Daya Rehidrasi dan Daya Terima Cookies dengan Subtitusi Tepung Labu Kuning (Cucurbita Moschata) untuk Makanan Pendamping ASI (MP-ASI)

Rahmawati, Septian Sekar Ary and , Retty Ikawati, S.TP, M.Sc (2019) Daya Rehidrasi dan Daya Terima Cookies dengan Subtitusi Tepung Labu Kuning (Cucurbita Moschata) untuk Makanan Pendamping ASI (MP-ASI). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

SEPTIAN SEKAR ARY RAHMAWATI. J310140014 THE POWER OF REHIDRATION AND THE POWER OF RECEIVING COOKIES WITH THE SUBTITUTION OF YELLOW PUMP FLOUR (Cucurbita Moschata) FOR ASSETS (MP-ASI) Introduction: Cookies as MP-ASI are usually made from wheat flour or cereals and grains that contain oil and other suitable ingredients to meet the baby's intake needs. MP-ASI requirements according to SNI 01-7111.2-2015 are MPASI must contain a minimum energy of 400 kcal / 100 g with a minimum protein content of 6% and a minimum vitamin A level of 250 RE / 100 g. It is also explained that the important quality indicators in cookies are texture which includes crispness, hardness and fracture in cookies. Yellow or walnut is a type of vegetable plant that has a fairly complete nutrient content, namely carbohydrates, proteins, some minerals such as calcium, phosphorus, iron , as well as vitamins namely Vitamin B and C and fiber. Objective: To determine the solubility and acceptability of making cookies by substituting pumpkin flour for MP-ASI. Research Methods: Using a Completely Randomized Design (CRD) with three treatments of 10%, 20% and 30%. Data were analyzed statistically by One Way Annova, if the results obtained there were significant differences, then proceed with DMRT test with a significance level of 0.05. Results: The most favored power of panelists is cookies with 20% pumpkin flour added. Rehydration power with the addition of pumpkin flour from the three treatments was 1.27%, 1.17% and 0.90%. Conclusion: The most preferred cookies based on receiving power are the addition of 20% pumpkin flour. The solubility of cookies is influenced by the addition of pumpkin flour, the more addition of pumpkin flour, the less water is used to dissolve cookies.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Rehydration Power, Receiving, MP-ASI Cookies, Yellow Pumpkin
Subjects: R Medicine > R Medicine (General)
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: SEPTIAN SEKAR ARY RAHMAWATI
Date Deposited: 14 Feb 2019 02:26
Last Modified: 14 Feb 2019 02:26
URI: http://eprints.ums.ac.id/id/eprint/71308

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