Zakia, Nida Aulia (2026) Sifat Organoleptik dan Kandungan Gizi Dimsum Substitusi Tepung Kacang Kedelai, Hati Ayam dan Sawi Hijau Sebagai Alternatif Pencegahan Anemia. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
![[img]](http://repo.poltekkestasikmalaya.ac.id/style/images/fileicons/text.png) |
Text
Halaman Pengesahan.pdf Download (102kB) |
|
Text
Halaman Pernyataan Orisinalitas.pdf Download (98kB) |
|
Text
Halaman Persetujuan Publikasi.pdf Download (104kB) |
|
Text
Halaman Judul.pdf Download (388kB) |
|
Text
BAB I.pdf Download (301kB) |
|
Text
BAB II.pdf Restricted to Repository staff only Download (553kB) |
|
Text
BAB III.pdf Restricted to Repository staff only Download (728kB) |
|
Text
BAB IV.pdf Restricted to Repository staff only Download (473kB) |
|
Text
BAB V.pdf Restricted to Repository staff only Download (338kB) |
|
Text
Daftar Pustaka.pdf Restricted to Repository staff only Download (263kB) |
|
Text
Lampiran.pdf Download (1MB) |
Abstract
According to the 2023 Indonesian Health Survey Report, the prevalence of anemia among adolescent girls reached 15.5%, caused by iron (Fe) deficiency that leads to hemoglobin levels dropping below 14–16 g/dl. To address this, iron-rich local foods can be utilized more effectively. Per 100 grams, soybean flour contains 24 g of protein and 6.7 mg of iron, while chicken liver contains 19.7 g of protein and 6.6 mg of iron. Green mustard greens contain 1 g of protein and 1.1 mg of iron. The study employed an experimental design with descriptive-analytical analysis. Stage 1 involved formulating dim sum wrappers by substituting wheat flour with soybean flour, specifically F1 (66.7% : 33.3%), F2 (63.4% : 36.6%), and F3 (60% : 40%), which were evaluated organoleptically by 10 moderately trained panelists. The best formula in Stage 1 was F1, with an average liking score of 4.9 (somewhat liked). This best formula was then used in Stage 2. In Stage 2, the formulations for chicken dim sum fillings with chicken liver and Chinese cabbage were F1 (10% : 80% : 10%), F2 (15% : 72.5% : 12.5%), and F3 (20% : 65% : 15%), which were evaluated by 30 untrained panelists. The results of the testing in Stage 2 identified F2 as the best formula with an average acceptability score of 5.3 (on a “somewhat like” scale). Specifically, every 100 g of this premium formula provides 273 kcal of energy, 12.93 g of protein, 12.91 g of fat, 29.95 g of carbohydrates, and 2.76 mg of iron. The best formula meets 13% of the nutritional requirements of 16–18 year olds. The production cost per 100 g is Rp. 4,782, with a selling price of Rp. 6,216, with the potential to become an alternative snack for the prevention of anaemia in teenage girls. Keywords: dimsum, soybean flour, chicken liver, Chinese cabbage, anemia.
| Item Type: | Thesis (Diploma) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||
| Uncontrolled Keywords: | dimsum, soybean flour, chicken liver, Chinese cabbage, anemia. | ||||||||
| Subjects: | R Medicine > RZ Other systems of medicine | ||||||||
| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||
| Depositing User: | Mhs NIDA AULIA ZAKIA | ||||||||
| Date Deposited: | 23 Jun 2026 06:55 | ||||||||
| Last Modified: | 23 Jun 2026 06:55 | ||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/8321 |
Actions (login required)
 |
View Item |