Maharani, UlfaRetno (2015) Kadar Protein dan Kadar Zat Besi (Fe) Cookies Substitusi Tepung Kecambah Kedelai (Glycine max) dan Tepung Kecambah Jagung (Zea mays). Sarjana thesis, Universitas Brawijaya.
Abstract
Pada masa anak usia sekolah sangat dibutuhkan asupan nutrisi yang adekuat sehingga terhindar dari masalah gizi yang akan mengganggu pertumbuhan dan perkembangan fisik serta kognitifnya. Sehingga dibutuhkan perencanaan gizi untuk mengatasi permasalahan tersebut dengan pemberian makanan tambahan berupa cookies dari pengembangan tepung kecambah kedelai dan tepung kecambah jagung. Tujuan penelitian ini untuk mengetahui kadar protein dan kadar Fe cookies substitusi tepung kecambah kedelai dan tepung kecambah jagung. Penelitian ini menggunakan penelitian experimental dengan 4 taraf perlakuan dan 3 kali pengulangan. Taraf perlakuan tersebut merupakan proporsi tepung terigu : tepung kecambah kedelai : tepung kecambah jagung P0 (100%:0:0) P1 (75%:12.5%:12.5%) P2 (50%:30%:20%) P3 (25%:52.5%:22.5%). Variabel bebas pada penelitian ini adalah proporsi tepung kecambah kedelai dan tepung kecambah jagung, sedangkan variabel terikatnya adalah kadar protein dan kadar Fe. Metode penentuan kadar protein dengan Semi Micro Kjedahl dan kadar Fe menggunakan Spektrofometer Serapan Atom (SSA). Hasil penelitian menunjukkan bahwa penambahan tepung kecambah kedelai dan tepung kecambah jagung memberikan perbedaan yang signifikan (Kruskall Walis, p=0.024) terhadap kadar protein cookies. Namun demikian, penambahan tepung kecambah kedelai dan tepung kecambah jagung memberikan perbedaan yang tidak signifikan (Anova, p=0.050) terhadap kadar Fe. Kesimpulan dalam penelitian ini adalah penambahan tepung kecambah kedelai dan tepung kecambah jagung dapat meningkatkan kadar protein namun tidak pada kadar Fe cookies.
English Abstract
Children need adequate nutrition intakes during the school age, so they will avoid nutritional problems that could interfere their growth, physical development and their cognitive. Because of that, they need nutrition plans overcoming these problems by providing supplementary foods such as cookies made from germinated soybean flour and germinated corn flour. The aim of this study to determine the protein and iron levels of cookies substituted germinated soybean flour and germinated corn flour. This study used experimental study with 4 levels of treatment and 3 replications. The treatment levels were the proportion of wheat flour, soybean germ flour, and corn germ flour P0 (100%:0:0) P1 (75%:12.5%:12.5%) P2 (50%:30%:20%) P3 (25%:52.5%:22.5%). The independent variables were the proportion of soybean germ flour and corn germ flour, while the dependent variables were levels of protein and iron. Determination the levels of protein used semi-micro kjedahl and iron used Atomic Absorption Spectrophotometry (AAS). The result showed that the addition of germinated soybean flour and germinated corn flour gave a significant difference to the protein level of cookies (Kruskall Walis, p=0.024). However, the addition of germinated soybean flour and germinated corn flour gave no significant difference (Anova, p=0.050) on the level of iron. The conclusion of this study was addition of germinated soybean flour and germinated corn flour increased protein level on cookies, but it didn’t on iron level.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/108/051500940 |
| 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 14:05 |
| Last Modified: | 22 Oct 2021 04:16 |
| URI: | http://repository.ub.ac.id/id/eprint/124846 |
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