Awaliyah, Resti Salwa and Hadiningsih, Naning (2024) Sifat OrganoIeptik dan Estimasi Kandungan Gizi Pie Tepung Jewawut dengan Penambahan Ikan Teri sebagai Pangan Alternatif Antihipertensi. Diploma thesis, Politeknik Kesehatan Tasikmalaya.
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Abstract
Hypertension is a chronic medical condition in which blood pressure increases above the blood pressure that is considered normal. The diagnosis of hypertension is made if systolic blood pressure (BBP) ≥140 mmHg and/or diastolic blood pressure (BBP) ≥ 90 mmHg are found. Preventing hypertension can be done by making alternative food made from local food ingredients that have good nutritional content for hypertension sufferers, namely barley flour pie products with the addition of anchovy flour. Research will be carried out to determine the organoleptic properties and nutritional content of millet flour pie with the addition of anchovy flour. This type of research is experimental research with descriptive analysis. Determining the research sample will be determined by creating an experimental design which includes previous research and main research using 3 variations of formulation. Data collection in the research will be carried out by distributing organoleptic test forms to 5 trained panelists and 30 untrained panelists. The results of preliminary research showed that the pie formula most preferred by the panelists was formula C with a ratio of barley flour to wheat flour of (80%:20%) which was then used as a reference in the main research. In the main research, the results obtained were that the most preferred pie formula was formula C with the addition of 15% anchovy flour with an average value of 3.7. The nutritional value in formula C per 100 grams is energy of 392.4 kcal, protein 8.7 grams, fat 19.8 grams, carbohydrates 44.9 grams for all formulas, tannin 0.7 mg, sodium 204.5 mg, and calcium 94.4 mg. The basic price for producing millet flour pie with the addition of anchovies per 100 grams is IDR 5,300. Keywords: Hypertension, Millet Flour, Anchovy Flour, Organoleptic Test, Nutritional Content.
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Contributors: |
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| Uncontrolled Keywords: | Hipertensi, Tepung Jewawut, Tepung Ikan Teri, Uji Organoleptik, Kandungan Gizi | ||||||||||||
| Subjects: | R Medicine > R Medicine (General) | ||||||||||||
| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||||||
| Depositing User: | Mhs Resti Salwa A | ||||||||||||
| Date Deposited: | 16 Jul 2024 07:19 | ||||||||||||
| Last Modified: | 16 Jul 2024 07:19 | ||||||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/4136 |
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