Sifat Kimia dan Organoleptik Cookies Lidah Kucing Ubi Jalar Ungu sebagai Potensi Makanan Ringan Penderita Diabetes Melitus

Pranita, Rani Fitri and , Agung Setya Wardana, S.TP.,M.Si (2018) Sifat Kimia dan Organoleptik Cookies Lidah Kucing Ubi Jalar Ungu sebagai Potensi Makanan Ringan Penderita Diabetes Melitus. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Background. Availability of low-calorie snacks for people had diabetes mellitus is still a less produced in Indonesia. Purple sweet potato is one of the plants that has anthocyanin content ± 61.85 mg / 100 grams, moisture content ± 67.77% bb / 100 gram, ash content ± 3.28% bk / 100 gram, reducing sugar ± 1.79% bk / 100 gram and glycemic index (GI) 54 which is low. Purple sweet potato is very potential in making snacks for people had diabetes mellitus. The benefits of local purple sweet potato food is processed into cat tongue cookies which are expected to be consumed as snacks for people had diabetes mellitus. Aim. This study aims to determine the chemical and organoleptic properties of purple sweet potato cat tongue cookies as a potential snack for people had diabetes mellitus. Method. The research method used a completely randomized design with four subtitution treatments of purple sweet potato flour and wheat flour using a ratio of 0:100, 25:75, 50:50, 75:25. Moisture content using thermogravimetric method, ash content using dry method, reducing sugar content using Nelson Somogyi method, total sugar content using Nelson Somogyi, energy value using the atwater factor and organoleptic methods using hedonic scale, because normal data using Oneway Anova and abnormal data using Kruskal Wallis, followed by Duncan Multiple Range Test with a 95% confidence level. Results. Cat tongue cookies with the best treatment from the organoleptic test results were substituted for purple sweet potato flour and 50:50 flour not significantly different from the controls (0: 100) including the category favored by panelists. It has a moisture content of 3.37%, ash content of 2.64%, reducing sugar content of 3.62%, total sugar content of 14.49% and energy value of 539 kal / 100 gram. Conclusion : Increased substitution of purple sweet potato flour has a significant effect on moisture content, ash content, reducing sugar content, total sugar content, energy value and organoleptic (including color, aroma, taste, texture and overall) in cat tongue cookies. Keywords : cat tongue cookies, moisture content, ash content, reducing sugar content, total sugar content, energy value, organoleptic

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	cat tongue cookies, moisture content, ash content, reducing sugar content, total sugar content, energy value, organoleptic.
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	RANI FITRI PRANITA
Date Deposited:	28 Dec 2018 12:18
Last Modified:	03 Sep 2022 06:43
URI:	http://eprints.ums.ac.id/id/eprint/69559

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