PEMPEK JAMUR TIRAM PUTIH (Pleurotus ostreatus) DENGAN PENAMBAHAN DAUN UBI JALAR (Ipomoea batatas L) SEBAGAI ALTERNATIF PANGAN FUNGSIONAL TINGGI ZAT BESI

SANIYYAH, MUTIA and Sari, Indah Purnama (2022) PEMPEK JAMUR TIRAM PUTIH (Pleurotus ostreatus) DENGAN PENAMBAHAN DAUN UBI JALAR (Ipomoea batatas L) SEBAGAI ALTERNATIF PANGAN FUNGSIONAL TINGGI ZAT BESI. Undergraduate thesis, Sriwijaya University.

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Abstract

Anemia is caused by various factors but more than 50% of cases of anemia are directly caused by a lack of iron intake which can be prevented by providing food intake in the form of a snack. One of the snacks in Surono's research (2016) is pempek made from white oyster mushrooms (Pleurotus ostreatus) which contains higher nutrients than other wood mushrooms. This study added sweet potato leaves (Ipomoea batatas L) in addition to having additional nutritional content, sweet potato leaves also have antioxidants which are iron enhancers. The purpose of this study was to analyze the proximate and iron content and organoleptic characteristics of white oyster mushroom pempek (Pleurotus ostreatus) with the addition of sweet potato leaves (Ipomoea batatas L). This study used an experimental design with Completely Randomized Design (CRD) method with 4 (four) treatments, namely formulation K: 100 g white oyster mushroom and 0 g sweet potato leaf, F1: 75 g white oyster mushroom and 25 g sweet potato leaf, F2 : 50 g white oyster mushroom and 50 g sweet potato leaf, F3 : 25 g white oyster mushroom and 75 g sweet potato leaf. The results showed the organoleptic test of white oyster mushroom pempek (Ipomoea batatas L) with the addition of sweet potato leaves (Ipomoea batatas L) the most preferred taste, aroma, and texture parameters were the F2 formulation with a score of 56.7% very like each taste, aroma 60%, and texture 73.3%. The results of the proximate test and the iron content of the F2 formulation contained 1.43% ash content, 52.27% water content, 8.98% protein, 0.73% fat, and 36.58% carbohydrates, as well as iron (fe) 7, 0 mg/100 g pempek. The conclusion of this study was that the F2 formulation was the chosen formulation and there were differences in organoleptic tests related to taste, color, aroma, and texture, and there were differences in the nutritional content test between the control formulation and the selected formulation. However, it is advisable to add natural flavoring and sweet potato leaves in the blender to improve the taste and texture of pempek. Keywords : Anemia, Sweet Potato Leaf, White Oyster Mushroom, Proximate, Iron Literature : 37 (2001-2021)

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Anemia, Daun Ubi Jalar, Jamur Tiram Putih, Proksimat, Zat Besi
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine 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:	Mutia Saniyyah
Date Deposited:	25 Mar 2022 08:26
Last Modified:	25 Mar 2022 08:26
URI:	http://repository.unsri.ac.id/id/eprint/67078

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