Gambaran Sifat Organoleptik dan Kandungan Zat Gizi pada Kerupuk Tepung Pisang Kepok Putih dengan Penambahan Buah Bit sebagai Alternatif Camilan Pencegah Hipertensi

Nisa, Shofi Ainun (2024) Gambaran Sifat Organoleptik dan Kandungan Zat Gizi pada Kerupuk Tepung Pisang Kepok Putih dengan Penambahan Buah Bit sebagai Alternatif Camilan Pencegah Hipertensi. Diploma thesis, Politeknik Kesehatan Tasikmalaya.

[img] Text
ORISINAITAS SOFI.pdf
Download (69kB)
[img] Text
LEMBAR PENGESAHAN.pdf
Download (220kB)
[img] Text
LEMBAR PERSETUJUAN.pdf
Download (204kB)
[img] Text
HALAMAN JUDUL.pdf
Download (2MB)
[img] Text
BAB I.pdf
Download (201kB)
[img] Text
BAB2.pdf
Restricted to Repository staff only
Download (306kB)
[img] Text
BAB3.pdf
Restricted to Repository staff only
Download (349kB)
[img] Text
BAB 4.pdf
Restricted to Repository staff only
Download (590kB)
[img] Text
BAB 5.pdf
Restricted to Repository staff only
Download (118kB)
[img] Text
DAPUS.pdf
Restricted to Repository staff only
Download (214kB)
[img] Text
LAMPIRAN.pdf
Restricted to Repository staff only
Download (1MB)

Abstract

According to the Ministry of Health, in 2022 the prevalence of hypertension in Indonesia was 34.1%, in West Java Province it was 39% and in Tasikmalaya there were 27,700 people in 2023. One of the factors causing hypertension is food consumption that is high in sodium and low in potassium consumption. So there needs to be efforts to prevent it by making low sodium and high potassium food products by using local food ingredients that contain low sodium and high potassium such as white kepok banana flour and red beets. One product that can be made from these ingredients is crackers, as an alternative snack that is low in sodium and high in potassium. Type of experimental research with descriptive analysis. This research aims to determine the organoleptic properties and nutritional content of white kepok banana flour crackers with the addition of red beet. In preliminary research, 4 different formulas were made for the ratio of tapioca flour: white Kepok banana flour, the best assessment result was F4, with a ratio of 80% tapioca flour: 20% white Kepok banana flour. In the main research, 75%, 80%, 85% and 90% of red beet were added, the results of the oral test by 30 panelists obtained the best formulation F4 (80% : 20% +90%) with an average value of 4.2 (like) on a scale of 1-5. The nutritional content of F4 per 100 grams contains energy 791 kcal, protein 5.76 grams, fat 50.66 grams, carbohydrates 79.89 grams, sodium 34.75 milli grams, potassium 519 milli grams. Oil absorption rate is 12.5 grams/one serving. Consuming 1 serving (25 grams) can meet 11% of daily potassium requirements according to the AKG. The cost of production per 100 grams is Rp. 1,289,- with /serving Rp. 320,-. Keywords: Hypertension, crackers, kepok banana flour, red beetroot, organoleptic.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Hipertensi, kerupuk, pisang kepok, buah bit merah, organopleptik.
Subjects: R Medicine > R Medicine (General)
Divisions: Jurusan Gizi > D3 Gizi
Depositing User: Mhs Shofi Ainun Nisa
Date Deposited: 28 Jun 2024 03:16
Last Modified: 28 Jun 2024 03:16
URI: http://repo.poltekkestasikmalaya.ac.id/id/eprint/3467

Actions (login required)

View Item View Item