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All Journal Jurnal Gizi dan Kesehatan
Febi, RA
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Nursing Public Health

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DAYA TERIMA BOLU LAPIS KOJO UBI JALAR KUNING SEBAGAI SNACK RENDAH KALORI DAN PENAMBAH SERAT Febi, RA; Eliza, Eliza; Yuniarti, Hana; Sriwiyanti, Sriwiyanti; Sartono, Sartono
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 2 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i2.1053

Abstract

Background: Obesity was defined as abnormal or excessive fat accumulation that can impair health. One strategy to overcome the problem of obesity was to provide low-calorie foods. One of the local foods that can be used as a low-calorie meal and fiber enhancers was the yellow sweet potato cake with kojo layer. The purpose:This study aims to determine the best formulation of yellow sweet potato cake with kojo layer. Methods: This study used an experimental design with a non-factorial completely randomized design (CRD). The ingredients used were yellow sweet potato, wheat flour, eggs, stevia sugar, salt, margarine, and low-fat milk Results: The results showed that the selected yellow sweet potato cake with kojo layer with F2 treatment (60% addition of yellow sweet potato) with a total energy content of 197.39 Kcal, 13.55% protein, 2.11% fat, 31.05% carbohydrate (per 100 grams). Conclusion: Yellow sweet potato kojo layer sponge can be used as a low -calorie food alternative and fiber enhancers.
Co-Authors Eliza Eliza Sartono Sartono, Sartono Sriwiyanti, Sriwiyanti Yuniarti, Hana