Nugroho, Muhammad Fitri Aji (2017) Inovasi Peningkatan Kandungan Gizi Jajanan Tradisional Klepon Dengan Modifikasi Bahan Dan Warna . Sarjana thesis, Universitas Brawijaya.
Abstract
Klepon merupakan jajanan tradisional Indonesia yang umumnya terbuat dari tepung ketan putih yang dibentuk seperti bola-bola kecil dengan isi gula merah dan ditaburi parutan kelapa. Kekurangan produk klepon adalah kandungan gizi yang hanya didominasi oleh karbohidrat, warna dan rasa yang tidak variatif. Salah satu upaya untuk meningkatkan image klepon adalah memperbaiki kandungan gizinya dengan menaikkan kadar protein dan serat kasar dengan penambahan tepung kacang hijau dan tepung ubi jalar ungu. Tujuan penelitian ini adalah untuk mengetahui formulasi penambahan tepung ubi jalar ungu dan tepung kacang hijau yang tepat pada klepon modifikasi, dan mengetahui perubahan sifat fisik dan nilai gizi pada klepon modifikasi. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) satu faktor, enam level perlakuan dan empat kali ulangan. Faktor tersebut adalah proporsi formulasi tepung ketan putih, tepung kacang hijau, dan tepung ubi jalar ungu yaitu (10:3:7), (10:4:6), (10:5:5), (10:6:4), (10:7:3), dan kontrol. Uji yang dilakukan adalah uji fisikokimia yaitu nilai tekstur, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, dan serat kasar. Data dianalisa dengan menggunakan analisa ragam (ANOVA). Uji lanjut DMRT (Duncan Multiple Range Test) dengan selang kepercayaan 95%. Pemilihan perlakuan terbaik dilakukan dengan menggunakan metode multiple attribute (Zeleny). Hasil penelitian menunjukkan bahwa perbedaan perlakuan yang diberikan Cenderung berpengaruh nyata (a=0,05) terhadap kadar abu, kadar lemak, kadar protein, kadar serat kasar, dan nilai tekstur. Perlakuan terbaik klepon modifikasi berdasarkan parameter fisik dan kimia diperoleh pada proporsi tepung ketan putih, tepung kacang hijau, dan tepung ubi jalar ungu (10:7:3) yang mengandung kadar air sebesar 47,60%; kadar abu 1,00%; kadar protein 3,65%; kadar lemak 2,63%; kadar karbohidrat 45,12%; kadar serat kasar 12,84%; dan nilai tekstur sebesar 3,83 N. Berdasarkan kebutuhan energi per hari yaitu 2150 kkal, angka kecukupan gizi (%AKG) pada klepon modifikasi dihitung pada data analisa perlakuan terbaik klepon modifikasi yang memiliki persen angka kecukupan gizi dari total lemak sebanyak 4%, karbohidrat sebanyak 14%, protein sebanyak 7%, dan energi total yang dihasilkan dari klepon modifikasi per 40 g adalah sebesar 220 kkal.
English Abstract
Klepon is a traditional food of Indonesian that is generally made of glutinous rice flour formed like small balls with red sugar and sprinkled coconut. However klepon has lacking side such nutrition content is only dominated by carbohydrates, colors and flavors that are not variated. One way to increase the the image of klepon is to improve nutritional value by raising the levels of protein and crude fiber by adding mung beans flour and purple sweet potato flour. The aim of this research was to find out the formulation about addition of mung beans flour and purple sweet potato flour of modified klepon, and to find out the physical properties changed and nutritional value of modified klepon. This study used a Randomized Block Design (RBD) of one factor, six treatment levels and four replications. These factors are the proportions of glutinous rice flour, mung beans flour and purple sweet potato flour which is (10:3:7), (10:4:6), (10:5:5), (10:6:4), (10:7:3), and control. The product tested with physicochemical test that is texture value, water, ash, fat, protein, carbohydrate, and crude fiber content. Data was analyzed using Analysis of Variance (ANOVA). Significant data was tested by DMRT (Duncan Multiple Range Test) with interval confidence of 95%. The multiple attribute (Zeleny) method was used to selected the best treatment. The result that the treatment differences that was given was significant at (a=0,05) toward ash content, fat content, protein content, carbohydrate content, crude fiber content and texture. The best treatment according to the value of physicochemical parameters obtain at proportion of glutinous rice flour, mung beans flour and purple sweet potato flour (10:7:3) with water content (47,60%); ash content (1,00%); protein content (3,65%); fat content (2,63%); carbohydrate content (45,12%); crude fiber content (12,84%) and texture (3,83 N). Based on percent daily values (%DV) on calorie diet per day (2150 kcal) of modified klepon was calculated on the best treatment. Consume the 40 g of modified klepon can fill 4% of daily values from fat, 14% of daily values from carbohydrate, and 7% of daily values from protein. The total energy from modified klepon is 220 kcal.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/278/051705432 |
| Uncontrolled Keywords: | Jajanan tradisional, klepon, kacang hijau, ubi jalar ungu, gizi |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products > 664.72 Milling and milling products > 664.722 Wheat |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 15 Aug 2017 07:43 |
| Last Modified: | 29 Nov 2021 05:09 |
| URI: | http://repository.ub.ac.id/id/eprint/1364 |
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