Perbandingan Komposisi Zat Gizi Pada Tepung Kangkung Dan Biskuit Kangkung
PERBANDINGAN KOMPOSISI ZAT GIZI PADA TEPUNG KANGKUNG
DAN BISKUIT KANGKUNG
ABSTRAK
Telah dilakukan analisa kadar air, abu, protein, lemak, serat kasar, dan karbohidrat
pada tepung kangkung dan biskuit kangkung. Metode penelitian untuk kadar air
dan abu berdasarkan metode gravimetri, protein berdasarkan metode semimikrokjeldahl, lemak berdasarkan metode hidrolisis, serat kasar berdasarkan ekstraksi
soxhlet dan karbohidrat berdasarkan metode selisih. Hasil yang diperoleh untuk
tepung kangkung, kadar air 8,27%, abu 0,70%, protein 28,34%,lemak 5,49%,
serat kasar 19,49%, dankarbohidrat 47,44%. Dan untuk biskuit kangkung, kadar
air 3,88%, abu 0,50%, protein 7,29%, lemak24,49%, serat kasar 0,92% , dan
karbohidrat 62,87%. Dari hasil analisa ini dapat disimpulkan bahwa tepung
kangkung memiliki komposisi gizi yang lebih besar dibandingkan biskuit
kangkung. Dan kedua olahan kangkung ini memiliki komposisi gizi yang lebih
tinggi dibandingkan komposisi gizi kangkung yang terdapat pada Daftar
Komposisi Gizi Pangan Indonesia, Edisi tahun 1995, sehingga kedua olahan
kangkung ini layak untuk dikonsumsi.
Keyword : protein, karbohidrat, lemak, serat kasar, gizi
Universitas Sumatera Utara
COMPARISON OF COMPOSITION NUTRITIONAL ON THE FLOUR
AND WATER SPINACH BISCUITS
ABSTRACT
Has been done analysis moisture content, ash, protein, fat, fiber coarse, and
carbohydrateson the flour and water spinach biscuits. Methods research for
moisture content and ash based on methods gravimetric, protein based methods of
semimikro-kjeldahl, fat based on methods hydrolysis, fiber coarse based on
extraction soxhlet and carbohydrates based on determinan. Results which obtained
for water spinach flour, moisture content 8.27%, ash 0.70%, protein 28.34%, fat
5.49%, fiber coarse 19.49%, and carbohydrate 47.44%. And for water spinach
biscuits, moisture content 3.88%, ash 0,50%, protein 7.29%, fat 24.49%, fiber
coarse 0.92%, and carbohydrate 62.87%. The results of this analysis, we can be
concluded that the water spinach flour has greater composition nutritional than
water spinach biscuits. Both of product have greater composition nutritional than
one of them, which has been contained on List Composition of Nutrition of Food
Indonesian, Edition 1995th. So we can be concluded both of water spinach product
are feasible for be consumed.
Keyword : protein, carbohidrat, fat, fiber coarse, nutrion.
Universitas Sumatera Utara
DAN BISKUIT KANGKUNG
ABSTRAK
Telah dilakukan analisa kadar air, abu, protein, lemak, serat kasar, dan karbohidrat
pada tepung kangkung dan biskuit kangkung. Metode penelitian untuk kadar air
dan abu berdasarkan metode gravimetri, protein berdasarkan metode semimikrokjeldahl, lemak berdasarkan metode hidrolisis, serat kasar berdasarkan ekstraksi
soxhlet dan karbohidrat berdasarkan metode selisih. Hasil yang diperoleh untuk
tepung kangkung, kadar air 8,27%, abu 0,70%, protein 28,34%,lemak 5,49%,
serat kasar 19,49%, dankarbohidrat 47,44%. Dan untuk biskuit kangkung, kadar
air 3,88%, abu 0,50%, protein 7,29%, lemak24,49%, serat kasar 0,92% , dan
karbohidrat 62,87%. Dari hasil analisa ini dapat disimpulkan bahwa tepung
kangkung memiliki komposisi gizi yang lebih besar dibandingkan biskuit
kangkung. Dan kedua olahan kangkung ini memiliki komposisi gizi yang lebih
tinggi dibandingkan komposisi gizi kangkung yang terdapat pada Daftar
Komposisi Gizi Pangan Indonesia, Edisi tahun 1995, sehingga kedua olahan
kangkung ini layak untuk dikonsumsi.
Keyword : protein, karbohidrat, lemak, serat kasar, gizi
Universitas Sumatera Utara
COMPARISON OF COMPOSITION NUTRITIONAL ON THE FLOUR
AND WATER SPINACH BISCUITS
ABSTRACT
Has been done analysis moisture content, ash, protein, fat, fiber coarse, and
carbohydrateson the flour and water spinach biscuits. Methods research for
moisture content and ash based on methods gravimetric, protein based methods of
semimikro-kjeldahl, fat based on methods hydrolysis, fiber coarse based on
extraction soxhlet and carbohydrates based on determinan. Results which obtained
for water spinach flour, moisture content 8.27%, ash 0.70%, protein 28.34%, fat
5.49%, fiber coarse 19.49%, and carbohydrate 47.44%. And for water spinach
biscuits, moisture content 3.88%, ash 0,50%, protein 7.29%, fat 24.49%, fiber
coarse 0.92%, and carbohydrate 62.87%. The results of this analysis, we can be
concluded that the water spinach flour has greater composition nutritional than
water spinach biscuits. Both of product have greater composition nutritional than
one of them, which has been contained on List Composition of Nutrition of Food
Indonesian, Edition 1995th. So we can be concluded both of water spinach product
are feasible for be consumed.
Keyword : protein, carbohidrat, fat, fiber coarse, nutrion.
Universitas Sumatera Utara