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http://repository.ipb.ac.id/handle/123456789/153934
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DC Field | Value | Language |
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dc.contributor.advisor | Nurhidayati, Vieta Annisa | - |
dc.contributor.author | Lestari, Fanisa Dwi | - |
dc.date.accessioned | 2024-07-17T03:21:49Z | - |
dc.date.available | 2024-07-17T03:21:49Z | - |
dc.date.issued | 2024 | - |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/153934 | - |
dc.description.abstract | Indonesia merupakan negara yang kaya akan sumber daya alam yang dapat dimanfaatkan menjadi sumber pangan, salah satunya umbi-umbian. Singkong dan umbi garut jenis umbi-umbian yang memiliki banyak manfaat bagi tubuh, salah satunya kandungan zat besi yang cukup tinggi dan dapat diolah menjadi tepung seperti mocaf dan tepung umbi garut. Cream puff merupakan produk pastry berbentuk yang bulat dan berongga yang memiliki isi berupa vla. Penelitian ini bertujuan mengembangkan cream puff dari mocaf dan tepung umbi garut, dengan filling pastry cream yang ditambahkan dengan kacang merah. Tujuan pada penelitian ini adalah melestarikan pangan lokal Indonesia hingga menjadikannya snack sumber zat besi. Penelitian dilakukan pada bulan Februari hingga April 2024. Formulasi mocaf dan tepung umbi garut pada penelitian ini, yaitu F1 (80:20), F2 (85:15), dan F3 (90:10). Hasil penelitian menunjukkan bahwa formula F3 menjadi formula terpilih melalui metode perbandingan eksponensial. Kontribusi kandungan zat besi pada satu porsi cream puff yaitu 15,2% dari total kebutuhan zat besi harian remaja putri usia 16-18 tahun dan wanita usia 19-29 tahun, serta berkontribusi sebesar 22% terhadap acuan label gizi pada kelompok umum, sehingga menjadikan produk cream puff produk sumber zat besi. | - |
dc.description.abstract | Indonesia is a country rich in natural resources that can be utilized as food sources, including tubers. Cassava and arrowroot are types of tubers that offer many health benefits, including a high iron content, and can be processed into flours such as mocaf and arrowroot flour. Cream puff is a round, hollow pastry product filled with custard. This research aims to develop cream puffs made from mocaf and arrowroot flour, with a pastry cream filling enriched with red beans. The objective of this research is to preserve local Indonesian food while creating a snack that is a source of iron. The research was conducted from February to April 2024. The formulations of mocaf and arrowroot flour used in this study are F1 (80:20), F2 (85:15), and F3 (90:10). The results showed that formula F3 was chosen based on the exponential comparison method. The iron content contribution of one serving of cream puff is 15.2% of the daily iron requirement for teenage girls aged 16-18 years and women aged 19-29 years, and 22% of the daily reference intake for the general population, making the cream puff a good source of iron. | - |
dc.description.sponsorship | null | - |
dc.language.iso | id | - |
dc.publisher | IPB University | id |
dc.title | Pengembangan Cream Puff Mocaf dan Tepung Garut dengan Filling Kacang Merah sebagai Snack Sumber Zat Besi | id |
dc.title.alternative | Development of Cream Puffs Mocaf and Arrowroot Flour with Red Bean Filling as a Snack Source of Iron | - |
dc.type | Tugas Akhir | - |
dc.subject.keyword | iron | id |
dc.subject.keyword | cream puff | id |
dc.subject.keyword | mocaf | id |
dc.subject.keyword | arrowroot 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_J0306201108_ddf09ca4382b4c18aa57e0d4e90e384f.pdf | Cover | 5.45 MB | Adobe PDF | View/Open |
fulltext_J0306201108_b55c06f9f93a40eb9e9ed8807d0162a3.pdf Restricted Access | Fulltext | 657.14 kB | Adobe PDF | View/Open |
lampiran_J0306201108_f77f776505404953b351d09be9f8044e.pdf Restricted Access | Lampiran | 4.66 MB | Adobe PDF | View/Open |
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