Analisis Kandungan Zat Gizi Makro Cookies Kombinasi Tepung Daun Kelor (Moringa oleifera L.) dan Tepung Ubi Jalar Ungu (Ipomea batatas L.)

Analysis of Macro Nutrient Content of Cookies Combination of Moringa Leaf Flour (Moringa oleifera L.) and Purple Sweet Potato Flour (Ipomea batatas L.)

Authors

  • Fitriani Miranda Laboratorium Penelitian dan Pengembangan Kefarmasian “Farmaka Tropis”, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia
  • Andi Tenri Kawareng Laboratorium Penelitian dan Pengembangan Kefarmasian "Farmaka Tropis"?, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia
  • Yurika Sastyarina Laboratorium Penelitian dan Pengembangan Kefarmasian "Farmaka Tropis"?, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

References

[1] Mutmainna, N. 2013. Aneka Kue Kering Paling Top. Jakarta: Dunia Kreasi.

[2] Astawan, Made. 2009. Sehat Dengan Hidangan Kacang Dan Biji-Bijian. Penebar Swadaya : Jakarta.

[3] Winarno, F.G. 2004. Kimia Pangan dan Gizi. Jakarta : Gramedia Pustaka Utama.

[4] Augustyn, Gelora Helena., Helen Cynthia Dewi Tuhumury dan Matheos Dahoklory. 2017. Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera) Terhadap Karakteristik Organoleptik Dan Kimia Biskuit MOCAF (Modified Cassava Flour). Jurnal Teknologi Pertanian Vol. 6 (2): 52-58.

[5] K'osambo, L., Carey, E. E., Misra. A. K., Wilkes, J., and Hagenimana, V., 2012, Influence of Age, Farming Site, and Boiling on Pro-Vitamin A Content in Sweet Potato (Ipomoea batatas (L.) Lam.) Storage Roots. J. Food Technology 4(3) : 23-32.

[6] Aminah, Siti. 2019. Karakteristik Kimia dan Organoleptik Snack Bar Biji Hanjeli (Coix lacryma jobi-L ) dan Kacang Bogor (Vigna subterranea (L.) Verdcourt). Jurnal Agroindustri Halal 5(2):212-219.

[7] Zakaria, Thamrin A, Lestari RS, Hartono R. 2012. Penambahan Tepung Daun Kelor pada Menu Makanan Sehari-hari Dalam Upaya Penanggulangan Gizi Kurang Pada Anak Balita. Media Gizi Pangan. 13: 41-47.

[8] AOAC. 2005. Official methods of analysis of the Association of Analytical Chemist. Virginia USA : Association of Official Analytical Chemist, Inc.

[9] Mardalena, Ida., Eko Suryani. 2016. Ilmu Gizi. Jakarta: Kementerian Kesehatan RI.

[10] Wilson, N.R.P., E.J. Dyett, R.B. Hughes and C.R.V. Jones. 1981. Meat and Meat Product: Factors Affecting Quality Control. Appliend Science Publishers. London.

[11] Lingga, L. 2012. Sehat dan Sembuh dengan Lemak. Jakarta : Alex Media Komputindo.

[12] Afrianti, Leni Herliana. 2013. Teknologi Pengawetan Pangan. Bandung.

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Published

2022-05-31

How to Cite

Miranda, F., Kawareng, A. T., & Sastyarina, Y. (2022). Analisis Kandungan Zat Gizi Makro Cookies Kombinasi Tepung Daun Kelor (Moringa oleifera L.) dan Tepung Ubi Jalar Ungu (Ipomea batatas L.): Analysis of Macro Nutrient Content of Cookies Combination of Moringa Leaf Flour (Moringa oleifera L.) and Purple Sweet Potato Flour (Ipomea batatas L.). Proceeding of Mulawarman Pharmaceuticals Conferences, 15(1), 72–76. Retrieved from https://prosiding.farmasi.unmul.ac.id/index.php/mpc/article/view/620

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