PENGARUH PENAMBAHAN TEPUNG KACANG MERAH TERHADAP DAYA TERIMA, KADAR PROTEIN, DAN KADAR SERAT PADA BAKSO JANTUNG PISANG
MetadataShow full item record
Nutritional problems in Indonesia is still dominated by malnutrition. The reason is not only because of economic problems but also culture, parenting, knowledge, and behavior. One solution offered is through food diversification. Meatball is the second most preferred food after the noodles. Meatball is easy to modify the composition. One of the local foods that can be substituted in the meatballs is the banana blossom as a source of fiber and red bean flour with a high protein content as a substitute for tapioca flour. The purpose of this study was to analyze the effect of adding red bean flour to the acceptability, protein content, and dietary fiber on the banana heart meatball. This study was an experimental study with a type of quasi experimental. There were 25 panelist from Faculty of Public Health, University of Jember. Data of acceptability were analyzed by Friedman test and Wilcoxon Sign Rank test, protein tested using One Way ANOVA test, while the dietary fiber tested using Kruskal Wallis and Mann Whitney test with a confidence level of 5% (α = 0.05). Based on the results of Friedman test acceptability flavor and color have a p value> α (005) so bereft of significant differences between addition of various proportion of red bean flour with flavor and color acceptance in the banana blossom meatballs. Acceptance of smell and texture has p value <α (0.05) has particularly significant difference between addition of various proportion of red bean flour with flavor and color acceptance in the banana blossom meatballs. The results of protein content and dietary fiber content has p value <α (0.05) so there is a significant difference between the addition of various proportions of red bean flour with protein and dietary fiber on the banana blossom meatballs. The conclusion of this study that there is an influence of the addition of red bean flour protein content, dietary fiber content, and acceptability on the smell and texture of the meatball banana heart.
- UT-Faculty of Public Health