Ditemukan 20105 dokumen yang sesuai dengan query :: Simpan CSV
664.024 WIN t
[s.l.] :
Bogor: M-BRIO press, 2007, s.a.]
Kumpulan Daftar Isi Buku Pusat Informasi Kesehatan Masyarakat
☉
664.024 WIN t
[s.l.] :
Bogor: M-BRIO press, 2007, s.a.]
Kumpulan Daftar Isi Buku Pusat Informasi Kesehatan Masyarakat
☉
571.95 LAN i
[s.l.] :
USA: Lewis Publishers, 2004, s.a.]
Kumpulan Daftar Isi Buku Pusat Informasi Kesehatan Masyarakat
☉
664.024 WIN t
[s.l.] :
Bogor: M-BRIO press, 2007, s.a.]
Kumpulan Daftar Isi Buku Pusat Informasi Kesehatan Masyarakat
☉
658.8 KOT p
[s.l.] :
Jakarta: Erlangga, 2011, s.a.]
Kumpulan Daftar Isi Buku Pusat Informasi Kesehatan Masyarakat
☉
Muhamad Saidin
Bulitkes Vol.27, No.2
Jakarta : Balitbangkes Depkes RI, 1999/2000
Indeks Artikel Jurnal-Majalah Pusat Informasi Kesehatan Masyarakat
☉
641.1 PAN
[s.l.] :
Jakarta Sagung Seto, FTB=IPB jurusan teknologi pangan 2001, s.a.]
Kumpulan Daftar Isi Buku Pusat Informasi Kesehatan Masyarakat
☉
664.024 WIN t
[s.l.] :
Bogor: M-BRIO press, 2007, s.a.]
Kumpulan Daftar Isi Buku Pusat Informasi Kesehatan Masyarakat
☉
Timothy Kennedy; Pembimbing: Diah Mulyawati Utari; Penguji: Nurul Dina Rahmawati Desminarti
Abstrak:
Cookies merupakan makanan ringan yang cukup digemari di Indonesia. Cookies konvensional yang beredar di masyarakat didominasi oleh penggunaan produk gluten, hewani dan gula sederhana. Hal ini mengakitbatkan cookies tidak dapat dikonsumsi oleh sebagian kalangan yang memiliki keterbatasan dalam mengonsumsi produk tersebut dan jika dikonsumsi secara berlebihan dapat menjadi salah satu faktor risiko penyakit tidak menular seperti diabetes tipe II. Tujuan dari penelitian ini adalah untuk menciptakan cookies yang bebas dari produk gluten, hewani dan gula sederhana sehingga masyarakat yang memiliki keterbatasan terhadap produk tersebut dapat mengonsumsi cookies yang sama enaknya dengan cookies yang beredar. Skripsi ini menguji tingkat kesukaan masyarakat terhadap cookies dengan metode uji sensori dan menghitung nilai gizi dari cookies yang dibuat. Perbandingan selai kacang dan biji chia yang digunakan dalam formula cookies bebas produk gluten, hewani dan gula sederhana adalah R1 15:30, R2 20:20, R3 25:10, selain itu terdapat R4 sebagai cookies kontrol yang dibuat seperti cookies konvensional yang beredar di masyarakat dengan perbandingan selai kacang dan biji chia sebesar 11:0. Uji sensori cookies mendapatkan hasil R1, R2, R3, R4 secara berturut-turut adalah 3,91; 3,76; 3,55; 4,16 berbanding dengan skor maksimal 5 yang berarti R1 merupakan cookies terpilih setelah R4 yang merupakan cookies kontrol. Hasil perhitungan gizi dari bahan mentah menunjukkan R4 memiliki total energi 1344 kkal, lemak 97,04 g dan karbohidrat 95,31 g/100 g cookies yang merupakan nilai yang paling tinggi sedangkan protein yang paling tinggi dimiliki oleh R1 sebesar 39,25 g/100 g cookies. Analisis biaya harga produksi perkemasan/30g cookies selai kacang dan biji chia R1, R2, R3, dan R4 secara berurutan adalah sebesar Rp 3.006; Rp 3.261; Rp 3.756; Rp 8.335. Hal ini menunjukkan R1 memiliki harga produksi yang paling terjangkau dibandingkan resep yang lain
Cookies are snacks which are quite popular in Indonesia. Conventional cookies circulating in the market are dominantly using gluten, animal products, and simple sugar as ingredients. This causes the cookies cannot be consumed by those who have limitations on these products and if consumed excessively will become one of the risk factors of noncommunicable diseases, namely type II diabetes. The purpose of this study is to create cookies which are free of gluten, animal products, and simple sugars so those who have limitations on these products can consume cookies that are as delicious as any other cookie out there. This preference for these cookies using sensoric test and calculates the nutritional value of the cookies tested. The ratio of peanut butter and chia seeds used in the gluten-, animal-, and simple sugar- R1 15:30, R2 20:20, R3 25:10 and R4 is controlling formula made similar to conventional cookies circulating in public with ratio of peanut butter and chia seeds 11:0. Results of the hedonic test for R1, R2, R3, R4 are 3,91; 3,76; 3,55; 4,16, respectively with the maximum score of 5, which mean R1 is the formula chosen after R4 which is a control. The nutritional value of 100g R4 cookies are: 1344kcal of macronutrient, 97,04g of fat, and 95,31g of carbohydrate, which have the highest value, while the highest protein value is in R1 cookies that has 39,25g of protein in 100g cookies. Production cost analysis for a pack/30g of peanut butter and chia seed cookies R1, R2, R3 and R4 are Rp3.006; Rp3.261; Rp3.756; and Rp8.335 respectively. It shows that R1 has the most affordable production cost compared to other formulas.
