eprintid: 45466
rev_number: 24
eprint_status: archive
userid: 10269
dir: disk0/00/04/54/66
datestamp: 2025-02-14 05:55:25
lastmod: 2025-02-14 05:55:25
status_changed: 2025-02-14 05:55:25
type: thesis
metadata_visibility: show
creators_name: NUR ANJANI, ALYA
creators_id: 8882200034
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_name: SETYANI SARTIKA, RAKHMI
contributors_name: DIAH KOERNIAWATI, RATU
contributors_id: 198802132024212037
contributors_id: 199009092024062002
corp_creators: UNIVERSITAS SULTAN AGENG TIRTAYASA
corp_creators: FAKULTAS KEDOKTERAN DAN ILMU KESEHATAN
corp_creators: PROGRAM STUDI GIZI
title: PROFIL NILAI GIZI BISKUIT TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) DAN TEPUNG TULANG IKAN BANDENG (Chanos chanos)
ispublished: pub
subjects: Q1
subjects: QD
subjects: R1
divisions: FK
divisions: GZ
full_text_status: restricted
keywords: Biscuits, Beneng Taro Flour, Milkfish Bone Flour, Energy and
Macronutrients, Percent RDA
Biskuit, Tepung Talas Beneng, Tepung Tulang Ikan Bandeng, Energi
dan Makronutrien, Persen AKG
note: Kekurangan energi dan makronutrien pada usia dewasa dapat memengaruhi produktivitas kerja dan kelelahan pada pekerja. Untuk memenuhi kebutuhan energi dan makronutrien harian tubuh, pekerja dapat mengonsumsi makanan utama dan selingan yang tinggi energi. Makanan selingan seperti biskuit dapat dikembangkan dari pangan lokal dengan mensubstitusi tepung terigu dengan tepung dari pangan lokal yaitu dari talas beneng dan tulang ikan bandeng hasil limbah industri sate bandeng. Penelitian ini merupakan penelitian lanjutan tentang pengembangan biskuit tepung talas beneng dan tepung tulang ikan bandeng. Penelitian deskriptif ini dilakukan untuk mengetahui profil nilai gizi berupa nilai energi, makronutrien, serta persen Angka Kecukupan Gizi (AKG). Dalam penelitian ini, dilakukan uji proksimat untuk mengidentifikasi kadar karbohidrat, lemak, dan protein pada biskuit dengan formula terbaik. Selanjutnya, dilakukan perhitungan energi biskuit dari hasil uji proksimat untuk mengetahui nilai energi, makronutrien, dan persen AKG berdasarkan Acuan Label Gizi (ALG) pada kelompok umum. Hasil penelitian menunjukkan dalam 100 gram biskuit talas beneng dan tepung tulang ikan bandeng mengandung energi sebanyak 500 kkal, lemak sebanyak 15 gram, protein sebanyak 7 gram, dan karbohidrat sebanyak 73 gram. Berdasarkan takaran saji sebesar 25 gram, maka biskuit tersebut mengandung energi sebesar 120 kkal (5,58% AKG), lemak sebesar 4 gram (6% AKG), protein sebesar 2 gram (3% AKG), dan karbohidrat sebesar 18 gram (6% AKG).
abstract: Energy and macronutrient deficiencies in adulthood can affect work productivity and fatigue in workers. To meet the body's daily energy and macronutrient needs, workers can consume main and snack foods that are high in energy. Snacks such as biscuits can be developed from local foods by substituting wheat flour with flour from local foods, namely from beneng taro and milkfish bones from the waste of the milkfish satay industry. This research is a follow-up research on the development of biscuits made from beneng taro flour and milkfish bone flour. This descriptive research was conducted to determine the nutritional value profile in the form of energy value, macronutrients, and percent of the Nutritional Adequacy Rate. In this study, a proximate test was conducted to identify carbohydrate, fat, and protein levels in biscuits with the best formula. Furthermore, the energy calculation of biscuits was carried out from the results of the proximate test to determine the value of energy, macronutrients, and the percent of RDA based on the Nutrition Label Reference in the general group. The results showed that in 100 grams of beneng taro biscuits and milkfish bone meal contained 500 kcal of energy, 15 grams of fat, 7 grams of protein, and 73 grams of carbohydrates. Based on a serving size of 25 grams, the biscuits contain 120 kcal of energy (5.58% RDA), 4 grams of fat (6% RDA), 2 grams of protein (3% RDA), and 18 grams of carbohydrates (6% RDA).
date: 2025
date_type: published
pages: 112
institution: UNIVERSITAS SULTAN AGENG TIRTAYASA
department: GIZI
thesis_type: sarjana
thesis_name: sarjana
citation:   NUR ANJANI, ALYA  (2025) PROFIL NILAI GIZI BISKUIT TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) DAN TEPUNG TULANG IKAN BANDENG (Chanos chanos).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.   
document_url: https://eprints.untirta.ac.id/45466/2/ALYA%20NUR%20ANJANI_8882200034_02.pdf
document_url: https://eprints.untirta.ac.id/45466/3/ALYA%20NUR%20ANJANI_8882200034_03.pdf
document_url: https://eprints.untirta.ac.id/45466/4/ALYA%20NUR%20ANJANI_8882200034_04.pdf
document_url: https://eprints.untirta.ac.id/45466/5/ALYA%20NUR%20ANJANI_8882200034_05.pdf
document_url: https://eprints.untirta.ac.id/45466/6/ALYA%20NUR%20ANJANI_8882200034_LAMP.pdf
document_url: https://eprints.untirta.ac.id/45466/7/ALYA%20NUR%20ANJANI_8882200034_REF.pdf
document_url: https://eprints.untirta.ac.id/45466/8/ALYA%20NUR%20ANJANI_8882200034_CP.pdf
document_url: https://eprints.untirta.ac.id/45466/9/ALYA%20NUR%20ANJANI_8882200034_FULL%20TEXT.pdf
document_url: https://eprints.untirta.ac.id/45466/10/ALYA%20NUR%20ANJANI_8882200034_BAB%201.pdf