Peningkatan Kandungan Gizi Makro Bakpao Dengan Substitusi Tepung Tempe

Slamet Widodo(1*), Besse Qur’ani(2), Kasdy Kadir(3), Andi Firli M(4),

(1) Universitas Negeri Makassar
(2) Universitas Negeri Makassar
(3) Universitas Negeri Makassar
(4) Universitas Negeri Makassar
(*) Corresponding Author



Abstract


Abstrak. Tujuan penelitian: mengkajii kandungan gizi makro bakpao substitusi tepung tempe. Metode: jenis penelitian eksperimental, waktu pelaksanaan Maret– Juni 2021 di Laboratorium Tata Boga Universitas Negeri Makassar dan  Laboratorium Biofisik FKM Unhas. Bahan utama:  bakpao tanpa substitusi (F0), dan 6 bakpao substitusi: bakpao substitusi tepung tempe Pengumpulan data: analisis proksimat: F0 (tanpa substitusi) kandungan gizinya energi 295,6 kkal, protein 4,8 g, lemak 4,2 g, karbohidrat 59,1 g, kalsium  8,8  g, besi 0,6 mg, vitamin a 34,5 μg, vitamin b1 0 mg, vitamin b2 0 mg, niacin 0,5 mg, vitamin c 0 mg, posfor 60,1 mg,air 26,7 g, abu 5,2g . f1 (substitusi tepung tempe) kandungan gizinya adalah Energi 249,9 Kkal, Protein 7,2 g, Lemak 6 g, Karbohidrat 42,6 g, Kalsium 30,4 mg, Besi 0,9 mg, Vitamin A 34,7 μg, Vitamin B1 0,1 mg, Vitamin B2 0 mg, Niacin 1,5 mg, Vitamin C 0 mg, Posfor 87,3 mg, Air 36,4 g, Abu 7,8 g.

 

Kata Kunci: Anak TK, Konsumsi Harian, Sosial Ekonomi, Status Gizi

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References


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