| dc.contributor.advisor | Roosita, Katrin | |
| dc.contributor.advisor | Nasution, Zuraidah | |
| dc.contributor.author | Sodikin, Khoerul Fajri | |
| dc.date.accessioned | 2024-02-03T07:49:55Z | |
| dc.date.available | 2024-02-03T07:49:55Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/137393 | |
| dc.description.abstract | Konsumsi makanan dan asupan zat gizi yang tepat sangat diperlukan untuk mendukung kesehatan penderita Diabetes Melitus (DM) tipe 2. Sup krim merupakan makanan olahan dari bahan nabati dan hewani yang dapat dikonsumsi sebagai sarapan atau selingan. Penelitian ini bertujuan mengembangkan formula sup krim berbahan dasar ubi ungu dengan penambahan galohgor, menganalisis kandungan gizi, karakteristik fisik, daya terima, dan kontribusi zat gizi. Tiga formula sup krim ubi ungu dikembangkan dengan penambahan galohgor yang berbeda yaitu F0 (0 g galohgor/100 g ubi ungu), F1 (4 g galohgor/100g ubi ungu), dan F2 (8 g galohgor/100 g ubi ungu). Berdasarkan hasil uji organoleptik dan analisis zat gizi, formula terpilih adalah F2 dengan penerimaan sebesar 87%. Kandungan gizi formula terpilih (basis basah) yaitu kadar air 78,92%; abu 0,76%; protein 3,78%; lemak 1,17%; karbohidrat 15,39%; kapasitas antioksidan (AEAC) 77,63 mg vitamin C/100 g. Satu takaran saji memiliki berat 120 gram yang menyumbang energi sebanyak 104 kkal serta memperoleh klaim rendah lemak berdasarkan PerKa BPOM No. 1 Tahun 2022. | id |
| dc.description.abstract | Proper food consumption and nutritional intake are very necessary to support the health of type 2 Diabetes Mellitus (DM) patient. Cream soup is a processed food made from vegetable and animal ingredients that can be consumed as breakfast or as a snack. This research aims to develop the formula of cream soup made from purple sweet potato with the addition of galohgor, to analyze its nutrients content, physical characteristics, acceptability, energy and nutrients contribution. Three purple sweet potato cream soup formulas were developed by different galohgor addition, i.e. (0 g galohgor/100 g purple sweet potato), F1 (4 g galohgor/100 g purple sweet potato), and F2 (8 g galohgor/100 g purple sweet potato). Based on the results of organoleptic tests and nutrient analysis, the selected formula was F2 with 87% acceptability. The nutritional content of the selected formula (wet basis) is 78.92% water content; ash 0.76%; protein 3.78%; fat 1.17%; carbohydrates 15.39%; antioxidant capacity (AEAC) of 77.63 mg vitamin C/100 g. One serving size weighs 120 grams which contributes 104 kcal of energy and has a low fat claim based on PerKa BPOM No. 1 of 2022. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Pengembangan Sup Krim Ubi Ungu (Ipomoea batatas L.) dengan Penambahan Galohgor untuk Penderita Diabetes Melitus Tipe 2. | id |
| dc.title.alternative | Development of Purple Sweet Potato (Ipomoea batatas L.) Cream Soup with the Addition of Galohgor for Type 2 Diabetes Mellitus Patient | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | antioxidant | id |
| dc.subject.keyword | cream soup | id |
| dc.subject.keyword | diabetes mellitus | id |
| dc.subject.keyword | galohgor | id |
| dc.subject.keyword | purple sweet potato | id |
