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Biskuit Garut-Tempe Tinggi Energi Protein sebagai Alternatif Snack untuk Anak Usia Sekolah; Analisis Kandungan Energi Protein dan Daya Terima

Main Authors: Latifah, Evitha; Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, Rahmawaty, Setyaningrum; Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, Rauf, Rusdin; Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta
Other Authors: Universitas Muhammadiyah Surakarta, Indonesia
Format: Article info application/pdf Journal
Bahasa: eng
Terbitan: Universitas Darussalam Gontor , 2019
Subjects:
arrowroot
biscuit
organoleptic
protein
tempeh
Online Access: https://ejournal.unida.gontor.ac.id/index.php/nutrition/article/view/3140
https://ejournal.unida.gontor.ac.id/index.php/nutrition/article/view/3140/8005
ctrlnum article-3140
fullrecord <?xml version="1.0"?> <dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Biskuit Garut-Tempe Tinggi Energi Protein sebagai Alternatif Snack untuk Anak Usia Sekolah; Analisis Kandungan Energi Protein dan Daya Terima</title><creator>Latifah, Evitha; Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta</creator><creator>Rahmawaty, Setyaningrum; Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta</creator><creator>Rauf, Rusdin; Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta</creator><subject lang="en-US">arrowroot; biscuit; organoleptic; protein; tempeh</subject><description lang="en-US">One of nutrition problems in school-age children is protein energy malnutrition (PEM). This can be solved with provision a high energy protein contained snack using local food such as arrowroot and tempeh. The aims of research is to formulate biscuit arrowroot-tempeh that acceptable for school-age children. The research was conducted into 5 steps, namely 1) formulation of biscuit arrowroot-tempeh, 2) biscuit production, 3) determination of energy content, 4) protein content analysis and, 5) organoleptic test on 30 school childrenaged 9-12 yo. Formulation ratios of the arrowroot flour and tempeh flour for biscuit productions were80:20 (biscuit A), 75:25 (biscuit B) and 70:30 (biscuit C). Energy (kkal)/protein(g/100g) contents of biscuitsA, B and C were 868,803/6,15; 876,299/6,95 and 883,796/8,35, respectively.Biscuit A was the most preffered biscuit among school children aged 9-12 yo. Biscuits arrowroot-tempeh can be used as an healthy high energy protein snack for school-age children.</description><publisher lang="en-US">Universitas Darussalam Gontor</publisher><contributor lang="en-US">Universitas Muhammadiyah Surakarta, Indonesia</contributor><date>2019-06-15</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>https://ejournal.unida.gontor.ac.id/index.php/nutrition/article/view/3140</identifier><identifier>10.21111/dnj.v3i1.3140</identifier><source lang="en-US">Darussalam Nutrition Journal; Vol 3, No 1 (2019): Darussalam Nutrition Journal; 19-29</source><source>2579-8618</source><source>2579-8588</source><language>eng</language><relation>https://ejournal.unida.gontor.ac.id/index.php/nutrition/article/view/3140/8005</relation><coverage lang="en-US"/><coverage lang="en-US"/><coverage lang="en-US"/><rights lang="en-US">Copyright (c) 2019 Darussalam Nutrition Journal</rights><rights lang="en-US">http://creativecommons.org/licenses/by-nc/4.0</rights><recordID>article-3140</recordID></dc>
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format Journal:Article
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author Latifah, Evitha; Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta
Rahmawaty, Setyaningrum; Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta
Rauf, Rusdin; Prodi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta
author2 Universitas Muhammadiyah Surakarta, Indonesia
title Biskuit Garut-Tempe Tinggi Energi Protein sebagai Alternatif Snack untuk Anak Usia Sekolah; Analisis Kandungan Energi Protein dan Daya Terima
publisher Universitas Darussalam Gontor
publishDate 2019
topic arrowroot
biscuit
organoleptic
protein
tempeh
url https://ejournal.unida.gontor.ac.id/index.php/nutrition/article/view/3140
https://ejournal.unida.gontor.ac.id/index.php/nutrition/article/view/3140/8005
contents One of nutrition problems in school-age children is protein energy malnutrition (PEM). This can be solved with provision a high energy protein contained snack using local food such as arrowroot and tempeh. The aims of research is to formulate biscuit arrowroot-tempeh that acceptable for school-age children. The research was conducted into 5 steps, namely 1) formulation of biscuit arrowroot-tempeh, 2) biscuit production, 3) determination of energy content, 4) protein content analysis and, 5) organoleptic test on 30 school childrenaged 9-12 yo. Formulation ratios of the arrowroot flour and tempeh flour for biscuit productions were80:20 (biscuit A), 75:25 (biscuit B) and 70:30 (biscuit C). Energy (kkal)/protein(g/100g) contents of biscuitsA, B and C were 868,803/6,15; 876,299/6,95 and 883,796/8,35, respectively.Biscuit A was the most preffered biscuit among school children aged 9-12 yo. Biscuits arrowroot-tempeh can be used as an healthy high energy protein snack for school-age children.
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subject_area Nutrition/Nutrisi, Ilmu Gizi
Gizi masyarakat
gizi institusi
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first_indexed 2020-04-01T12:01:47Z
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