PENGARUH PERBANDINGAN TEPUNG PISANG KEPOK DAN TEPUNG KACANG HIJAU TERHADAP SIFAT ORGANOLEPTIK DAN KADAR AIR BISKUIT MP-ASI
Background : Prevalence of nutritial status of
children on weight/age in NTB by 10,6 % malnutrition, and 19,9% less nutrition
(Riskesdas,2010). The handling of this is the manufacture of
complementary feeding (MP-ASI) which can be either biscuits are made from wheat
flour but still imported. So it is necessary to develop a composite flour
mixture kepok banana flour and mung bean flour substitution for wheat flour in
making MP-ASI biscuits. The purpose of this study determine the effect of
banana flour ratio kepok and mung bean flour on the organoleptic properties and
water content of MP-ASI biscuits
Methods : The study design using completely randomized design (CRD) with
one factor the comparison factor kepok banana flour and mung bean flour with
five treatments to determine the effect of organoleptic properties and water
content of MP-ASI, statistically analyzed using One Way Anova (α=0.05)
followed by Tukey’s test.
Result : Comparison of the parameters significantly flour biscuit
flavors complementary feeding (p<0,05) and no significant (p>0,05) on the
parameters of colour, smell, texture, water content of MP-ASI biscuits. The
water content of MP-ASI biscuits has met Indonesian National Standards, and the
most favored treatment t3.
Conclusion : Sense of complementary feeding biscuits significant (p<0,05)
while the water content of MP-ASI biscuits is not significant (p>0,05). The
water content of MP-ASI biscuits has met the Indonesian National Standards
biscuits and most favored treatment t3.
Keywords : Biscuits,Banana flour, Organoleptic
I Ketut Swirya Jaya(1), Reni Sofiyatin(1),
Dewi Septiarini(1)
(1Dosen Jurusan Gizi Poltekkes Kemenkes Mataram
Mataram,2Alumni Jurusan Gizi Mtr)
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