| dc.contributor.advisor | Nurhidayati, Vieta Annisa | |
| dc.contributor.author | Firnanda, Rina | |
| dc.date.accessioned | 2026-08-03T04:00:44Z | |
| dc.date.available | 2026-08-03T04:00:44Z | |
| dc.date.issued | 2026 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/176843 | |
| dc.description.abstract | Pencapaian Puncak Massa Tulang (PMT) 90% terjadi pada masa remaja, sehingga remaja mengalami peningkatan kebutuhan kalsium menjadi sebesar 1.200 mg per hari. Asupan kalsium dapat dipenuhi melalui asupan camilan, sehingga pada penelitian ini dilakukan pengembangan produk camilan sagu keju tinggi kalsium dengan memanfaatkan wijen sebagai bahan pangan sumber kalsium. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) yang terdiri atas tiga formulasi (F1, F2, dan F3). Uji organoleptik dilakukan terhadap 30 panelis semi terlatih yang berlokasi di Laboratorium Gunung Gede, Sekolah Vokasi IPB University. Data uji organoleptik dianalisis menggunakan SPSS ver 26.0 dan formulasi ditentukan menggunakan Weighted Sum Model (WSM). Hasil penelitian menunjukkan F3 merupakan formula terbaik. Kandungan gizi produk per 100 g meliputi energi 304 Kal, protein 8,08 g, lemak 33,75 g, karbohidrat 50,4 g, dan kalsium 454,69 mg. | |
| dc.description.abstract | Peak bone mass (PBM) reaches approximately 90% during adolescence, resulting in an increased calcium requirement of 1,200 mg per day. Calcium intake can be partially fulfilled through the consumption of nutritious snacks. Therefore, this study aimed to develop a high-calcium cheese sago cookie by utilizing whole white sesame flour as a calcium-rich ingredient. This study employed an experimental method using a Completely Randomized Design (CRD) consisting of three formulations (F1, F2, and F3). Organoleptic evaluation was conducted with 30 semi-trained panelists at the Gunung Gede Laboratory, Vocational School, IPB University. The organoleptic data were analyzed using SPSS version 26.0, and the best formulation was determined using the Weighted Sum Model (WSM). The results showed that F3 was the best formulation. The nutritional composition per 100 g of the product was 304 kcal of energy, 8.08 g of protein, 33.75 g of fat, 50.4 g of carbohydrates, and 454.69 mg of calcium. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Pengembangan Produk Sagu Keju Substitusi Tepung Wijen Putih Utuh Sebagai Camilan Tinggi Kalsium Bagi Remaja | id |
| dc.title.alternative | | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | Snack | id |
| dc.subject.keyword | Product development | id |
| dc.subject.keyword | sago cheese cookies | id |
| dc.subject.keyword | high calcium | id |
| dc.subject.keyword | whole white sesame | id |
| dc.subtype | Undergraduate Theses | |