Read More
Cookies are snacks which are quite popular in Indonesia. Conventional cookies circulating in the market are dominantly using gluten, animal products, and simple sugar as ingredients. This causes the cookies cannot be consumed by those who have limitations on these products and if consumed excessively will become one of the risk factors of noncommunicable diseases, namely type II diabetes. The purpose of this study is to create cookies which are free of gluten, animal products, and simple sugars so those who have limitations on these products can consume cookies that are as delicious as any other cookie out there. This preference for these cookies using sensoric test and calculates the nutritional value of the cookies tested. The ratio of peanut butter and chia seeds used in the gluten-, animal-, and simple sugar- R1 15:30, R2 20:20, R3 25:10 and R4 is controlling formula made similar to conventional cookies circulating in public with ratio of peanut butter and chia seeds 11:0. Results of the hedonic test for R1, R2, R3, R4 are 3,91; 3,76; 3,55; 4,16, respectively with the maximum score of 5, which mean R1 is the formula chosen after R4 which is a control. The nutritional value of 100g R4 cookies are: 1344kcal of macronutrient, 97,04g of fat, and 95,31g of carbohydrate, which have the highest value, while the highest protein value is in R1 cookies that has 39,25g of protein in 100g cookies. Production cost analysis for a pack/30g of peanut butter and chia seed cookies R1, R2, R3 and R4 are Rp3.006; Rp3.261; Rp3.756; and Rp8.335 respectively. It shows that R1 has the most affordable production cost compared to other formulas.
S-10931
Depok : FKMUI, 2022
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
☉
Nesya Gustin; Pembimbing: Wahyu Kurnia Yusrin Putra; Penguji: Asih Setiarini, Khoirul Anwar
Abstrak:
Read More
Kue kering adalah jenis kue yang memiliki tekstur renyah karena memiliki sedikit kadar air; umumnya dibuat dengan menggunakan bahan-bahan seperti tepung terigu, gula pasir, margarin, dan telur. Penelitian ini bertujuan untuk mengembangkan produk kue kering bebas gluten dan bebas produk hewani yang menggunakan bahan dasar tepung ubi jalar ungu dan tepung kedelai, agar masyarakat yang memiliki keterbatasan dalam mengonsumsi makanan yang mengandung gluten dan/atau produk hewani bisa tetap menikmati kue kering bercitarasa mirip dengan kue kering konvensional yang umum beredar di masyarakat. Adapun formulasi yang digunakan dalam penelitian ini dibedakan oleh perbandingan tepung ubi jalar ungu dan tepung kedelai sebagai bahan utama kue kering bebas gluten dan bebas produk hewani. Formulasi-formulasi tersebut adalah: R1 3:9; R2 6:6; dan R3 9:3, selain itu terdapat R4 sebagai formulasi kontrol dengan resep yang dibuat seperti kue kering konvensional yang umum beredar di masyarakat. Analisis yang dilakukan adalah uji hedonik, data yang diperoleh dilakukan uji statistik ANOVA, dan jika terdapat perbedaan nyata dilanjutkan dengan uji DMRT dengan tingkat kepercayaan 5%. Analisis juga dilakukan terhadap kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat pada kue kering dengan formulasi terpilih. Hasil penelitian menunjukkan tingkat kesukaan panelis terhadap R1, R2, R3 dan R4 berturut-turut adalah 3,09; 3,19; 3,45; dan 3,99 yang berarti R3 memiliki nilai tertinggi setelah R4 yang merupakan formulasi kontrol. Formulasi R3 menjadi formulasi terpilih dengan kadar air 6,91%, kadar abu 2,59%, kadar karbohidrat 61,59%, kadar lemak 21,31%, dan kadar protein 7,61%.
Cookies are a type of snack that have a crispy texture due to their low moisture content. They are typically made using ingredients such as wheat flour, granulated sugar, butter, and eggs. This study aims to develop gluten-free and animal-free cookies using purple sweet potato flour and soy flour, allowing those with limitations in consuming gluten and/or animal products to still be able to enjoy cookies that taste similar to conventional ones. The formulations used in this study differ based on the ratio of purple sweet potato flour to soy flour as the main ingredients for the gluten-free and animal-free cookies. The formulations are as follows: R1 3:9; R2 6:6; and R3 9:3, with R4 as the control formulation, following a recipe similar to conventional cookies commonly found in society. Hedonic testing was conducted, and the obtained data were subjected to ANOVA statistical analysis. If significant differences were found, Duncan's Multiple Range Test (DMRT) was performed at a 5% confidence level. Analysis was also conducted on the moisture content, ash content, protein content, fat content, and carbohydrate content of the selected formulation of cookies. The results of the study showed that the preference levels of the panelists for R1, R2, R3, and R4 were 3.09, 3.19, 3.45, and 3.99, respectively. This indicates that R3 had the highest score after R4, which was the control formulation. Formulation R3 was selected with a moisture content of 6.91%, ash content of 2.59%, carbohydrate content of 61.59%, fat content of 21.31%, and protein content of 7.61%.
S-11349
Depok : FKM-UI, 2023
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
☉