Putri, Putu Essa Kana (2022) PENGARUH SUBSTITUSI PURE BAYAM TERHADAP KARAKTERISTIK PUDING ROTI. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
Bread pudding, a pudding with a mixture of white bread, has a compact texture with a sweet and savory taste. This study aims to determine the effect of the substitution of spinach puree on the characteristics of bread pudding with organoleptic and increase iron (Fe), beta-carotene, and crude fiber. This type of research was Experimental with Completely Randomized Block Design (RCBD), 5 treatments, and 3 replications, with puree 5%, 10%, 15%, 20%, and 25% substitution of spinach. Organoleptic testing showed that the substitution of spinach puree significantly affected color, aroma, taste, texture, overall acceptance, color quality, and texture quality. The higher the substitution of spinach puree increased the beta-carotene content and fiber content, but did not affect the Fe content. The best treatment was in treatment P2 (10%) with a color preference level of 4.54 (liked very much), aroma 4.64 (liked very much), taste 4.26 (liked), texture 4.18 (liked), overall acceptance 4.39 (liked), color quality 2.80 (light green) and texture quality 2.53 (compact), with Fe content of 8.69 mg/kg, beta-carotene content of 1.61 mg/100g, and crude fiber content of 2.20% bb. One cup of 60 ml bread pudding contains Fe 5.22 mg/kg meets 0.58% daily adequacy, beta-carotene 0.966 mg (0.0058 RE vitamin A) meets 0.0013% daily sufficiency, and contains 1.32 g of fiber in the form of snacks for children. Keywords: Bread pudding, Spinach puree, Iron (Fe), Beta-carotene, Crude Fiber
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Bread pudding, Spinach puree, Iron (Fe), Beta-carotene, Crude Fiber |
| Subjects: | L Education > L Education (General) |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Putu Essa Kana Putri |
| Date Deposited: | 30 Jun 2022 05:29 |
| Last Modified: | 30 Jun 2022 05:29 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9273 |
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