PENGARUH SUBSTITUSI TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK BISKUIT DAUN KELOR

Pratiwi, Kadek Yuni (2018) PENGARUH SUBSTITUSI TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK BISKUIT DAUN KELOR. Diploma thesis, JURUSAN GIZI.

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Abstract

Abstract : Nutritional problems that occur in Indonesia continue to increase. Deficiency of macro nutrients such as lack of energy Protein many occur in school-age children. The micronutrient deficiency that is often happen by age group of school age children is calcium deficiency. Moringa leaf is an alternative to overcome malnutrition cases in Indonesia. Except for vitamin C, other nutrient content will increase in quantity when moringa leaves are consumed after being dried and used as flour. Moringa leaves can be used as flour moringa to add nutritional value and prolong the shelf life. Biscuits are one of the favorite snacks favored by the community. Substitution of moringa flour can increase the nutritional value of biscuits. The aim of this research is to determine the effect of substitution of moringa flour on biscuit characteristics, to determine organoleptic quality including: color, texture, aroma, taste, overall acceptance, taste quality and aroma quality, analyze protein content, calcium level and water content. This study used an experimental method with Randomized Block Design. There are 5 different concentration with moringa leaf substitution 0%, 5%, 10%, 15% and 20%. The best biscuit based on subjective analysis is biscuit with 5% moringa flour substitution (P2). Keywords : moringa leaves, biscuits, organoleptic, protein, calcium

Item Type: Thesis (Diploma)
Additional Information: BISKUIT DAUN KELOR
Uncontrolled Keywords: moringa leaves, biscuits, organoleptic, protein, calcium
Subjects: Q Science > Q Science (General)
Divisions: Jurusan Gizi > Prodi D4
Depositing User: Kadek Yuni Pratiwi
Date Deposited: 13 Aug 2018 05:41
Last Modified: 13 Aug 2018 05:41
URI: http://repository.poltekkes-denpasar.ac.id/id/eprint/1214

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