The repository administrator has not yet configured an RDF license.
COOKIES BAR TEPUNG KULIT BUAH NAGA MERAH (Hylocereus polyrhizus Britton and Rose) KOMBINASI TEPUNG KEDELAI HITAM (Glycine max L.) SEBAGAI ALTERNATIF SELINGAN UNTUK PENDERITA DIABETES MELITUS
COOKIES BAR TEPUNG KULIT BUAH NAGA MERAH (Hylocereus polyrhizus Britton and Rose) KOMBINASI TEPUNG KEDELAI HITAM (Glycine max L.) SEBAGAI ALTERNATIF SELINGAN UNTUK PENDERITA DIABETES MELITUS (Cookies Bar Formulation of Red Dragon Fruit Skin Flour (Hylocereus polyrhizus Britton and Rose) Combination of Black Soybean Flour (Glycine max L.) as an Alternative Snack for Patients with Diabetes Mellitus) Cantika Zaddana1* , Dewi Oktavia Gunawan2, Izza Azam Meica3 1Afiliasi penulis pertama dan E-mail. 2Afiliasi penulis kedua dan E-mail. 3Afiliasi penulis ketiga dan E-mail. *Korespondensi: Dibubuhkan tanda bintang, dan disertakan afiliasi secara lengkap. Termasuk alamat, kota, provinsi, negara. Pada bagian akhir disertakan E-mail koresponden. Riwayat Artikel: Diterima tanggal 7 Februari 2019; Direvisi tanggal 21 Maret 2019; Disetujui tanggal 10 April 2019; Dipublikasi tanggal 1 Juni 2019. Penerbit: © The Author(s). 2019 Open Access Artikel ini telah didistribusikan berdasarkan atas ketentuan Lisensi Internasional Creative Commons Attribution 4.0 Abstract Diabetes mellitus is a metabolic disease characterized by high blood sugar levels. Consumption of foods with high fiber and protein levels is known to control blood sugar levels in diabetics. Red dragon fruit peel and black soybean are food ingredients that contain high fiber and protein that can be processed into cookie bars as an alternative snack for diabetics. The purpose of this study was to determine the cookie bar formula that meets the SNI quality requirements and determine the formula most favored by panelists. The experimental design used was completely randomized design (RAL). Cookies bar made from red dragon fruit peel flour and black soybean flour consisted of 3 formulas, namely F1 (90:10), FII (70:30), and FIII (50:50). The results showed that formula III met the SNI quality requirements with nutritional values: moisture content (4.79%); ash (1.27%); fat (23.62%); protein (18.12%); carbohydrate (52.20%); microbial contamination (0.77x10⁴ colonies/gram); and total dietary fiber (20.86%). Based on the hedonic test results, cookies bar formula III was the most preferred by the panelists. Keywords: Diabetes, Red Dragon Fruit Peel, Black Soybean, Cookies Ba
Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan
Fakultas Matematika dan Ilmu Pengetahuan Alam
COOKIES BAR TEPUNG KULIT BUAH NAGA MERAH (Hylocereus polyrhizus Britton and Rose) KOMBINASI TEPUNG KEDELAI HITAM (Glycine max L.) SEBAGAI ALTERNATIF SELINGAN UNTUK PENDERITA DIABETES MELITUS (Text)
HTML Summary of #8013 COOKIES BAR TEPUNG KULIT BUAH NAGA MERAH (Hylocereus polyrhizus Britton and Rose) KOMBINASI TEPUNG KEDELAI HITAM (Glycine max L.) SEBAGAI ALTERNATIF SELINGAN UNTUK PENDERITA DIABETES MELITUS
Farmasi