Rianti, Ni Kadek Mita (2022) PENAMBAHAN PUREE UMBI BIT TERHADAP KARAKTERISTIK KUE LUMPUR. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
ADDITION OF BEETROOT PUREE TO LUMPUR CAKE CHARACTERISTICS ABSTRACT Beetroot (Beta vulgaris L.) is a plant that is widely found in Europe, Asia and America. Beetroot contains betacyanin pigment which is a red pigment that can produce a bright red color. Therefore, this observation will study the addition of suitable beetroot puree to produce mud cakes with the best characteristics. The general purpose of this observation is to determine the effect of adding beetroot puree to the characteristics of the lumpur cake. In this observation there were 5 treatments with the addition of 5%, 10%, 15%, 20% and 25% of the total weight of wheat flour. Parameters observed were organoleptic quality, hedonic quality, and nutrient content. The difference in the addition of beetroot puree treatment affects the color, aroma, texture, taste, texture quality, color quality, aroma quality and overall acceptance of the lumpur cake. Based on the observations, it was found that the addition of beetroot puree 25% of the total weight of wheat flour got the highest percentage of preference. Nutrients in 100 grams of kue lumpur with the addition of 25% beetroot puree are 226.38 kcal of energy, 6.45 g of protein, 8.25 g of fat, 33.06 g of carbohydrates and 0.84 mg of fiber. Key words : Puree of beetroot, Organoleptic of Lumpur Cake, Lumpur Cake
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Puree of beetroot, Organoleptic of Lumpur Cake, Lumpur Cake |
| Subjects: | L Education > L Education (General) R Medicine > R Medicine (General) T Technology > T Technology (General) |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | Ni Kadek Mita Rianti |
| Date Deposited: | 24 Jun 2022 02:40 |
| Last Modified: | 24 Jun 2022 02:40 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9299 |
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