Herman, Divia Karunia (2026) GAMBARAN SIFAT ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI BISKUIT SUBSTITUSI TEPUNG KACANG KEDELAI DENGAN PENAMBAHAN TEPUNG KACANG MERAH SEBAGAI SNACK PENCEGAH STUNTING PADA BADUTA. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
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Abstract
Based on the 2024 Indonesian Nutritional Status Survey, the prevalence of stunting in Indonesia is still high at 19.8%. The cause of stunting is a lack of protein, iron, zinc, and calcium intake over a long period. Stunting prevention efforts include providing food sources of protein, iron, zinc, and calcium, by utilizing local food ingredients from soybean flour and red bean flour processed into biscuits. The nutritional content per 100 grams of soybean flour is 35.9 g protein, 8.4 mg iron, 2.6 mg zinc, and 196 mg calcium, while red bean flour contains 22.85 g protein and 11.5 mg iron in 100 grams. The method chosen in this study is an experimental design with descriptive analysis. This study aims to determine the organoleptic properties and nutritional content of biscuits. The first phase of the study was carried out by making soybean flour and making soybean flour substitute biscuits with 3 formulations F1 (20%:80%), F2 (15%:85%), F3 (10:90%). The results of organoleptic tests by 10 panelists showed that the best formula was F1 with a value of 4.28 in the average category. In the second phase of the study, red bean flour was added with three variations of F1 (10%), F2 (15%), F3 (20%). The results of organoleptic tests by 30 panelists showed that the best formula was F3 with a value of 5.82 in the somewhat liked category. The nutritional content of Formula 3 includes energy 433.61 kcal, protein 16.31 g, fat 26.92 g, carbohydrate 40.67 g, iron 4.95 mg, zinc 1.33 mg, calcium 84.25 mg. The results of the water content analysis using thermogravimetry were 2.15%, this product has the potential as an alternative snack to prevent stunting in toddlers with a selling price of 7,992 / 100g. Keywords: Biskuits, Organoleptic Properties, Nutritional Content, Soybean flour, Red bean flour
| Item Type: | Thesis (Diploma) | ||||||||
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| Uncontrolled Keywords: | Biskuits, Organoleptic Properties, Nutritional Content, Soybean flour, Red bean flour | ||||||||
| Subjects: | R Medicine > RZ Other systems of medicine | ||||||||
| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||
| Depositing User: | Mhs Divia Karunia Herman | ||||||||
| Date Deposited: | 23 Jun 2026 07:31 | ||||||||
| Last Modified: | 23 Jun 2026 07:31 | ||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/8378 |
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