ANALISIS KANDUNGAN ASAM FOLAT PADA SNACK BAR SUBSTITUSI TEPUNG DAUN BAYAM (Amaranthus Sp.) DAN TEPUNG HATI AYAM

VENTURINI, MOUDY TASPENIA and Flora, Rostika (2023) ANALISIS KANDUNGAN ASAM FOLAT PADA SNACK BAR SUBSTITUSI TEPUNG DAUN BAYAM (Amaranthus Sp.) DAN TEPUNG HATI AYAM. Undergraduate thesis, Sriwijaya University.

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Abstract

Folic acid is an important element in DNA synthesis. Deficiency of folic acid causes an increase of hyperhomocysteinemia which is considered a risk factor for cardiovascular disease called atherosclerosis. Given the magnitude of these risks, the FDA (Food and Drug Administration) recommends folate fortification in foods consumed daily by the public. Snack bar is a bar-shaped food that is consumed between meals. The characteristics of a good and healthy snack bar contain protein, high in fiber and low in calories as well as various vitamins, minerals and bioactive components that are good for health. In 100 gr raw spinach contains 113 mcg of folic acid also 100 grams of chicken’s liver there is 80 mcg of folic acid (USDA). This study aims to make a snack bar modification substituted with spinach leaf flour and chicken’s liver flour as an alternative source of folic acid snacks. This research is a quantitative study, using an experimental research design by conducting organoleptic tests on 30 semi-trained panelists using a Completely Randomized Design (CRD) method consisting of 4 formulations, there are : F0 = (Without substitution) F1 = (70 % Spinach Leaf Flour : 30% Chicken’s Liver Flour) F2 = (50% Spinach Leaf Flour : 50% Chicken’s Liver Flour) and F3 = (30% Spinach Leaf Flour : 70% Chicken’s Liver Flour) base on color, aroma, taste and texture. Then proceed with the analysis of folic acid content in substitute products with the best organoleptic test scores and snack bar F0 (control). Organoleptic test results showed that snack bar F3 obtained the highest average values for color (2.13), aroma (3.4), taste (2.67), and texture (3.6) compared to snack bars F1 and F2. Based on the analysis of folic acid content that has been carried out on samples of snack bar, it was found that the folic acid content in snack bars F0 and F3 was not detected. In the estimating value of folic acid content, it is estimated that the folic acid level in F1 is 185 µg, F2 is 178.4 µg, and F3 is 171.8 µg. It can be concluded that: In the organoleptic tests carried out there were differences (P <0.05) in all of formulations for color, taste and aroma. Whereas in the texture attribute there is a difference in F1, but for F2 and F3 there is no difference (P > 0.05). In this study, folic acid levels were not detected, perhaps because the results were below the LOD (Limit of Detection), which is the smallest value that can be detected by the tools used to test folic acid content.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Asam Folat, Snack Bar, Tepung Substitusi, Daun Bayam, Hati Ayam
Subjects:	R Medicine > RA Public aspects of medicine > RA601-602 Food and food supply in relation to public health
Divisions:	10-Faculty of Public Health > 13201-Public Health (S1)
Depositing User:	Moudy Taspenia Venturini
Date Deposited:	31 Aug 2023 02:47
Last Modified:	31 Aug 2023 02:47
URI:	http://repository.unsri.ac.id/id/eprint/128127

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