Pembuatan Bakpao Substitusi Tepung Kulit Pisang Raja Sebagai Alternatif Makanan Selingan Tinggi Serat Untuk Obesitas

Sauda, Nurmalia (2020) Pembuatan Bakpao Substitusi Tepung Kulit Pisang Raja Sebagai Alternatif Makanan Selingan Tinggi Serat Untuk Obesitas. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Lack of dietary fiber consumption will affect the digestive system and the emergence of several diseases such as obesity. Obesity is one of the problems in Indonesia. A person who is obese is often associated with less consumption of fruits and vegetables and less physical activity. This study aims to develop a high-fiber snack product in the form of buns with the substitution of plantain peel flour. The design used in this study was a completely randomized design (CRD) with 6 treatment formulations, namely 100%: 0%, 95%: 5%, 90%: 10%, 85%: 15%, 80%: 20%, and 75%. : 25% with 4 repetitions. Based on the results of the study, the dumplings with the proportion of plantain peel flour of 15% and 85% of wheat flour produced the best bakpao products from the organoleptic test results with an average value of preference for color 7.43 (like), taste 7.38 (like), aroma 7, 1 (like), texture 6.63 (like). The results of the chemical test of bakpao with the best treatment had a protein content of 7.60%, 2.97% fat, 42.37% carbohydrate, and 4.21 grams of food content. The results of the physical test of the flower power of the buns with the best treatment were 91.70%. For one time consumption, it is recommended to consume 1 buns with an energy content of 169.8 kcal, 5.7 grams of protein, 2.2 grams of fat, 31.8 grams of carbohydrates and 3.15 grams of dietary fiber. Within a day, you will be given 3 times a snack

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