Pembuatan Biskuit Balita Usia 4-6 Tahun Dari Tepung Pisang Kepok (Musa Paradisiaca Formatypica) dan Tepung Kecambah Kacang Hijau (Vigna radiate L.)

SUFA, MIFTAKHUS (2016) Pembuatan Biskuit Balita Usia 4-6 Tahun Dari Tepung Pisang Kepok (Musa Paradisiaca Formatypica) dan Tepung Kecambah Kacang Hijau (Vigna radiate L.). Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

The toddler became one of the main targets nutrition programs. Since the age of 6 months, in addition to breastfeeding toddlers are also given supplementary food (wiyati, 2004). Additional food is given to help meet their needs for nutrients needed, especially for toddlers. One extra food is of good quality food products such as bakery namely biscuits. The research objective was to examine the toddler biscuits kepok banana flour and starch of mung bean sprouts as a food supplement ages 4-6 years. Based on research that has been done can be concluded that the value of the nutrient content of protein and vitamin A toddler biscuits kepok banana flour and starch of mung bean sprouts showed significantly different results between treatments. Biscuit kepok toddlers banana flour and starch of mung bean sprouts as food additives differ (significantly) to test hedonic and hedonic quality based on the aspect of color, flavor, and aroma . The best treatment in the manufacture of biscuits toddler kepok banana flour and starch of mung bean sprouts are in treatment by comparison A6 kepok banana flour and starch of mung bean sprouts 70%: 30%. Feeding with a toddler biscuits kepok banana flour and starch of mung bean sprouts in a day under the terms of the protein content of 15-20 grams per day was 120 grams of biscuits or crackers equivalent to 12 per day. Keywords: Food Supplement, Kepok Banana Flour, Wheat Sprouts Green Bean

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