Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink
The purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor in this study was the addition of pumpkin see...
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| Format: | Article |
| Language: | English |
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Universitas Syiah Kuala, Agriculture Faculty
2023-04-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Subjects: | |
| Online Access: | https://jurnal.usk.ac.id/TIPI/article/view/24595 |
| _version_ | 1827267113906077696 |
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| author | Iswahyudi Iswahyudi Selva Mahlinasha Arindani Izna Nurdianty Muhdar |
| author_facet | Iswahyudi Iswahyudi Selva Mahlinasha Arindani Izna Nurdianty Muhdar |
| author_sort | Iswahyudi Iswahyudi |
| collection | DOAJ |
| description | The purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor in this study was the addition of pumpkin seed flour as a substitute for wheat flour which consisted of 3 levels, namely F1 (50% : 50%), F2 (40% : 60%), F3 (30% : 70%), and F0 (100% : 0%) as control. Analysis of physical and chemical properties includes water content, ash content, protein content, fat content, carbohydrate content, total energy, and zinc content. The best milk pie formula was selected based on the hedonic test and the hedonic quality test using 50 untrained panelists. The results showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on ash content (p=0,000), fat (p=0,000), carbohydrates (p=0,000), zinc (p=0,000), and energy total (p=0,001). The results hedonic and hedonic quality test showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on hedonic texture (p=0,005), hedonic color (p=0,000), hedonic taste (p=0,002), overall (p=0,022), quality of texture (p=0,003), and quality of color (p=0,000). F1 (50% : 50%) become the selected milk pie formula with nutritional content per 100 g, 454 kcal energy, 11 g protein, 25,8 g fat, 44,3 g carbohydrate, and 2,05 mg zinc. The nutritional content of selected milk pie in one serving size is 140 kcal of total energy, 3 g of protein, 8 g of total fat, 13 g of total carbohydrates, 7 g of sugar, and 4% of zinc from the RDA. |
| first_indexed | 2024-04-09T12:58:38Z |
| format | Article |
| id | doaj.art-d8fec3c4323642729338b05cde5c2e6c |
| institution | Directory Open Access Journal |
| issn | 2085-4927 2442-7020 |
| language | English |
| last_indexed | 2025-03-22T04:28:35Z |
| publishDate | 2023-04-01 |
| publisher | Universitas Syiah Kuala, Agriculture Faculty |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pertanian Indonesia |
| spelling | doaj.art-d8fec3c4323642729338b05cde5c2e6c2024-04-28T04:47:24ZengUniversitas Syiah Kuala, Agriculture FacultyJurnal Teknologi dan Industri Pertanian Indonesia2085-49272442-70202023-04-01151475610.17969/jtipi.v15i1.2459515906Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber ZinkIswahyudi Iswahyudi0Selva Mahlinasha Arindani1Izna Nurdianty Muhdar2Universitas Muhammadiyah Prof. DR. HamkaUniversitas Muhammadiyah Prof. DR. HamkaUniversitas Muhammadiyah Prof. DR. HamkaThe purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor in this study was the addition of pumpkin seed flour as a substitute for wheat flour which consisted of 3 levels, namely F1 (50% : 50%), F2 (40% : 60%), F3 (30% : 70%), and F0 (100% : 0%) as control. Analysis of physical and chemical properties includes water content, ash content, protein content, fat content, carbohydrate content, total energy, and zinc content. The best milk pie formula was selected based on the hedonic test and the hedonic quality test using 50 untrained panelists. The results showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on ash content (p=0,000), fat (p=0,000), carbohydrates (p=0,000), zinc (p=0,000), and energy total (p=0,001). The results hedonic and hedonic quality test showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on hedonic texture (p=0,005), hedonic color (p=0,000), hedonic taste (p=0,002), overall (p=0,022), quality of texture (p=0,003), and quality of color (p=0,000). F1 (50% : 50%) become the selected milk pie formula with nutritional content per 100 g, 454 kcal energy, 11 g protein, 25,8 g fat, 44,3 g carbohydrate, and 2,05 mg zinc. The nutritional content of selected milk pie in one serving size is 140 kcal of total energy, 3 g of protein, 8 g of total fat, 13 g of total carbohydrates, 7 g of sugar, and 4% of zinc from the RDA.https://jurnal.usk.ac.id/TIPI/article/view/24595milk pie, pumpkin seeds, snack, stunting, zinc. |
| spellingShingle | Iswahyudi Iswahyudi Selva Mahlinasha Arindani Izna Nurdianty Muhdar Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink Jurnal Teknologi dan Industri Pertanian Indonesia milk pie, pumpkin seeds, snack, stunting, zinc. |
| title | Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink |
| title_full | Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink |
| title_fullStr | Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink |
| title_full_unstemmed | Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink |
| title_short | Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink |
| title_sort | pemanfaatan tepung biji labu kuning dalam pembuatan pie susu sebagai alternatif camilan sumber zink |
| topic | milk pie, pumpkin seeds, snack, stunting, zinc. |
| url | https://jurnal.usk.ac.id/TIPI/article/view/24595 |
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