ANALISIS ENERGI DAN PROTEIN SERTA UJI DAYA TERIMA BISKUIT TEPUNG LABU KUNING DAN IKAN LELE
Abstract: Diversification
program needs no introduction processed pumpkin and catfish to get new food
alternatives . Yellow squash and catfish have the potential as a source of
nutrients because it contains a number of macro-nutrients and micro-nutrients.
The purpose of this study was to determine the nutrient content of energy and
protein biscuits and test the acceptance of pumpkin flour and catfish
organoleptic analysis covering the taste, aroma, color, and texture of the
biscuit is determined by using a hedonic scale.This study is an experimental
research making biscuits with the addition of pumpkin flour and catfish by 20
%, 30 %, and 40 %. Meanwhile, the protein content using the method Kjeldhal,
fat extraction method, carbohydrate hydrolysis method, and energy by using the
method of calculations carried out in the laboratory of Research and
Standardization Agency for Industrial Field. Panelists in this study was the
son of SD Negeri No. 067 097 Medan, as many as 30 people, FKM USU students as
much as 30 people, and pregnant women at the Maternity Clinic as many as 30
people. The results showed that pumpkin flour biscuits and catfish has an
energy content of 40% and a high protein and low in carbohydrates and fat.
Based on the results of organoleptic test showed that the addition of flour
biscuits with pumpkin and catfish include aroma, color, flavor, and texture are
the most preferred and pumpkin flour biscuits catfish 20 % in primary school
children. Advised the public to be able to make biscuits and pumpkin flour
catfish as a food supplement for pregnant women and for children of primary
school age and developmental growth. Also, further research needs to be done on
making pumpkin flour biscuits and catfish to enhance the flavor and aroma that
pregnant women like to eat pumpkin biscuit flour and catfish.
Penulis: IKA ROHIMAH, Etti
Sudaryati, Ernawati Nasution
Kode Jurnal: jpkesmasdd130218
