Kajian Nilai Gizi Tepung Buah Nipah (Nypa fruticans WURMB) Sebagai Tepung Subtitusi

Abstract

Fruit of Nipah represent result of forest which abundance and in character seasonally. Kernel of Nipah the old man can be boxed to become fruit flour to be used in making of bread. Intention of this research is to know content of value gizi any kind of which is contained fruit flour of nipah which grow at 3 (different place three). Examination of fruit flour sampel of nipah conducted in Laboratory Hall of Risert Industrial Standardization of Banjarbaru and Hall Observation of Drug and Food of South Kalimantan. Mean asses Universitass fruit flour gizi of nipah from result of research is rate content irrigate 5,57 %, dusty rate 2,35 %, protein 4,23 , carbohydrate 52,14 %, harsh fibre 24,14 %, fat 1,06 %, calorie value 226,29 cal/100 gr, zinc 17,13 mg/kg and singk 405,32 mg /kg. Test parameter Assess fruit flour gizi of nipah fulfilling standard of SNI 3751 : 2009 is water rate, and Iron. dusty Parameter Rate, Zinc and protein do not fulfill standard because its value below/under conditions of minimum. Mean assess flour gizi of nipah in comparison with assess blue trilateral flour gizi, fruit flour of nipah have obstetrical mean of higher level carbohydrate ; lower calorie and fat, high ferrum and fibre so that fruit flour of nipah the can be made as wholewheat substitution flour. Keyword : Assess gizi, fruit flour, raw material, bread flour.