| dc.contributor.advisor | Palupi, Eny | |
| dc.contributor.author | Erlangga. S, M. Reka | |
| dc.date.accessioned | 2021-09-27T10:22:03Z | |
| dc.date.available | 2021-09-27T10:22:03Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/109419 | |
| dc.description.abstract | Menurut Riskesdas (2018), sebanyak 95,5% penduduk Indonesia dengan
umur (≥5 tahun) kurang mengonsumsi buah dan sayuran, hal ini dapat diartikan
bahwa masyarakat di Indonesia terutama remaja belum mencukupi kebutuhan serat
dalam sehari-hari. Manfaat serat pangan bagi tubuh dapat menurunkan tingkat
kejadian sindrom metabolik. Sorgum mengandung serat pangan tinggi yaitu sekitar
6,7 gram dalam 100 gram bahan pangan. Penelitian ini bertujuan untuk
mengembangkan pangan lokal berbahan sorgum pada biskuit tinggi serat untuk
remaja. Penelitian dilakukan dari bulan Oktober sampai Desember 2020. Penelitian
ini dimulai dari perancangan formula biskuit, pembuatan biskuit, uji organoleptik,
penentuan formula terpilih biskuit, analisis proksimat, analisis serat pangan, dan
perhitungan kontribusi zat gizi biskuit formula terpilih. Berdasarkan tingkat
kesukaan panelis (5,72−6,50) dan estimasi kandungan gizi, maka formula dengan
subtitusi tepung sorgum 39% merupakan formula terpilih biskuit sorgum. Hasil
analisis serat pangan yang terkandung pada biskuit F3 dan F4 cukup tinggi yaitu
8,45% dan 8,05%. Biskuit sorgum memberikan kontribusi serat sebesar
13,0−17,8% terhadap AKG remaja. | id |
| dc.description.abstract | According to Riskesdas (2018), as many as 95,5% of Indonesia's population
(≥5 years) consume less fruit and vegetables, this means that people in Indonesia,
especially teenagers, have not fulfilled their daily fiber needs. The benefits of
dietary fiber for the body can reduce the incidence of metabolic syndrome.
Sorghum contains high dietary fiber, which is about 6,7 grams in 100 grams of food.
This study aims to develop local food made from sorghum in high fiber biscuits for
teenagers. The research was carried outfrom October to December 2020.This
research started from the design of the biscuit formula, the manufacture of biscuits,
the organoleptic test, the determination of the selected biscuit formula, proximate
analysis, dietary fiber analysis, and the calculation of the nutritional contribution of
the selected formula biscuits. Based on the panelists' preference level (5,72−6,50)
and the estimated nutritional content, the formula with 39% sorghum flour
substitution is the selected formula for sorghum biscuits. The results of the analysis
of food fiber contained in the F3 and F4 biscuits were quite high, namely 8,45%
and 8,05%. Sorghum biscuits gave a fiber contribution of 13,0-17,8% to the RDA
for teenagers. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Pengembangan Pangan Lokal Berbahan Tepung Sorgum sebagai Biskuit Tinggi Serat untuk Remaja | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | biscuits | id |
| dc.subject.keyword | dietary fiber | id |
| dc.subject.keyword | nutritional content | id |
| dc.subject.keyword | sorghum | id |
| dc.subject.keyword | teenagers | id |
