Pemanfaatan kedelai dan apel malang untuk pembuatan snack bar: kajian kadar lemak dan kadar karbohidrat

Autor:	Baiq Retno Yolanda Haryuning, Nanik Hamidah, Yahmi Ira Setyaningrum
Jazyk:	angličtina
Rok vydání:	2019
Předmět:	apel lcsh:Food processing and manufacture tepung kedelai lcsh:TP368-456 kadar lemak lcsh:TX341-641 General Medicine snack bar kadar karbohidrat lcsh:Nutrition. Foods and food supply
Zdroj:	AcTion: Aceh Nutrition Journal, Vol 4, Iss 2, Pp 117-122 (2019)
ISSN:	2548-5741 2527-3310
Popis:	Snack bars are light meals in a form of bar. This snack bar product needs development that can fulfill balanced nutrient, by utilizing the potential of local food namely soybeans and apples. This study was conducted to analyze the concentration effect of soy flour and the addition of apples to fat and carbohydrate levels in the snack bar. The study used a randomized block design with three treatments and nine replications. The treatments in this study were F1 (40 gr soy flour: 60 gr dried apples), F2 (50 gr soy flour: 50 gr dried apples) and F3 (60 gr soy flour: 40 gr dried apples). Fat level in this study was obtained by using the Weibull method, whereas for carbohydrate level using the By Difference method. Data obtained were statistically analyzed using two way ANOVA and DMRT at a 95% reliability level. The results showed that there was a significant effect ( p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6938ee8deb8b0cced778f4f6adae3bf http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/178 Zobrazit plný text záznamu