SIFAT KIMIA DAN SENSORI BUBUR BAYI INSTAN DENGAN PENAMBAHAN TEPUNG TEMPE KEDELAI HITAM

ASTUTI, ISNAENI IMEILDA, G2D014006 (2018) SIFAT KIMIA DAN SENSORI BUBUR BAYI INSTAN DENGAN PENAMBAHAN TEPUNG TEMPE KEDELAI HITAM. Undergraduate thesis, Universitas Muhammadiyah Semarang.

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Abstract

MP-ASI is an additional food for the growth of infants aged 6-24 months. One of the most widely known forms of MP-ASI is instant baby porridge. Black soybeans as a food ingredient with a good nutritional content for baby growth and as a source of protein ingredients. The purpose of this research is to know the addition of black soybean tempe powder to produce acceptable baby slurry through sensory test and to study its chemical properties (protein and antioxidant). black soybeans are added to boost the protein from the baby's porridge. The baby slurry samples were then compared to a control baby slurry made from 100% rice flour. This study used a complete randomized monofactorial randomized design of black soybean tempe (control, 0: 100, 20: 100 30: 100 and 40: 100). each treatment was repeated 5 times, so the experimental unit obtained 25 experimental units. The results showed that there was a significant effect of adding the concentration of soybean tempe powder to the protein content. the best instant baby porridge with the addition of black soybean tempe and 40: 100 rice flour. The conclusion of instant baby porridge with the addition of black soybean tempe powder has fulfilled the nutritional requirement, but has not yet received the appropriate capacity. keywords: black soybean tempe, baby porridge, chemical properties, sensory.

Item Type: Thesis (Undergraduate)
Call Number: 004/S1TP/V/2018
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Nursing and Health > S1 Food Technology
Depositing User: perpus unimus
Date Deposited: 18 May 2018 02:03
Last Modified: 18 May 2018 02:03
URI: http://repository.unimus.ac.id/id/eprint/1635

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