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 semimikro-kjeldahl, 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
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.
