Melyani,, D. and Rohmayanti,, T. and Utami, D. A. N. (2020) KARAKTERISTIK FISIKOKIMIA BISKUIT BAYI BERBAHAN DASAR TEPUNG BIJI KLUWIH (ARTHOCARPUS COMMUNIS) DAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA)Physicochemical Characteristicts of Based Seed of Seeded Breadfruit (Arthocarpus Communis) and Pumpkin (Cucurbita Moschata) Flours Infant Biscuit. In: Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional, 10 Oktober 2020, Surabaya.
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Abstract
The aim of this research was to produce an infant biscuit which is added with seed of seeded breadfruit and pumpkin flour to improve nutritional status of community by using local food. This research was done by analyzing the effect of seed of seeded breadfruit and pumpkin flour addition to nutrient content, physical propertis and the serving of vitamin A, calcium and zink contein in the selected infant biscuit. The study used a compeletely randomized design (CRD) with one factor and three levels of treatment. The researd factor has the ratio of breadfruit seed flour (25%, 15% and 25%), and pumkin flours (5%, 15% and 25 %).The results of the research showed that breadfruit seed and pumpkin flour affected several physical and chemical properties of infant biscuit. Selected infant biscuit ( 25% seed of seeded breadfruit and 5% pumpkin flour) had a bulk density about 0,43 g/ml, 55 ml of water need, rehydration time about 130 secound, 747,39 gf of hardnes, 3,33% watter content, 3,36% ash content, 9,35% protein content, 20,27 % fat content, 63, 71% carbohydrate content, vitamin A about 261 μg/100gr, calcium about 234,6 mg/100 gr, 4,37 mg of zinc, and it had 476,61 kcal/100 gr of total energy. Keyword: biscuit , seeded breadfruit, crooknrck pumkin
| Item Type: | Conference or Workshop Item (Paper) |
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| Additional Information: | ISBN : 978-623-93261-6-6 |
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Conference/Seminar > Seminar Nasional Teknologi Pangan 2020: Pemanfaatan Sumberdaya Lokal Sebagai Sumber Pangan Fungsional |
| Depositing User: | Users 6 not found. |
| Date Deposited: | 11 Feb 2021 07:09 |
| Last Modified: | 11 Feb 2021 07:09 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/1355 |
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