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All Journal Lentera Pendidikan ISLAMICA: Jurnal Studi Keislaman AGRICOLA Imtiyaz : Jurnal Ilmu Keislaman At-Talim : Jurnal Pendidikan Proceedings of Annual Conference for Muslim Scholars Hikmah Indonesian Journal of Humanities and Social Sciences TAAWUN: Jurnal Pengabdian Kepada Masyarakat Didaktika Religia Jurnal Pendidikan Islam At- Ta'lim : Jurnal Pendidikan Engagement: Jurnal Pengabdian Kepada Masyarakat
Ainul Yaqin
Universitas Islam Majapahit
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Veterinary Other

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Journal : AGRICOLA

 1 
Analisis kandungan gizi tepung lokal (ubi ungu) termodifikasi sebagai bahan dasar pembuatan snack balita untuk pencegahan stunting Anita Anita; Raida Amelia Ifadah; Ainul Yaqin
AGRICOLA Vol 13 No 2 (2023): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v13i2.5495

Abstract

The aims of this research is to increase the nutritional value of purple sweet potato flour by fermentation method using Rhizopus oryzae mold. The research method used a factorial Randomized Group Design with factors of fermentation time (48 hours, 72 hours and 96 hours) and the amount of Rhizopus oryzae mold (20gram, 30gram and 40gram). The number of treatments was 9 treatments, namely T1N1 (48 hours: 20 grams of yeast), T1N2 (48 hours: 30 grams of yeast), T1N3 (48 hours: 40 grams of yeast), T2N1 (72 hours: 20 grams yeast), T2N2 (72 hours: 30 grams yeast), T2N3 (72 hours with 40 grams yeast), T3N1 (96 hours: 20 grams yeast), T3N2 (96 hours: 30 grams yeast) and T3N3 (96 hours: 40 grams yeast). Parameters observed were carbohydrate, protein, fat and fiber content. Data were tested with ANOVA and BNJ further test at the 5% level. The results showed that fermentation time and the amount of yeast given had an influence in each treatment. The best carbohydrate content was found in the T1N2 treatment 86.73%, the best protein content was found in the T3N3 treatment 18.835%, the best fat content was found in the T1N1 treatment 0.25% and the best fiber content was found in the T1N1 treatment 24.71%. Fermentation time and the amount of yeast had a significant effect on protein and fiber content but no significant effect on carbohydrate and fat content. The best treatment of 9 treatments for carbohydrate, protein, fat and fiber content was found in the T1N1 treatment with a treatment value of 0.727. The best fermentation treatment on fermented purple sweet potato flour can be used as an ingredient for making toddler snacks as a prevention of stunting and adjusted to the MP-ASI biscuit standard SNI 01-7111.2-2005.
Co-Authors Amru Al-Mu’tasim Anita Anita Farda Afrina Fariza Md Sham Hajar Nurma Wachidah Lailatul Khudoifah M. Ali Rohmad M. Syarif M. Syarif M. Syarif Muhammad Ali Rohmad Raida Amelia Ifadah saifuddin saifuddin Saifuddin Saifuddin Suadi Suadi Syaikhu Rozi Syaikhu Rozi Syaikhu Rozi Syaikhu Rozi