PEMBUATAN ROTI MANIS DENGAN PENAMBAHAN SPIRULINA PLATENSIS DAN DAUN KELOR SEBAGAI MAKANAN ALTERNATIF TINGGI PROTEIN

ROHANI, AINUN FADILA and Utama, Feranita (2021) PEMBUATAN ROTI MANIS DENGAN PENAMBAHAN SPIRULINA PLATENSIS DAN DAUN KELOR SEBAGAI MAKANAN ALTERNATIF TINGGI PROTEIN. Undergraduate thesis, Sriwijaya University.

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Abstract

During adolescence, there is a process of rapid gowth and development both physically and intellectually. Imbalance between nutritional intake and nutritional needs can affect gowth and development. Protein is the important nutriens needed in the process of gowth and development. Sweet bread is one of the fast food that is easily obtained, nutritious, and can be consumed by all ages. However, most breads contain high carbohydrates and fat while the protein is lower. Therefoe, it is necessary to do research to produce high-protein sweet bread. One way that can be done is by adding high-protein compounds such as those contained in Spirulina platensis and Moringa leaves. The study was conducted to determine the difference of protein value in bread after adding 6% Spirulina platensis powder and 6% Moringa leaf powder and acceptability of the three breads samples. Data was collected by doing hedonic test on 30 semi-trained panelists and analyzed the protein content of three sweetbread samples. Hedonic test score was analyzed with Kruskall Wallis method and proceeded with Mann-whitney test; meanwhile, the protein analysis results are analyzed with descriptive analysis. The results showed that there was a difference in acceptability between the tree samples in each parameter except texture. The results of protein content analysis showed that Spirulina platensis sweet bread had the highest protein percentage (9.97%), Moringa leaf sweet bread had a protein content percentage of 9.91%, while control sweet bread had the lowest protein percentage (9.16%). It could be concluded that the control sweetbread has the highest mean rank for each parameter and the results of the protein content test on the three bread samples showed no significant difference. The suggestion of this research was to conduct further research on the formulation of Moringa leaf powder and Spirulina platensis to get sweet bread with higher protein content and better panelist acceptance.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Roti manis, Spirulina platensis, daun kelor, uji hedonik, uji kandungan protein roti manis
Subjects:	T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Ainun Fadila Rohani
Date Deposited:	18 Aug 2021 04:40
Last Modified:	18 Aug 2021 04:40
URI:	http://repository.unsri.ac.id/id/eprint/52193

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