Ghiffari, Haliza Nurul and Sumarto, s (2024) Gambaran Sifat Organoleptik dan Kandungan Zat Gizi Cookies Tepung Mocaf Substitusi Tepung Jangkrik sebagai Alternatif Snack Sumber Protein bagi Balita Stunting. Diploma thesis, Politeknik Kesehatan Tasikmalaya.
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Abstract
Stunting is a nutritional problem characterized by height and weight that are not appropriate for age. The prevalence of stunting in West Java is 20.2%. The cause of stunting is a lack of protein, iron and zinc intake over a long period of time. The government's effort to tackle stunting is the PMT program by using local food. Alternative local food ingredients that can be used as PMT are mocaf flour and cricket flour. Mocaf flour per 100 grams contains 1.2 grams of protein, 15.8 mg of iron and 0.6 mg of zinc. Cricket flour per 100 grams contains 15 grams of protein, 41 mg of iron and 13.9 mg of zinc. This research aims to describe the organoleptic properties and nutritional content of mocaf flour cookies substituted for cricket flour. This type of research is experimental with descriptive analysis. The research used 3 formulations with a ratio of wheat flour, mocaf flour and cricket flour, namely Formulation A(20%:60%:20%), B(18.75%:56.25%:25%), C(17.5% :52.5%:30%).The results of the organoleptic test using the hedonic scale test by 30 untrained panelists showed the highest average level of preference on a scale of 1-5, namely formula C for color (3.8), aroma (3, 6), taste (3.7) and texture (3.8). The nutritional content per 100 grams of formula C is energy 506 kcal, protein 5.2 g, carbohydrates 48.8 g, fat 31.9 g, iron 11 .9 mg and zinc 2.9 mg. The water content of 2.4% is in accordance with SNI using the thermogravimetric method. Based on the RDA, consuming 1 cookie can meet the needs of 37% energy, 25.5% protein, 170% iron and 96% zinc. .6%. Substitution of cricket flour can increase protein, iron and zinc and reduce water content. Mocaf flour cookies substituted for cricket flour have met the requirements according to BPOM with a yield of 5.2 grams as a processed food source of protein. Keyword : stunting, cookies, nutritional content, mocaf , cricket flour
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Uncontrolled Keywords: | Stunting, cookies, kandungan gizi, mocaf, tepung jangkrik | ||||||||||||
| Subjects: | R Medicine > R Medicine (General) | ||||||||||||
| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||||||
| Depositing User: | Mhs Haliza Nurul G | ||||||||||||
| Date Deposited: | 15 Jul 2024 02:47 | ||||||||||||
| Last Modified: | 15 Jul 2024 02:47 | ||||||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/3305 |
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