The effect of Bee Pollen to the Acceptance and the Nutritional Value of the Crackers

Jurnal Ilmiah Kesehatan

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Title The effect of Bee Pollen to the Acceptance and the Nutritional Value of the Crackers
Pengaruh Bee Pollen Terhadap Daya Terima dan Kandungan Zat Gizi Dalam Pembuatan Crackers
 
Creator Mujahidah, Fatimah Fitriani
 
Subject bee pollen
crackers
nutritional value
bee pollen
crackers
zat gizi
 
Description Toddler nutrition problems are directly related to the quantity and quality of food they consume. The research aimed to obtain crackers products that contain amino acids and iron with substitution of bee pollen (bee pollen) flour for the toddler. The type of research used is a quasi-experimental design with laboratory analysis. The research was carried out in three stages: the first stage was an introductory research with laboratory tests on bee pollen flour and organoleptic test, the second stage was the product initial research, and the third stage proximate analysis was conducted, amino acid content, and iron suit of SNI. In the main research was the process of making crackers with the formula 25%,75%,100% and done by 20 panelists. The research result of crackers formula C2 gave the good preference level. For the product initial research was the proximate analysis, the selected formulas was 7,74% protein, 22,81% fat, 63,61% carbohydrates, 3,36% water content, and 2,52% ash content. Fe content in bee pollen flour was 145,7862 ppm after being processed into crackers at 88.4402 ppm. The bee polen flour has a good acceptability and nutrient content, although the iron content has decreased after being processed into crackers, this is due to the high temperature used when the crackers are baked.
Masalah gizi balita berhubungan langsung dengan kuantitas dan kualitas makanan yang dikonsumsinya. Penelitian ini bertujuan untuk mendapatkan produk crackers yang memiliki kandungan zat gizi dengan substitusi tepung bee pollen (serbuk sari lebah) untuk balita. Jenis penelitian yang digunakan adalah quasi eksperimen dengan desain analisis labolatorium. Penelitian dilakukan 3 tahap, tahap pertama melakukan penelitian pendahuluan dengan uji laboratorium terhadap tepung dan uji organoleptik, Penelitian awal produk dilakukan analisis proksimat dan penelitian analisis kandungan asam amino dan zat besi sesuai dari SNI. Pada penelitian utama adalah proses pembuatan crackers dengan penambahan tepung bee pollen menggunakan formula bee pollen 25%,75%,100% dan dilakukan oleh 20 orang panelis.Hasil penelitian formula crackers C2 memberikan tingkat kesukaan yang baik. Untuk penelitian awal produk yakni analisis proksimat, formula terpilih 7,74% untuk protein dan 7,50% formula kontrol, lemak 22,81% formula terpilih dan 21,95% formula kontrol, Karbohidrat 63,61% formula terpilih dan 64,67% formula control, Kadar air 3,36% formula terpilih dan 3,12% formula kontrol, kadar abu 2,52% formula terpilih, 2,75% formula kontrol. Kadar Fe pada tepung bee pollen sebesar 145.7862 ppm setelah diolah menjadi crackers sebesar 88.4402 ppm. Adapun kesimpulan dalam penelitian ini yaitu kandungan zat besi mengalami penurunan setelah diolah menjadi crackers, hal ini disebabkan karena tingginya suhu yang digunakan ketika crackers tersebut dipanggang.
 
Publisher LPPM Akper Yapenas 21 Maros
 
Date 2020-08-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ojs.yapenas21maros.ac.id/index.php/jika/article/view/59
10.36590/jika.v2i2.59
 
Source Jurnal Ilmiah Kesehatan; Vol. 2 No. 2 (2020): Volume 2 Nomor 2 Agustus 2020; 53-60
Jurnal Ilmiah Kesehatan; Vol 2 No 2 (2020): Volume 2 Nomor 2 Agustus 2020; 53-60
2686-2883
2337-9847
10.36590/jika.v2i2
 
Language ind
 
Relation https://ojs.yapenas21maros.ac.id/index.php/jika/article/view/59/28
 
Rights Copyright (c) 2020 Fatimah Fitriani Mujahidah
https://creativecommons.org/licenses/by/4.0
 

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