Sukraeniyati, I Gusti Ayu (2021) MUTU ORGANOLEPTIK EGG DROP COOKIES YANG DIPERKAYA DENGAN TEPUNG KACANG MERAH DAN TEPUNG IKAN LELE SEBAGAI SUMBER PROTEIN. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.
|
Text (Karya Tulis Ilmiah 2021)
Halaman Depan.pdf Download (1MB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2021)
Bab I.pdf Download (227kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2021)
Bab II.pdf Download (348kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2021)
Bab III.pdf Download (117kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2021)
Bab IV.pdf Download (284kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2021)
Bab V.pdf Download (330kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2021)
Bab VI.pdf Download (210kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2021)
Daftar Pustaka.pdf Download (109kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2021)
Daftar Lampiran.pdf Download (1MB) | Preview |
Abstract
ORGANOLEPTIC QUALITY OF EGG DROP COOKIES ENRICHED WITH RED BEAN FLOUR AND CATFISH FLOUR AS PROTEIN SOURCES Abstract Egg drop cookies are included in the type of dropped cookies because they have a soft dough texture. Kidney beans are food ingredients that have high energy and are also a potential source of vegetabel protein. Catfish is a type of fish that lives in fresh water which contains the essential amino acids lysine, methionine and leucine which is higher than that contained in milk and meat. Enrichment of wheat flour with red bean and catfish flour can increase the nutritional value of egg drop cookies. This study aims to determine the organoleptic quality of egg drop cookies enriched with red bean flour and catfish flour as a source of protein as a useful alternative snack. This study used an experimental method with a type of Randomized Block Design (RBD). There are 4 treatments and 4 times replay so that in this study 16 trial units were carried out. Based on the results of the variance test, egg drop cookies with 15% red bean flour and 10% catfish flour with the characteristics of taste, color, flavor, texture and overall acceptance as well as flavor quality, color quality and texture quality produces the best quality and most favored by the panelist. Keywords : Red Beans, Catfish, Organoleptic Quality, Nutritional Value
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Red Beans, Catfish, Organoleptic Quality, Nutritional Value |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | I Gusti Ayu Sukraeniyati |
| Date Deposited: | 16 Aug 2022 07:59 |
| Last Modified: | 16 Aug 2022 07:59 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/8415 |
Actions (login required)
 |
View Item |