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<http://repository.upi.edu/id/eprint/145569> <http://purl.org/dc/terms/title> "PENGEMBANGAN KUE KACANG SUBSTITUSI TEPUNG IKAN PATIN SEBAGAI SNACK TINGGI PROTEIN BAGI BALITA STUNTING"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://repository.upi.edu/id/eprint/145569> <http://purl.org/ontology/bibo/abstract> "Penelitian ini dilatarbelakangi tingginya balita stunting di Indonesia dipengaruhi \r\nrendahnya konsumsi protein. Pemenuhan protein balita dapat diberikan dalam \r\nbentuk snack yaitu kue kacang. Tujuan dari penelitian adalah untuk melakukan \r\npengembangan kue kacang substitusi tepung ikan patin sebagai snack tinggi protein \r\nbagi balita stunting. Metode yang digunakan adalah eksperimen melalui tahap \r\nanalisis resep untuk menentukan resep acuan, pengembangan produk dan uji QDA \r\n(Quantitative Descriptive Analysis) kepada 5 panelis ahli, perhitungan proksimat \r\nkadar protein. Hasil penelitian menunjukkan bahwa produk yang dapat diterima \r\nadalah produk substitusi 20% tepung ikan patin karena mendekati produk acuan. \r\nSatu buah kue kacang memiliki berat 10 g dengan perhitungan proksimat kadar \r\nprotein kue kacang produk acuan mengandung 1,7 g protein, produk substitusi 20% \r\nmengandung 2,3 g protein, produk substitusi 30% mengandung 2,7 g protein, dan \r\nproduk substitusi 40% mengandung 3 g protein. Pemenuhan protein dari snack \r\nbalita stunting masa rehabilitasi yakni 4-6 g/kg BB/hari dianjurkan mengonsumsi 2 \r\nbuah kue kacang. Saran untuk penelitian selanjutnya melakukan analisis daya \r\nterima kue kacang substitusi tepung ikan patin. \r\nThis study is motivated by the high prevalence of stunting among toddlers in \r\nIndonesia, which is influenced by low protein intake. Protein intake for toddlers can \r\nbe fulfilled in the form of snacks, such as peanut cookies. The aim of this study is \r\nto develop peanut cookies with substituted pangasius fish flour as a high-protein \r\nsnack for stunted toddlers. The method used is an experimental approach through \r\nrecipe analysis to determine a reference recipe, product development, and \r\nQuantitative Descriptive Analysis (QDA) involving 5 expert panelists, as well as \r\nproximate analysis to determine protein content. The results showed that the \r\nacceptable product was the one with 20% pangasius fish flour substitution, as it \r\nclosely resembled the reference product. One peanut cookie weight 10 g. Based on \r\nthe proximate analysis, the reference peanut cookie contains 1.7 g of protein, the \r\n20% substitution product contains 2.3 g of protein, the 30% substitution product \r\ncontains 2.7 g of protein, and the 40% substitution product contains 3 g of protein. \r\nTo meet the protein needs of stunted toddlers in the rehabilitation phase, which is \r\n4–6 g/kg body weight/day, it is recommended to consume 2 peanut cookies. It is \r\nsuggested that future research include an acceptance analysis of the peanut cookies \r\nwith pangasius fish flour substitution."^^<http://www.w3.org/2001/XMLSchema#string> .
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