Penambahan Tepung Wortel Terhadap Karakteristik Klepon

Sepdianjayanti, Ni Made and Nanak Antarini, A.A and Tamam, Dr. Badrut (2020) Penambahan Tepung Wortel Terhadap Karakteristik Klepon. Diploma thesis, Jurusan Gizi.

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Abstract

Carrots are food (vegetables) that can be reached by all groups. In the case of traditional snacks, the addition of carrot flour is slightly different. This study aims to utilize carrots as healthy snacks that can be accepted by the community and provide innovation about adding carrot flour to traditional foods to the community. This study used an experimental method with an experimental randomized design with 4 treatments and 4 repetitions. carrot valve performs subjective analysis of research in organoleptic tests including color, texture, aroma, taste, overall acceptance level, aroma quality, texture quality and perform objective analysis of nutritional value and beta carotene levels using list analysis ingredients of food composition (DKBM). The results of subjective analysis of carrot valve produced with the addition of carrot flour is not significantly different. Both in terms of color, texture, aroma, taste and level of acceptance. In fulfilling the nutritional value in adults fulfilled as much as 10.30% in men and 12.13% in women of the standard daily snack requirement is 10-15% of the needs. In the study there was an increase in beta carotene levels in the valve by naming carrot flour. And it is necessary to further increase the concentration of carrot flour to increase the nutritional content of carrots. Key words: carrot flour, characteristics klepon

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