Karakteristik Fisik, Kimia, dan Organoleptik Marshmallow Bayam Hijau (Amaranthus triciolor L.) dengan Penambahan Tomat (Solanum lycopersicum) sebagai Alternatif Pencegahan Anemia Defisiensi Zat Besi

Nusantari, Putri Nimas (2017) Karakteristik Fisik, Kimia, dan Organoleptik Marshmallow Bayam Hijau (Amaranthus triciolor L.) dengan Penambahan Tomat (Solanum lycopersicum) sebagai Alternatif Pencegahan Anemia Defisiensi Zat Besi. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Iron deficiency anemia is the most common nutritional disorder in the world. Consuming vegetable which contain iron, including spinach, is an alternative to fulfill iron requirement. Fe will be more easily absorbed in the presence of vitamin C. Tomato is one of vitamin C source that can be used. Spinach which applied into confectionary products in the form of marshmallow will ease and increase vegetable consumption. This research aimed to find out the physical, chemical and sensory properties of marshmallow, the best marshmallow’s formula, and define the category of nutrition contents based on Acuan Label Gizi (ALG). This study used a completely randomized design (CRD) with one factor that was different proportion of spinach:tomato (75%: 25%; 50%: 50%; 25%: 75%). The data were analyzed using One Way Anova with 5% significance level. The result of this study showed that the difference of spinach and tomato proportion affect tensile strength, moisture, ash content, Fe content, crude fiber, vitamin C, color and marshmallow’s flavor. Best marshmallow formulation of 25% spinach in addition of 75% tomato had Fe content of 1,159 mg/ 100g and vitamin C of 44 mg/ 100g. This marshmallow categorized as high/rich in vitamin C which could help the absorption of iron as an alternative to prevent icon deficiency anemia.

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Rea Aisha Champa
    Date Deposited: 14 Dec 2017 08:33
    Last Modified: 14 Dec 2017 08:33
    URI: https://eprints.uns.ac.id/id/eprint/37324

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