Lukitasari, Candra Ayu Devi (2022) Pembuatan Bubur Instan MP-ASI untuk Mencegah Stunting Berbasis Umbi Gembili yang Diperkaya dengan Tepung Daun Kelor dan Telur Puyuh dengan Metode Foam Mat Drying. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Complimentary food for breast milk or MP-ASI to prevent stunting is made from gembili tubers enriched with Moringa leaf flour and quail eggs. In this study, the method used is the foam mat drying method. This study aims to determine the effect of adding Moringa leaf flour and quail eggs to the physicochemical and organoleptic characteristics of instant MP-ASI powder. The experimental design used was a completely randomized design (CRD) consisting of two factors. The factor I is the addition of 15% Moringa leaf flour; 20% and 25% of gembili tuber flour and factor II, namely the addition of 75% quail eggs; 80% and 85% of gembili tuber flour, with 3 repetitions. The results showed that the best treatment was the addition of Moringa leaf flour and quail eggs 15% and 80% with a water content of 3.22%, ash content of 4.45%, fat content of 9.61%, protein content of 12.73%, content of carbohydrates 69.98%, calcium content 213.88%, total calories 424 kcal and the average organoleptic results are texture 2.96 (same as the standard sample), color 1.8 (better than the standard sample), taste 2, 36 (better than the standard sample) and aroma 2.56 (better than the standard sample). In this study, the standard sample used was commercial baby porridge with the "PROMINA" brand.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Unnamed user with email 1633010063@student.upnjatim.ac.id | ||||||||
| Date Deposited: | 18 Jan 2022 07:22 | ||||||||
| Last Modified: | 18 Jan 2022 07:22 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/4396 |
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