Nisa', Zahrotun (2024) Pembuatan Oatmeal Cookies dari Substitusi Tepung Kacang Hijau Sebagai Alternatif Makanan Selingan Tinggi Protein Bagi Balita Stunting. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Stunting is a condition of chronic malnutrition leading to a failure in a child’s physical growth over an extended period, resulting in shorter stature compared to their peers. One of the efforts to address stunting is by providing high-protein snacks. This research aims to examine the making of oatmeal cookies by substituting green bean flour as an alternative high-protein snack for stunted toddlers. The research design used was a Completely Randomized Design (CRD) with 6 treatments and 4 replications. The formulation determined in this research was the ratio of oat and green bean flour 30%: 70%, 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%. The results showed that oatmeal cookies substituted with green bean flour had a significant effect (P<0.05) on protein content between treatments. P5 with a formulation of 50% oat : 50% green bean flour is the best treatment. The results of the acceptability of 45 stunted toddlers aged 1-3 years were only accepted by 21 toddlers (47%). The serving size for oatmeal cookies for toddlers aged 1-3 years is 20 grams and has an containing 90 kcal of energy content, 3 grams of protein, 2 grams of fat and 14 grams of carbohydrates.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Uncontrolled Keywords: | Green Bean Flour, High Protein, Oatmeal Cookies. | ||||||
| Subjects: | 340 - Rumpun Ilmu Kesehatan > 350 - Ilmu Kesehatan Umum > 354 - Ilmu Gizi | ||||||
| Divisions: | Jurusan Kesehatan > Prodi D4 Gizi Klinik > Tugas Akhir | ||||||
| Depositing User: | Zahrotun Nisa' | ||||||
| Date Deposited: | 19 Jun 2024 04:47 | ||||||
| Last Modified: | 19 Jun 2024 04:47 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/32879 |
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