| dc.contributor.advisor | Ekayanti, Ikeu | |
| dc.contributor.author | Maherarti, Alexandra Regna Rosari Angger | |
| dc.date.accessioned | 2024-01-31T08:55:00Z | |
| dc.date.available | 2024-01-31T08:55:00Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/136993 | |
| dc.description.abstract | Kekurangan zat gizi selama masa percepatan pertumbuhan otak, yaitu antara trimester terakhir kehamilan dan dua tahun pertama masa kanak-kanak dapat merusak fungsi otak. Biji rami mengandung jumlah yang cukup dari Asam α-Linolenat (ALA), sejenis asam lemak omega-3. ALA bermanfaat untuk perkembangan otak bayi. Penelitian ini bertujuan mengembangkan produk biskuit dengan penambahan biji rami sebagai finger food bagi baduta dengan defisiensi omega-3. Penelitian berupa experimental study dengan rancangan acak lengkap terdiri dari tiga formula dengan perbandingan shortening : biji rami giling F0 (100%:0%), F1 (93%:7%), serta F2 (87%:13%). Prosedur penelitian uji organoleptik, uji karakteristik fisik, analisis proksimat, serta analisis profil asam lemak dilakukan untuk menentukan formula terpilih dengan hasil F1. Biskuit formula terpilih mengandung kadar air 3,17%, kadar abu 1,36%, lemak 31,17%, protein 5,13%, karbohidrat 59,14%, omega-3 0,64 g/100 g biskuit, serta omega-6 23,64 g/100 g biskuit. Satu takaran saji biskuit setara 37,6 g terdiri dari 2 keping memberikan kontribusi energi 15% (203 kkal) dan 34% (0,24 g) terhadap angka kecukupan energi dan omega-3 anak usia 1-3 tahun berturut-turut. | id |
| dc.description.abstract | Insufficient nutrient intake during the critical period of accelerated brain growth, which occurs from the last trimester of pregnancy through the first two years of childhood, can adversely affect brain function. Flaxseed contains a significant amount of α-Linolenic Acid (ALA), a type of omega-3 fatty acid. ALA is beneficial for infant brain development. This research aims to develop biscuits with the addition of flaxseed as a finger food for toddlers with omega-3 deficiency. The study is an experimental design with a completely randomized arrangement comprising three formulas with shortening: ground flaxseed ratios of F0 (100%:0%), F1 (93%:7%), and F2 (87%:13%). Organoleptic and physical characteristics test, proximate analysis, and fatty acid profile analysis were conducted to determine the selected formula, resulting in F1. The selected biscuit formula contains 3.17% moisture, 1.36% ash, 31.17% fat, 5.13% protein, 59.14% carbohydrates, 0.64 g/100 g of omega-3, and 23.64 g/100 g of omega-6. One serving size of biscuits equivalent to 37.6 g contributes 15% (203 kcal) and 34% (0.24 g) of energy and omega-3 adequacy for children aged 1-3 years, respectively. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB Univesity | id |
| dc.title | Pengembangan Biskuit dengan Penambahan Biji Rami sebagai Finger Food bagi Baduta dengan Defisiensi Omega-3 | id |
| dc.title.alternative | Development of Biscuits with the Addition of Flax Seeds as Finger Food for Toddlers with Omega-3 Deficiency | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | biscuit formula | id |
| dc.subject.keyword | deficiency | id |
| dc.subject.keyword | flax seed | id |
| dc.subject.keyword | brain development | id |
| dc.subject.keyword | omega-3 | id |
