Azzah, Ananda Fadhila and Leny Budhi Harti.,, S.Gz, M.Si.Med. and Anggun Rindang Cempaka,, S.Gz. MSc, Dietisien. M.S. (2022) Analisis Proksimat dan Nilai Energi Food Bar Berbahan Puree Pisang Kepok dan Tepung Tempe Sebagai Pangan Darurat Pasca Bencana. Sarjana thesis, Universitas Brawijaya.
Abstract
Pangan darurat merupakan pangan khusus yang dapat dikonsumsi segera pada keadaan darurat pasca bencana alam untuk memenuhi kebutuhan energi dan gizi harian yaitu sebesar 2100 kkal atau 233-250 kkal/ 50 gram bar yang terdiri dari protein sebesar 10-15%, lemak 35-45%, dan karbohidrat 40–50%. Food bar berbahan puree pisang kepok dan tepung tempe berpotensi menjadi pangan darurat dikarenakan mengandung zat gizi dan komponen fungsional yang berpotensi memenuhi kebutuhan energi harian dan menjaga kekebalan tubuh korban bencana. Penelitian ini bertujuan untuk mengetahui perbedaan kadar air, kadar abu, lemak, protein, karbohidrat dan nilai energi pada 3 formulasi food bar berbahan puree pisang kepok dan tepung tempe sebagai pangan darurat. Penelitian ini menggunakan desain true experimental dengan Rancangan Acak Lengkap (RAL) dengan 3 formulasi perlakuan perbandingan puree pisang kepok dan tepung tempe yaitu P1 (3:2); P2 (1:1); dan P3 (2:3) dengan 3 kali pengulangan. Uji statistik yang digunakan adalah analisis varian ANOVA dan Post-hoc Tukey dengan taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa terdapat perbedaan kadar air (p=0,000), kadar abu (p=0,004); lemak (p=0,000), protein (p=0,000), karbohidrat (p=0,000), dan energi (p=0,000) pada ketiga formulasi food bar. Formulasi terbaik adalah food bar P3 dengan perbandingan puree pisang kepok dan tepung tempe (2:3) yang mengandung energi 247,24 kkal, 11,15 gram lemak (40,58%), 4,72 gram protein (7,63%), dan 32,01 gram karbohidrat (51,79%) per 50 gram bar. Dari penelitian ini dapat disimpulkan bahwa terdapat perbedaan kadar air, kadar abu, lemak, protein, karbohidrat dan nilai energi food bar berbahan puree pisang kepok dan tepung tempe, dengan kadar air, lemak, dan nilai energi food bar telah memenuhi standar pangan darurat.
English Abstract
Emergency Food Product (EFP) is special food that can be consumed immediately in an emergency situation after a natural disaster and expected to meet the nutrition and energy requirement of 2100 kcal/day or 233-250 kcal/ 50 grams bar consist of 10-15% protein, 35-45% fat, and 40-50% carbohidrate. Food bar made of kepok banana puree and tempeh flour has potential to be an emergency food product due to its nutritional content as an energy source and functional components as an immune booster. This study was conducted to determine the differences in water content, ash, fat, protein, carbohydrate and energy values in 3 food bar formulations made of kepok banana puree and tempeh flour as emergency food product. This study used a true experimental design with a completely randomized design (CRD) with 3 treatment formulations with ratio of kepok banana puree and tempeh flour, namely P1 (3:2); P2 (1:1); and P3 (2:3) with 3 repetitions. Statistical tests used were analysis of variance ANOVA and Post-hoc Tukey with level of credibility 95%. The results showed that there were differences in water content (p=0.000), ash content (p=0.004); fat (p=0.000), protein (p=0.000), carbohydrate (p=0.000), and energy values (p=0.000). The best formulation was food bar P3 with ratio of kepok banana puree and tempeh flour (2:3) which contains 247.24 kcal energy, 11.15 grams of fat (40.58%), 4.72 grams of protein (7.63 grams). and 32.01 grams of carbohydrate (51.79%) per 50 grams bar. In conclusion, there were differences in water content, ash content, fat, protein, carbohydrate and energy values of food bar made of kepok banana puree and tempeh flour, with the water content, fat, and energy value of the food bar was suited with the standard of emergency food product.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052216 |
| Uncontrolled Keywords: | Food Bar, Pangan Darurat, Analisis Proksimat, Pisang Kepok, Tepung Tempe.Food Bar, Emergency Food Product, Proximate Analysis, Kepok Banana, Tempeh Flour |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 May 2023 03:16 |
| Last Modified: | 23 May 2023 03:16 |
| URI: | http://repository.ub.ac.id/id/eprint/200088 |
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