Putri, Tiara Indriyanti (2025) Formulasi dan Analisis Finansial Produk Snack bar RUTF (Ready to Use Therapeutic Food) Berbahan Tepung Ikan Kembung dengan Kombinasi Tepung Biji Nangka, Biji Durian, Biji Cempedak. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
RUTF is a therapeutic food that is ready for consumption, does not require additional preparation, and has a long shelf life, making it very effective in emergency situations and nutritional recovery programs. The purpose of this study was to determine the combination of different types of flour with mackerel ratio on the physicochemical characteristics, organoleptic and financial analysis of RUTF snack bars. Jackfruit seeds, durian seeds and cempedak seeds contain important nutrients such as protein, fiber, vitamins and minerals that can support RUTF formulation. The addition of mackerel fish has the advantage of being classified as a fish with a high protein content (72.96%). This study used a completely randomized design (CRD) factorial pattern with two factors and two replications. Factor I was the ratio of fishmeal and seed meal (5:95; 10:90; 15:85). Factor II is the type of seed meal (jackfruit, durian and cempedak). Observational data were analyzed using Analysis of Variance (ANOVA) with a significant level of 5%, if there was a real interaction between the two treatments, a further test of DMRT 5% was conducted. The best treatment was obtained in the treatment combination of the proportion of durian seed flour and mackerel flour (85% and 15%) which obtained a moisture content of 2.88%; ash content of 4.01%; protein content of 41.53%; fat content of 44.84%; crude fiber content of 26.23%; starch content of 43.74%; amylose content of 20.33; carbohydrate content of 9.60%; texture hardness of 134.2gf; calories of 608 cal and financial analysis of the price of RUT snack bars. Keywords: snack bar, RUTF, seed meal, mackerel, financial.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > QK Botany S Agriculture > SB Plant culture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Tiara Indriyanti Putri | ||||||||
| Date Deposited: | 14 Mar 2025 07:42 | ||||||||
| Last Modified: | 14 Mar 2025 08:10 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/35720 |
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