Jurnal Informasi Kesehatan Indonesia (JIKI)
Vol 4 No 2 (2018): Jurnal Informasi Kesehatan Indonesia

FORMULASI TEPUNG BEKATUL DAN TEPUNG TEMPE TERHADAP MUTU KIMIA, NILAI ENERGI, DAN MUTU ORGANOLEPTIK SEREAL FLAKES UNTUK OBESITAS PADA ANAK

ericha dianingtyas (Unknown)
Sulistiastutik . (Unknown)
I Komang Suwita (Unknown)

Article Info

Publish Date
27 Nov 2018

Abstract

The purpose of this study was to determine the effect of bran flour and tempeh flour formulation on chemical quality, energy value, and organoleptic quality of flakes cereals for obesity in children. This research is an experimental laboratory research with a completely randomized design design using 3 stage treatment so that the proportion of bran flour and tempe flour F1 (88: 12), F2 (82: 18), and F3 (76: 24). The results showed that the proportion of significant influence on the quality of ash, fat and carbohydrates. Organoleptic quality (color, aroma, taste and texture) does not have a significant effect.

Copyrights © 2018




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Jurnal Informasi Kesehatan Indonesia (JIKI)
Website

Abbrev

JIKI

Publisher

Politeknik Kesehatan Kementerian Kesehatan Malang

Subject

Health Professions Nursing Public Health

Description

Jurnal Informasi Kesehatan Indonesia is a journal to disseminate various scientific papers on health development and other research of health also disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of health ...