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PENGARUH SUBSTITUSI TEPUNG KULIT PISANG DAN TEPUNG KACANG MERAH TERHADAP KADAR SERAT DAN KADAR KALSIUM PADA COOKIES

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Penilaian

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Cookies are a snack that is high in sugar and low in micronutrients. The formulation of cookies with flour substitution which is high in a nutrient content can improve the function of cookies as a healthy snack. Banana peels and red beans are known to have high dietary fiber and calcium content so that they can be used as food substitutes. Dietary fiber is part of the type of carbohydrates that have an important role in the body's digestive process. While calcium is one of the micronutrients that have a role in the growth of bones and teeth. The aim of this study was to determine the effect of banana peel substitute flour and red bean flour on fiber content and calcium content in control cookies and cookies that have been studied by previous researchers. This research is an umbrella research where previous researchers have made formulations and organoleptic tests on substitution cookies and selected F3 with the substitution of 20 grams of banana peel flour and 80 grams of red bean flour as the most organoleptically preferred formulations. This research is an analytical laboratory research that examines the content of dietary fiber and calcium content in the selected treatment, namely the F3 formulation with substitution (20%: 80%) and the control product as a comparison of research. Analysis of dietary fiber and calcium content was carried out at the Laboratory of PT. Saraswanti Indo Global (SIG) Bogor. The results of the chemical analysis of food fiber 4.22% and calcium 38.42 mg in the control product while the selected cookies were 7.49% dietary fiber and 80.26 mg calcium. There is an effect of substitution of banana peel flour and red bean flour on increasing dietary fiber content and calcium content.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004274	T80386	T803862022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T803862022

Publisher

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

Collation

xv, 54 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

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