OKTAVIANI, HESTI (2023) SUBSTITUSI TEPUNG TULANG IKAN BANDENG (Chanos chanos) PADA PRODUK BISKUIT COKELAT TINGGI KALSIUM. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Calcium is the main bone-forming mineral which is very important for bone growth, especially during adolescence. Increasing calcium intake can be attempted by consuming food products that are high in calcium such as biscuits which can be substituted with milkfish bone flour as a source of calcium. The purpose of this study was to determine the best concentration of milkfish bone flour substitution the characteristics of chocolate biscuits. The method used in this study is a laboratory experimental method. The research design used was a complete randomized design (CRD) with 2 replications. The treatment in this study was substitution of milkfish bone flour which was different in the manufacture of chocolate biscuits which consisted of 4 levels of tretment, namely the addition of milkfish bone flour A (0%), B (12.5%), C (15%), D (17.5%). The results showed that 12,5% was the best concentration with the characteristics of color 6,73), aroma (6,47), texture (7,03) and taste (6,70). The best chemical characteristics of chocolate biscuits consist of water content (1,18), ash content (4,57), protein content (3,51), fat content (26,67), carbohydrate content (64,04), calcium content 1129,71 mg which fulfills 30,81% of calcium intake for adolescents. The results of the calcium test showed that the best chocolate biscuit fulfilled the claim for high calcium nutritional content because its value had reached 2 times the number of sources namely 15%.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Kalsium merupakan mineral utama pembentuk tulang yang sangat penting bagi pertumbuhan tulang, khususnya pada usia remaja. Peningkatan asupan kalsium dapat diupayakan dengan mengkonsumsi produk pangan tinggi kalsium seperti biskuit yang dapat disubstitusikan dengan tepung tulang ikan bandeng sebagai sumber kalsium. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi terbaik pada substitusi tepung tulang ikan bandeng terhadap karakteristik biskuit cokelat. Metode yang digunakan pada penelitian ini adalah metode eksperimental laboratorium. Rancangan penelitian yang digunakan adalah Rancangan Acak lengkap (RAL) dengan 2 ulangan. Perlakuan pada penelitian ini adalah substitusi tepung tulang ikan bandeng yang berbeda pada pembuatan biskuit cokelat yang terdiri dari 4 taraf perlakuan yaitu A (0%), B (12,5%), C (15%) dan D (17,5%). Hasil penelitian menunjukkan bahwa konsentrasi terbaik adalah biskuit cokelat dengan subtitusi tepung tulang ikan bandeng B (12,5%). Biskuit cokelat terbaik memiliki karakteristik hedoik yaitu warna (6,73), aroma (6,47), tekstur (7,03), dan rasa (6,70). Karakteristik kimia biskuit cokelat terbaik yaitu kadar air (1,18%), kadar abu (4,57%), kadar protein (3,51%), kadar lemak (26,67%), kadar karbohidrat (64,04%), kadar kalsium 1129,71 mg yang memenuhi 30,81% asupan kalsium untuk remaja. Biskuit cokelat terbaik juga sudah bisa diklaim sebagai biskuit tinggi klaisum karena nilainya sudah mencapai 30% ALG/100 g. | |||||||||
| Uncontrolled Keywords: | calcium, chocolate biscuit, milkfish bone flour. | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Mrs Hesti Oktaviani | |||||||||
| Date Deposited: | 08 Nov 2023 08:45 | |||||||||
| Last Modified: | 08 Nov 2023 08:45 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/30803 |
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