Zamzamiah, Wilda (2016) Pembuatan Cookies Subtitusi Tepung Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) Sebagai Makanan Selingan Tinggi Serat dan Antioksidan (Antosianin) Untuk Penderita Diabetes Melitus. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Patients diabetes mellitus need food interlude for helping then to folfil their nutrition every day. One of their favourite food is cookies, because of fiber and high antioxidant, it will subtance to flour of sweet purple potato. This report aims for review the nutrition, especially fiber and anthocyanin on subtantion flour of sweet purple potato as food interlude for diabetes mellitus’s diet. The experiments used the random design complete ( ral ) with 6 treatments subtantion of flour sweet potato purple the A1 treatment (35% wheat flour : 65% flour sweet potato purple), A2 (30% wheat flour : 70% flour sweet potato purple), A3 (25% wheat flour : 75% flour sweet potato purple), A4 (20% wheat flour : 80% flour sweet potato purple), A5 (15% wheat flour : 85% flour sweet potato purple), and A6 (10% wheat flour : 90% flour sweet potato purple). The significant result of it are each treatments on cookies has elevated levels especially fiber and anthocyanin. The significants result of organoleptik showed about the difference between color, taste, scent, and texture on cookies . Best treatment is A6 (10% wheat flour : 90% flour sweet potato purple), because it has the womb fiber and anthocyanin appropriate command.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Subjects: | 340 - Rumpun Ilmu Kesehatan > 350 - Ilmu Kesehatan Umum > Sistem Informasi Kesehatan | ||||||
| Divisions: | Jurusan Kesehatan > Prodi D4 Gizi Klinik > Tugas Akhir | ||||||
| Depositing User: | Sri Supriyatiningsih | ||||||
| Date Deposited: | 10 Feb 2026 07:29 | ||||||
| Last Modified: | 10 Feb 2026 07:29 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/53487 |
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