Widyaniputri, Rachmah Fathia (2019) PENAMBAHAN TEPUNG IKAN LELE DAN TEPUNG KEDELAI PADA BISKUIT MODIFIED CASSAVA FLOUR UNTUK LANSIA. Skripsi thesis, Universitas Djuanda Bogor.
|
Text
HALAMAN JUDUL.pdf Download (18kB) | Preview |
|
|
Text
ABSTRAK.pdf Download (83kB) | Preview |
|
![[img]](http://repository.unida.ac.id/style/images/fileicons/text.png) |
Text
BAB I.pdf Restricted to Registered users only Download (17kB) |
|
|
Text
BAB II.pdf Restricted to Registered users only Download (116kB) |
|
|
Text
BAB III.pdf Restricted to Registered users only Download (222kB) |
|
|
Text
BAB IV.pdf Restricted to Registered users only Download (135kB) |
|
|
Text
BAB V.pdf Restricted to Registered users only Download (11kB) |
|
|
Text
DAFTAR PUSTAKA.pdf Download (197kB) | Preview |
Abstract
ABSTRACT Rachmah Fathia Widyaniputri. B.1711175. Addition of Catfish Flour and Soybean Flour to Modified Cassava Flour Biscuits for the Elderly. Supervised by Noli Novidahlia, Dwi Aryanti Nur'utami, and CC Nurwitri. Elderly need adequate intake to prevent health problems. One of the intake can be obtained from snack such as biscuit. This study aims to improve nutritional quality in terms of fiber and protein by the addition of local food sources such as mocaf, catfish flour and soy flour as a source of protein. This research used catfish flour and soy flour with concentration about 11%: 6%, 14%: 3%, and 17%: 0%. Biscuit was hedonic testing by the elderly as untrained panelists, chemically consist proximate, crude fiber, total energy content and analyzed physically namely texture analysis (hardness). The results showed that the addition of 17% catfish flour and 0% soy flour was the most preferred biscuits from the parameters of color, aroma, texture, and taste. Nutrient content of were 3.69% water content, 3.12% ash content, 12.19% protein content, 29.23% fat content, 51.77% carbohydrate content, 1.37% crude fiber content, and a total energy 519 Kcal/100 grams with a hardness value of 987.00 gf (gramforce). Keywords : biscuit, mocaf, catfish flour, soybean flour
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | biscuit, mocaf, catfish flour, soybean flour |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Ilmu Pangan Halal (FIPHAL) > Teknologi Pangan |
| Depositing User: | Mr Admin Perpustakaan |
| Date Deposited: | 29 Mar 2022 03:37 |
| Last Modified: | 29 Mar 2022 03:37 |
| URI: | http://repository.unida.ac.id/id/eprint/1685 |
Actions (login required)
 |
View Item |
