The Effect of Substitution Spirulina SP. On Baby Biscuit's Nutrition (Betacarotene and Protein)

MellisaTjahjana, Margareta and Jouvita, Noni and Pratiwi, Alberta Rika and HARTAYANIE, LAKSMI (2013) The Effect of Substitution Spirulina SP. On Baby Biscuit's Nutrition (Betacarotene and Protein). The Effect of Substitution Spirulina SP. On Baby Biscuit's Nutrition (Betacarotene and Protein), 2 (03). pp. 1-33.

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Abstract

Baby biscuit is a solid food product that made from mixture of flour, margarine, sugar, milk, and fortified with vitamins and minerals. According to the Health Minister's standard, baby biscuit must have protein content of 8 to 12g/100g biscuit and vitamin A content of 250 to 700g/100g biscuits. Commercial baby biscuits contain only 5g of protein and no vitamin A detected in commercial baby biscuits. Spirulina sp. has a very high protein content which reaches 60% protein content and betacarotene which reahes 80% of the total carotenoid. Betacarotene have high antioxidant activity and beneficial in the immune system, the visual system, growth and to meet the needs of vitamin A that still not meet the standard set by the Health Minister. ini this research, Spirulina sp. was substituted into the baby biscuits, so the baby biscuit would be able to meet the needs of protein and vitamin A. The purpose of this research was to determine the effect of substitution of Spirulina sp to increase protein and betacarotene contained in baby biscuit. th study was conducted witth five treatments of wheat composite flour spirulina sp of the total flour composites used. Parameters evaluated in this study were the content of beta-carotene and protein. protein and betacarotene content f aby biscuit with the subtition of 40% spirulina sp. was 18,50g/ 100g and 5.321,28IU. Based result, it can be concluded that subtition of Spirulina sp. increased protein and betacarotene content in baby biscuit.

Item Type: Article
Subjects: 000 Computer Science, Information and General Works > 050 News media, journalism, publishing
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Rika Pratiwi
Date Deposited: 07 Aug 2018 09:07
Last Modified: 06 Feb 2019 04:46
URI: http://repository.unika.ac.id/id/eprint/16764

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