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All Journal Jurnal Gizi Widyagogik : Jurnal Pendidikan dan Pembelajaran Sekolah Dasar Jurnal Pendidikan Dasar Nusantara AKSIOMA: Jurnal Program Studi Pendidikan Matematika ELEMENTARY SCHOOL JOURNAL PGSD FIP UNIMED REFLEKSI EDUKATIKA Media Penelitian Pendidikan : Jurnal Penelitian dalam Bidang Pendidikan dan Pengajaran Scholaria: Jurnal Pendidikan dan Kebudayaan AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat ELSE (Elementary School Education Journal) : Jurnal Pendidikan dan Pembelajaran Sekolah Dasar Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Basicedu International Journal of Community Service Learning JURNAL INOVASI EDUKASI Journal of Primary Education Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Jurnal Penelitian dan Pengkajian Ilmu Pendidikan: e-Saintika Jurnal Komunitas: Jurnal Pengabidian Kepada Masyarakat Jurnal Perseda : Jurnal Pendidikan Guru Sekolah Dasar LOSARI: Jurnal Pengabdian Kepada Masyarakat International Journal of Global Accounting, Management, Education, and Entrepreneurship (IJGAME2) Jurnal Pengabdian Masyarakat (ABDIRA) Proceedings Series on Social Sciences & Humanities Joong-Ki : Jurnal Pengabdian Masyarakat Journal of Law, Poliitic and Humanities Jurnal Basicedu JGK (Jurnal Guru Kita) Jurnal Masyarakat Madani Indonesia JISPE Journal of Islamic Primary Education Eastasouth Journal of Positive Community Services Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS JANACITTA: Journal of Primary and Children's Education Joong-Ki Tradition and Modernity of Humanity Ngudi Waluyo Empowerment : Jurnal Pengabdian Kepada Masyarakat Joong-Ki PAEDAGOGIE
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Journal : Jurnal Gizi

Kandungan Gizi Donat dengan Penambahan Ubi Ungu (Ipomoea Batatas L.) Sebagai Makanan Jajanan Berbasis Pangan Lokal Bagi Anak Sekolah Riva Mustika Anugrah; Ela Suryani
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.241 KB) | DOI: 10.26714/jg.9.1.2020.150-158

Abstract

Doughnut as one of popular snack by school children. Doughnut development isneeded to improve nutritional quality and physical characteristics. Purple sweet potato as a local food with attractive calour, sweet taste and high anthocyanin can be processed for addition ingredients of doughnut. The purpose of this research was to determine contained of nutrient and acceptance of purple sweet potato doughnut as snack based on local food for school children. This experiment investigated formulation of purple sweet potato doughnut with the ratio of purple sweet potato: wheat flour 20:80 ( F1), and 30:70 (F2). Analyzed of protein nutrients with micro kjehdal, fat with soxhlet and carbohydrates with anthron. Statistical analysis of acceptance used Mann-Whitney test. The result in this study was analyzed of the nutritional value of F1 sweet purple potato doughnut very serving (40g) containing energy: 158.46 kcal, Protein: 5 g, Fat: 9.92 g, Carbohydrates: 12.34 g and F2 energy: 169.51 kcal, Protein: 7.5 g, Fat: 11.32 g, Carbohydrates: 9.4 g. The acceptance test was performed no differences in color, texture, taste and aroma in the two purple sweet potato donuts formulas (p≥0.05). The energy content of F2 can contributed 10.27% energy need of school children.Keyword : children school, doughnut, local food, sweet purple potato