Millania, Defi Nabila and Yudi Arimba Wani, SKM., MPH, and Eva Putri Arfiani, S.Gz, MPH, (2022) Analisis Kadar Serat Pangan Pada Bolu Kukus Dengan Substitusi Tepung Edamame Sebagai Makanan Selingan Bagi Ibu Hamil. Sarjana thesis, Universitas Brawijaya.
Abstract
Pada ibu hamil semakin bertambahnya usia janin dapat meningkatkan terjadinya konstipasi, dengan pola makan rendah serat dapat memperparah konstipasi. Oleh sebab itu dilakukan pembuatan makanan selingan berupa bolu kukus dengan substitusi tepung edamame. Tepung edamame mengandung serat pangan yang tinggi yaitu 11,70 gram/100 gram. Penelitian ini bertujuan untuk mengetahui perbedaan kadar serat pangan larut air, serat pangan tidak larut air dan serat pangan total pada bolu kukus dengan substitusi tepung edamame menggunakan metode enzimatis gravimetri berdasarkan AOAC. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali pengulangan dengan perbandingan tepung terigu dan tepung edamame secara berurutan yaitu 100:0 (P0), 75:25 (P1) dan 50:50 (P2). Hasil penelitian menunjukkan tidak terdapat perbedaan signifikan kadar serat pangan (larut, tidak larut, total) dikarenakan tepung yang tidak homogen saat membuat bolu. Rata-rata serat pangan larut P0 (1,04 gram), P2 (1,01 gram), P3 (1,05 gram), serat pangan tidak larut air P0 (2,19 gram), P1 (2,31 gram), P2 (2,38 gram) dan serat pangan total P0 (3,23 gram), P1 (3,33 gram), P2 (3,44 gram). Perlakuan terbaik adalah P2 yakni perlakuan dengan konsentrasi 50% tepung terigu dan 50% tepung edamame pada bolu kukus yang memiliki kandungan serat pangan lebih tinggi daripada perlakuan lainnya. Produk bolu kukus edamame dapat diklaim sebagai sumber serat pangan karena kandungan total serat pangan >3 gram. Satu sajian bolu kukus edamame P2 dapat memenuhi kebutuhan harian serat ibu hamil trimester 1 (9,62%) dan trimester 2 (9,36%).
English Abstract
In pregnant women, the increasing age of fetus can increase occurrence of constipation with a low-fiber diet that can aggravate constipation. Therefore, a snack is made in the form of steamed cake as a source of dietary fiber. Edamame flour contains high dietary fiber, namely 11.70 grams/100 grams. This study aimed to determine the difference in levels of soluble dietary fiber, insoluble dietary fiber and total dietary fiber in steamed cake with edamame flour substitution using the gravimetric enzymatic method based on AOAC. This research method used a completely randomized design (CRD) with three repetitions with a ratio of wheat flour and edamame flour sequentially, 100:0 (P0), 75:25 (P1) and 50:50 (P2). The results showed that there was no significant difference in dietary fiber content (soluble, insoluble, total) because the flour when making the sponge cake was not homogeneous. The average of soluble dietary fiber was P0 (1.04 grams), P2 (1.01 grams), P3 (1.05 grams), insoluble dietary fiber was P0 (2.19 grams), P1 (2.31 grams), P2 (2.38 grams) and total dietary fiber was P0 (3.23 grams), P1 (3.33 grams), P2 (3.44 grams). The best treatment was P2, which used a concentration of 50% wheat flour and 50% edamame flour on steamed cakes, which had higher dietary fiber content than other treatments. Edamame steamed sponge products can be claimed as a source of dietary fiber because the total dietary fiber content is >3 grams. One serving of P2 edamame steamed sponge can meet the daily fiber needs of pregnant women in the 1st trimester (9.62%) and 2nd trimester (9.36%).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522160030 |
| Uncontrolled Keywords: | Ibu Hamil, Serat Pangan, Tepung Terigu, Tepung Edamame, Bolu Kukus,Pregnant Women, Dietary Fiber, Wheat Flour, Edamame Flour, Steamed Sponge |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 27 Sep 2022 03:31 |
| Last Modified: | 27 Sep 2022 03:31 |
| URI: | http://repository.ub.ac.id/id/eprint/194938 |
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Text (DALAM MASA EMBARGO)
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