Ihsan, Tasya Nurhidayah (2024) Sifat Organoleptik dan Kandungan Gizi Pada Nugget Ikan Gabus dengan Tambahan Tepung Kacang Kedelai untuk Pencegahan Stunting pada Balita. Diploma thesis, Politeknik Kesehatan Tasikmalaya.
![[img]](http://repo.poltekkestasikmalaya.ac.id/style/images/fileicons/text.png) |
Text (Halaman Depan)
SURAT PERNYATAAN-Orisinalitas Tasya NI.pdf Download (53kB) |
|
Text (Halaman Depan)
HALAMAN PENGESAHAN.pdf Download (204kB) |
|
Text (Halaman Depan)
HALAMAN PERSETUJUAN.pdf Download (134kB) |
|
Text (Halaman Depan)
HALAMAN JUDUL.pdf Download (512kB) |
|
Text (Bab 1)
BAB 1.pdf Download (137kB) |
|
Text (Bab 2)
BAB 2.pdf Restricted to Repository staff only Download (204kB) |
|
Text (Bab 3)
BAB 3.pdf Restricted to Repository staff only Download (200kB) |
|
Text (Bab 4)
BAB 4.pdf Restricted to Repository staff only Download (299kB) |
|
Text (Bab 5)
BAB 5.pdf Restricted to Repository staff only Download (63kB) |
|
Text (Daftar Pustaka)
DAFTAR PUSTAKA.pdf Restricted to Repository staff only Download (197kB) |
|
Text (Lampiran)
LAMPIRAN.pdf Restricted to Repository staff only Download (980kB) |
Abstract
The results of the 2022 SSGI (Indonesian Nutritional Status Survey) show that the stunting rate in Indonesia in 2022 is still high at 21.6%. One way to deal with stunting is to provide foods rich in protein sources, one of which is snakehead fish with a protein content of 16.2 grams and soybean flour with a protein content of 35.9 grams. The purpose of this study was to determine the organoleptic properties and nutritional content of snakehead fish nuggets with the addition of soybean flour to prevent stunting in toddlers. This study is an experimental study with descriptive data analysis and the calculation of nutritional content is based on the 2017 Indonesian Food Composition Table (TKPI). In the main study, 3 formulas were used with a ratio of snakehead fish: soybean flour, namely formula 1 (85%: 15%: 10%), formula 2 (85%: 15%: 15%), and formula 3 (85%: 15%: 20%). The formula most preferred by the panelists was formula 1 (85%: 15%: 10%). The average results of organoleptic test parameters color 3.7 - 3.8, aroma 3.4 - 4, taste 3.6 - 4.1, and texture 3.4 - 3.6. The nutritional content of 3 formulas in 100 grams of nuggets is energy 285.46 - 287.28 kcal, protein 12.10 - 12.81 grams, fat 9.88 - 10.20 grams, carbohydrates 38.43 - 38.18 grams, iron 2.21 - 2.39, zinc 0.95 - 1 and calcium 68.30 - 72.06. So in 100 grams of nuggets can meet 21% energy and 60% protein for toddlers aged 1-3 years, 20% energy and 48% protein for toddlers aged 4-6 years.
| Item Type: | Thesis (Diploma) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||
| Uncontrolled Keywords: | Stunting, Nugget, Ikan Gabus, Tepung Kacang Kedelai, Kandungan Gizi | ||||||||
| Subjects: | R Medicine > RZ Other systems of medicine | ||||||||
| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||
| Depositing User: | Mhs Tasya Nurhidayah I | ||||||||
| Date Deposited: | 15 Jul 2024 03:19 | ||||||||
| Last Modified: | 15 Jul 2024 03:19 | ||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/3405 |
Actions (login required)
 |
View Item |