dc.contributor.advisor | Sulaeman, Ahmad | |
dc.contributor.advisor | Nasution, Zuraidah | |
dc.contributor.author | Idris, Muh Isyraf Munthashir | |
dc.date.accessioned | 2022-01-25T04:02:52Z | |
dc.date.available | 2022-01-25T04:02:52Z | |
dc.date.issued | 2022 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/110786 | |
dc.description.abstract | Diet vegetarian merupakan salah satu diet populer berisiko tinggi kekurangan
zat gizi protein, zat besi, seng serta B12 yang dapat menyebabkan anemia. Kacang
merah memiliki keunggulan pada zat besi dan serat pangan, sedangkan tempe
memiliki keunggulan pada B12 dan keduanya merupakan sumber protein nabati
yang baik. Tujuan penelitian ini untuk melakukan pengembangan vegetarian
nugget berbasis tepung kacang merah dan tempe kedelai berdasarkan formula
terbaik. Metode yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan
perlakuan variasi konsentrasi penambahan campuran tepung kacang merah dan
tempe kedelai. Nugget formula terpilih yaitu F1 (tepung kacang merah 20%, tempe
kedelai 80%) berdasarkan uji organoleptik, analisis fisik, dan kandungan gizi. Hasil
analisis fisik (kekerasan) nugget terpilih memiliki kekerasan terendah dibanding
formula lainnya sejalan dengan uji mutu hedonik kekerasan yaitu lunak. Kontribusi
nugget terhadap ALG kelompok umum yaitu energi 7,7%, protein 21,9%, lemak
4,0%, karbohidrat 6,9%, serat 23,8%, zat besi 85,7%, serta B12 8% dari total
kebutuhan sehari. Kandungan gizi nugget formula terpilih yaitu air 49,85 g/100g,
abu 2,38 g/100g, lemak 3,36 g/100g, protein 16,36 g/100g, karbohidrat total 28,04
g/100g, zat besi 23,56 mg/100g, serat pangan 8,94 g/100g, dan B12 0,24 μg/100g.
Produk ini memenuhi klaim sebagai makanan sumber protein, tinggi serat pangan,
dan tinggi zat besi. | id |
dc.description.abstract | Vegetarian diet is one of the popular diets with a high risk of nutritional
deficiencies of protein, iron, zinc and B12 which can cause anemia. Red beans have
advantages in iron and dietary fiber, while Tempe has advantages in B12 and both
are good sources of vegetable protein. The purpose of this study was to develop
vegetarian nuggets based on red bean flour and soybean tempeh based on the best
formula. The method used is Completely Randomized Design (CRD) with the
concentration variation of the addition of a mixture of red bean flour and soybean
tempeh. The selected formula was F1(20% red bean flour: 80% soybean tempeh)
based on organoleptik tests, physical analysis, and nutritional content. The results
of the physical analysis (hardness) of the selected nugget have the lowest hardness
compared to other formulas in line with the hedonic quality test of hardness, which
is soft. The contribution of nuggets to general group RDI is 7,7% energy, 21,9%
protein, 4,0% fat, 6,9% carbohydrate, 23,8% fiber, 85,7% iron, and 8% B12 of daily
needs. The nutritional content of the selected formula nugget is water 49,85 g/100g,
ash 2,38 g/100g, fat 3,36 g/100g, protein 16,36 g/100g, total carbohydrates 28,04
g/100g, iron 23,56 mg/100g, dietary fiber 8 ,94 g/100g and B12 0,24 μg/100g. This
product fulfills the claim of being a high-protein, high-fiber, and high-iron food. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Pengembangan Vegetarian Nugget Berbasis Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tempe Kedelai | id |
dc.title.alternative | Development of Vegetarian Nugget Based on Red Beans Flour (Phaseolus vulgaris L.) and Soybean Tempeh | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | nugget | id |
dc.subject.keyword | red bean flour | id |
dc.subject.keyword | soybean tempeh | id |
dc.subject.keyword | vegetarian | id |