Mantik, Shifa Dwi and Rahma Micho Widyanto, S.Si, MP. and Hayu Iyaka Nastaina, S.Gz, M.P.H (2023) Analisis Zat Gizi Almond Crispy Kumagu Sebagai Alternatif Makanan Selingan Penderita Diabetes Melitus Tipe. Sarjana thesis, Universitas Brawijaya.
Abstract
Diabetes Melitus merupakan penyakit akut berupa gangguan metabolik ditandai dengan kadar gula darah melebihi batas normal (hiperglikemia). Diperlukan makanan yang mengandung tinggi serat, tinggi antioksidan, dan termasuk karbohidrat kompleks, diantaranya tepung ubi ungu dan tepung kulit manggis. Penggunaan bahan tersebut sebagai substitusi tepung terigu dalam pembuatan Almond Crispy Kumagu diharapkan dapat menciptakan produk baru sebagai alternatif makanan selingan penderita diabetes melitus tipe 2. Tujuan penelitian adalah untuk mengetahui perbedaan kadar protein, lemak, karbohidrat, air, dan abu pada beberapa formula Almond Crispy Kumagu menggunakan analisis proksimat. Penelitian dilakukan dengan membuat 4 perlakuan substitusi tepung terigu, tepung ubi ungu, dan tepung kulit manggis dengan persentase secara berurutan yaitu P0 (100%:0%:0%), P1 (30%:60%:10%), P2 (30%:50%:20%), dan P3 (30%:40%:30%). Kemudian dilakukan pengujian kadar protein, lemak, karbohidrat, air, dan abu. Berdasarkan hasil penelitian menunjukkan bahwa terdapat perbedaan yang signifikan (p=0,001) pada kadar protein untuk perlakuan kontrol P0 dengan sampel perlakuan P1, P2, dan P3 (6,24-7,17). Kesimpulan dari penelitian ini adalah terdapat perbedaan kadar protein pada sampel perlakuan Almond Crispy Kumagu karena substitusi tepung ubi ungu dan tepung kulit manggis.
English Abstract
Diabetes Mellitus is an acute disease in the form of a metabolic disorder characterized by blood sugar levels exceeding normal limits (hyperglycemia). Foods that are high in fiber, high in antioxidants and include complex carbohydrates are needed to handle this. The use of purple sweet potato flour and mangosteen rind flour as a mixture of wheat flour in making Almond Crispy Kumagu is expected to create a new product that can be accepted as an alternative snack for people with type 2 diabetes mellitus. The aim of the research is to determined differences in levels of protein, fat, carbohydrates, water, and ash in several Almond Crispy Kumagu formulas using proximate analysis. The research was carried out by making 4 substitution treatments of wheat flour, purple sweet potato flour, and mangosteen peel flour with sequential percentages, namely P0 (100%:0%:0%), P1 (30%:60%:10%), P2 (30%:50%:20%), and P3 (30%:40%:30%). Then the protein, fat, carbohydrate, water, and ash levels were tested. Based on the research results, it shows that there was a significant difference (p=0.001) in protein levels for the P0 control treatment with P1, P2, and P3 treatment samples (6.24-7.17). The conclusion of this research is that there are differences in protein levels in the Almond Crispy Kumagu treatment samples due to the substitution of purple sweet potato flour and mangosteen rind flour.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052316 |
| Uncontrolled Keywords: | almond crispy, analisis zat gizi, ubi ungu, kulit manggis, DMT2, makanan selingan-almond crispy, nutrition analysis, purple sweet potato, mangosteen rind, T2DM, snack |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 13 Aug 2024 04:00 |
| Last Modified: | 13 Aug 2024 04:00 |
| URI: | http://repository.ub.ac.id/id/eprint/223748 |
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