UJI DAYA TERIMA DAN NILAI GIZI BISKUIT YANG DIMODIFIKASI DENGAN TEPUNG KACANG MERAH
Abstract: Red bean flour can
be processed to various food product that can give his nutrient contributing
such as food hawker a schoolchild, like the biscuit. The purpose of this
research is to know the nutrient content and acceptability from a biscuit with
addition of red bean flour.
This research is a research experiment, that is the manufacture of
biscuits with the addition of red bean flour by 10%, 17.5% and 25%. Panelists
in this study are elementary school students of SDN 067097, as many as sixty
people. Acceptance of test data obtained were analyzed by descriptive and
nutrient value of protein and fiber is determined using the Kjeldhal Method and
Gravimetry Method in the test in Research Agency and Industrial Standardization
Laboratory Medan.
The result showed that the acceptability of students elementary school
against granting biscuit by the addition of flour red beans who favored is
biscuit by the addition of 10 % The addition of flour red beans in making
biscuits give increased amount of protein and fibers in biscuit The addition of
flour red beans in making biscuits with wide variations give the influence of
different real the assessment test acceptability both in terms of texture and flavor
and the resulting nutritional biscuits
Then it is advisable to socialization of information that can be made and
received biscuits from red bean flour is primarily used as a additional food
school children. Further research needs to be done to see the micro-nutrient
content contained on red bean flour
Penulis: PETTI SITI FATIMAH,
Ernawati Nasution, Evawany Y Aritonang
Kode Jurnal: jpkesmasdd130220
