التفاصيل البيبلوغرافية
| العنوان: |
Study of Tortilla Chips Snack from Corn Flour and Tempeh Formulation for Stunting Prevention. |
| Alternate Title: |
Kajian Camilan Tortilla Chips dari Formulasi Tepung Jagung dan Tempe untuk Pencegahan Stunting. (Indonesian) |
| المؤلفون: |
Reni Indriyanim, Yulia Novika, Mindo Lupiana, Endang Sri Wahyuni |
| المصدر: |
Amerta Nutrition; Sep2023, Vol. 7 Issue 3, p358-364, 7p |
| مصطلحات موضوعية: |
TORTILLA chips, TEMPEH, STUNTED growth, FOOD production, ANALYSIS of variance |
| مستخلص: |
Background: Nutritional problems during pregnancy can affect the health of the mother and fetus. Stunting is a chronic malnutrition that must be addressed immediately. One of the food products that can be given to pregnant women and children under five with high nutritional value, especially protein, and calcium content, is tortilla chips. Objectives: Analyzing the formula of tempeh with corn flour in tortilla chips to increase protein value and calcium content. Methods: This study used an experimental study of adding tempeh and corn flour to tortilla chips. A randomized block design with five formulas for adding tempeh F1=0%, F2=10%, F3=20%, F4=30%, and F5=50%, with five replications was done. Observations included organoleptic assessment and laboratory analysis. The data analysis used the parametric type ANOVA test with a value of α=0.05 with a follow-up BNT test. Results: F2 was the best formulation regarding color (3.69) and assessment of sensory parameters (3.71). F3 is the best formulation based on aroma (3.72) and taste (3.72) organoleptic tests. F5 was the highest organoleptic test for texture (4.05), protein, and calcium content. The most preferred addition of tempeh to tortilla chips is the 10% formulation. The ANOVA test showed significant differences in the organoleptic test for color (0.001), texture (0.02), aroma (0.001), taste (0.001), overall sensory parameter assessment (0.001), protein (0.001), and calcium (0.02). Conclusions: There was a significant difference in the average organoleptic assessment of color (F2=3.69), texture (F3=3.61), aroma (F3=3.72), taste (F3=3.94), and preference rating of various tortilla chip formulations with the best tortilla chip formula on F2. [ABSTRACT FROM AUTHOR] |
|
Copyright of Amerta Nutrition is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
Full Text Finder