Ayu, Nadia Rahma (2026) Penilaian Organoleptik dan Estimasi Kandungan Gizi Cookies Redgrain Substitusi Tepung Terigu dengan Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Ampas Kelapa (Cocos nucifera L.) sebagai Alternatif Kudapan untuk Penderita Diabetes Mellitus. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
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Text (PERNYATAAN ORISINALITAS)
Pernyataan Orisinalitas.pdf Download (32kB) |
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Text (LEMBAR PENGESAHAN)
Lembar Pengesahan.pdf Download (114kB) |
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Text (PERSETUJUAN PUBLIKASI)
Persetujuan Publikasi.pdf Download (129kB) |
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Text (JUDUL)
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Text (BAB I PENDAHULUAN)
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Text (BAB II TUNJAUAN PUSTAKA)
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Text (BAB III METODE PENELITIAN)
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Abstract
ABSTRACT Diabetes mellitus is a noncommunicable disease with a high prevalence; Indonesia ranked fifth globally with 19.5 million cases in 2021. Controlling dietary intake through the consumption of snacks with a low glycemic index and high fiber content plays a crucial role in DM management. Red kidney bean flour (Phaseolus vulgaris L.) and coconut co-pulp flour (Cocos nucifera L.) are functional food ingredients with a low glycemic index, high fiber content, and the potential to substitute wheat flour in cookie production. This study aims to determine the organoleptic evaluation and estimated nutritional content of Redgrain Cookies made by substituting wheat flour with red kidney bean flour and coconut co-pulp flour as an alternative snack for people with DM. The study was experimental in nature with a randomized block design (RAL) using three treatment: F1 (27.27% : 18.18%), F2 (22.73% : 22.73%), and F3 (18.18% : 27.27%), with two replications. Organoleptic testing was conducted on 25 moderately trained panelists using parameters of color, aroma, taste, texture, and overall impression on a 1–5 scale. Data were analyzed descriptively using mean values, while nutritional content estimates were calculated using the 2020 Indonesian Food Composition Tables (TKPI 2020). In this study, 100 g of product was equivalent to 2 servings, with a serving size of 50 g. The results of the organoleptic test showed that F3 was the best formula based on an overall score of 4.22, with color scores of 4.06; aroma 4.26; and taste 4.22, while the highest texture score was obtained by F1 at 4.12. The estimated nutritional content of Redgrain Cookies F3 per 100 g is 434 kcal of energy, 8.97 g of protein, 30.48 g of fat, 34.57 g of carbohydrates, and 5.61 g of dietary fiber, with contributions to the Recommended Daily Allowance (RDA) of 20%, 15%, 45.5%, 10.6%; and 18.7%. The study’s conclusions indicate that Redgrain Cookies formula F3 has the potential to serve as a snack alternative for individuals with diabetes. ABSTRAK Diabetes mellitus merupakan penyakit tidak menular dengan prevalensi tinggi; Indonesia menempati peringkat kelima dunia dengan 19,5 juta kasus pada tahun 2021. Pengendalian asupan gizi melalui konsumsi kudapan rendah indeks glikemik dan tinggi serat memegang peran penting dalam manajemen DM. Tepung kacang merah (Phaseolus vulgaris L.) dan tepung ampas kelapa (Cocos nucifera L.) merupakan bahan pangan fungsional dengan indeks glikemik rendah, tinggi serat, dan berpotensi sebagai substitusi tepung terigu dalam pembuatan cookies. Penelitian ini bertujuan mengetahui penilaian organoleptik dan estimasi kandungan gizi Cookies Redgrain substitusi tepung terigu dengan tepung kacang merah dan tepung ampas kelapa sebagai alternatif kudapan penderita DM. Penelitian bersifat eksperimental dengan desain RAL menggunakan tiga perlakuan: F1 (27,27% : 18,18%), F2 (22,73% : 22,73%), dan F3 (18,18% : 27,27%), dengan dua kali pengulangan. Uji organoleptik dilaksanakan kepada 25 panelis agak terlatih dengan parameter warna, aroma, rasa, tekstur, dan keseluruhan menggunakan skala 1–5. Data dianalisis secara deskriptif menggunakan nilai rerata, sedangkan estimasi kandungan gizi dihitung menggunakan TKPI 2020. Dalam penelitian ini, 100 g produk setara dengan 2 kali sajian dengan takaran saji 50 g. Hasil uji organoleptik menunjukkan bahwa F3 merupakan formula terbaik berdasarkan parameter keseluruhan 4,22, warna 4,06, aroma 4,26, dan rasa 4,22, sedangkan nilai tekstur tertinggi diperoleh F1 sebesar 4,12. Estimasi kandungan gizi Cookies Redgrain F3 per 100 g yaitu energi 434 kkal, protein 8,97 g, lemak 30,48 g, karbohidrat 34,57 g, dan serat pangan 5,61 g, dengan kontribusi terhadap ALG masing-masing 20%; 15%; 45,5%; 10,6%; dan 18,7%. Simpulan penelitian Menunjukkan bahwa Cookies Redgrain F3 berpotensi menjadi alternatif kudapan bagi penderita DM.
| Item Type: | Thesis (Diploma) | ||||||||
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| Contributors: |
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| Uncontrolled Keywords: | Cookies Redgrain, Tepung Kacang Merah, Tepung Ampas Kelapa, Uji Organoleptik, Estimasi Kandungan Gizi, Diabetes Mellitus KTIGZ2026, KTIGZCIREBON, KTICIREBON | ||||||||
| Subjects: | L Education > L Education (General) R Medicine > R Medicine (General) |
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| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||
| Depositing User: | CG3 NADIA RAHMA AYU | ||||||||
| Date Deposited: | 15 Jul 2026 04:29 | ||||||||
| Last Modified: | 15 Jul 2026 04:29 | ||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/9566 |
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