Kesehatan Ilmiah

Peningkatan Nilai Gizi Kue Tradisional "Bada Reuteuk" Yang Disubstitusi Tepung Tempe

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Bada reuteuk is a traditional cake made from peanuts, sugar and rice flour. The main ingredient consists of green peas which contain about 24 % of proteins, resulting in them having more restraint amino acids. Adding tempe flour can improve the benefit of bada reuteuk in our body. The aim of study was to improve the nutritional grades of bada reuteuk by using tempe flour; and to compare and analyze the nutritional value between tempe flour and green peas. It is hoped that by improving the nutritional grades of Bada reuteuk, the society will have more information 011 alternative food that contain more proteins. Design of the study was an experimental study using the non-factorial complete random design with 3 treatments and each treatment used 3 repetitions which took place on 20th of October 2008. The study started with an introductory experiment and a Hedonic test in ITP laboratory, and a chemical analysis in Balai Industri don Pertanian. The study consisted of 3 stages. The stages were: stage 1. making the tempeflour and establishing aformula for Bada reuteuk; stage 2, performing the organoleptic test using the hedonic method and analyzing the nutritional value including Carbohidrat, Protein and fat. ANOVA with Duncan advance test is used to analized data. The panelists were 40 semi trained panelists. The study showed that the panelists rather liked the samples laid out in terms of the flavor, color, texture, and aroma of the samples, where F counting < F tabel. There was no significant effect of adding tempe flour on bada reuteuk and the level of proteins was higher. The level of proteins reached the highest, which was 15.30 %, when 35 % of tempe flour was added. A technique needs to be done 10 reduce the flavor and any unpleasant odor of tempe flour on bada reuteuk. Keyword: bada reuteuk, tempe flour; nutritional value

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

: ., 2009-11-01

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Vol. 2 No. 1

Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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