| NIM | A1F018079 |
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| Namamhs | HARTIKA MAHENING PARAMASTRI |
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| Judul Artikel | Karakteristik Kukis Untuk Balita Dari Tepung Komposit Dengan Variasi Tepung Beras Protani dan Tepung Pisang Serta Penambahan Lesitin Kedelai |
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| Abstrak (Bhs. Indonesia) | Anak balita berisiko tinggi mengalami kurang gizi seiring bertambahnya umur. Sebagian besar balita akan mengalami masalah gizi jika kebutuhan gizi balita tersebut tidak terpenuhi. Salah satu cara untuk meningkatkan kebutuhan gizi anak adalah dengan mengonsumsi makanan ringan yang kaya protein. Ada berbagai jenis jajanan yang disukai anak-anak, salah satunya adalah produk kue. Cookies adalah kue kering yang renyah, tipis, pipih (pipih) dan berukuran kecil yang disukai anak-anak. Tujuan penelitian ini adalah untuk mengetahui karakteristik cookies dengan variasi tepung (tepung beras protani, tepung mocaf, tepung jagung, dan tepung pisang) serta variasi penambahan lesitin kedelai. Dalam penelitian ini, rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor yang diteliti adalah variasi tepung. protasi beras, tepung mocaf, tepung jagung, tepung pisang dengan penambahan susu bubuk full cream, dan konsentrasi lesitin kedelai dengan kadar 0%, 0,25%, dan 0,5%. Variabel yang diuji meliputi pH, warna (L*, a* , b*), kadar air, kadar abu, kadar protein, kadar lemak dan karbohidrat berdasarkan perbedaan serta pengujian sensorik meliputi warna, tekstur, aroma, rasa, dan keseluruhan. Hasil penelitian menunjukkan bahwa variasi tepung beras protani, tepung mocaf, tepung jagung, dan tepung pisang mempengaruhi pH, warna (L*, a*, b*), kadar air, kadar abu, kadar protein, lemak dan kadar karbohidrat berdasarkan perbedaan, warna, tekstur, aroma, rasa dan keseluruhan. kedelai mempengaruhi pH, warna (L*, a*, b*), kadar air, kadar abu, kadar protein, lemak dan kadar karbohidrat berdasarkan perbedaan, warna, tekstur, aroma, rasa dan keseluruhan. Perlakuan terbaik diperoleh dengan variasi tepung beras : tepung pisang 50:10 dengan konsentrasi lesitin kedelai 0,25% memiliki nilai pH 6,43, kadar air 2,24%, kadar abu 1,08%, kadar protein 8,7 gram, kadar lemak 16,43%, warna L* a* b* berturut-turut 60,67; 12.67; 21,8 dan karbohidrat 78,53% menurut SNI 01-7111,2-2005. |
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| Abtrak (Bhs. Inggris) | Children under five are at high risk for malnutrition as they get older. Most children under five will experience nutritional problems if their nutritional needs of these children under five are not met. One way to increase children's nutritional needs is by consuming protein-rich snacks. There are various types of snacks that are liked by children, one of which is a cookie product. Cookies are crispy, thin, flat (flat) and small-sized pastries that children love. The purpose of this study was to determine the characteristics of cookies with flour variations (protani rice flour, mocaf flour, corn flour, and banana flour) as well as the addition of soy lecithin variations. In this study, the experimental design used was Completely Randomized Design (CRD) with the factors studied being flour variations. protasi rice, mocaf flour, corn flour, banana flour with the addition of full cream milk powder, and soy lecithin concentration with levels of 0%, 0.25%, and 0.5%.The variables tested included pH, color (L*, a*, b*), moisture content, ash content, protein content, fat and carbohydrate content by difference as well as sensory testing including color, texture, aroma, taste, and overall.The results showed that variations in protani rice flour, mocaf flour, corn flour, and flour Bananas affect pH, color (L*, a*, b*), moisture content, ash content, protein content, fat and carbohydrate content by difference, color, texture, aroma, taste and overall. soybeans affect pH, color (L*, a*, b*), moisture content, ash content, protein content, fat and carbohydrate content by difference, color, texture, aroma, taste and overall. The best treatment was obtained with a variation of rice flour: banana flour by 50: 10 with a concentration of 0.25% soybean lecithin having a pH value of 6.43, water content 2.24%, ash content 1.08%, protein content 8.7 grams, fat content 16.43%, color L* a* b* respectively 60.67; 12.67; 21.8 and carbohydrates 78.53% according to SNI 01-7111.2-2005. |
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| Kata kunci | kukis balita, tepung beras protani, lesitin kedelai |
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| Pembimbing 1 | Prof. Dr. Rifda Naufalin, M.P., M.Si. |
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| Pembimbing 2 | Dr. Nur Aini, S.TP., M.P. |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2022-08-22 18:10:52.342856 |
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