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PENGARUH SUBTITUSI TEPUNG LABU KUNING DAN TEPUNG IKAN GABUS TERHADAP KANDUNGAN ANTIOKSIDAN DAN PROTEIN PADA COOKIES

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Penilaian

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The use of the Internet in Indonesia is increasing, so it does not deny that the use of gadgets and computers is increasingly frequent. Based on research (APJII, 2016), states that the second rank according to age group that uses the internet the highest is adolescents aged 10 - 20 years with a total percentage of 75.5%. With the use of gadgets and computers, the body is more often exposed to free radicals. Free radicals can damage cells and cause degenerative diseases. The purpose of this research is to create a snack that is high in antioxidants and protein to ward off free radicals. The snacks are cookies with the substitution of pumpkin flour and cork fish meal. This type of research is experimental with a completely randomized design (CRD). There are 5 treatments on cookies with the substitution of pumpkin flour and snakehead fish meal. Cookies produced will be tested for preference level of 25 semi-trained panelists and chemical analysis (moisture content, ash content, protein, fat, carbohydrates, and antioxidants). The statistical test of the organoleptic test used the One way Anova test and then the Dancun further test was carried out, while the chemical analysis test was not carried out statistical tests because it was only selected based on the best treatment. From the hedonic organoleptic test results, the best treatment with the highest score was the F3 formulation (50% wheat flour, 35% pumpkin flour and 15% snakehead fish meal). Based on the test results of antioxidant and protein content, there was an increase in antioxidant content of 25.8442% and protein content of 9.3439% compared to ordinary cookies which contained 3.6364% antioxidants and 5.5404% protein.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000977	T68876	T688762022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T688762022

Publisher

Inderalaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2022

Collation

xiii, 59 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Gizi
Nutrisi, Ilmu Gizi

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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