Iron Content, Hardness and Acceptability of Biscuits From Composite Cassava and Wheat Flours Substituted With Green Spinach Flour

Abstract

The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.

Pemanfaatan Tepung Kulit Singkong Dalam Diversifikasi Olahan Batter

“…Singkong merupakan bahan makanan yang mengandung banyak karbohidrat (Arlene & Witono, 2009). Tepung pangan lokal, seperti tepung singkong, sering digunakan sebagai bahan pensubstitusi tepung terigu dalam pengolahan produk (Rauf & Sarbini, 2015). Kulit singkong selama ini belum mendapat pengolahan yang baik untuk menambah nilai ekonomis singkong.…”

The Effect of Adding Green Spinach Flour (Amaranthus tricolor) on Chicken Liver Nuggets in Terms of Yield Quality, Organoleptic Preference, and Color Using a Color Reader

“…The utilization of green spinach (Amaranthus tricolor) in the form of flour is a way to reduce the distinctive taste of spinach and maintain the spinach content. Components of green spinach (Amaranthus tricolor) described by Rauf [9] Fe levels ranged from 1.67-6.78 mg/100 g and the constituent components of vitamin A were 9,420 mg/100 g and vitamin C 59 mg/100 g. The Fe in green spinach (Amaranthus tricolor) is non-heme Fe in the presence of vitamin C, vitamin A, and beta carotene can increase the absorption of non-heme Fe. The use of green spinach flour (Amaranthus tricolor) with broiler liver will increase the nutrition of liver nugget products, supported by Santosa et al [10], iron in chicken liver is heme iron.…”