Yuniarthi, Amanda (2023) PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BIJI ALPUKAT TERHADAP KARAKTERISTIK KUE PUKIS. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2023.
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Abstract
Avocado seeds contain a high enough starch of 80.1% which allows them to be used as a source of starch which can be processed into flour. Pukis is one of the market snacks which in this study was made by substituting avocado seed flour. This study aims to determine the effect of substitution of wheat flour with avocado seed flour on the characteristics of pukis. The type of research is Randomized Block Design (RBD) with 5 types of treatment and three repetitions of avocado seed flour substitution, there are 3%, 6%, 9%, 12%, and 15%. Substitution of different concentrations of avocado seed flour had a significant effect on color, taste, aroma, texture, overall acceptability, taste quality and texture quality. Pukis cake substituted with avocado seed flour as much as 3% (P1) was the most acceptable treatment in terms of color, taste, aroma, texture, overall acceptability, taste quality, and texture quality with a moisture content of 38.53%, ash content 0. 88%, protein content 3.72%, fat 12.7%, carbohydrates 40.6, and antioxidant capacity of 34 mg GAE/g in 1 serving of pukis (75 grams) can meet 4,46% of protein needs, 13,6% of protein needs fat, and 7,7% of carbohydrate needs a day Keywords: Avocado Seed, Pukis, Proximate, Antioxidant Capacity
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Biji Alpukat, Pukis, Proksimat, Kapasitas Antioksidan |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Amanda Yuniarthi |
| Date Deposited: | 07 Jul 2023 03:56 |
| Last Modified: | 07 Jul 2023 03:56 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/10850 |
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