Skripsi

PEMBUATAN ROTI MANIS DENGAN PENAMBAHAN SPIRULINA PLATENSIS DAN DAUN KELOR SEBAGAI MAKANAN ALTERNATIF TINGGI PROTEIN

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Penilaian

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During adolescence, there is a process of rapid gowth and development both physically and intellectually. Imbalance between nutritional intake and nutritional needs can affect gowth and development. Protein is the important nutriens needed in the process of gowth and development. Sweet bread is one of the fast food that is easily obtained, nutritious, and can be consumed by all ages. However, most breads contain high carbohydrates and fat while the protein is lower. Therefoe, it is necessary to do research to produce high-protein sweet bread. One way that can be done is by adding high-protein compounds such as those contained in Spirulina platensis and Moringa leaves. The study was conducted to determine the difference of protein value in bread after adding 6% Spirulina platensis powder and 6% Moringa leaf powder and acceptability of the three breads samples. Data was collected by doing hedonic test on 30 semi-trained panelists and analyzed the protein content of three sweetbread samples. Hedonic test score was analyzed with Kruskall Wallis method and proceeded with Mann-whitney test; meanwhile, the protein analysis results are analyzed with descriptive analysis. The results showed that there was a difference in acceptability between the tree samples in each parameter except texture. The results of protein content analysis showed that Spirulina platensis sweet bread had the highest protein percentage (9.97%), Moringa leaf sweet bread had a protein content percentage of 9.91%, while control sweet bread had the lowest protein percentage (9.16%). It could be concluded that the control sweetbread has the highest mean rank for each parameter and the results of the protein content test on the three bread samples showed no significant difference. The suggestion of this research was to conduct further research on the formulation of Moringa leaf powder and Spirulina platensis to get sweet bread with higher protein content and better panelist acceptance.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107002039	T52193	T521932021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T521932021

Publisher

Inderalaya : Fakultas Kesehatan Masyarakat-Prodi Gizi., 2021

Collation

xv, 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

-

Edition

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Subject(s)

Prodi Gizi
Nutrisi, Ilmu Gizi

Specific Detail Info

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Statement of Responsibility

MURZ

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