Denis Tiya Pratiwi Pengarang

KAJIAN PEMBUATAN DONAT SUBTITUSI TEPUNG SUKUN MENGANDUNG KALIUM SEBAGAI MAKANAN SELINGAN (STUDY OF MAKING FLOUR DONATES SUKUN CONTAIN POTTASIUM AS SNACK) Ir. Heri Warsito, MP as Chief Conselor Denis Tiya Pratiwi Clinical Nutrition Study Program Department of Health Program Studi Gizi Klinik ABSTRACT Indonesia is rich in vegetables and fruits such as breadfruit. Breadfruit is a fruit that is still undeveloped in making various products. Most Indonesian people are only made with fried breadfruit fruit mixed with wheat flour. As for how to make local food, such as breadfruit which is mixed into breadfruit flour modified with donut products. This study aims to determine the nutrient content of breadfruit potassium in making donuts as a snack food. Research methods: laboratory experimental research and the experimental design used was Randomized Block Design (RBD). Determination of breadfruit flour and flour formulations in this study A1 (5%: 95%), A2 (10%: 90%), A3 (15%: 85%), A4 (20%: 80%), A5 (25% : 75%), A6 (30%: 70%) each treatment was repeated 4 times. The results of the study: the addition of breadfruit flour to various treatments had an effect on potassium levels, the more tepungsukun addition, the potassium level in donuts increased. In treatment A2 (10% breadfruit flour) is the best treatment obtained from the calculation of the effectiveness index. Conclusion: the addition of breadfruit flour had a significant effect (sig ≥ 0, 05) on potassium levels in donuts of various treatments. Addition of breadfruit flour also affects the organoleptic properties of donuts including hedonic and hedonic quality. The best treatment A2 (10% breadfruit flour) in 100 grams with potassium levels of 20.9 mg, energy 431 Kcal, protein 11.67 grams, fat 12.19 grams and carbohydrates 68.69 grams. Key words: Donuts, Breadfruit Flour, Pottasium.