Pembuatan Brownies Kukus Substitusi Tepung Kluwih (Artocarpus camansi) Sebagai Alternatif Makanan SelinganTinggi Serat Bagi Diabetes Melitus Tipe 2.

Aminah, Lutfi Kholifatul (2019) Pembuatan Brownies Kukus Substitusi Tepung Kluwih (Artocarpus camansi) Sebagai Alternatif Makanan SelinganTinggi Serat Bagi Diabetes Melitus Tipe 2. Undergraduate thesis, Politeknik Negeri Jember.

	Text (Abstract) 07. ABSTRACT.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (78kB)
	Text (Bab 1 Pendahuluan) 16. BAB 1. PENDAHULUAN.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (106kB)
	Text (Daftar Pustaka) 21. DAFTAR PUSTAKA.pdf - Submitted Version Available under License Creative Commons Attribution Share Alike. Download (122kB)
	Text (Laporan Lengkap) 37. G42151203_LAPORAN LENGKAP.pdf Restricted to Registered users only Download (550kB)

Abstract

Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia caused by abnormal insulin secretion, insulin action, or both. It is necessary to develop intermediate products that contain high nutrition as a high selective food for people with type 2 diabetes mellitus. This study aims to examine the characteristics and nutrition of fiber in steamed kluwih flour brownies as a high fiber interlude for people with type 2 diabetes mellitus. The study design was designed Random group (RAK) with 1 factor, namely the percentage of flour brownies of flour and kluwih flour. The analysis carried out on brownies products is fiber content analysis and organoleptic test. The results showed that the composition of fibers in steamed brownies showed a significant difference in each training and did not conflict with the organoleptic test of hedonic quality. However, it reacts to a test of hedonic organoleptic aroma. The best treatment from this study was A3 (80% flour + 20% kluwih flour). One serving of steamed brownies is 3 pieces (27 grams) with an energy reserve of 285,201 kcal, 12.26 grams of fat, 7.83 grams of protein, 35.98 grams of intake and 2.49 grams of food fiber. It is estimated that energy is 13.26%, total fat is 20.43%, protein is 13.73%, total fat is 11.13% and food fiber is 8.3%.

Actions (login required)

View Item