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Pengaruh Suplementasi Tepung Biji Kecipir (Pshophorcarpus Tetragonolobus L) Terhadap Mutu Organoleptik Kadar Protein Dan Kadar Serat Pada Kue Putu Ayu


Effect of supplementation of winged bean flour (Pshophorcarpus Tetragonolobus L) on organoleptic quality of protein content and fiber content in Putu Ayu cake
viii + 56 pages + 13 tables + 1 image + 1 graph + 8 attachments

Kue putu ayu is one of the traditional cakes and was a typical cake for all regions in Indonesia. Kue putu ayu has a texture that was soft and sweet and dominant in coconut flavor and easily made at home for families. Kue putu ayu contained high carbohydrates, while the protein and fiber content was low. To increase the nutritional value of putu ayu, it was necessary to add other nutrients such as the addition of protein and fiber nutrients. Protein was very needed by the body, especially during the growth and development in children as well as fiber. Fiber was very needed by the body, especially for children during the growth period. One food ingredient that contains high protein and fiber was the winged bean which can be added to the ingredients for making putu ayu cakes. This study aimed to determine the effect of addition of winged bean flour on organoleptic quality of protein content and fiber content in putu ayu cake.
This type of research was an experiment using a Completely Randomized Design (CRD) with 1 control (A 250: 0) and 3 treatments (B 250: 15), (C 250: 25) and (D 250: 35). The study was conducted in September 2018 - June 2019. Organoleptic tests were carried out at the ITP Polytechnic Laboratory of the Ministry of Health in Padang. Data were analyzed by variance test (ANOVA), and if there were treatments that were significantly different then continued with Duncan's New Multiple Range Test (DNMRT) at the level of 5%. Furthermore, protein and fiber content tests were carried out at the Baristand Padang Industrial Laboratory.
The organoleptic test results showed that the best treatment was treatment D with supplementation of 35% winged bean flour with an average value of 3.29 (likes). In terms of color, aroma, taste and texture the best treatment has the highest level of preference. The results of the variance test showed that there were significant differences between treatments in terms of color, aroma, taste and texture. Then proceed with the DNMRT test at 5% level. Protein content results in treatment D, namely 14,92% and yield of fiber content from treatment D, namely 6,08%.
It was recommended for the next researcher to process winged bean flour into food products that can be of high use for the community, especially in terms of nutrition.

Keywords: supplementation, winged bean flour, protein, fiber, Putu Ayu cake
Reading List: 32 (1993-2017)


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063 Sri P
Penerbit Politeknik Kesehatan Kemenkes Padang : Padang.,
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viii, 79 hlm.; 21 x 29 cm
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Tipe Media
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