Meiyastini, Ni Nyoman Putri (2021) PENGARUH SUBSTITUSI TEPUNG BERAS DENGAN TEPUNG TEMPE TERHADAP KARAKTERISTIK KUE KALIADREM. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.
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Abstract
EFFECT OF SUBSTITUTION OF RICE FLOUR WITH TEMPEH FLOUR ON CHARACTERISTICS OF KALIADREM CAKE ABSTRACT Kaliadrem cake is one of the traditional Balinese foods that can be found in the form of triangles or round with holes in the middle. This study aims to find out the effect of substitution of rice flour with tempeh flour that is different to the quality characteristics of kaliadrem cake chemically and organoleptic. The type of research used in this study is Experimental research with Randomized Group Design (RAK).) The research was conducted with 5 treatments namely P1 substitution 10% tempeh flour, P2 20% tempeh flour, P3 30% tempeh flour, P4 40% tempeh flour, and P5 50% tempeh flour per serving with 3 times replay. Organoleptic test results showed that substitution of different concentrations of tempeh flour had a noticeable effect on color, aroma, taste, texture, overall acceptance, texture quality, and color quality. The substitution treatment of tempeh flour has a noticeable effect on protein content, moisture content, antioxidant capacity, and moisture content. Substitution of tempeh flour in the treatment of P1 (10% tempeh flour per serving) is the most organoleptic treatment with a level of organoleptic quality that is 3,16 (neutral), texture 3,66 (like), color 2,87 (neutral), aroma 3,66 (like), acceptance of 4,60 (like), texture quality 2,77 (slightly clay), color quality 2,00 (brown). The results of objective analysis on the best treatment are the first treatment which includes water content of 18,23%, protein content of 7,69%, antioxidant capacity of 52,75mg/L and fiber content of 5,91%. While 1 serving (100 grams) kaliadrem cake contains protein of 7,69 grams and fiber of 1.47 grams. It shows that in 1 serving of kaliadrem cake (100 grams) can meet 13,98% of protein needs per day and 19,7% of fiber needs per day for the needs of adolescents. Keywords: Kaliadrem Cake, Tempeh Flour, Protein Content, Fiber Content
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Kaliadrem Cake, Tempeh Flour, Protein Content, Fiber Content |
| Subjects: | R Medicine > RA Public aspects of medicine R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine R Medicine > RZ Other systems of medicine |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Ni Nyoman Putri Meiyastini |
| Date Deposited: | 23 Aug 2021 03:08 |
| Last Modified: | 19 Sep 2022 00:38 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/8078 |
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