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      Pemanfaatan Serbuk Buah Tin (Ficus carica L.) sebagai Bahan Tambahan dalam Pembuatan Puding Susu

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      Date
      2024
      Author
      Rachman, Nisrina Nailina Anataya
      Nuraeni, Ani
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      Abstract
      NISRINA NAILINA ANATAYA RACHMAN. Pemanfaatan Serbuk Buah Tin (Ficus carica L.) sebagai Bahan Tamabahan dalam Pembuatan Puding Susu. Dibimbing oleh ANI NURAENI. Buah tin menjadi salah satu buah dengan kandungan nutrisi yang tinggi. Buah tin memiliki kandungan serat 10,95 g lebih tinggi dibandingkan buah apel yang mengandung serat 3,33 g dan buah jeruk yang mengandung serat hanya 3,4 g. Buah tin juga menjadi sumber sepotasium dan mineral yang bermanfaat untuk mengendalikan tekanan darah pada tubuh. Namun, pemanfaatan buah tin masih kurang dikalangan masyarakat. Puding susu salah satu makanan selingan manis yang dimasak dengan menggunakan teknik boiling. Puding susu dapat dikembangkan dalam bahan baku pembuatannya dengan penambahan buah tin sebagai bahan tambahan untuk pembuatan puding susu, buah tin dapat meningkatkan nilai nutrisi yang ada di puding susu dimana sebelumnya kandungan nutrisi pada puding susu masih belum optimal. Buah tin di proses menjadi serbuk untuk memanfaatkan semua bagian pada buah tin. Kata Kunci : buah tin, pudding susu, serat
       
      NISRINA NAILINA ANATAYA RACHMAN. Utilization of Fig Fruit Powder (Ficus carica L.) as an Added Ingredient in Making Milk Pudding. Supervised by ANI NURAENI. Fig fruit is one of the fruits with high nutritional content. Fig fruit has a fiber content of 10.95 g, higher than apples which contain 3.33 g of fiber and oranges which contain only 3.4 g of fiber. Fig fruit is also a source of potassium and minerals that are beneficial for controlling blood pressure in the body. However, the utilization of fig fruit is still lacking among the community. Milk pudding is one of the sweet snacks cooked using boiling technique. Milk pudding can be developed in its raw materials by adding fig fruit as an additional ingredient for making milk pudding, fig fruit can increase the nutritional value in milk pudding where previously the nutritional content of milk pudding was still not optimal. Fig fruit is processed into powder to utilize all parts of the fig fruit. Keywords : fig fruit, milk pudding, fiber
       
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      http://repository.ipb.ac.id/handle/123456789/153917
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      • UT - Management of Food Service and Nutrition [103]

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