Dewi, Ni Made Putri Kusuma and UNSPECIFIED (2021) PENGARUH SUBSTITUSI BERAS KETAN DENGAN LABU KUNING TERHADAP KARAKTERISTIK KUE BANTAL. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.
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Abstract
Bantal cakes are cakes that are generally made from glutinous rice, grated coconut, sugar, salt and banana filling. Pumpkin is an alternative to increase the nutritional value that can be processed into various kinds of processed foods. This study aims to determine organoleptic characteristics including taste, aroma, color, texture, overall acceptance, color quality, taste quality and texture quality on bantal cakes, to analyze objective qualities including water content, ash, protein, fat, carbohydrates and beta carotene. on the bantal cake and determine the nutrients produced in 1 serving of the bantal cake that can be accepted by the panelists. This study used an experimental method with a type of Randomized Block Design. There are 5 treatments with glutinous rice substitution of 90 grams, 80 grams, 70 grams, 60 grams, 50 grams with 10 grams of pumpkin, 20 grams, 30 grams, 40 grams, 50 grams. Based on Sidik Ragam (ANOVA), bantal cake with hedonic test and hedonic quality had a significant effect. In the results of chemical analysis, water content, ash content, fat, carbohydrates and beta-carotene have a significant effect. However, protein showed no significant effect on bantal cake. Substitution of glutinous rice with pumpkin in treatment P5 (50 grams of glutinous rice with 50 grams of pumpkin) was the best treatment with water content 52.01, ash content 0.93, protein 4.01 grams, fat 4.68 grams, carbohydrates 38.86 grams and beta-carotene 0.0411 g/100g. This shows that in 1 serving of bantal cake (40 g) the nutritional value can meet 125.41 kcal of energy, 4.01 grams of protein, 4.68 grams of fat and 38.86 grams of carbohydrates.
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Labu kuning, Karakteristik kue bantal, Betakaroten |
| Subjects: | R Medicine > RZ Other systems of medicine |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Ni Made Putri Kusuma Dewi |
| Date Deposited: | 19 Dec 2022 06:57 |
| Last Modified: | 19 Dec 2022 06:57 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/8243 |
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