| dc.description.abstract | Pemberian ASI yang tidak eksklusif dipengaruhi oleh banyak faktor, salah satunya adalah produksi ASI yang kurang. Biji fenugreek merupakan kelompok tanaman yang mengandung senyawa galactogogue serta masih terbatas pemanfaatannya. Penelitian ini bertujuan mengembangkan biskuit mocaf tepung kacang hijau dengan penambahan biji fenugreek sebagai alternatif kudapan bagi ibu menyusui. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan tiga taraf formula, yaitu F0 (kontrol), F1 (0,5% biji fenugreek), dan F2 (1% biji fenugreek). Analisis yang dilakukan adalah uji organoleptik pendahuluan untuk penentuan formula kontrol dan uji organoleptik utama, analisis kandungan gizi, uji fisik, kapasitas antioksidan metode DPPH, analisis mineral zat besi, serta uji daya terima kepada target sasaran kelompok ibu menyusui. Berdasarkan hasil uji organoleptik dan analisis kandungan gizi, F1 ditetapkan sebagai formula terpilih. Biskuit formulasi terpilih mengandung kadar air 3,28%, kadar abu 2,45%, protein 5,85%, lemak 14,43%, karbohidrat 73,88%, kapasitas antioksidan 351,28 mg Vit C/100 g biskuit, serta zat besi sebesar 2,34 mg/100 gram biskuit. Satu takaran saji biskuit setara dengan 5 keping serta memberikan kontribusi energi sebesar 225 kkal. Biskuit formula terpilih (F1) dapat diterima oleh target sasaran kelompok ibu menyusui dengan persentase penerimaan sebesar 82,4% untuk penerimaan keseluruhan uji hedonik. | id |
| dc.description.abstract | Non-exclusive breastfeeding is influenced by many factors, one of which is insufficient breast milk production. Fenugreek seeds are a group of plants that contain galactogogue compounds and their use is still limited. This research aimed to develop mung bean flour mocaf biscuits with the addition of fenugreek seeds as an alternative snack for breastfeeding mothers. The experimental design used was a completely randomized design with three formula levels, namely F0 (control), F1 (0.5% fenugreek seeds), and F2 (1% fenugreek seeds). The analysis carried out were preliminary organoleptic test to determine the control formula and main organoleptic tests, nutritional content analysis, physical tests and antioxidant capacity used DPPH method, iron mineral analysis, as well as an acceptability test for the target group of breastfeeding mothers. Based on the results of organoleptic
tests and nutritional content analysis, F1 was determined as the selected formula. The selected formula of biscuits contains 3.28% water, 2.45% ash, 5.85% protein, 14.43% fat, 73.88% carbohydrates, with antioxidant capacity of 351.28 mg Vit C/100 g biscuits, and iron was 2.34 mg/100 grams of biscuit. One serving of biscuits is equivalent to 5 pieces and contributes energy of 225 kcal. The selected formula biscuits (F1) were acceptable to the target group of breastfeeding mothers with an acceptance percentation of 82.4% for the overall acceptance of the hedonic test. | id |
