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UEU » Journal » Profesi Dietisien
Posted by annisa.tri@esaunggul.ac.id at 21/06/2022 13:40:43  •  60 Views


PENGEMBANGAN PRODUK LOKAL FLATBAR TEMORINGA SEBAGAI VARIAN MAKANAN TAMBAHAN BALITA

Created by :
Rahmatia Risda ( 20200312016 )
Putri Ronitawati (0312028402); Laras Sitoayu (0320128406)



SubjectGIZI BALITA
PRODUK PMT
MAKANAN TAMBAHAN
Alt. Subject TOddler NUTRITION
PMT PRODUCTS
ADDITIONAL FOOD
KeywordPMT Balita
pengembangan produk
tempe
tepung singkong
mocaf
daun kelor
gluten free

Description:

Latar Belakang: Pemberian Makanan Tambahan (PMT) merupakan salah satu program pemerintah dalam permasalahan gizi balita. Telah banyak penelitian yang menginovasikan produk PMT. Pada pengembangan produk ini mengupayakan menggunakan bahan-bahan yang mengandung alergen gluten rendah dimana salah satunya dilakukan substitusi penggunaan tepung terigu menjadi tepung mocaf/tepung singkong yang divariasikan dengan penambahan tepung tempe sebagai sumber protein dan prebiotik, daun kelor dan kismis sebagai elemen terapeutik dan prebiotik untuk melengkapi kandungan produk PMT. Metode: Kegiatan pengembangan produk dilakukan pada bulan September 2021 dimana kegiatan berfokus pada pembuatan flatBar, penilaian kandungan gizi dan perhitungan kebutuhan biaya untuk pembuatan produk. Hasil: Dalam percobaan pembuatan produk FlatBar Temoringa ini didapatkan hasil rata-rata sebanyak 16-17 porsi dengan masing-masing porsi terdiri atas 4 keping FlatBar dengan berat masing-masing sekitar 9 gram. Biaya yang dibutuhkan untuk membuat membuat 1 resep ini memerlukan biaya Rp. 46,706.00 dan Rp. 2,768.00 per sajian (40 gram). Hasil uji citarasa yang dilakukan pada 5 responden menunjukkan hasil rata-rata dari segi tekstur baik, aroma baik, rasa baik, dan warna cukup baik. Kesimpulan: Pengembangan produk FlatBar Temoringa memberikan kandungan gizi yang seimbang dengan kandungan per 100 gram energi 488.9 kkal, protein 13,3 g, lemak 16,6 g, karbohidrat 73,7 g yang sudah mengikuti standar mutu kandungan gizi menurut Permenkes No.15 Tahun 2016 tentang Standar Produk Suplementasi Gizi.


Alt. Description

nutrition. There have been many studies that innovate PMT products. In the development of this product, efforts are made to use ingredients that contain free gluten allergens, one of which is substitution of wheat flour into mocaf flour/cassava flour which is varied by adding tempeh flour as a source of protein and prebiotic, Moringa leaves and raisins as therapeutic elements and prebiotics for complement the content of PMT products. Methods: Product development activities were carried out in September 2021 where activities focused on making flatBars, assessing nutritional content and calculating cost requirements for product manufacturing. Results: In this experiment of making Temoringa FlatBar products, the average yield was 16-17 servings with each serving consisting of 4 pieces of FlatBar with a weight of about 9 grams each. The cost needed to make this recipe is around Rp. 46,706.00 and Rp. 2,768.00 per serving (40 grams). The results of the organoleptic test conducted on 5 respondents showed average results in terms of good texture, good aroma, good taste, and fairly good color. Conclusion: The development of the product Temoringa FlatBar provides a balanced nutritional content with the content per 100 grams of energy 488.9 kcal, protein 13.3 g, fat 16.6 g, carbohydrates 73.7 g which has followed the quality standards of nutritional content according to the Minister of Health Regulation No. 15 Year 2016 concerning Nutritional Supplementation Product Standards.

Date Create:21/06/2022
Type:Text
Format:pdf
Language:Indonesian
Identifier:UEU-Journal-11_2896
Collection ID:11_2896


Source :
Health Publica Volume 3 Nomor 01 / Mei 2022

Relation Collection:
Fakultas Ilmu-Ilmu Kesehatan

Coverage :
Civitas Akademika Universitas Esa Unggul

Rights :
@2022 Perpustakaan Universitas Esa Unggul


Publication URL :
https://digilib.esaunggul.ac.id/pengembangan-produk-lokal-flatbar-temoringasebagai-varian-makanan-tambahan-balita-25723.html




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[ Link of Contents]
  1. Health Publica Jurnal Kesehatan Masyarakat
    https://ejurnal.esaunggul.ac.id/index.php/HealthPublica/article/view/5460/pdf

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Balita , PMT , PMT Balita , daun , daun kelor , free , gluten , gluten free , kelor , mocaf , pengembangan , pengembangan produk , produk , singkong , tempe , tepung , tepung singkong



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