PEMBUATAN DAN ANALISIS PROKSIMAT BISKUIT BUNGKIL INTI SAWIT (PALM KERNEL MEAL) SEBAGAI PANGAN FUNGSIONAL TINGGI SERAT

SHERLY MARLIANTI, - (2021) PEMBUATAN DAN ANALISIS PROKSIMAT BISKUIT BUNGKIL INTI SAWIT (PALM KERNEL MEAL) SEBAGAI PANGAN FUNGSIONAL TINGGI SERAT. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Bungkil inti sawit dapat dieksplorasi sebagai sumber komponen potensial yang penting untuk nutrisi manusia, Perlu dilakukan pengolahan bungkil inti sawit untuk menjadi olahan makanan seperti biskuit. Biskuit dengan adanya penambahan bahan tinggi serat dapat menghasilkan produk biskuit yang tinggi serat dan bermanfaat bagi kesehatan. Penelitian ini bertujuan untuk membuat biskuit dari bungkil inti sawit (Palm Kernel Meal) yang harapkan dapat menjadi pangan fungsional tinggi serat. Hasil penelitian yang telah dilakukan menunjukkan bungkil inti sawit dapat dijadikan biskuit yang layak dikonsumsi sebagai makanan tambahan dengan keunggulan memiliki kadar serat yang cukup tinggi yaitu sebesar 26,85 %. penggunaan bungkil inti sawit yang tepat dalam pembuatan biskuit yang disukai panelis. Hasil yang diperoleh pada biskuit yaitu konsentrasi bungkil inti sawit 20% dan tepung terigu 80% merupakan formula yang disukai panelis. Hasil analisis proksimat dari biskuit yaitu: kadar air 1,14%, kadar lemak 21,96 %, dan kadar abu 1,33 % telah memenuhi persyaratan SNI 2973:2011, sedangkan analisis kadar protein 8,98%, kadar serat 2,22 % dan karbohidrat 64,34 tidak memenuhi persyaratan SNI. Kesimpulan dari penelitian ini adalah biskuit tinggi serat berhasil dapat di produksi dengan menggunakan tepung bungkil inti sawit dan jumlah penambahan yang terbaik dapat ditentukan. --- Palm kernel meal can be explored as a source of potential components that are important for human nutrition. It is necessary to process palm kernel meal to become processed foods such as biscuits. Biscuits with the addition of high-fiber ingredients can produce biscuit products that are high in fiber and beneficial for health. This study aims to make biscuits from palm kernel meal waste (Palm Kernel Meal) which is expected to be a high-fiber functional food. The results of the research that have been carried out show that palm kernel meal can be used as biscuits that are suitable for consumption as additional food with the advantage of having a fairly high fiber content of 26.85% proper use of palm kernel meal in the manufacture of biscuits favored by panelists. The results obtained on biscuits. namely the concentration of 20% palm kernel meal and 80% wheat flour were the preferred formulas for the panelists. The results of the analysis of the nutritional content of biscuits, namely: water content of 1.14% fat content of 21.96%, and ash content of 1.33% have met the requirements of SNI 2973:2011, while the analysis of protein content is 8.98%, fiber content is 2,22% and carbohydrates 64.34% do not meet the requirements of SNI. The conclusion of this study is that high fiber biscuits can be successfully produced using palm kernel cake flour and the best amount of addition can be determined.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Bungkil Inti Sawit, Biskuit, Analisis Proksimat, Serat --- Palm kernel meal, biscuits, fiber.
Subjects:	Q Science > Q Science (General)
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	07 Sep 2024 01:34
Last Modified:	07 Sep 2024 01:34
URI:	http://repository.stfi.ac.id/id/eprint/1162

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