Karakteristik fisik, kimia dan organoleptik cookies bayam hijau (amaranthus tricolor) dengan Penambahan tomat (solanum lycopersicum) sebagai upaya pemenuhan defisiensi zat besi pada anak-anak

Sari, Tri Ratna (2017) Karakteristik fisik, kimia dan organoleptik cookies bayam hijau (amaranthus tricolor) dengan Penambahan tomat (solanum lycopersicum) sebagai upaya pemenuhan defisiensi zat besi pada anak-anak. Other thesis, Universitas Sebelas Maret.

[img] PDF - Published Version
Download (120Kb)

    Abstract

    ANALYSIS OF PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPINACH (Amaranthus tricolor) COOKIES WITH ADDITION OF TOMATO (Solanum lycopersicum) AS IRON DEFICIENCY PREVENTION IN CHILDREN Tri Ratna Sari1) Dian Rachmawanti Affandi, S.TP., M.P2) Bara Yudhistira , S.TP., M.Sc3) ABSRACT Iron deficiency anemia occurs in effect of iron lackness in blood. Meal-based intervention in children snacks can be alternative on preventing iron deficiency anemia for children like cookies. Spinach as the iron source could be added to the cookies to increase the iron consumption. Spinach also contains vitamin C in amount of 80 mg/ 100 g which helps iron absorption in the body. In purpose of maximize the vitamin C content, tomato which contains vitamin C for 40 mg/ 100 g also could be added to the cookies. This research aimed to determine the physical, chemical and sensory properties of the cookies, the best cookies formula, and the type of iron (Fe) in cookies based on Acuan Label Gizi (ALG). This study used a completely randomized design (CRD) with one factor which wasvariation of tomato addition for 15%, 25%, and 35%. The collected data statistically analyzed with One Way Anova with5% significance level. The result of this study showed that cookies with 25% of tomato addition was the most preferred formula according to sensory test. The enhancement of tomato addition increased hardness (Fmax), water content, crude fiber, Fe and vitamin C content. The addition of 25% tomato resulted the best cookies formula which the amount of Fe was 40,76 ppm and considered as Fe source according to Acuan Label Gizi (ALG). Keyword : iron deficiency anemia, cookies, spinach, tomato

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Gun Gun Gunawan
    Date Deposited: 19 Dec 2017 16:01
    Last Modified: 19 Dec 2017 16:01
    URI: https://eprints.uns.ac.id/id/eprint/37643

    Actions (login required)

    View Item