Yue, Putu Lala Feninda (2022) SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI JALAR UNGU (Ipomea Batatas L) TERHADAP KARAKTERISTIK WAFFLE. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
Waffle is a typical snack originating from Belgium with a cake-based dough made from wheat flour cooked with a patterned waffle iron to give it a distinctive shape and character. Waffle are healthy foods or snacks that contain high carbohydrates as well as anti-nausea foods that are good for pregnant women. The nutritional content in waffles is protein from eggs and milk. Purple sweet potato is a food that contains carbohydrate nutrients and a fairly high source of calories. Purple sweet potatoes contain anthocyanin pigments that can act as antioxidants. The content of anthocyanin pigments derived from purple sweet potato can be processed as a natural colorant for food, so that it is free from the use of synthetic dyes. Therefore, in this observation, the appropriate addition of purple sweet potato flour will be studied to produce waffle with the best characteristics. In this observation there were 5 treatments with the substitution of 5%, 10%, 15%, 20%, and 25% of the total weight of flour. Parameters observed were organoleptic quality, hedonic quality and nutrient content. The difference in the substitution treatment for purple sweet potato flour affects the taste, aroma, color, texture, aroma quality, color quality, texture quality and overall acceptance of the waffle. Based on the observations, it was found that the addition of purple sweet potato flour 20% of the total weight of wheat flour got the highest percentage of preference. Nutrients in 1 waffle weight 125 g, seed with the addition of 20% purple sweet potato flour are 188.80 kcal of energy, 4.13 g of protein, 6.20 g of fat, 29.64 g of carbohydrates, and 0.71 mg of fiber. Keywords: waffle, purple sweet potato, organoleptic waffle
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | waffle, purple sweet potato, organoleptic waffle |
| Subjects: | L Education > L Education (General) Q Science > Q Science (General) Q Science > QH Natural history Q Science > QH Natural history > QH301 Biology |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | Putu Lala Feninda Yue |
| Date Deposited: | 22 Jun 2022 04:32 |
| Last Modified: | 22 Jun 2022 04:32 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9265 |
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