Indriarahma, Ratih Nuzul and Dr. Irma Sarita Rahmawati, STP,MP,M.Sc and Adelya Desi Kurniawati, S.TP,MP,M.Sc (2022) Perbedaan Nilai Zat Gizi Kimia Formulasi Cookies Substitusi Tepung Biji Labu Kuning dan Tepung Daun Kelor Untuk Ibu Hamil Kek. Sarjana thesis, Universitas Brawijaya.
Abstract
Kurang Energi Kronis (KEK) merupakan suatu kondisi dimana kurangnya asupan energi dan protein yang berlangsung lama. Berdasarkan hasil riskesdas 2018 angka prevalensi ibu yang mengalami KEK di Indonesia 17.3%. Penelitian ini bertujuan untuk mengetahui perbedaan kandungan kadar air, abu, protein, lemak, karbohidrat, dan energi pada cookies substitusi tepung biji labu kuning dan tepung daun kelor dengan formulasi berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdapat dua formulasi dan tiga kali pengulangan dengan total sebanyak enak sampel, perbandingan formulasi pada cookies yaitu tepung terigu : tepung biji labu kuning : tepung daun kelor dimana T0 (100%:0%:0%) dan T1 (50%:45%:5%). Hasil analisis statistik uji beda menggunakan Independent T test menunjukkan bahwa terdapat perbedaan signifikan pada kadar abu, kadar protein, dan kadar energi. Pada cookies substitusi tepung biji labu kuning dan tepung daun kelor per 100 gram kadar protein 6.9%, kadar lemak 22.69%, kadar karbohidrat 46.24%, kadar energi 417.08%, kadar air 21.43%, dan kadar abu 2.71%. Cookies substitusi tepung biji labu kuning dan tepung daun kelor dapat memenuhi kebutuhan energi sebesar 6,38% AKG dan protein sebesar 3,8% AKG pada ibu hamil dengan usia 19 – 29 trimester II dan III.
English Abstract
Chronic Energy Deficiency (KEK) is a condition where there is a lack of energy and protein intake that lasts for a long time. Based on the results of the 2018 Riskesdas, the prevalence rate of mothers experiencing SEZ in Indonesia is 17.3%. This study aims to determine differences in the content of water, ash, protein, fat, carbohydrates, and energy content in cookies substituted with pumpkin seed flour and Moringa leaf flour with different formulations. This study used a completely randomized design (CRD) which contained two formulations and three repetitions with a total of as many as good samples, the comparison of the formulations on cookies, namely wheat flour: pumpkin seed flour: Moringa leaf flour where T0 (100%: 0%: 0% ) and T1 (50%:45%:5%). The results of statistical analysis of different tests using the Independent T test showed that there were significant differences in ash content, protein content, and energy content. In cookies substitution of pumpkin seed flour and Moringa leaf flour per 100 grams protein content is 6.9%, fat content is 22.69%, carbohydrate content is 46.24%, energy content is 417.08%, water content is 21.43%, and ash content is 2.71%. Cookies substituted with pumpkin seed flour and Moringa leaf flour can meet the energy needs of 6.38% of the RDA and 3.8% of the RDA for protein in pregnant women aged 19-29 in the second and third trimesters.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052316 |
| Uncontrolled Keywords: | ibu hamil KEK, tepung biji labu kuning, tepung daun kelor, cookies, zat gizi kimia, KEK pregnant women, pumpkin seed flour, Moringa leaf flour, cookies, chemical nutrients. |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | Zainul Mustofa |
| Date Deposited: | 25 Jan 2024 01:37 |
| Last Modified: | 25 Jan 2024 01:37 |
| URI: | http://repository.ub.ac.id/id/eprint/213831 |
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Text (DALAM MASA EMBARGO)
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