| dc.description.abstract | 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. | en_US |
