Nawangsasi, AmandaPutriGita (2015) PengaruhPerbedaanProporsiKedelai, KacangHijau, BayamMerahdanDaunKelorTerhadapMutuGizidanMutuOrganoleptikTepungKompositTinggiEnergidan Protein. Sarjana thesis, Universitas Brawijaya.
Abstract
Pemberiandiettinggienergidanproteinuntukpencegahanprogressmanutrisisemakinburukdilakukandenganpemberianmakanandenganporsikecilpadatenergidan proteinberupasnack yang berbahandasartepung.Kedelai, kacanghijau, daunkelordanbayammerahmerupakansumber protein dan mineral yang potensialuntukpembuatantepung.Penelitianinibertujuanuntukmengetahuipengaruhproporsikedelai,kacanghijau,daunkelordanbayammerahterhadapmutugizidanmutuorganoleptiktepungkomposit.Jenispenenlitiantrue experimentdengandesainpenelitianRancanganAcakLengkap yang terdiridari 5 tarafperlakuanyaitu P0 (100% terigu), P1 (75% terigu : 25% komposit), P2 (50% terigu : 50% komposit), P3 (25% terigu : 75% komposit) dan P4 (100% komposit). Pelaksanaanpenelitianpadabulan September - Desember 2014.Ujilaboratoriummenggunakanujiproksimatuntukmengetahuikadarprotein,lemakdankarbohidrattepungkomposit. HasilujistatistikmenggunakanOne Way Anovapadatingkatkepercayaan 95% menunjukkanterdapatpeningkatankadar protein yang signifikan (p=0,000) denganperbedaanproporsikedelai, kacanghijau, daunkelordanbayammerah. UjilanjutDMRTmenunjukkansemuatarafperlakuanmemilikikadar protein yang berbedasignifikan. Asam amino pembataspada P0,P1dan P2 adalahLisinsedangkanpada P3 dan P4 Metionin + Sistein. Mutucernatertinggipada P0 yaitu 96% danterendahpada P4 yaitu 88,21%. UjiststistikKruskal-Wallispadatingkatkepercayaan 95% menunjukkanperbedaanproporsikedelai, kacanghijau,daunkelordanbayammerahmemeberikanpengaruhyangsignifikanterhadappenurunankadarkarbohidrat(p=0.025),peningkatankadarlemakdanenergi (p=0.009)dantingkatkesukaanpanelisterhadaparoma(p=0.000)dantekstur(p=0.029)tepungkomposit.Disimpulkanbahwaterdapatpengaruhperbedaanproporsikedelai, kacanghijau, daunkelordanbayammerahterhadapmutugizidanmutuorganoleptiktepungkomposit.
English Abstract
High calorie protein diet is one of the ways to prevent malnutrition develop to severe malnutrition. The principle of high calorie protein diet is small portion frequently such as snack. Soy bean, mung bean, moringaleaf and red spinach are potential source of protein and mineral. The aim of this experiment was to know the effect of soy bean, mung bean, moringaleaf and red spinach proportion to nutrition quality and sensory evaluation of composite flour. This was a true experimental with completely randomized design. The experiment consist of 5 treatments, they were P0 (100% Wheat flour ), P1 (75% Wheat flour : 25% composite flour), P2 (50% Wheat flour : 50% composite flour), P3 (25 Wheat flour : 75% composite flour) and P4 (100% composite flour). Implementation of this experiment between September and December 2014. Proximate analysis used to determine carbohydrate, protein and fat of composite flour. Statistical analysis usedOne Way Anovashowed that substitution of soy bean, mung bean, moringaleaf and red spinach significantly (p=0,000) increase protein. The limiting amino acid of P0,P1 and P2 was Lysine, but P3 and P4 was methionine. Protein digestibility of composite fluor was less than P0 (96%). The Analysis used Kruskal Wallis showed that, there was significantly increase of fat (p=0,009) and energy (p=0,009) content in composite flour. But the carbohydrate content decrease significantly (p=0,009). The result of sensory evaluation showed that there was significant differences in aroma (p=0,000) and texture (p=0,029) which decrease as the increase of proportion composite flour. The conclusion was different proportion of soy bean, mung bean, moringa leaf and red spinach influence the nutrition quality and sensory evaluation of composite flour.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/104/051500936 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Samsul Arifin |
| Date Deposited: | 12 Feb 2015 14:21 |
| Last Modified: | 22 Oct 2021 04:11 |
| URI: | http://repository.ub.ac.id/id/eprint/124842 |
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