ANALISIS KADAR ZAT BESI PADA FORMULASI SNACK BAR BERBAHAN KACANG TANAH DAN HATI AYAM

RUKIAHWATI, RIKA YULIA and Flora, Rostika (2023) ANALISIS KADAR ZAT BESI PADA FORMULASI SNACK BAR BERBAHAN KACANG TANAH DAN HATI AYAM. Undergraduate thesis, Sriwijaya University.

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Abstract

Iron is a component of hemoglobin, myoglobin, the cytokran enzyme catalase, and peroxidase. Food sources of iron bound to protein (heme) and in the form of complex organic iron compounds (non-heme). Animal food sources that contain heme iron and are easy to find in the community and have a higher bioavailability value are chicken livers and non-heme iron sources that are easily available and high in iron content, namely peanuts. The purpose of this study was to analyze the iron content in the snack bar formulation made from peanuts and chicken liver. This type of research is experimental with a completely randomized design (CRD). There were 3 treatments resulting in a snack bar with peanuts and chicken liver where a preference level test was carried out on 30 semi-trained panelists and an analysis of iron levels. The statistical test of the organoleptic test used the normality test followed by the Kruskall Wallis test, while the analysis test for iron levels used the normality test then continued with the one way-ANOVA test. The results of the iron content test of the three formulations found that formula F1 (75% chicken liver flour; 25% peanut flour) was the formula with the highest iron content, followed by formulation F3 and then formulation F1. The formulation chosen based on organoleptic tests on 30 panelists was F2 (50% chicken liver flour; 50% peanut flour) with a preference for color and texture indicators and F3 (25% chicken liver flour; 75% peanut flour) with a preference for an indicator aroma and taste. The best treatment in the manufacture of peanut and chicken liver snack bars based on the results of iron analysis was F1 (75% chicken liver and 25% peanuts).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ibu Menyusui, Tepung Hati ayam, Tepung Kacang Tanah, Zat Besi
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 > 13211-Nutrition Science (S1)
Depositing User:	Rika Yulia Rukiahwati
Date Deposited:	19 Sep 2023 08:18
Last Modified:	19 Sep 2023 08:18
URI:	http://repository.unsri.ac.id/id/eprint/128713

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