Azizah, TyskaAulia (2015) Daya Putus dan Kadar Kalsium Mie Basah dengan Tepung Daun Kelor (Moringa oleifera). Sarjana thesis, Universitas Brawijaya.
Abstract
Mie basah adalah salah satu jenis mie yang mengalami proses perebusan setelah tahap pencetakan dan pemotongan. Kalsium merupakan salah satu makro mineral yang paling banyak terdapat dalam tubuh. Pada mie basah Kalsium hanya terkandung sebanyak 14 mg per 100 g. Rata-rata konsumsi Kalsium orang Indonesia hanya sebesar 270-300 mg/hari sedangkan kebutuhan Kalsium yang dianjurkan bagi remaja sebesar 1.100-1.200 mg/hari. Mutu fisik pangan merupakan sifat yang memegang peranan penting dalam standarisasi mutu produk. Daya putus merupakan parameter penting untuk produk-produk yang elastis seperti mie basah. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung daun kelor (Moringa oleifera) terhadap kadar Kalsium dalam pembuatan mie basah. Penelitian ini merupakan penelitian true exsperiment dengan mie basah yang disubstitusikan tepung daun kelor dengan proporsi 0%, 5%, 10%, dan 15% dengan 5 kali replikasi. Sampel yang disubstitusikan diolah menjadi mie basah tepung daun kelor. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang signifikan pada kadar Kalsium (p = 0,001) dan meningkat signifikan dengan perlakuan 15%, namun pada hasil daya putus (p = 0,003) menunjukkan hasil substitusi tepung daun kelor hampir sama dan tidak ada beda nyata terhadap daya putus mie basah. Konsumsi mie basah kelor sebanyak satu porsi (100 g) dapat memenuhi kebutuhan Kalsium sebesar 14% dari AKG. Kesimpulannya, tepung daun kelor sebagai bahan substitusi tepung terigu pada mie basah meningkatkan kadar Kalsium pada mie basah namun tidak memberikan hasil yang berbeda pada daya putus mie.
English Abstract
Noodles is one of the staple foods that are widely consumed and often used as a food substitution of rice. Wet noodles is a kind of noodle that go through boiling process after printing and cutting stage. Calcium is one of the macro minerals which most contained in the body. Calcium’s level in the wet noodles is 14 mg per 100 g. Indonesian’s average consumption of Calcium is only 270-300 mg / day whereas the recommendation of calcium requirements for adolescents is 1100-1200 mg / day. The physical quality of food is a characteristic that plays an important role in the standardization of product quality. Tensile strength is an important parameter for elastic products like wet noodles. The purpose of this research to determine the effect of substitution of moringa (Moringa oleifera) leaves powder to increase the levels of calcium in the production of wet noodles. This research was a true experiment of wet noodles substituted with the proportions of Moringa leaf powder are 0%, 5%, 10%, and 15% with 5 times replication. Substituted samples processed into a wet noodle Moringa leaves. The results showed that there were significant differences in the levels of calcium (p = 0.001) and the significancy increased in 15% proportion of moringa leaves powder substitution.Consumption of one serving (100 g) moringa wet noodle fulfill Calcium levels as much as 14% of RDA. In conclusion, moringa leaves powder as an substitution ingredient of wheat flour in wet noodles increased the calciums level but there was not different result in wet noodles tensile strength
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2015/631/051505438 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 24 Aug 2015 14:55 |
| Last Modified: | 19 Oct 2021 09:12 |
| URI: | http://repository.ub.ac.id/id/eprint/125422 |
Preview |
Text
BAB_2.pdf Download (1MB) | Preview |
Preview |
Text
BAB_3.pdf Download (1MB) | Preview |
Preview |
Text
BAB_5.pdf Download (1MB) | Preview |
Preview |
Text
BAB_4.pdf Download (1MB) | Preview |
Preview |
Text
BAB_7.pdf Download (1MB) | Preview |
Preview |
Text
BAB_6.pdf Download (1MB) | Preview |
Preview |
Text
DAFTAR_GAMBAR.pdf Download (1MB) | Preview |
Preview |
Text
DAFTAR_ISI.pdf Download (1MB) | Preview |
Preview |
Text
DAFTAR_PUSTAKA.pdf Download (1MB) | Preview |
Preview |
Text
ABSTRAK_B.INDO_+_B.ING.pdf Download (1MB) | Preview |
Preview |
Text
DAFTAR_TABEL.pdf Download (1MB) | Preview |
Preview |
Text
HALAMAN_PENGESAHAN.pdf Download (1MB) | Preview |
Preview |
Text
BAB_1.pdf Download (1MB) | Preview |
Actions (login required)
 |
View Item |