Nafisah, Nabilahasna (2018) Uji Mutu Fisik (Overrun dan Daya Leleh) Serta Uji Kandungan Zat Besi dan Kalsium Es Krim Susu Kedelai (Glycine max (L) Merill) Dengan Penambahan Tepung Kacang Merah (Phaseolus vulgaris L). Sarjana thesis, Universitas Brawijaya.
Abstract
Ibu hamil merupakan salah satu kelompok yang rawan mengalami kekurangan gizi dikarenakan adanya peningkatan kebutuhan zat gizi makro dan mikro. Kekurangan zat gizi mikro zat besi dan kalsium dapat ditangani dengan pemberian makanan tambahan dengan bahan pangan lokal seperti kacang kedelai dan kacang merah. Makanan tambahan yang digemari adalah es krim, namun karena perbedaan kandungan lemak dapat menyebabkan terjadinya perbedaan mutu fisik overrun dan daya leleh. Penelitian ini bertujuan untuk melihat perbedaan overrun dan daya leleh serta kandungan zat besi dan kalsium es krim susu kedelai dengan penambahan beberapa konsentrasi tepung kacang merah. Terdapat 5 taraf perlakuan konsentrasi tepung kacang merah yaitu 0%, 10%, 20%, 30% dan 40% serta 3 kali pengulangan. Sampel dipilih dengan menggunakan rancangan acak lengkap Hasil penelitian menunjukkan tidak ada perbedaan overrun (ANOVA, p=0,323) dan kandungan kalsium es krim susu kedelai dengan penambahan beberapa konsentrasi tepung kacang merah (ANOVA, p=0,051). Namun terdapat perbedaan daya leleh (ANOVA, p=0,022) dan kandungan zat besi es krim susu kedelai dengan penambahan beberapa konsentrasi tepung kacang merah (ANOVA, p=0,004). Kesimpulan penelitian ini adalah daya leleh dan kandungan zat besi memiliki perbedaan karena adanya penambahan beberapa konsentrasi tepung kacang merah sedangkan overrun dan kalsium tidak memiliki perbedaan.
English Abstract
Pregnant woman is one of the goups which resistant to malnutrition due to increasing needs of macro and micro nutrients. Iron and calcium micronutrients deficiency can be overcome by supplementary feeding from local food which such as soybeans and red beans. The preferred form of additional food is ice cream, but due to differences in fat content can lead to differences in physical quality overrun and melting rate in ice cream. This research is aimed to see the differences in physical quality overrun and melting rate and the differences in iron and calcium content of soy milk ice cream in adidition of red bean flour with different concentration. This research used 5 treatments level 0%, 10%, 20%, 30% and 40% with 3 repetitions. The samples selected by completely randomized design. The result showed no difference in overrun (ANOVA, p=0,323) and calcium content (ANOVA, p=0,051) in addition of some concentrations of red bean flour. There was a difference in melting rate (ANOVA, p=0,022) and iron content (ANOVA, p=0,004) in addition of some concentrations of red bean flour. The conclusion of this research is that there was differences between melting rate and iron content of soy milk ice cream due to the addition of red bean flour in different concentration while the overrun and calcium content showed no difference
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2018/253/051807280 |
| Uncontrolled Keywords: | ibu hamil, es krim, overrun, daya leleh, zat besi, kalsium-Pregnant women, ice cream, overrun, melting power, iron, calcium |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.8 Cooking specific kinds of dishes and preparing beverages > 641.86 Desserts |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 18 Nov 2019 07:15 |
| Last Modified: | 21 Oct 2021 08:09 |
| URI: | http://repository.ub.ac.id/id/eprint/167252 |
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