Formulasi Jambu Biji Merah, Pisang Ambon dan Tepung Kecambah Kedelai sebagai bahan substitusi Ice cream Susu Kedelai untuk Makanan Selingan Ibu Hamil Trimester I Anemia
DOI:
https://doi.org/10.31290/nj.v3i1.3942Kata Kunci:
anemia, ice cream, red guava, ambon banana, soybean sprout flour, pregnant womenAbstrak
The problem of Iron Deficiency Anemia (ADB) can affect anyone, including pregnant women. Based on the Ministry of Health of the Republic of Indonesia (2018) in Riskesdas 2018 data, the proportion of anemia in pregnant women has increased from the previous year with details of 37.1% in 2013 to 48.9% in 2018. One of the efforts to prevent and overcome anemia is to increase the intake of nutrients. protein, iron, and vitamin C. The ingredients used include red guava as a source of vitamin C (87 g/ 100 g), Ambon banana as a texture enhancer, reliever nausea and vomiting for pregnant women (because it contains vitamin B6) and lowers blood pressure in pregnant women who have hypertension, and soybean sprout flour as a source of protein (33.22 g/100 g).
The method used is Completely Randomized Design (CRD). Consisting of 4 treatment levels, each treatment level was replicated 3 times for each treatment level. The treatments were P0 (control), P1 (80% red guava : 20% ambon banana + 25% soybean sprout flour), P2 (85% red guava : 15% ambon banana + 25% soybean sprout flour), and P3 (90% red guava: 10% ambon banana + 25% soybean sprout flour). The parameters studied were chemical quality (moisture content and ash content), nutritional quality (energy, protein, fat, carbohydrates, iron, vitamin C), physical quality (overrun and melting speed), and organoleptic quality (color, taste, aroma, scent, and texture). Then the data were analyzed with a confidence level of 95% Anova One Way or 95% Kruskal Wallis. The data that was tested to be significant were continued with the Duncan Multiple Range Test (DMRT) or Mann Whitney test.
The results of the study showed a significant effect on organoleptic quality (color). The best treatment level was P2 with nutritional value per portion (100 grams) namely energy 247,3 kcal, protein 4,51 gram, fat 7,66 gram, carbohydrates 40,09 gram, iron 1,91 gram,and vitamin C 3,96 gram.
There are coarse grains in the texture of ice cream (P1, P2, and P3) caused by the addiction of soybean sprout flour in formula. Therefore, inprocessing into soybean sprout flour, it is recommended to sieve finer by reducing the unit of mesh or using a sieve with < 80 mesh.
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