ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulANALISIS KANDUNGAN MINERAL KALSIUM DAN MAGNESIUM PADA BISKUIT BERBAHAN DASAR TEPUNG BIJI DURIAN SERTA APLIKASINYA SEBAGAI MEDIA PEMBELAJARAN |
| Nama: NUR ANISA |
| Tahun: 2025 |
| Abstrak Durian seed flour can be used to make food products, one of which is biscuits. Biscuits are snacks that are commonly consumed in Indonesia. Biscuits are popular among various age groups, ranging from babies, children, to adults. Durian seed flour is rich in minerals including calcium and magnesium. Based on this, this study aims to determine the levels of calcium and magnesium mineral content in biscuits made from durian seed flour using the Atomic Absorption Spectrophotometry (SSA) method. For the determination of calcium levels using a wavelength of 422.7 nm and for magnesium levels using a wavelength of 285.2 nm. In this study, biscuits were processed using a 50:50 formulation, namely 50% durian seed flour: 50% cornstarch. The analysis showed that the calcium content in the sample was 1.8315 mg/100g. While the magnesium content in the sample is 4.2774 mg/100g. This result is the best mineral content according to the needs for calcium and magnesium. Organoleptic test of biscuits made from durian seed flour gave good results, with an average value of 3.96 (preferred category). The results of the analysis of biscuit moisture content met the Indonesian National Standard (SNI) with a value of 0.9923%, not exceeding 5%. For ash content analysis, the result was 7.64%. The procedures and results of this study are utilized as learning media in the form of LKPD and in the category of feasible use. Keywords: Durian Seed Flour, Biscuits, Calcium, Magnesium, Learning Media, Learner Worksheet (LKPD), Atomic Absorption Spectrophotometry (SSA). |