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http://repository.ipb.ac.id/handle/123456789/153820
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DC Field | Value | Language |
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dc.contributor.advisor | Rizkiriani, Annisa | - |
dc.contributor.author | Delyani, Nisa Wafa | - |
dc.date.accessioned | 2024-07-16T07:24:18Z | - |
dc.date.available | 2024-07-16T07:24:18Z | - |
dc.date.issued | 2024 | - |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/153820 | - |
dc.description.abstract | Anemia dapat terjadi pada remaja dengan pola makan tidak teratur, pantangan makan, sering tidak sarapan dan kebiasaan makan makanan cepat saji. Makanan yang dikonsumsi bernilai gizi kurang, berdampak pada tubuh yang tidak tercukupi nutrisi berdampak pada anemia. Tujuan penelitian ini adalah mengembangkan produk putu ayu yang terbuat dari tepung mocaf dan tepung kacang hijau untuk remaja putri anemia. Penelitian ini bersifat eksperimental menggunakan desain acak lengkap (RAL) dengan 3 formula yang berbeda. Data di analisis dengan uji Kruskal-Wallis, jika terdapat perbedaan dilakukan uji lanjut Mann-Whitney dengan software computer SPSS 23. Hasil pengujian menghasilkan terdapat perbedaan (p < 0,05) di parameter rasa (p = 0,014) dan tekstur (p = 0,000). Berdasarkan rata-rata tingkat kesukaan keseluruhan formula 2 terpilih sebagai formula terbaik. Hasil analisis proksimat F2 menghasilkan kadar air 40,02%, kadar abu 0,77%, energi 299%, protein 5,09%, lemak 12,59%, karbohidrat 41,53%, dan zat besi 1,50%. Analisis biaya menggunakan metode variable costing. Harga pokok produksi putu ayu Rp 2.356/pcs. Dengan harga jual putu ayu Mocaji satu takaran saji (2pcs) sebesar Rp,6.000,00. | - |
dc.description.abstract | Anemia can occur in adolescents with an irregular diet, dietary restrictions, frequent skipping of breakfast and the habit of eating fast food. The food consumed is of insufficient nutritional value, resulting in a body that is not nuttritionally adequete, resulting in anemia. The purpose of thes study was to develop putu ayu products made from mocaf flour and mung bean flour for anemic adolescent girls. This research is experimental using acompletely randomized design (CRD) with 3 different formua. Data were analyzed using the Kruskal-Wallis test, if there were differences, then the Mann-Whitney further test was carried out with SPSS 23 computer software. The test results showed that there was difference (p < 0,05) in the parameters of taste (p = 0.014) and texture (p = 0.000). Based on the average level of overall liking, formula 2 was chosen as the best formula. The results of proximate analysis of F2 resulted in a moisture content of 40,02%, ash content of 0,77%, energy 299%, protein 5,09%, fat 12,59%, carbohydrate 41,53%, and iron 1,50%. Cost analys using variable costing method. The cost of production of putu ayu is Rp 2.356/pcs with the selling price of putu ayu Mocaji serving size (2pcs) of Rp 6.000,00. | - |
dc.description.sponsorship | null | - |
dc.language.iso | id | - |
dc.publisher | IPB University | id |
dc.title | Pengembangan Produk Putu Ayu Mocaf dengan Penambahan Tepung Kacang Hijau sebagai Alternatif Selingan Remaja Putri Anemia | id |
dc.title.alternative | Product Development of Putu Ayu Mocaf with Green Mung Beans Flour Addition as an Alternative Interlude for Anemic Teenage Girls | - |
dc.type | Tugas Akhir | - |
dc.subject.keyword | Product development | id |
dc.subject.keyword | Putu ayu | id |
dc.subject.keyword | Mocaf flour | id |
dc.subject.keyword | Mung bean flour | id |
Appears in Collections: | UT - Management of Food Service and Nutrition |
Files in This Item:
File | Description | Size | Format | |
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cover_J0306201083_4b23a88eb40c4b97a5c27ae86306903f.pdf | Cover | 1.13 MB | Adobe PDF | View/Open |
fulltext_J0306201083_b572ebd2fed6417baac31c41a1711cf5.pdf Restricted Access | Fulltext | 2.11 MB | Adobe PDF | View/Open |
lampiran_J0306201083_422a73c925ee4529ad6380202300d7c1.pdf Restricted Access | Lampiran | 1.34 MB | Adobe PDF | View/Open |
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