PENAMBAHAN TEPUNG IKAN LELE DAN TEPUNG
KEDELAI PADA BISKUIT MODIFIED CASSAVA
FLOUR UNTUK LANSIA
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Institusion
Universitas Djuanda
Author
Widyaniputri, Rachmah Fathia
Subject
Q Science (General)
Datestamp
2022-03-29 03:37:09
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
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
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