Pengaruh Substitusi Tepung Labu Kuning (Cucurbita Moschata) Terhadap Kadar Β-Karoten Dan Daya Terima Produk Flakes

Febriani, Rima and , Pramudya Kurnia, STP, MAgr (2016) Pengaruh Substitusi Tepung Labu Kuning (Cucurbita Moschata) Terhadap Kadar Β-Karoten Dan Daya Terima Produk Flakes. Skripsi thesis, Universitas Muhammadiyah Surakarta.

	PDF (Surat Pernyataan) 01. SURAT PERNYATAAN.pdf Restricted to Repository staff only Download (198kB)
	PDF (Naskah Publikasi) 02. NASKAH PUBLIKASI.pdf Download (1MB)
	PDF (Halaman Depan) 03. HALAMAN DEPAN.pdf Download (1MB)
	PDF (Bab I) 04. BAB I.pdf Download (68kB)
	PDF (Bab II) 05. BAB II.pdf Restricted to Repository staff only Download (153kB)
	PDF (Bab III) 06. BAB III.pdf Restricted to Repository staff only Download (113kB)
	PDF (Bab IV) 07. BAB IV.pdf Restricted to Repository staff only Download (164kB)
	PDF (Bab V) 08. BAB V.pdf Restricted to Repository staff only Download (36kB)
	PDF (Daftar Pustaka) 09. DAFTAR PUSTAKA.pdf Download (64kB)
	PDF (Lampiran) 10. LAMPIRAN.pdf Restricted to Repository staff only Download (3MB)

Abstract

Deficiency of vitamin A is one of the four main nutrient problems in Indonesian that must be solved. As many as three millions of childrean are blind due to the deficiency of vitamin A. In the toddlers, the deficiency will succeptible to infections diseases, such as diarhea, pneumona and finally death. Pumpkin flour can be used as substitute material in making flakes. The purpose of the research was to determine the effect of pumpkin flour substitution on β-carotene and acceptance levels of flakes. The research was conducted by subtituting the pumpkin flour at various levels, were 0%, 10%, 20% and 30%. The results indicated that β-carotene of all treatment of flakes was below 62,9 mg/kg. The highest acceptance of flakes was given by 0% substitution, followed by 20%. Keywords: flakes, food acceptance, beta carotene, yellow pumpkin.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	flakes, food acceptance, beta carotene, yellow pumpkin.
Subjects:	Q Science > Q Science (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	RIMA FEBRIANI
Date Deposited:	13 Oct 2016 05:32
Last Modified:	05 Sep 2022 04:24
URI:	http://eprints.ums.ac.id/id/eprint/46714

Actions (login required)

View Item