MULYANINGSIH, SILVI (2023) ANALISIS PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN ES KRIM BERBASIS TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN PENAMBAHAN KOPI ROBUSTA SAKETI (Coffea canephora). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Beneng taro and Saketi robusta coffee are local foods from Pandeglang Regency that have potential as raw materials for making ice. This study determined the proximate value, moisture, ash, carbohydrates, fat, and protein), energy, antioxidant activity, and nutritional adequacy based on the General Group Nutritional Label Reference (ALG). This type of research is descriptive research with two stages: preliminary and follow-up. Initial research is an experimental study carried out to carry out trial and error to obtain ingredients for making and acceptability tests for the selected ice cream formula F2 (5%). The follow-up research included proximate tests (moisture, ash, carbohydrates, fat, protein), energy, activity, antioxidants, and calculation of nutritional adequacy in the general group ALG. The results of the proximate analysis from the study were moisture 68,61%, ash 0,85%, carbohydrates 22,13%, fat 6,18%, protein 2,25%, energy 153,08 kcal, and activity antioxidant 2237,67 mg/kg. The result calculation of nutritional adequacy in the general group ALG of 100-gram serving size is energy 7,12% (153,08 kcal), protein 1,43% (0,86 gram), carbohydrate 2,61% (8,47 gram) and fat 1,56% (1,05 gram). The fat content analysis has been by the standard requirements according to SNI ice cream, while the protein content is inappropriate. Antioxidant activity (IC50) falls into the very weak category. The results of nutritional adequacy based on the ALG of the general group on fat content get low-fat nutritional claims according to BPOM.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Talas beneng dan kopi robusta Saketi merupakan salah satu pangan lokal asal Kabupaten Pandeglang yang memiliki potensi sebagai bahan baku pembuatan es krim. Potensi dan tuntutan konsumen terhadap pemilihan pangan membuat perlu dilakukannya inovasi pembuatan es krim talas beneng dengan penambahan kopi robusta Saketi. Tujuan penelitian ini adalah untuk mengetahui nilai proksimat (kadar air, abu, karbohidrat, lemak, dan protein), energi, aktivitas antioksidan, serta kecukupan gizi berdasarkan Acuan Label Gizi (ALG) kelompok umum. Jenis penelitian ini merupakan penelitian deskriptif dengan dua tahap penelitian yaitu penelitian pendahuluan dan penelitian lanjutan. Penelitian pendahuluan merupakan jenis penelitian eksperimental yang dilakukan untuk melakukan trial and error guna mendapatkan bahan pembuatan dan uji daya terima dengan formula es krim terpilih F2 (5%). Penelitian lanjutan meliputi uji proksimat (kadar air, abu, karbohidrat, lemak, protein), energi, aktivitas antioksidan, dan perhitungan kecukupan gizi pada ALG kelompok umum. Hasil analisis proksimat dari penelitian ini adalah kadar air 68,61%, abu 0,85%, karbohidrat 22,13%, lemak 6,18%, protein 2,25%, energi 153,08 kkal, dan aktivitas antioksidan 2237,67 mg/kg. Hasil kecukupan gizi berdasarkan ALG kelompok umum pertakaran saji 100 gram adalah energi 7,12% (153,08 kkal), protein 1,43% (0,86 gram), karbohidrat 2,61% (8,47 gram), dan lemak 1,56% (1,05 gram). Analisis kadar lemak telah sesuai syarat standar menurut SNI es krim sedangkan kadar protein belum sesuai. Aktivitas antioksidan (IC50) termasuk pada kategori sangat lemah. Hasil kecukupan gizi berdasarkan ALG kelompok umum pada kadar lemak mendapatkan klaim gizi rendah lemak menurut BPOM. | |||||||||
| Uncontrolled Keywords: | activity antioxidant, beneng taro, ice cream, proximate value, saketi robusta coffee aktivitas antioksidan, es krim, kopi robusta saketi, nilai proksimat, talas beneng, | |||||||||
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
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| Divisions: | 07-Fakultas Kedokteran 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi |
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| Depositing User: | Silvi Silvi Mulyaningsih | |||||||||
| Date Deposited: | 14 Nov 2023 09:42 | |||||||||
| Last Modified: | 14 Nov 2023 09:42 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/30858 |
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