Nala, Fadhila (2024) Sifat Organoleptik dan Kandungan Gizi Kue Lidah Kucing Substitusi Tepung Kacang Hijau dengan Penambahan Ikan Kembung Sebagai Snack Tinggi Protein Pencegah Stunting pada Balita. Diploma thesis, Politeknik Kesehatan Tasikmalaya.
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Abstract
Based on SSGI (Indonesian Nutrition Status Survey) in 2022, the prevalence of stunting in Indonesian toddlers was 21.6%, in West Java it was 20.2%, in Tasikmalaya City it was 22.4%. Lack of macro and micronutrient intake is one of the causes of stunting in toddlers because it can interfere with their growth and development. One way to prevent stunting is by providing high-protein foods. Currently, the government has issued a new regulation that supplementary feeding is sought to use local food ingredients. Therefore, it is necessary to develop local food products that are high in protein, such as mung beans and mackerel, which can be developed in the form of tongue cat cakes substituting mung bean flour with the addition of mackerel. The purpose of this study was to determine the organoleptic properties and the content of macro and micro nutrients. This type of research is experimental research with descriptive data analysis techniques. The formulation in the study consisted of 3 variations with the ratio of wheat flour: mung bean flour + mackerel F1 (75%: 25% + 30%), F2 (75%: 25% + 40%), F3 75%: 25% + 50%). Organoleptic test using hedonic test by 30 untrained panelists and obtained the best formula, namely F1 with an average value of color 4, aroma 3.5, taste 3.7, and texture 3.9 from a scale of 1-5. The nutritional value per 100 g of cat tongue cake formula 1 is energy 461.2 Kcal, protein 9.2 g, carbohydrate 47.7 g, fat 36.2 g, Fe 1.3 mg, Zn 1.1 mg, water content 4.1% according to SNI. Cat tongue cake has a high protein claim because it has met the requirements of the claim containing 35% protein per 100 g of product, based on BPOM RI 2022. Estimated selling price per 100 g is IDR 8,244. Keywords: Cat's Tongue Cake, Organoleptic Properties, Nutritional Content, Mung Bean Flour, Mackerel Fish
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Uncontrolled Keywords: | Kata Kunci : Kue Lidah Kucing, Sifat Organoleptik, Kandungan Gizi, Tepung Kacang Hijau, Ikan Kembung | ||||||||||||
| Subjects: | R Medicine > R Medicine (General) | ||||||||||||
| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||||||
| Depositing User: | Mhs Nala Fadhila | ||||||||||||
| Date Deposited: | 15 Jul 2024 05:57 | ||||||||||||
| Last Modified: | 15 Jul 2024 05:57 | ||||||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/4144 |
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