DAYA TERIMA BOLU LAPIS KOJO UBI JALAR KUNING SEBAGAI SNACK RENDAH KALORI DAN PENAMBAH SERAT

Authors

  • RA Febi Poltekkes Kemenkes Palembang
  • Eliza Eliza Poltekkes Kemenkes Palembang
  • Hana Yuniarti Poltekkes Kemenkes Palembang
  • Sriwiyanti Sriwiyanti Poltekkes Kemenkes Palembang
  • Sartono Sartono Poltekkes Kemenkes Palembang

DOI:

https://doi.org/10.36086/jgk.v1i2.1053

Keywords:

cake with kojo layer, yellow sweet potato, obesity

Abstract

Background: Obesity was defined as abnormal or excessive fat accumulation that can impair health. One strategy to overcome the problem of obesity was to provide low-calorie foods. One of the local foods that can be used as a low-calorie meal and fiber enhancers was the yellow sweet potato cake with kojo layer. The purpose:This study aims to determine the best formulation of yellow sweet potato cake with kojo layer.

Methods: This study used an experimental design with a non-factorial completely randomized design (CRD). The ingredients used were yellow sweet potato, wheat flour, eggs, stevia sugar, salt, margarine, and low-fat milk
Results: The results showed that the selected yellow sweet potato cake with kojo layer with F2 treatment (60% addition of yellow sweet potato) with a total energy content of 197.39 Kcal, 13.55% protein, 2.11% fat, 31.05% carbohydrate (per 100 grams).
Conclusion: Yellow sweet potato kojo layer sponge can be used as a low -calorie food alternative and fiber enhancers.

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Published

2021-12-15

Issue

Vol. 1 No. 2 (2021): Jurnal Gizi dan Kesehatan

Section

Articles

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How to Cite

1.
DAYA TERIMA BOLU LAPIS KOJO UBI JALAR KUNING SEBAGAI SNACK RENDAH KALORI DAN PENAMBAH SERAT. j.gizi.kesehatan [Internet]. 2021 Dec. 15 [cited 2026 Nov. 5];1(2):62-70. Available from: https://jurnal.poltekkespalembang.ac.id/index.php/jgk/article/view/1053