Text

Pengaruh Substitusi Biji Labu Kuning (Cucurbita moschata) terhadap Mutu Organoleptik, Daya Terima dan Kadar Protein Nugget Labu Kuning Sebagai Makanan Jajanan Anak Sekolah Dasar

---

Islamia Harjuni Putri

The Effect of Pumpkin Seed Substitution (Cucurbita moschata) on Organoleptic Quality, Acceptability and Protein Content of Yellow Pumpkin Nugget As Food Elementary Food Snack Food

viii + 64 Pages + 12 Tables + 1 Figure + 2 Graphs + 12 Attachments

Abstract
The pumpkin seeds is still lacking in the community. According to SDT (2013) data on vegetable consumption of fruit according to age group 5-12 years average 0.2 gr with three standard deviations so that it can be seen that for pumpkin consumption is very low so it is necessary to do food nutrification by substituting pumpkin seeds on pumpkin nuggets. The purpose of this study was the Effect of Pumpkin Seed Substitution (Cucurbita moschata) on Organoleptic Quality, Acceptability and Protein Content of Yellow Pumpkin Nugget as Elementary Food Snack Food.
This type of research is an experiment with a Completely Randomized Design (CRD) consisting of 4 treatments with 2x repetitions. The treatment is the substitution of pumpkin seeds 0 gr (A), 20 gr (B), 25 gr (C) and 30 gr (D). Observations were made on organoleptic quality, acceptability and protein content. Data processing using variance (ANOVA) and continued with DNMRT Test at 5% level if the results are significantly different. The Organoleptic Test was carried out at the Food Technology Laboratory (ITP) Department of Nutrition of the Indonesian Ministry of Health Polytechnic in Padang, protein content testing was carried out at the UNAND Padang Agricultural Product Technology Laboratory.
Based on the organoleptic test results obtained the best treatment was treatment B, with an average color value of 3.48, aroma 3.08, taste 3.38, and texture 3.32 with protein content of 4.09%. The results showed significant effect on color, aroma, and taste, but did not significantly affect the texture of pumpkin nuggets substituted for pumpkin seeds.
It is recommended to make pumpkin nuggets using 20 grams of pumpkin seed substitution, and the researchers then observe the storing power of pumpkin nuggets substituted for pumpkin seeds.

Keywords: Nugget of pumpkin, Substitution Yellow Pumpkin Seeds, Organoleptic Quality, Acceptability, Protein Levels.

Reading List: 46 (1985 - 2018)

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

031 Isl P

Penerbit

Padang : Politeknik Kesehatan Kemenkes Padang., 2019

Deskripsi Fisik

viii, 91 hlm.; 21 x 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

NONE

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

Organoleptic Quality

Info Detail Spesifik

-

Pernyataan Tanggungjawab

-

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar