Putri, Irnia Azzahra and Titis Sari Kusuma, S.Gz, MP and Eva Putri Arfiani, S.Gz, MPH, (2024) Kadar Serat Pangan Produk Cookies Substitusi Tepung Labu Kuning dan Tepung Tempe untuk Balita Stunting. Sarjana thesis, Universitas Brawijaya.
Abstract
Data SSGI 2022 mencatat prevalensi stunting di Indonesia di angka 21,6%. Untuk mencegah stunting, dilakukan dengan pemberian makanan Tinggi Energi Tinggi Protein (TETP) dan tinggi serat pangan. Sumber protein dan sumber serat pangan yang mudah diakses oleh masyarakat adalah tempe dan labu kuning. Kekurangan serat pangan dapat menganggu penyerapan zat gizi. Penelitian ini bertujuan untuk mengetahui kadar serat pangan total pada produk cookies dengan substitusi tepung labu kuning dan tepung tempe untuk balita stunting. Desain penelitian yang digunakan adalah experimental. Penelitian ini menggunakan 3 formulasi dengan perbandingan persentase tepung terigu, tepung labu kuning, dan tepung tempe yaitu P1 (30:65:5), P2 (30:60:10), dan P3 (30:55:15). Data dipaparkan secara deskriptif untuk mengetahui kadar serat pangan total pada cookies antar perlakuan. Hasil rerata kadar serat pangan pada P1 sebesar 7,55±0,051%, P2 sebesar 7,98±0,025%, dan P3 8,06±0,137%. Kadar serat pangan mengalami peningkatan seiring dengan bertambahnya persentase penambahan tepung tempe. Cookies terbaik dipilih berdasarkan hasil uji kadar serat pangan tertinggi yaitu P3 dengan komposisi 55% tepung labu kuning dan 15% tepung tempe. Konsumsi 4 keping cookies dapat memenuhi 10% kebutuhan serat makanan makanan balita dalam sehari, yaitu ±2 gram.
English Abstract
SSGI 2022 data records the prevalence of stunting in Indonesia at 21,6%.To prevent stunting, it is carried out by feeding high energy high protein and high dietary fiber. Sources of protein and dietary fiber that are easily accessible are tempeh and pumpkin. Lack of dietary fiber can interfere with nutrient absorption. This study aims to determine total dietary fiber content in cookies products with substitutions of pumpkin flour and tempeh flour for stunted toddler. The research design used was experimental. This study used 3 formulations with a percentage ratio of wheat flour, pumpkin flour, and tempeh flour, namely P1 (30:65:5), P2 (30:60:10), and P3 (30:55:15). Data were presented descriptively to determine the total dietary fiber content in cookies between treatments. The average result of dietary fiber content in P1 was 7,55 ± 0,051%, P2 was 7,98 ± 0,025%, and P3 was 8,06 ± 0,137%. Dietary fiber level increased along with the increase in the percentage of tempeh flour addition. The best cookies were selected based on the results of the highest dietary fiber content, namely P3 with a composition yellow pumpkin flour 55% and tempeh flour 15%. Consuming 4 pieces of cookies is already fulfilled 10% dietary fiber needs of toddlers in a day, which is ±2 grams.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524160019 |
| Uncontrolled Keywords: | serat pangan, cookies, labu kuning, tempe, stunting-dietary fiber, cookies, pumpkin, tempeh, stunting |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 17 Apr 2024 07:52 |
| Last Modified: | 17 Apr 2024 07:52 |
| URI: | http://repository.ub.ac.id/id/eprint/217093 |
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