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FORMULASI DAN ANALISA KANDUNGAN GIZI PAKIRAN (PANTIAU BERBASIS SUBSTITUSI LENGKIR DAN KULIT UDANG)

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Penilaian

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This research replaced Tacca Leontopetaloides flour and shrimp shell flour with "pantiau," a traditional Bangka Belitung dish consisting of flat noodles topped with fish, to evaluate differences in organoleptic properties, protein content, and fiber between these pantiau formulations. The research method employed a complete randomized design, and the best formulation was chosen based on hedonic evaluation and nutritional content according to wet noodle quality standards. Formula F3 (40 g Tacca Leontopetaloides flour, 20 g rice flour, 20 g tapioca flour, and 20 g shrimp shell flour) was the most preferred, while formula F4 (25 g Tacca Leontopetaloides flour, 25 g rice flour, 25 g tapioca flour, and 25 g shrimp shell flour) was the best in terms of nutrition and organoleptic qualities. Recommendations from this study include establishing limits on the amount of Tacca Leontopetaloides flour and shrimp shell flour added to pantiau formulations to avoid exceeding the cyanide levels present in Tacca Leontopetaloides flour.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407004044	T146627	T1466272024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1466272024

Publisher

Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat., 2024

Collation

xvi, 109 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Gizi
Kulit Udang

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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