PENGARUH SUBTITUSI TEPUNG KULIT PISANG RAJA (Musa Paradisiacal L.) TERHADAP KANDUNGAN KALSIUM DAN FOSFOR, DAYA TERIMA PADA CHURROS

• Main Author: EKA PUTRI SUSYANTI, 101611123049
• Format: Theses and Dissertations NonPeerReviewed
• Language: English; English
• Published: 2019
• Subjects: RA601-602 Food and food supply in relation to public health
• Online Access: http://repository.unair.ac.id/81385/1/abstrak.pdf; http://repository.unair.ac.id/81385/2/full%20text.pdf; http://repository.unair.ac.id/81385/; http://lib.unair.ac.id
• Institution: Universitas Airlangga

Osteoporosis is a disease characterized by a decrease in bone density, and it is estimated that a 10-fold increase in 2022. The peak process of bone development occurs before the age of 30 years, after which it cannot add significantly. 90% of peak bone growth occurs at the age of 18 years for women and 20 years for men, so this period is the best time to investigate bone density. In the modern era such as today, adolescents are identical to contemporary food or snacks, one of which is churros. The ingredients used in making churros are wheat flour, sugar, eggs, salt and with the substitution of plantain skin flour. Plantain skin has calcium content (612 mg / 100g) while in phosphorus content is (121 mg / 100 g), which can help meet bone density needs. The purpose of this study was to determine the acceptability of churros with the addition of plantain skin flour, which was given to high school respondent respondents, as high snacks of calcium and phosphorus. The type of this research in the development formula used true experimental with a completely randomized design. There were 6 formulas in preliminary research and 4 formulas in further research The preliminary research were carried out by 3 limited panelists and in further research conducted by 30 untrained panelists.the analysis technique was used descriptive and statiscal analysis to determine the difference in acceptance with Friedman and Wilcoxon Sign Rank Test (α ≤ 0,05). The organoleptic test results showed that the churros formula most preferred by panelists was F2 (250 g flour, and 50 gr banana peel flour) with nutritional value per 100 g churros calculated by DKBM (energy: 711 Cal, carbohydrates: 257 g, calcium: 312 , 63 mg of Phosphorus: 291.30 mg, and total cost: IDR 2,100,00 Calculation of optimization formula based on acceptability, economic value and nutritional value showed that formula F2 (wheat flour 250 g, and banana skin flour 50 g) was the best formula. F2 churros formula is suitable to be used as an alternative snack for teenagers to fulfill calcium and phosphorus needs and is recommended to consume 3 fruits in one day.