Lumenta, Oktavia (2019) Analisis Serat Pangan Corn flakes Ikan Teri Nasi (Stolephorus Commersini Lac.) Dengan Penambahan Kacang-Kacangan Sebagai Sarapan Anak Usia Sekolah. Sarjana thesis, Universitas Brawijaya.
Abstract
Sarapan merupakan aktivitas makan paling penting dalam setiap hari, karena mencukupi pemenuhan kebutuhan gizi harian hingga 30%. Meski demikian, banyak anak sekolah tidak sarapan pagi karena keterbatasan waktu. Sebagai solusi, maka dapat digunakan menu sarapan yang praktis seperti corn flakes dari bahan tinggi energi, protein, dan lemak. Bahan yang dapat digunakan adalah ikan teri dan kacang-kacangan yang mengandung nilai gizi tinggi. Penelitian ini bertujuan untuk mengetahui peningkatan kadar serat dengan penambahan kacang-kacangan pada Corn Flakes ikan teri nasi sebagai alternatif sarapan anak usia sekolah yang mengandung serat. Penelitian ini merupakan penelitian kuantitatif true experimental dengan konsep Rancangan Acak Lengkap (RAL). Penelitian ini terdiri dari 4 perlakuan, yaitu 1 kelompok kontrol dan 3 kelompok perlakuan dengan penambahan kacang yaitu kacang tanah 30%, kacang hijau 30%, kacang kedelai 30% dari Corn Flakes ikan teri nasi. Masing-masing perlakuan dilakukan 3 kali pengulangan dan dianalisis kadar seratnya. Metode analisis data yang diterapkan adalah One-Way ANOVA pada tingkat kepercayaan 95% dengan uji lanjut Tukey. Rata-rata kadar serat pangan tertinggi terdapat pada P3 sebesar 7,71%, sedangkan rata-rata serat pangan terendah terdapat pada P0 sebesar 3,95%. Hasil uji beda One-Way ANOVA menunjukkan nilai signifikansi (p-value) < 0,05. Sehingga dapat disimpulkan bahwa terdapat perbedaan kadar serat corn flakes yang signifikan antar perlakuan, dengan kacang kedelai sebagai perlakuan dalam meningkatkan kandungan serat pangan corn flakes.
English Abstract
Breakfast is stated as the most important meal of the day as it is responsible for meeting 30% of daily nutritional needs. However, many school children do not eat breakfast due to the tight routine in the morning. As a solution, a practical breakfast menu such as corn flakes is often used as alternative. This is however need to be supported with other ingredients that can increase the nutritional content, such as anchovy and nuts or beans. This study aimed to determine the increase in fiber content in corn flakes by the addition of dried anchovy and nuts for the breakfast menu of school-aged children. This research was a True experimental study with the design of Complete Random Design (CRD). This study consisted of 4 treatments; 1 control group and 3 treatment groups with the addition of 30% peanuts, 30% soybeans, 30% green to enhance the fiber content in corn flakes and dries anchovies. Each treatment was repeated 3 times and analyzed for the fiber content. The method of data analysis applied was One-Way ANOVA at a 95% confidence level with Tukey's Post Hoc. The highest content of dietary fiber was P3 (7.71%), meanwhile the lowest fiber content was P0 (3.95%). The results of the One-Way ANOVA demonstrated significance values (p-value) <0.05. Therefore, it can be concluded that there are significant differences in fiber content of corn flakes breakfast between treatments, in which soybean was the best complementary ingredient to boost the fiber content.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/160/051909240 |
| Uncontrolled Keywords: | Serat Pangan, Corn flakes, Ikan teri nasi, Kacang-kacangan. Fiber, Corn flakes, Dried anchovies, Nuts/Beans. |
| Subjects: | 600 Technology (Applied sciences) > 612 Human Physiology > 612.6 Reproduction, development, maturation > 612.65 Child development |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 10 Aug 2020 06:00 |
| Last Modified: | 17 Mar 2022 07:42 |
| URI: | http://repository.ub.ac.id/id/eprint/176102 |
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