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Nutrition

Pengaruh Penambahan Labu Kuning dan Kacang Hijau Ditinjau Dari Sifat Fisik, Organoleptik dan Kandungan Gizi Makanan Tradisional Nagasari

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Pages 110-117

Abstract

An effort done to decrease dependence toward rice flour is by changing rice flour with pumpkin. High potentcy of pumpkin and
mung beans production in Indonesia is not matched with the public interest on its utilization. Nagasari is a white-colored
traditional cake with chewy texture and is filled with banana.The addition of yellow pumpkin and mung beans can provide
additional nutrients and as an alternative healthy snack. The research was aimed to know the effect of pumpkin and mung
beans addition on nagasari reviewed from physical properties, organoleptic and nutrient content of nagasari. This research
was a quasi experimental with simple random sampling. The data of physical properties was analized descriptively. Data of
favorite level test was analyzed using Kruskal-Wallis test and if there were differences, it would be continued by Mann-
Whitney test. The physical properties of Nagasari with pumpkin addition made the yellow colour looks brighter, its aroma
would be decreased and the pumpkin aroma would be stronger, the sweet taste of it will be dominant and the chewy texture
could be decreased. The favorite level of nagasari with variation of pumpkin and mung beans based on the quality of colour,
aroma, taste, and texture was significantly different (p<0,05). The addition of pumpkin in nagasari showed the difference of
betakaroten, so that the more pumpkin added the more betakaroten content. The addition of mung beans in nagasari showed
the difference. Nagasari with mung beans showed the protein content was higher than the one without mungbeans addition.
The content of energy, carbohydrate, and fat were not matched with the theory. It might be caused by biased of the research
which did not take nagasari sampling homogeneously. Conclusion: There was an effect of pumpkin and mung bean saddition
toward the physical properties, organoleptic and the nutrient content of the nagasari traditional food.

There is no Figure or data content available for this article

References

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Labu Kuning sebagai Bahan Penstabil Es Krim
Ditinjau dari Sifat Fisik, Organoleptik dan Kadar
Beta Karoten. Karya Tulis Ilmiah. Tidak
Dipublikasikan. Program Diploma Poltekkes
Kemenkes Yogyakarta.
There is no Supplemental content for this article.

How to Cite This

Nur Yuniyanti, D., Ismail, E., & Susilo, J. (2017). Pengaruh Penambahan Labu Kuning dan Kacang Hijau Ditinjau Dari Sifat Fisik, Organoleptik dan Kandungan Gizi Makanan Tradisional Nagasari. Jurnal Teknologi Kesehatan (Journal of Health Technology), 13(2), 110–117. https://doi.org/10.29238/jtk.v13i2.20

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