Astutik, Rini Duwi and Rahma Micho Widyanto, S.Si., MP. and Hayu Iyaka Nastaina, S.Gz., MPH. (2023) Analisis Zat Gizi Makro Pada Cookies Berbahan Dasar Jewawut Dan Ikan Gabus Sebagai Alternatif Pangan Darurat. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia merupakan negara yang rawan bencana. Pangan darurat merupakan pangan khusus yang dapat dikonsumsi saat situasi darurat bencana untuk memenuhi kebutuhan energi dan gizi harian sebesar 2100 kkal atau 233- 250 kkal/50 gram, protein 10-15%, lemak 35-45%, dan karbohidrat 40-50%. Cookies berbahan dasar tepung jewawut dan tepung ikan gabus berpotensi menjadi pangan darurat dikarenakan mengandung zat gizi untuk memenuhi kebutuhan korban bencana alam. Penelitian ini bertujuan untuk mengetahui perbedaan nilai energi, protein, lemak, karbohidrat dan kadar abu pada 4 formulasi cookies pangan darurat. Penelitian ini menggunakan desain true experimental dengan Rancangan Acak Lengkap (RAL) dengan 4 formulasi perlakuan perbandingan tepung terigu: tepung jewawut: tepung ikan gabus yaitu P0 (100;0:0), P1(8:76:16), P2(8:66:26), P3(8:56:36) dengan 3 kali pengulangan uji proksimat. Berdasarkan uji statistic one way annova dan post-hoc bonferroni dengan taraf kepercayaan 95% didapatkan hasil terdapat perbedaan protein dan karbohidrat pada semua perlakuan serta terdapat perbedaan kadar abu pada perlakuan P0 dengan P2 dan P0 dengan P3. Serta tidak terdapat perbedaan nilai energi dan lemak pada semua perlakuan. Cookies terbaik adalah P1 dalam 50 gram mengandung energi 241,51 kkal, protein 10,97% (6,63 gram), lemak 41,16% (11,05 gram), karbohidrat 47,86% (28,9 gram), dan kadar abu 1,93%.
English Abstract
Indonesia is a country prone to disasters. Emergency food is food that can be consumed during a disaster emergency to meet daily energy and nutritional needs of 2100 kcal or 233-250 kcal/50 grams, 10-15% protein, 35-45% fat, and 40-50% carbohydrates. Cookies made from foxtail millet flour and snakehead fish flour have the potential to become emergency food to meet disaster victims' energy and nutrients. This study to determine differences in the value of energy, protein, fat, carbohydrates and ash content in 4 emergency food cookie formulations. This study used a true experimental design with a completely randomized design (CRD) with 4 treatment formulations of the ratio of wheat flour: foxtail millet flour: snakehead fish flour, namely P0(100:0:0), P1(8:76:16), P2(8: 66:26), P3(8:56:36) with 3 repetitions of the proximate test. Based on the one way annova and post-hoc bonferroni statistical tests with a 95% level of confidence, the results showed that there were differences in protein and carbohydrates in all treatments and there were differences in ash content in treatments P0 with P2 and P0 with P3. And there is no difference in the value of energy and fat in all treatments. The best cookies were P1 which contained 241,51 kcal of energy, 10,97 % (6,63 gram) protein, 41,16 % (11,05 gram) fat, 47,86 % (28,9 gram) carbohydrates and 1.93% ash content.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | '0523060011 |
| Uncontrolled Keywords: | Cookies, pangan darurat, gizi makro, tepung jewawut, tepung ikan gabus,-Cookies, emergency food, makro nutrients, foxtail millet flour, snakehead fish meal |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 17 Jul 2023 07:07 |
| Last Modified: | 17 Jul 2023 07:07 |
| URI: | http://repository.ub.ac.id/id/eprint/201897 |
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