Ningrum, I Gusti Ayu Rida (2021) KARAKTERISTIK SNACK BAR DENGAN SUBSTITUSI KACANG TANAH DAN KACANG MERAH. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.
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Abstract
CHARACTERISTICS OF SNACK BAR WITH SUBSTITUTIONS PEANUTS AND RED BEANS ABSTRACT Snack bar is one of the food products in the form of snacks that have the shape of a stick and solid. One of which is as an alternative food, namely peanuts and red beans. This study aims to determine the effect of substitution of peanuts and red beans on the characteristics of the snack bar. This study is an experimental RAK study with 5 treatments with peanuts and red beans. The results of the subjective analysis showed that the substitution of peanuts and red beans had a significant effect on the characteristics of the snack bar including taste, aroma, color, texture, overall acceptance, taste quality and texture quality. The results of the objective analysis showed that the water content, ash content, protein, fat and carbohydrates had a very significant effect on the characteristics of the snack bar. The best treatment in this study was P2 treatment (75% peanuts: 25% red beans) with characteristics including taste 4.68 (liked very much), aroma 4.43 (liked), color 4.66 (liked very much), texture 4.38 (like), overall acceptance 4.83 (very like), texture quality 2.72 (very crunchy), taste quality 2.83 (sweet and savory) and water 13.71%, ash 1.77%, protein 16.43%, fat 17.77% and carbohydrate 50.18%. Keywords: Characteristic Snack Bar, Substitution of Peanut and Red Beans, Proximate Test
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Characteristic Snack Bar, Substitution of Peanut and Red Beans, Proximate Test |
| Subjects: | R Medicine > RZ Other systems of medicine |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | I Gusti Ayu Rida Ningrum |
| Date Deposited: | 16 Aug 2022 07:54 |
| Last Modified: | 16 Aug 2022 07:54 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/8193 |
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