Pemanfaatan tepung kulit pisang,tepung ikan lele, dan tepung umbi merah dalam pembuatan biskuit makanan tambahan anak sekolah dasar

Penulis

  • Afrinia Eka Sari Sekolah Tinggi Ilmu Kesehatan Mitra Keluarga http://orcid.org/0000-0003-0508-5237
  • Tri Marta Fadhilah Sekolah Tinggi Ilmu Kesehatan Mitra Keluarga
  • Dinda Marizka Alvioni Sekolah Tinggi Ilmu Kesehatan Mitra Keluarga

DOI:

https://doi.org/10.21111/dnj.v4i1.3606

Kata Kunci:

Analisa Proksimat, Beta Karoten, Biskuit, Tepung kulit pisang

Abstrak

Latar Belakang: Pemanfaatan tepung kulit pisang dengan penambahan tepung ikan lele dan tepung umbi merah diharapkan dapat menjadi pilihan makanan tambahan bagi anak sekolah dasar. Tujuan: Pemilihan tepung kulit pisang bertujuan untuk meningkatkan manfaat limbah kulit pisang menjadi suatu produk pangan yang memiliki nilai gizi tinggi. Disamping itu pemanfaatan tepung ,lele dan umbi bertujuan untuk meningkatkan kandungan gizi dari produk biscuit tersebut. Metode: Penelitian ini merupakan penelitian descriptive eksperimental dimana pada pembuatan biscuit ini ada tiga formula yang digunakan  yang merupakan perbandingan antara tepung terigu yang digunakan dengan tepung kulit pisang,dimana: Formula F1 (30% TP: 70% TT), formula 2 (20%TP:80%TT),formula 3 (10%TP: 90%TT). Hasil: bedasar uji proksimat ketiga produk tersebut tidak berbeda nyata. Kesimpulan: Berdasar uji penerimaan formula 3 lebih disukai diantara ketiga produk Background Utilization of banana peel flour with the addition of catfish flour and red sweet potato flour is expected to be an additional food choice for elementary school children. The aims of experiment to increase the benefits of banana peel waste into a food product that has high nutritional value. The use of flour, catfish and tubers aims to increase the nutritional content of the biscuit product. Method This research is an experimental descriptive study where in the making of biscuits there are three formulas used which are the ratio between wheat flour used with banana peel flour, where: Formula F1 (30% TP: 70% TT), formula 2 (20% TP: 80% TT), formula 3 (10% TP: 90% TT). Result The proximate test results of the three products are not significantly different. Conclusion: Based on the acceptance test of formula 3

Referensi

Aboul Enein Ahmed M.2016. Identification Of Phenoloc Compounds From Banana Peel (Musa Paradaisica L) as antioxidant and antimicrobial agents. Journal of Chemical and Pharmaceutical research 8(4):46:55.ISSN 0975 – 7384. Adeola A Abiodun,Ohizua R Ehimen.2018.Physical,chemical, and sensory properties of biscuit prepared from flour blends of unripe cooking banana,pigeon pea and sweet potato. Wiley Food Science And Nutrition.6:532-540.DOI:10.1002/fsn3.590. Chaplin, 2002. Functional properties of mung bean flour. J. Sci. Journal Food Agriculture 32 (3): 175-180. Ho Hoon Lee,Wahidah Nadratul binti Abdul Latif.2016. Nutritional composition,physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (hylo cereus Undatus) peel flour blends. Cogent Food and Agriculture.2:1136369 Kementrian Kesehatan RI.2017. Petunjuk Teknis Pemberian Makanan Tambahan (Balita-Ibu hamil-Anak Sekolah).KEMENKES RI Pusat data dan sistem informasi pertanian kementrian pertanian. 2016. Outlook komoditas pertanian subsektor holtikultura.ISSN 1907 – 1507 Subandoro R.H., Basito dan Atmaka W. 2013. Pemanfaatan Tepung Millet Kuning dan Tepung Ubi Jalar Kuning Sebagai Subtitusi Tepung Terigu dalam Pembuatan Cookies Terhadap Karakteristik Organoleptik dan Fisikokimia. Jurnal Teknosains Pangan Vol 2 No 4 Syahruddin AN dkk. 2015. Identifikasi Zat Gizi dan Kualitas Tepung Kulit Pisang Raja (Musa Sapientum) dengan Metode Pengeringan Sinar Matahari dan Oven. Media Gizi Pangan.Vol XIX Edisi 1.

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Diterbitkan

2020-05-01

Terbitan

Vol 4 No 1 (2020): Darussalam Nutrition Journal

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