Ayundhia, Alykha Pramestiara (2026) PENGEMBANGAN COOKIES ‘KOMI’ BERBAHAN UBI JALAR UNGU (IPOMOEA BATATAS L.), MOCAF (MODIFIED CASSAVA FLOUR), DAN TEPUNG KACANG HIJAU (VIGNA RADIATA) SEBAGAI MAKANAN SELINGAN BAGI IBU HAMIL KEKURANGAN ENERGI KRONIS. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
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Abstract
ABSTRAK Angka Kematian Ibu (AKI) di Indonesia masih menjadi tantangan besar dalam peningkatan derajat kesehatan masyarakat. Berbagai penyebab kematian ibu meliputi perdarahan, pre-eklamsia dan eklamsia, infeksi, komplikasi persalinan, aborsi, penyakit kronis, serta Kekurangan Energi Kronis (KEK) dan malnutrisi. Penelitian ini bertujuan untuk mengetahui penilaian organoleptik dan estimasi kandungan zat gizi cookies ubi jalar ungu dengan tepung mocaf dan tepung kacang hijau sebagai makanan selingan ibu hamil kekurangan energi kronis. Penelitian ini menggunakan metode eskperimen dengan desain Rancangan Acak Lengkap (RAL) dengan tiga formulasi dan dua kali pengulangan. Penilaian organoleptik dilakukan oleh 25 panelis agak terlatih yang menggunakan uji hedonik berdasarkan indikator warna, aroma, rasa, tekstur, dan keseluruhan. Untuk estimasi kandungan zat gizi dihitung menggunakan TKPI Kemenkes 2020. Hasil penelitian menunjukkan bahwa estimasi kandungan gizi per 100 g pada F1 yaitu energi 339,3 kkal, protein 5,3 g, lemak 17,4 g, dan karbohidrat 39,8 g. Pada F2 diperoleh energi 340,8 kkal, protein 4,1 g, lemak 17,3 g, dan karbohidrat 41,4 g. Sedangkan, pada F3 mengandung energi 342,3 g, protein 2,9 g, lemak 17,3 g, dan karbohidrat 42,9 g. Untuk hasil penilaian organoleptik, menunjukkan bahwa nilai rata-rata keseluruhan F1 sebesar 3,85, F2 sebesar 3,95, dan F3 sebesar 4,05. Simpulan penelitian ini menunjukkan bahwa F3 dengan perbandingan tepung mocaf 75% dan tepung kacang hijau 25% merupakan formulasi yang paling disukai oleh panelis. Dalam estimasi kandungan zat gizi F3 didapatkan energi sebesar 342,3 g, protein 2,96 g, lemak 17,3 g, dan karbohidrat 42,9 g. Kontribusi zat gizi cookies ubi jalar ungu sebagai makanan selingan bagi ibu hamil didapatkan energi sebesar 13,6%, protein sebesar 3,8%, lemak sebesar 20,5%, dan karbohidrat sebesar 12,4%. ABSTRACT Maternal Mortality Rate (MMR) in Indonesia remains a major challenge in improving public health status. Various causes of maternal mortality include hemorrhage, preeclampsia and eclampsia, infections, childbirth complications, abortion, chronic diseases, as well as Chronic Energy Deficiency (CED) and malnutrition. This study aimed to determine the organoleptic characteristics and estimate the nutritional content of purple sweet potato cookies formulated with mocaf flour and mung bean flour as a snack for pregnant women with Chronic Energy Deficiency (CED). This study employed an experimental method using a Completely Randomized Design (CRD) consisting of three formulations with two replications. Organoleptic evaluation was conducted by 25 semi-trained panelists using a hedonic test based on color, aroma, taste, texture, and overall acceptability. The estimated nutritional content was calculated using the Indonesian Food Composition Table (TKPI) issued by the Ministry of Health in 2020. The results showed that the estimated nutritional content per 100 g for F1 was 339,3 kcal of energy, 5,3 g of protein, 17,4 g of fat, and 39,8 g of carbohydrates. F2 contained 340,8 kcal of energy, 4,1 g of protein, 17,3 g of fat, and 41,4 g of carbohydrates. Meanwhile, F3 contained 342,3 kcal of energy, 2,9 g of protein, 17,3 g of fat, and 42,9 g of carbohydrates. The organoleptic evaluation results indicated that the overall mean scores were 3,85 for F1, 3,95 for F2, and 4,05 for F3. The study concluded that F3, with a ratio of 75% MOCAF flour and 25% mung bean flour, was the most preferred formulation among the panelists. The estimated nutritional content of F3 was 342,3 kcal of energy, 2,9 g of protein, 17,3 g of fat, and 42,9 g of carbohydrates. The nutritional contribution of purple sweet potato cookies as a snack for pregnant women was 13,6% for energy, 3,8% for protein, 20,5% for fat, and 12,4% for carbohydrates.
| Item Type: | Thesis (Diploma) | ||||||||||||||||
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| Uncontrolled Keywords: | Cookies, Ubi jalar ungu, Tepung mocaf, Tepung kacang hijau, KEK, KTIGZ2026KTIGZCIREBONKTICIREBON Ibu hamil | ||||||||||||||||
| Subjects: | L Education > L Education (General) R Medicine > R Medicine (General) |
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| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||||||||||
| Depositing User: | CG3 Alykha Pramestiara Ayundhia | ||||||||||||||||
| Date Deposited: | 20 Jul 2026 06:38 | ||||||||||||||||
| Last Modified: | 20 Jul 2026 06:38 | ||||||||||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/9754 |
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