Nadi, Ni Putu Mrtha Dewi Pertiwi (2021) PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP MUTU ORGANOLEPTIK SERTA KANDUNGAN ENERGI DAN NILAI GIZI DARI JAJE RETA. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.
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Abstract
THE EFFECT OF RED BEAN FLOUR SUBSTITUTION ON ORGANOLEPTIK QUALITY AND ENERGI CONTENT AND NUTRITIONAL VALUE OF JAJE RETA ABSTRACT Jaje reta is one of the typical Balinese snacks, a type of pastries made from rice flour, coconut milk, sugar and salt by processing that is fried. This study aims to assess the organoleptik properties of jaje reta with red bean flour substitution for rice flour, using an experimental type of research with 5 levels of red bean flour substitution treatment, namely 0%, 5%, 10%, 15%, 20%. The results showed that the substitution of red bean flour for rice flour had a significant effect on taste, texture, color, and overall acceptance, but had no effect on scent. The most accepted substitution was 5% with taste 3.87 (like), scent 3.93 (like), texture 3.60 (neutral), color 3.87 (like), and overall acceptance 4.10 (like) . With an energi value of 5% red bean flour substitution treatment (100 grams) it contains 554,6 calories of energi, 7,8 grams of protein, 10,7 grams of fat, and 106,4 grams of carbohydrates. Keywords: red bean flour, organoleptik quality, nutritional value
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Red bean flour, Organoleptik quality, Nutritional value |
| Subjects: | T Technology > T Technology (General) |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | Ni Putu Metha Dewi Pertiwi Nadi |
| Date Deposited: | 16 Dec 2022 01:09 |
| Last Modified: | 16 Dec 2022 01:09 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/8417 |
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