PENGARUH PERBANDINGAN TEPUNG PISANG KEPOK DAN TEPUNG KACANG HIJAU TERHADAP SIFAT ORGANOLEPTIK DAN KADAR AIR BISKUIT MP-ASI

Background :  Prevalence of nutritial status of children on weight/age in NTB by 10,6 % malnutrition, and 19,9% less nutrition (Riskesdas,2010).  The handling of this is the manufacture of complementary feeding (MP-ASI) which can be either biscuits are made from wheat flour but still imported. So it is necessary to develop a composite flour mixture kepok banana flour and mung bean flour substitution for wheat flour in making MP-ASI biscuits. The purpose of this study determine the effect of banana flour ratio kepok and mung bean flour on the organoleptic properties and water content of MP-ASI biscuits

Methods : The study design using completely randomized design (CRD) with one factor the comparison factor kepok banana flour and mung bean flour with five treatments to determine the effect of organoleptic properties and water content of MP-ASI, statistically analyzed using One Way Anova (α=0.05) followed by Tukey’s test.

Result  : Comparison of the parameters significantly flour biscuit flavors complementary feeding (p<0,05) and no significant (p>0,05) on the parameters of colour, smell, texture, water content of MP-ASI biscuits. The water content of MP-ASI biscuits has met Indonesian National Standards, and the most favored treatment t3.

Conclusion : Sense of complementary feeding biscuits significant (p<0,05) while the water content of MP-ASI biscuits is not significant (p>0,05). The water content of MP-ASI biscuits has met the Indonesian National Standards biscuits and most favored treatment t3.

Keywords : Biscuits,Banana flour, Organoleptic

I Ketut Swirya Jaya(1), Reni Sofiyatin(1), Dewi Septiarini(1)

(1Dosen Jurusan Gizi  Poltekkes Kemenkes Mataram Mataram,2Alumni Jurusan Gizi Mtr)

Tentang jurnalgiziprima

Jurnal gizi prima
Pos ini dipublikasikan di Penelitian tahun 2010. Tandai permalink.

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