Agustini, Riski Amalia and Fatamorgana, Pijar Beyna (2024) Sifat organoleptik dan Zat Gizi Food Bar Tepung Tapioka, Tepung Ubi Jalar Kuning dan Tepung Kacang Kedelai sebagai Pangan Darurat. Diploma thesis, Politeknik Kesehatan Tasikmalaya.
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Abstract
Riski Amalia Agustini, The Organoleptic Properties of Tapioca Flour, Yellow Sweet Potato, and Soybean Snack Bar as Emergency Food. . Indonesia, situated within the Pacific Ring of Fire, is prone to natural disasters, with Tasikmalaya Regency in West Java being one of the vulnerable regions. One of the impacts of disasters is the difficulty in meeting food needs. Emergency food is crucial to address refugees' needs, providing a stable and urgent source of nutrition in crisis situations. Emergency food products can be crafted from locally available high-energy and protein-rich ingredients such as tapioca flour, yellow sweet potatoes, and soybeans. Tapioca flour, per 100 grams, contains 363 calories, 1.1 grams of protein, 0.5 grams of fat, and 88.2 grams of carbohydrates. Yellow sweet potatoes, per 100 grams, contain 119 calories, 0.5 grams of protein, 0.4 grams of fat, and 25.1 grams of carbohydrates. Soybeans, per 100 grams, contain 286 calories, 30.2 grams of protein, 15.6 grams of fat, and 30.1 grams of carbohydrates. This study aims to determine the organoleptic properties (color, aroma, taste, texture) and nutritional content (energy, protein, fat, carbohydrates) of food bars as emergency rations. There are four formula variations with tapioca flour: yellow sweet potato flour: soybean flour ratios, namely Formula 1 (50%: 25%: 25%), Formula 2 (40%: 30%: 30%), Formula 3 (30%: 35%: 35%), and Formula 4 (20%: 40%: 40%). The food bars were organoleptically tested on 30 untrained panelists. The organoleptic test results show that the most preferred formula is F1 with an average rating of 4.1 in the like category. The nutritional content per 50 grams of food bars meets the requirements of emergency food, with 240-242 calories, 8 grams of protein, 10-11 grams of fat, and 21-24 grams of carbohydrates. The emergency food bar requirement per 50 grams is 233-250 kcal. Nutritional values were calculated using Food Composition Tables and Microsoft Excel software. Keywords: Emergency food, foodbar, organoleptic, formula, Nutritional values
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Uncontrolled Keywords: | : Pangan darurat, foodbar, Formula, Uji Organoleptik, Tepung Tapioka, Tepung Ubi Jalar Kuning, Tepung Kacang Kedelai. | ||||||||||||
| Subjects: | R Medicine > R Medicine (General) R Medicine > RA Public aspects of medicine |
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| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||||||
| Depositing User: | Mhs Riski Amalia A | ||||||||||||
| Date Deposited: | 15 Jul 2024 07:27 | ||||||||||||
| Last Modified: | 15 Jul 2024 07:27 | ||||||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/3491 |
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