eprintid: 8013
rev_number: 7
eprint_status: archive
userid: 46
dir: disk0/00/00/80/13
datestamp: 2024-08-22 03:53:16
lastmod: 2024-08-22 03:53:16
status_changed: 2024-08-22 03:53:16
type: thesis
metadata_visibility: show
creators_name: Meica, Izza Azam
creators_name: Zaddana, Cantika
creators_name: Gunawan, Dewi Octavia
creators_NPM: 066119188
contributors_type: http://www.loc.gov/loc.terms/relators/TRC
contributors_type: http://www.loc.gov/loc.terms/relators/TRC
contributors_type: http://www.loc.gov/loc.terms/relators/TRC
contributors_name: Meica, Izza Azam
contributors_name: Zaddana, Cantika
contributors_name: Gunawan, Dewi Octavia
contributors_NIDN: 0326119002
contributors_NIDN: 0403108003
corp_creators: Universitas Pakuan
corp_creators: Fakultas Matematika dan Ilmu Pengetahuan Alam
corp_creators: Program Studi Farmasi
title: 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
ispublished: pub
subjects: QL
divisions: sch_che
full_text_status: public
abstract: 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
date: 2024-10-24
date_type: published
pages: 23
institution: Universitas Pakuan
department: Fakultas Matematika dan Ilmu Pengetahuan Alam
thesis_type: Skripsi
thesis_name: Sarjana
citation:   Meica, Izza Azam and Zaddana, Cantika and Gunawan, Dewi Octavia  (2024) 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.  Skripsi thesis, Universitas Pakuan.   
document_url: http://eprints.unpak.ac.id/8013/1/066119188_Izza%20Azam%20Meica_Skripsi.pdf