| dc.contributor.advisor | Ekayanti, Ikeu | |
| dc.contributor.author | Sabila, Almira Azmi | |
| dc.date.accessioned | 2022-04-22T06:39:57Z | |
| dc.date.available | 2022-04-22T06:39:57Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/111654 | |
| dc.description.abstract | Ikan lele (Clarias gariepinus) dapat diolah menjadi tepung kepala ikan lele
untuk digunakan dalam berbagai produk pangan. Penggunaan tepung kepala ikan
lele dapat meningkatkan kandungan protein dan kalsium produk pangan. Biji
trembesi (Albizia saman) juga mengandung protein dan kalsium. Pemanfaatan
potensi tepung kepala ikan lele dan biji trembesi dapat digunakan dalam
pembuatan kue pia sumber protein dan tinggi kalsium sebagai upaya mencegah
gizi kurang pada anak usia sekolah. Penelitian ini bertujuan mengembangkan
produk kue pia berbahan tepung kepala ikan lele isi biji trembesi sebagai makanan
camilan sumber protein dan tinggi kalsium untuk anak usia sekolah serta
menganalisis kandungan dan kontribusi zat gizi produk. Prosedur penelitian
dimulai dari pembuatan kue pia, uji organoleptik, analisis proksimat, dan analisis
mineral. Hasil uji organoleptik menunjukkan formula terpilih adalah F3. Hasil
analisis kandungan gizi menunjukkan kue pia F3 per 100 g mengandung energi
320 kkal; protein 12,2 g; lemak 8,6 g; karbohidrat 48,5 g; kalsium 397,3 mg; zink
3,0 mg; dan zat besi 0,9 mg. Kandungan gizi ini memberikan kontribusi energi
berdasarkan AKG anak usia sekolah sebesar 12% per takaran saji 3 buah kue pia
(75 g) yang telah memenuhi syarat makanan selingan, yaitu 10-20% serta
tergolong klaim pangan sebagai sumber protein dan tinggi kalsium. | id |
| dc.description.abstract | Catfish (Clarias gariepinus) can be processed into catfish head flour for use
in various food products. The use of catfish head flour can increase the protein and
calcium content of food products. Trembesi seeds (Albizia saman) also contain
protein and calcium. The potential utilization of catfish head flour and trembesi
seeds can be used in making pia cakes that are a source of protein and high in
calcium as an effort to prevent malnutrition in school-age children. This study aims
to develop a pia cake product made from catfish head flour filled with trembesi
seeds as a protein and high calcium source snack for school-age children and to
analyze the nutritional content and contribution of the product. The research
procedure started from making pia cakes, organoleptic tests, proximate analysis,
and mineral analysis. The results of the organoleptic test showed that the selected
formula was F3. The results of the nutritional content analysis showed that the F3
pia cake per 100 g contains 320 kcal of energy; protein 12.2 g; fat 8.6 g;
carbohydrates 48.5 g; calcium 397.3 mg; zinc 3.0 mg; and 0.9 mg iron. This
nutritional content contributes energy based on the RDA for school-age children
of 12% per serving of 3 pia cakes (75 g) which have met the requirements for a
snack, which is 10-20% and are classified as food claims as a source of protein
and high in calcium. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Pia Sumber Protein dan Tinggi Kalsium Berbahan Tepung Lele (Clarias gariepinus) Isi Biji Trembesi (Albizia saman) untuk Anak Usia Sekolah | id |
| dc.title.alternative | Protein Sourced and High in Calcium Mooncakes Made From Catfish (Clarias gariepinus) Head Flour Filled with Trembesi (Albizia saman) Seeds for School-Age Children | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | calcium | id |
| dc.subject.keyword | catfish head flour | id |
| dc.subject.keyword | mooncakes | id |
| dc.subject.keyword | protein | id |
| dc.subject.keyword | trembesi seeds | id |
