SIFAT ORGANOLEPTIK DAN KANDUNGAN GIZI KASTENGEL SUBSTITUSI TEPUNG MOCAF DAN TEPUNG DAUN KELOR SEBAGAI MAKANAN TINGGI ZAT BESI UNTUK REMAJA PUTRI

Komalasari, Fitri (2023) SIFAT ORGANOLEPTIK DAN KANDUNGAN GIZI KASTENGEL SUBSTITUSI TEPUNG MOCAF DAN TEPUNG DAUN KELOR SEBAGAI MAKANAN TINGGI ZAT BESI UNTUK REMAJA PUTRI. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.

[img] Text (Halaman Depan)
Halaman Pernyataan Orisinalitas.pdf
Download (635kB)
[img] Text (Halaman Depan)
Halaman Pengesahan.pdf
Download (241kB)
[img] Text (Halaman Depan)
Lembar Persetujuan Publikasi Karya Ilmiah.pdf
Download (664kB)
[img] Text (Halaman Depan)
HALAMAN JUDUL.pdf
Download (1MB)
[img] Text (BAB I)
BAB I.pdf
Download (329kB)
[img] Text (BAB II)
BAB II.pdf
Restricted to Repository staff only
Download (1MB)
[img] Text (BAB III)
BAB III.pdf
Restricted to Repository staff only
Download (399kB)
[img] Text (BAB IV)
BAB IV.pdf
Restricted to Repository staff only
Download (669kB)
[img] Text (BAB V)
BAB V.pdf
Restricted to Repository staff only
Download (204kB)
[img] Text (Daftar Pustaka)
DAFTAR PUSTAKA.pdf
Restricted to Repository staff only
Download (432kB)
[img] Text (Lampiran)
LAMPIRAN.pdf
Restricted to Repository staff only
Download (1MB)

Abstract

Iron deficiency anemia is the most common anemia in adolescents. According to Riskesdas (2018), the prevalence rate of anemia in Indonesia is 32%. One of the causes of anemia is a lack of iron intake. The solution to increase iron intake is to consume foods that are high in iron such as mocaf flour and moringa leaf flour. The iron content per 100 grams of mocaf flour is 15.8 mg and that of Moringa leaf flour is 28.2 mg. The aim of the study was to determine the organoleptic properties (color, aroma, taste and texture) and the nutritional content of castor oil substituted for mocaf flour and moringa leaf flour. This type of research is an experiment with descriptive analysis. The research was conducted at the Tasikmalaya Ministry of Health Health Polytechnic Food Technology Laboratory. Organoleptic tests were carried out by 30 untrained panelists, namely young women at the Tasikmalaya Ministry of Health Health Polytechnic. The main research made 4 Kastengel Formulas with a ratio of wheat flour: mocaf flour: Moringa leaf flour, namely Formula A (63.7%:11.3%:25%), B (61.6%:10.9%:27.5) %), C (59.5%:10.5%:30%) and D (57.4%:10.1%:32.5%). The average value of the overall organoleptic results for the parameters of color, aroma, taste and texture was obtained by Formulas A (3.6), B (3.4), C (3.5), and D (3.4) with a scale of 1- 5. The most preferred nutritional content of Formula A in 100 grams of product contains 522.5 kcal of energy, 12.3 grams of protein, 30 grams of fat, 53.4 grams of carbohydrates and 4.8 mg of iron. Adequacy of iron in young women according to the 2019 RDA (National Adequacy Rate) is 18 mg/day. So that the consumption of 100 grams of castor gel can meet the adequacy of Fe by 32%. The Kastengel formula can be claimed as a high iron product because it contains around 22% Fe according to the Nutrition Label Reference.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Anemia, Kastengel, Organoleptic Properties, Nutritional Content.
Subjects: R Medicine > RZ Other systems of medicine
Divisions: Jurusan Gizi > D3 Gizi
Depositing User: Fitri Komalasari
Date Deposited: 22 Jun 2023 02:58
Last Modified: 22 Jun 2023 02:58
URI: http://repo.poltekkestasikmalaya.ac.id/id/eprint/1763

Actions (login required)

View Item View Item