Skripsi

UJI DAYA TERIMA DAN KANDUNGAN GIZI DONAT DENGAN PENAMBAHAN HATI AYAM SEBAGAI ALTERNATIF MAKANAN YANG KAYA AKAN ZAT BESI. 

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Penilaian

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Donuts are a type of bakery that is round like a ring that has a hole in the middle. These donuts are made using the basic ingredients of flour, yeast, sugar, eggs, and butter. The ripening process uses the frying method. The use of chicken liver flour is expected to be an alternative for making donuts that can provide nutritional intake for the community and can feel the benefits of chicken liver deliciously. The purpose of this study was to determine the acceptability and nutritional content (carbohydrates, fat, protein, and iron) in donuts made from chicken liver flour. This type of research was completely randomized design (CRD) with an experimental approach using six treatments, namely A0 (0% chicken liver flour), A1 (8% chicken liver flour), A2 (12% chicken liver flour), A3 (16% chicken liver flour), A4 (20% chicken liver flour), and A5. (24% chicken liver flour). The parameters analyzed were carbohydrate, fat, protein, ash, water, and iron. The results showed that the addition of chicken liver flour make a had significant difference to the nutritional content of the donuts in each treatment. Based on organoleptic tests on color, aroma, taste, and texture, it was found that the panelists preferred the A4 treatment donuts (20% chicken liver flour). From the results of the Mann-Whitney test, it could be seen that the aroma indicators in the six treatments had significant differences compared to other organoleptic indicators (color, taste, and texture) which had no significant differences in each treatment.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207005039	T83699	T836992022	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T836992022

Publisher

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

Collation

xviii, 70 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

Text

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

MURZ

Other version/related

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