Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Nutriture Journal

Analisis Protein dan Daya Terima Cookies Biji Nangka dengan Penambahan Tepung Ikan Gabus Viliantina, Rifka Wuri; Rohmawati, Ninna; Antika, Ruli Bahyu
NUTRITURE JOURNAL Vol. 2 No. 2 (2023): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i2.3910

Abstract

Background: Malnutrition is one of the nutritional problems in Indonesia caused by the lack of consumption of food or protein energy over a certain period, so it can be said that the nutritional status of toddlers depends on the food conditions at the time. Fulfillment the nutritional substance of toddler can be overcome by providing additional food in the form cookies. Researchers want to modify jackfruit seed cookies with the addition of snakehead fish flour to obtain food products with high protein content. Objective: The study aimed to analyze the protein content and acceptability of jackfruit seeds cookies with the addition of snakehead fish flour. Method: This research was a Quasi-Experimental using a Posttest-Only Control Group Design. The research sample consisted of 25 students at SDN Lenteng Timur 1. Results: Protein content with 4 levels of treatment (X0, X1, X2, X3) is 7.54; 8.38; 9,12; and 9.79. The higher the addition of snakehead fish flour, the higher the protein content of jackfruit seed cookies. Jackfruit seed cookies with the addition of 5% snakehead fish flour were cookies that were liked by the panelists. Conclusion:The addition of snakehead fish flour had a significant difference in protein content. The jackfruit seed cookies were accepted by the panelists in terms of color, aroma, taste and texture, but based on statistical results only the acceptability of aroma and taste had significant differences. The recommended jackfruit seed cookies are X1 with the addition of 5% snakehead fish flour.. Keywords: Jackfruit seeds; Cookies; Malnutrition; Fish cork; Proteins
Co-Authors Ahmad Husein Asdie Ainia Herminiati, Ainia Alfid Tri Afandi Alvionikita Bella Iskandar Andrei Ramani Anisah Ardiana Anita Dewi Moelyaningrum Anita Kurnianingtyas Anjani, Sharifah Antika, Ruli Bahyu Ardiyan Dwi Masaid Aryatika, Karera Astuti, Nur Fitri Widya A’yun, Salsabila Qurrotu Bachtiar, Syahroni Darmaningtyas, Jihan Dian Septiawati Endariadi Endariadi Diana Febriyanti Quraini Dida Tadmar Aiman Dwi Martiana Wati Dzati, Yasmin Ihza Aula Emi Wuri Wuryaningsih Eri Witcahyo Erlina Tri Rahayu Utomo Faidah, Siti Nur Farah Okky Aridiyah Farida Wahyu Ningtyias Farida Wahyu Ningtyias, Farida Wahyu Fitria Dewi Sri Rahayuningati Handayani, Oktarisa Rizki Ika Murni Saputri Ira Dwi Susanti Ira Rahmawati Irwanti, Leilya Kana Satria Mukti Leersia Yusi Ratnawati Maghfira Adistiya Pramono Mahisa, Yustira Hanin Manik Nur Hidayati Mariska Anggraini Masahid, Ardiyan Dwi Maulidyatul Jannah Mefa Hidayatul Rohmah Merina, Nuning Dwi Mirham Nurul Hairunis Mury Ririanty Niken Apriliana Novia Luthviatin Oktafiani, Lirista Dyah Ayu Pasha, Yessinia Hanatha Purwanti, Aisyah Tri Putri Istik Lailiyah Rachmawati, Septi Nur Rahma Fitri Fiamanatillah Rahmad, Ardhi Nur Rismawan Adi Yunanto Rista Dwi Hermilasari Ruli Bahyu Antika Ruly Dwi Arysanti Savira Laksita Maharani Septi Nur Rachmawati Septy Handayani SULISTIYANI SULISTIYANI SULISTIYANI SULISTIYANI Sulistyani Sulistyani Sulistyani Susetyowati Tantut Susanto Tejasari . Videricka, Eryka Maryta Viliantina, Rifka Wuri Winda Wulandari, Winda Wiwin Barokhatul Maulidah Zolkefli, Yusrita binti