Putri, Anindita (2015) Pengaruh Subtitusi Tepung Daun Kelor (Moringa Oleifera) Terhadap Mutu Organoleptik Dan Kadar Kalsium Flakes. Sarjana thesis, Universitas Brawijaya.
Abstract
Pada Masa Remaja Terjadi Peningkatan Kebutuhan Kalsium Untuk Pertumbuhan. Dengan Membiasakan Sarapan Pagi Dapat Berkontribusi Dalam Memenuhi Kebutuhan Kalsium. Namun Masih Banyak Remaja Yang Melewatkan Sarapan. Salah Satu Solusinya Adalah Pembuatan Sereal Praktis Dan Tinggi Kalsium Dari Tepung Daun Kelor Untuk Mencegah Osteoporosis Di Masa Depan. Penelitian Ini Bertujuan Untuk Mengetahui Pengaruh Subtitusi Tepung Terigu Dengan Tepung Daun Kelor Terhadap Mutu Organoleptik Dan Kadar Kalsium Flakes. Jenis Penelitian Ini Adalah Experimental Dengan Rancangan Acak Lengkap (Ral). Penelitian Ini Menggunakan 5 Taraf Perlakuan Dengan Perbandingan Tepung Terigu Dan Tepung Daun Kelor Yaitu P0 (100%:0%), P1 (95%:5%), P2 (90%:10%), P3 (85%:15%) Dan P4 (80%:20%) Dengan 4 Kali Replikasi. Kadar Kalsium Pada Flakes Berkisar Antara 40,64±9,04 – 457,05±59,65 Mg/Kg. Berdasarkan Uji Statistik, Subtitusi Tepung Daun Kelor Menunjukkan Perbedaan Yang Signifikan Terhadap Kadar Kalsium (Anova, P=0,000), Rasa (Kruskal Wallis, P=0,001), Dan Aroma (Kruskal Wallis, P=0,000) Tetapi Tidak Berbeda Signifikan Terhadap Warna (Kruskal Wallis, P=0,072) Dan Tekstur Flakes (Kruskall Waliis, P=0,654). Penerimaan Panelis Terhadap Organoleptik Flakes Berkisar Antara Tidak Suka Sampai Sangat Suka Dan Perlakuan Terbaik Terdapat Pada Flakes Dengan Subtitusi Tepung Daun Kelor 5%. Kesimpulan Penelitian Ini Adalah Semakin Banyak Subtitusi Tepung Daun Kelor Maka Semakin Tinggi Kadar Kalsium Dalam Flakes Dan Flakes Dapat Diterima Oleh Panelis. Adanya Ketidaksukaan Panelis Disebabkan Karena Daun Kelor Memiliki Rasa Pahit, Bau Langu Dan Warna Gelap Akibat Proses Pemanggangan
English Abstract
In Adolescence There Is An Increased Need Of Calcium For Growth. Having Breakfast Continously Can Contribute To Meet Calcium Needs. But Many Teenagers Still Skipping Breakfast. The Solution Is Make Easily Served Cereal With High Calcium Content From Moringa Flour To Prevent Osteoporosis In The Future. The Purpose Of This Study Was To Know Effect Of Wheat Flour Subtitution With Moringa Flour On Organoleptic Quality And Calcium Content Of Flakes. This Was An Experimental Study Using Complete Randomized Design And 5 Treatment With Ratio Between Wheat Flour And Moringa Flour Was P0 (100%:0%), P1 (95%:5%), P2 (90%:10%), P3 (85%:15%) And P4 (80%:20%) With 4 Times Replication. Calcium Content Of Flakes Between 40,64±9,04 – 457,05±59,65. Result Showed There Were Significant Differences On Calcium Content (Anova, P=0,000), Flavour (Kruskal Wallis, P=0,001), And Aroma (Kruskal Wallis, P=0,000), But There Weren`T On Color (Kruskal Waliis, P=0,072) And Texture (Kruskal Wallis, P=0,654) With Moringa Flour Subtitution. The Acceptance Of Panelist On Organoleptic Quality Ranged From Dislike To Very Like And The Best Treatment Was Found On Flakes With 5% Subtitution Moringa Flour. In Conclusion, More Subtitution Moringa Flour Increase Calcium Content Flakes And Flakes Are Generally Accepted By The Panelist. The Dislike From The Panelist Are Due To Bitter Taste, Unpleasant Odor From Moringa And Dark Color From Roasting Process.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/397/051503393 |
| 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: | 22 May 2015 07:44 |
| Last Modified: | 19 Oct 2021 03:10 |
| URI: | http://repository.ub.ac.id/id/eprint/125164 |
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