Sunarko, Wanda Novia Palupi and Dr. Irma Sarita Rahmawati, STP., MP., M.Sc., and Adelya Desi Kurniawati, STP., MP., M.Sc. (2023) Analisis Proksimat dan Energi Roti Sourdough Substitusi Tepung Ubi Jalar Kuning dan Tepung Wijen Putih Sebagai Pangan Jajanan Anak Sekolah. Sarjana thesis, Universitas Brawijaya.
Abstract
Prevalensi Anak Usia Sekolah secara nasional yang mengalami defisiensi makronutrien yaitu defisit energi 83,9% dan protein 64,2%. Makronutrien berfungsi pada proses metabolisme otak dan meningkatkan efisiensi stimulasi otak. Sehingga anak usia sekolah perlu diberikan asupan zat gizi tambahan melalui pangan jajanan. Pangan jajanan minimal mengandung energi 200 – 300 kkal dan memiliki syarat yaitu bergizi seimbang dan aman. Ubi jalar kuning dan wijen putih merupakan salah satu bahan makanan sumber energi dan protein, serta kaya akan antioksidan yang dapat dimanfaatkan dalam membuat produk olahan pangan, salah satunya roti sourdough. Penelitian ini bertujuan untuk mengetahui perbedaan kadar proksimat (air, abu, protein, lemak, karbohidrat) dan energi pada roti sourdough substitusi tepung ubi jalar kuning dan tepung wijen putih. Jenis penelitian ini yaitu laboratory experimental dengan metode Rancangan Acak Lengkap (RAL) terhadap 12 unit percobaan yang terdiri dari F0 (kontrol) (100% tepung terigu), F1 (75% tepung terigu : 10% tepung ubi jalar kuning : 15% tepung wijen putih), F2 (75% tepung terigu : 15% tepung ubi jalar kuning : 10% tepung wijen putih), F3 (75% tepung terigu : 20% tepung ubi jalar kuning : 5% tepung wijen putih) dan setiap perlakuan dilakukan 3 kali pengulangan. Hasil penelitian menunjukkan terdapat perbedaan kadar air dan abu (metode gravimetri), protein (metode kjeldahl), lemak (metode soxhlet), karbohidrat (metode luff-schoorl), dan energi (metode by calculation) yang signifikan pada setiap perlakuan. Formulasi terbaik pada roti sourdough adalah F1 yang dapat memenuhi 92% energi dan 66% protein dari kebutuhan energi dan protein anak usia sekolah.
English Abstract
Prevalence of school-age children with macronutrient deficiencies is 83.9% energy deficit and 64.2% protein deficit. Macronutrients function in brain metabolic processes and increase the efficiency of brain stimulation. So that the school-age children need to be given additional nutrient intake through snacks. Snacks contain a minimum of 200 – 300 kcal energy and have requirements of being nutritionally balanced and safe. Yellow sweet potato and white sesame are one of the food sources of energy and protein, and are rich in antioxidants in processed food products, one of which is sourdough bread. This study aims to determine the differences in proximate analysis (moisture, ash, protein, fat, carbohydrate) and energy in sourdough bread substituted yellow sweet potato flour and white sesame flour. This type of research is laboratory experimental with Completely Randomized Design (CRD) method which was conducted on 12 experimental units consisting of F0 (control) (100% wheat flour), F1 (75% wheat flour : 10% yellow sweet potato flour : 15% white sesame flour), F2 (75% wheat flour : 15% yellow sweet potato flour : 10% white sesame flour), F3 (75% wheat flour : 20% yellow sweet potato flour : 5% white sesame flour) and each treatment was repeated 3 time. The result showed that there were significant differences in the levels of moisture and ash (gravimetric method), protein (kjeldahl method), fat (soxhlet method), carbohydrate (luff-schoorl method), and energy (by calculation method) in each treatment. The best formulation of sourdough bread is F1 which can fulfill 92% of energy and 66% of protein from the energy and protein requirements of school-age children.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052316 |
| Uncontrolled Keywords: | Pangan Jajanan, Roti Sourdough, Ubi Jalar Kuning, Wijen Putih, Anak Usia Sekolah, Analisis Proksimat dan Energi | Snacks, Sourdough Bread, Yellow Sweet Potato, White Sesame, School-age Children, Proximate Analysis and Energy |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Keperawatan, Fakultas Ilmu Kesehatan |
| Depositing User: | Nur Subchan |
| Date Deposited: | 17 Jan 2024 00:35 |
| Last Modified: | 17 Jan 2024 00:35 |
| URI: | http://repository.ub.ac.id/id/eprint/210486 |
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