Natasyari, Dea Dinda Sendy (2025) KARAKTERISTIK TORTILLA CHIPS UNTUK PENCEGAHAN STUNTING (DENGAN KAJIAN PROPORSI TEPUNG JAGUNG KUNING, TEPUNG JEWAWUT, DAN TEPUNG KEONG SAWAH). Undergraduate thesis, UPN VETERAN JAWA TIMUR.
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Abstract
Stunting is a condition where a person's height is shorter compared to the height of others their age. The balance of macro and micronutrients is essential for the prevention of stunting. Tortilla chips are one of the snacks that are generally made from corn. Increasing the protein, calcium, and iron content in yellow corn-based products can be achieved by substituting with local food ingredients. One of the ingredients that can be utilized to enhance protein content is jewawut flour and snail rice flour. This study aims to determine the proportion of yellow corn flour and jewawut flour with the addition of rice snail flour to obtain the best treatment based on chemical, physical, and organoleptic properties. The research design used in this study is a Completely Randomized Design (CRD) with two factors and two replications, namely the proportion of yellow corn flour and jewawut flour (70:30, 60:40, 50:50) and the addition of rice snail flour (10%, 20%, and 30%). Data were analyzed using ANOVA and DMRT post-hoc test at the 5% significance level. The best treatment was obtained from the proportion of yellow corn flour and jewawut flour (60:40) with the addition of 30% rice snail flour, resulting in a product with 4.03% moisture content, 3.91% ash content, 13.97% protein content, 16.08% fat content, 62.02% carbohydrate content, 448.65 kcal, 10.04 N breaking strength, 951.38 mg/100 g calcium content, and 37.58 mg/100 g iron content. The sensory attributes obtained were a salty taste of 3.50 (low), savory taste of 5.50 (medium), savory aroma of 5.50 (medium), yellowish-brown color of 6.21 (high), and crispiness of 8.07 (high). Keywords: Tortilla chips, yellow corn flour, jewawut flour, rice field snail flour, stunting
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > T Technology (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Dea Dinda Sendy Natasyari | ||||||||||||
| Date Deposited: | 03 Feb 2025 08:17 | ||||||||||||
| Last Modified: | 03 Feb 2025 08:17 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/34546 |
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