MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI KOMBINASI PUREE DAUN KELOR (Moringa Oleifera) DAN TEPUNG BAWANG MERAH (Allium Cepa Ascolinicum L) DALAM PEMBUATAN STICK SEBAGAI SNACK SEHAT
The prevalence of overweight and obesity among children and adolescents has increased worldwide, thus becoming one of the most common chronic disorder in this age group and in adulthood. The prevalence of obesity in Indonesia shows a figure quite alarming. Moringa leaves puree and onion flour be...
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id-langga.454892018-03-22T18:40:39Z http://repository.unair.ac.id/45489/ MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI KOMBINASI PUREE DAUN KELOR (Moringa Oleifera) DAN TEPUNG BAWANG MERAH (Allium Cepa Ascolinicum L) DALAM PEMBUATAN STICK SEBAGAI SNACK SEHAT NURILAH SANDI CITRA JIWA PAMENANG TIMUMUN, 101414153036 RA601-602 Food and food supply in relation to public health The prevalence of overweight and obesity among children and adolescents has increased worldwide, thus becoming one of the most common chronic disorder in this age group and in adulthood. The prevalence of obesity in Indonesia shows a figure quite alarming. Moringa leaves puree and onion flour be used as a functional food was made into a healthy snack in the form of sticks. The purpose of this study was to determine differences in the organoleptic quality and nutrient content in stick combination of moringa leaves puree and onion flour on each product. This research is an experimental research which directed on development products. In this study involving 5 limited panelists and 30 untrained panelists. The results showed that the organoleptic quality difference of color (0,001) and aroma (0,016) among three sticks products. There is no difference in color (0.592) and aroma (0,414) among stick product F4 and F5. Nutrients content showed that there is no difference between the three sticks products. The conclusion is there are difference of the organoleptic quality of color and aroma stick combination of moringa leaves puree and onion flour on each product and there are differences in nutrient content stick combination of moringa leaves puree and onion flour on every product. 2016 Thesis NonPeerReviewed text id http://repository.unair.ac.id/45489/13/245.%20ABSTRAK.pdf text id http://repository.unair.ac.id/45489/20/TKM.25-16%20Tim%20m.pdf NURILAH SANDI CITRA JIWA PAMENANG TIMUMUN, 101414153036 (2016) MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI KOMBINASI PUREE DAUN KELOR (Moringa Oleifera) DAN TEPUNG BAWANG MERAH (Allium Cepa Ascolinicum L) DALAM PEMBUATAN STICK SEBAGAI SNACK SEHAT. Thesis thesis, Universitas Airlangga. http://lib.unair.ac.id |
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RA601-602 Food and food supply in relation to public health NURILAH SANDI CITRA JIWA PAMENANG TIMUMUN, 101414153036 MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI KOMBINASI PUREE DAUN KELOR (Moringa Oleifera) DAN TEPUNG BAWANG MERAH (Allium Cepa Ascolinicum L) DALAM PEMBUATAN STICK SEBAGAI SNACK SEHAT |
description |
The prevalence of overweight and obesity among children and adolescents has
increased worldwide, thus becoming one of the most common chronic disorder in this
age group and in adulthood. The prevalence of obesity in Indonesia shows a figure
quite alarming. Moringa leaves puree and onion flour be used as a functional food
was made into a healthy snack in the form of sticks. The purpose of this study was to
determine differences in the organoleptic quality and nutrient content in stick
combination of moringa leaves puree and onion flour on each product. This research
is an experimental research which directed on development products. In this study
involving 5 limited panelists and 30 untrained panelists. The results showed that the
organoleptic quality difference of color (0,001) and aroma (0,016) among three sticks
products. There is no difference in color (0.592) and aroma (0,414) among stick
product F4 and F5. Nutrients content showed that there is no difference between the
three sticks products. The conclusion is there are difference of the organoleptic
quality of color and aroma stick combination of moringa leaves puree and onion flour
on each product and there are differences in nutrient content stick combination of
moringa leaves puree and onion flour on every product. |
format |
Theses and Dissertations NonPeerReviewed |
author |
NURILAH SANDI CITRA JIWA PAMENANG TIMUMUN, 101414153036 |
author_facet |
NURILAH SANDI CITRA JIWA PAMENANG TIMUMUN, 101414153036 |
author_sort |
NURILAH SANDI CITRA JIWA PAMENANG TIMUMUN, 101414153036 |
title |
MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI KOMBINASI
PUREE DAUN KELOR (Moringa Oleifera) DAN TEPUNG BAWANG MERAH
(Allium Cepa Ascolinicum L) DALAM PEMBUATAN STICK
SEBAGAI SNACK SEHAT |
title_short |
MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI KOMBINASI
PUREE DAUN KELOR (Moringa Oleifera) DAN TEPUNG BAWANG MERAH
(Allium Cepa Ascolinicum L) DALAM PEMBUATAN STICK
SEBAGAI SNACK SEHAT |
title_full |
MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI KOMBINASI
PUREE DAUN KELOR (Moringa Oleifera) DAN TEPUNG BAWANG MERAH
(Allium Cepa Ascolinicum L) DALAM PEMBUATAN STICK
SEBAGAI SNACK SEHAT |
title_fullStr |
MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI KOMBINASI
PUREE DAUN KELOR (Moringa Oleifera) DAN TEPUNG BAWANG MERAH
(Allium Cepa Ascolinicum L) DALAM PEMBUATAN STICK
SEBAGAI SNACK SEHAT |
title_full_unstemmed |
MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI KOMBINASI
PUREE DAUN KELOR (Moringa Oleifera) DAN TEPUNG BAWANG MERAH
(Allium Cepa Ascolinicum L) DALAM PEMBUATAN STICK
SEBAGAI SNACK SEHAT |
title_sort |
mutu organoleptik dan kandungan zat gizi kombinasi
puree daun kelor (moringa oleifera) dan tepung bawang merah
(allium cepa ascolinicum l) dalam pembuatan stick
sebagai snack sehat |
publishDate |
2016 |
url |
http://repository.unair.ac.id/45489/13/245.%20ABSTRAK.pdf http://repository.unair.ac.id/45489/20/TKM.25-16%20Tim%20m.pdf http://repository.unair.ac.id/45489/ http://lib.unair.ac.id |
_version_ |
1681145467379908608 |