Putri, Hera Tiara (2025) SIFAT ORGANOLEPTIK DAN KANDUNGAN GIZI JAPANESE CHEESECAKE SUBSTITUSI TEPUNG KACANG MERAH GARUT DAN PENAMBAHAN TEPUNG DAUN KELOR SEBAGAI SNACK ALTERNATIF PENCEGAH STUNTING. Diploma thesis, POLTEKKES KEMENKES TASIKMALAYA.
![]() |
Text (PERNYATAAN ORISINALITAS)
PERNYATAAN ORISINALITAS.pdf Download (184kB) |
![]() |
Text (LEMBAR PENGESAHAN)
LEMBAR PENGESAHAN.pdf Download (123kB) |
![]() |
Text (PERSETUJUAN PUBLIKASI)
PERSETUJUAN PUBLIKASI.pdf Download (179kB) |
![]() |
Text (HALAMAN JUDUL)
HALAMAN JUDUL.pdf Download (267kB) |
![]() |
Text (BAB I)
BAB I.pdf Download (29kB) |
![]() |
Text (BAB II)
BAB II.pdf Restricted to Repository staff only Download (268kB) |
![]() |
Text (BAB III)
BAB III.pdf Restricted to Repository staff only Download (255kB) |
![]() |
Text (BAB IV)
BAB IV.pdf Restricted to Repository staff only Download (390kB) |
![]() |
Text (BAB V)
BAB V.pdf Restricted to Repository staff only Download (13kB) |
![]() |
Text (DAFTAR PUSTAKA)
DAFTAR PUSTAKA.pdf Restricted to Repository staff only Download (168kB) |
![]() |
Text (LAMPIRAN)
LAMPIRAN.pdf Restricted to Repository staff only Download (1MB) |
Abstract
Based on SSGI 2024, the prevalence of stunting in Indonesia is 19.8%, in Tasikmalaya City it reaches 27.1%. Protein, calcium, iron, and zinc deficiencies are the main causes of stunting. Prevention efforts can be done by consuming nutritious foods, one of which is Japanese cheesecake using local ingredients such as arrowroot red bean flour and moringa leaf flour. Per 100 grams of garut red bean flour contains 314 kcal energy, 22 g protein, 1 g fat, 56 g carbohydrate, 502 mg calcium, 10 mg iron and 3 mg zinc. Per 100 grams of moringa flour contains 92 kcal energy, 5 g protein, 1 g fat, 14 g carbohydrate, 1077 mg calcium, 6 g iron and 0.6 mg zinc. This research aims to determine the organoleptic characteristics and nutritional content of Japanese cheesecake. Preliminary research made Japanese cheesecake with variations in the ratio of wheat flour to garut red bean flour: F1 (80%:20%), F2 (70%:30%), and F3 (60%:40%). Organoleptic test results showed the best formula was F1 with an average value of 3.8. The main research added moringa flour with variations of F1 (5%), F2 (7%) and F3 (10%). The best formula was F1 with 5% moringa flour with a score of 4.2 (scale 1-5). The nutritional content of Japanese cheesecake F1 per 100 grams is 281 kcal of energy, 13 g of protein, 15 g of fat, 23 g of carbohydrates, 264 mg of calcium, 3 mg of iron, and 6 mg of zinc which can meet 50% of the protein needs of toddlers, 26% of calcium needs of toddlers, 25% of iron needs of toddlers and 128% of zinc needs of toddlers. The cost of production was IDR 82,118.00 with a selling price of IDR 15,000 per 100 grams.
Item Type: | Thesis (Diploma) | ||||||||
---|---|---|---|---|---|---|---|---|---|
Contributors: |
|
||||||||
Uncontrolled Keywords: | stunting, garut red beans flour, moringa leaf flour, Japanese cheesecake | ||||||||
Subjects: | R Medicine > R Medicine (General) | ||||||||
Divisions: | Jurusan Gizi > D3 Gizi | ||||||||
Depositing User: | Mhs HERA TIARA PUTRI | ||||||||
Date Deposited: | 08 Aug 2025 05:39 | ||||||||
Last Modified: | 08 Aug 2025 05:39 | ||||||||
URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/7040 |
Actions (login required)
![]() |
View Item |