducted using Randomized Control Group Only Design with substitution treatment of Elephant-foot Yam to flour 0%, 40%, 50%, 60%, 70%, 80% and 90%. Analysis of calcium content used Atomic Absorption Spectrophotometer with unit outcomes mg / 100 g. The highest calcium content was 37.62 mg / 100 g, obtained from the best formulation which had 60% steamed Elephant-foot Yam and the lowest calcium content was 14.01 mg / 100 g, obtained from formulation without steamed Elephant-foot Yam. The statistical results used One Way Anova showed a significant difference (p value = 0.004) between snack noodle calcium content of Elephant-foot Yam various compositions substitution and without substitution. Correlation test showed relationship between the increment percentage of Elephant-foot Yam substitution with calcium content are strong and significant (r = 0669 and p-value <0.001) when compared with in the snack noodle without substitution, whereas the increment in calcium content among Elephant-foot Yam substitution composition of snack noodle is not significant and not strongly associated. The conclusion of this study is Elephant-foot Yam substitution to wheat flour can increase calcium content of snack noodle.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/600/051406167 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 17 Oct 2014 10:12 |
| Last Modified: | 22 Oct 2021 03:16 |
| URI: | http://repository.ub.ac.id/id/eprint/124612 |
Preview |
Text
BAB_7.pdf Download (1MB) | Preview |
Preview |
Text
BAB_I.pdf Download (1MB) | Preview |
Preview |
Text
Cover+Daftar_Isi.pdf Download (1MB) | Preview |
Preview |
Text
Abstrak_ind.+english.pdf Download (1MB) | Preview |
Preview |
Text
BAB_2.pdf Download (2MB) | Preview |
Preview |
Text
Daftar_Pustaka.pdf Download (1MB) | Preview |
Preview |
Text
BAB_4.pdf Download (1MB) | Preview |
Preview |
Text
BAB_3.pdf Download (1MB) | Preview |
Preview |
Text
BAB_5.pdf Download (1MB) | Preview |
Preview |
Text
BAB_6.pdf Download (1MB) | Preview |
Actions (login required)
 |
View Item |