PENGARUH PENAMBAHAN TEPUNG KACANG HIJAU TERHADAP SIFAT ORGANOLEPTIK DAN KADAR AIR JAJAN KERAKI

Background: One of the disease is a deficiency of Protein Energy Deficiency, in the province West Nusatenggara as much as 46.7% of the population below the minimum requirement of energy consumption and 36.6% of the population below the minimum requirement of protein consumed. Keraki is one of Lombok traditional snacks made ​​from glutinous rice and palm sugar, viewed from the manufacture keraki less protein, to increase the protein content, the addition of green bean flour to increase the protein content keraki pocket. This study  is to investigate the effect of green bean flour on the organoleptic properties and water content keraki snack. Methods: This study used a design completely randomized design (CRD) with one factor is the addition of green bean flour with five treatments. This research was conducted in the Laboratory of Food Technology of the Department of Nutrition Health Polytechnic Mataram for the manufacture of products and organoleptic test, while for the moisture test performed at the Laboratory of Food Biochemistry Faculty of Food Technology, University of Mataram, which is then analyzed using Analysis Of Variance (One Way ANOVA) was followed by a test Tukey. Results: The addition of green bean flour did not significantly affect the color, smell and texture of keraki snack (p>0.05), but significantly affect the flavor keraki snack (p<0.05). Keraki snack with t5 treatment (45%) have the most favored flavor panelists with 4.44 scale (like), addition of green bean flour in keraki snack not significantly affect the water content of keraki snack (p>0.05). Water content  keraki snack ranged between 9,18% to 10,27%. Conclusion: The addition of green bean flour did not significantly affect the color, smell and texture of keraki snack (p>0.05), but significantly affect the flavor keraki snack (p<0.05). The addition of the green bean flour in keraki snack not significantly affect the water content of the keraki snack (p>0.05). Keywords: Green beans flour, Keraki snack, Water content. I Gde Narda Widiada1) . I Ketut Swirya Jaya1) dan Nurul Lasmini1) (1Dosen Jurusan Gizi  Poltekkes Kemenkes Mataram Mataram,2Alumni Jurusan Gizi Mtr)

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Pos ini dipublikasikan di Penelitian tahun 2010. Tandai permalink.

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