Widyadnyani, Ni Putu Wanda (2022) DAYA TERIMA SNACK BAR SUBSTITUSI TEPUNG UBI UNGU (Ipomoea batatas var Ayamurasaki) DAN TEPUNG KACANG HIJAU (Vigna radiata L) TERHADAP TERIGU. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
|
Text (Karya Tulis Ilmiah 2022)
HALAMAN DEPAN.pdf Download (1MB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2022)
BAB I PENDAHULUAN.pdf Download (289kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2022)
BAB II TINJAUAN PUSTAKA.pdf Download (234kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2022)
BAB III PROSEDUR PENGAMATAN.pdf Download (310kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2022)
BAB IV HASIL DAN PEMBAHASAN.pdf Download (417kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2022)
BAB V SIMPULAN DAN SARAN.pdf Download (157kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2022)
DAFTAR PUSTAKA.pdf Download (163kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2022)
LAMPIRAN-LAMPIRAN.pdf Download (1MB) | Preview |
Abstract
ACCEPTANCE OF SNACK BAR SUBSTITUTION OF PURPLE SWEET POTATO FLOUR (Ipomoea batatas var Ayamurasaki) AND GREEN BEAN FLOUR (Vigna radiata L) AGAINST WHEAT FLOUR ABSTRACT Snack bars are food products that contain human nutritional needs. In this observation, making snack bars using purple sweet potato flour, mung bean flour, flour, and other ingredients. This observation aims to test the organoleptic quality including taste, aroma, color and texture based on the results of substitution of mung bean flour and purple sweet potato flour, and analyze the nutritional content of snack bars. This observation used 5 treatments and 3 replications with a ratio of purple sweet potato flour and mung bean flour, namely F1 45%: 5%, F2 namely 40%: 10%, F3 namely 35%: 15%, F4 namely 30%: 20%, and F5 is 25% : 25%. Based on the observations that have been made, the snack bar with F5 treatment is the snack bar with the best treatment that can be accepted by the panelists in terms of color, taste, aroma, texture, and overall product acceptance which shows above 50%. The F1 and F2 treatments are still acceptable to the panelists, but improvements are needed in an effort to increase the parameters so that acceptance can reach above 50%. The results of the calculation of the nutritional content, it was found that if the use of purple sweet potato flour a lot will increase the value of energy, carbohydrates, and also fiber. Meanwhile, if the use of a lot of mung bean flour will increase the value of protein and fat in the product. Keywords: Snack bar, purple sweet potato flour, mung bean flour, quality characteristics, nutritional content.
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Snack bar, purple sweet potato flour, mung bean flour, quality characteristics, nutritional content. |
| 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: | Ni Putu Wanda Widyadnyani |
| Date Deposited: | 24 Jun 2022 02:35 |
| Last Modified: | 24 Jun 2022 02:35 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9301 |
Actions (login required)
 |
View Item |