PENGEMBANGAN BISKUIT DARI DAUN BANGUN-BANGUN (Coleus amboinicus L.) DAN IKAN TERI NASI (Stolephorus spp) SEBAGAI MAKANAN SUMBER ZAT BESI

FONTANI, BERNARDIN DWI and Febry, Fatmalina (2024) PENGEMBANGAN BISKUIT DARI DAUN BANGUN-BANGUN (Coleus amboinicus L.) DAN IKAN TERI NASI (Stolephorus spp) SEBAGAI MAKANAN SUMBER ZAT BESI. Undergraduate thesis, Sriwijaya University.

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Abstract

Iron requirements during growth vary, starting from infancy, childhood, adolescence, and even during pregnancy and lactation. The impact that can occur due to iron deficiency is anemia. Adolescent girls are more vulnerable to experiencing anemia compared to adolescent boys, this is because adolescent girls experience menstruation every month, lack of Fe intake, while adolescent girls remember their Fe needs due to blood loss during menstruation. Overcoming iron deficiency problems in adolescents requires additional food intake. Iron-rich biscuits are needed to meet the iron needs of adolescents. Biscuits made from bangun-bangun leaves and anchovy fish can be a solution to the problem of iron deficiency in adolescents. Bangun-bangun leaves and anchovy fish are plant-based and animal-based food sources high in iron, which can be used to combat anemia in adolescents. This study aims to develop biscuits from spinach leaves and anchovies into high-iron foods. This research is an experimental study, using the RAL (Completely Randomized Design) research method. Laboratory tests on spinach leaf biscuits and anchovy rice were carried out to determine the iron content contained in the products. Data collection was carried out on 22 moderately trained panelists, to test the organoleptic properties of spinach leaf biscuits and anchovy rice. The results of the organoleptic test found that out of the 4 samples, F0 (without spinach leaf substitution, anchovy rice flour, and raisins) had the highest score in the hedonic test, followed by F1 (85 gr wheat flour, 5gr torbangun leaves, 10 gr anchovy rice flour, and 5 gr raisins). In contrast, the iron content test results indicated that F3 had the highest iron content at 11.7 mg per 100g. The selected formulation is F3 (60g of wheat flour, 15g of torbangun leaves, 25g of anchovy flour, and 5g of raisins), based on the percentages of the hedonic test and the iron content test.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Daun Bangun-Bangun, Ikan Teri Nasi, Biskuit
Subjects:	T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Bernardin Dwi Fontani
Date Deposited:	28 Aug 2024 05:03
Last Modified:	28 Aug 2024 05:03
URI:	http://repository.unsri.ac.id/id/eprint/155963

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