PENGARUH SUBSTITUSI TEPUNG KEDELAI, TEPUNG BEKATUL DAN TEPUNG RUMPUT LAUT (Gracilaria sp) TERHADAP DAYA TERIMA, ZAT BESI DAN VITAMIN B12 BROWNIES

Abstract

Soybean, rice bran and seaweed flour (Gracilaria sp) are food sources of iron and vitamin B12 so it is potential to be used as an ingredient for alfernative snack for childbearing age women with ovo vegetarian diet. This research intended to analyze effect of soybean, rice bran and seaweed flour (Gracliaria sp) substitution on the acceptability, iron and vitamin B12 content. This research was true experimental research with completely randomized design. There are 4 formulas with six times replications. Analysis of accessibility different used was friedman. Friedman Test and Wilcoxon Ranks Test. The untrained panelists were 25 childberaing age women with ovo vegetarian diet. The difference test showed that there were no difference in colour, aroma and texture. There was a difference (p<0,05) on flavour characteristic and Wilcoxon Ranks Test showed that there was a difference (p<0,05) between control formula and substitution formula. Based on the result of acceptability, brownies substitution formula with the best score was F3 formula (flour 37.5 g, soybean flour 22.5 g, rice bran 75 g, and seaweed flour (Gracilaria sp) 15 g). The iron and vitamin B12 content of F3 formula were 3.6 mg and 0.2 μg respectively on 100 gram formula and fulfill 10-15% of childbearing age women’s requirement. Finally, the best formula which obtained from its acceptability, iron and vitamin B12 content was F3 formula, so it could be an alternative snack for childbearing age women with ovo vegetarian diet.

Formulasi Brownies Panggang dengan Substitusi Tepung Daun Kelor dan Tepung Kacang Hijau sebagai Alternatif Cemilan Sumber Zat Besi untuk Remaja Putri Anemia

“…Proses pemasakan seperti pemaparan bahan makanan dengan suhu tinggi dapat mengurangi kandungannya mencapai 5 -40% (Sundari et al, 2015). Penelitian ini sejalan dengan penelitian tentang pembuatan brownies substitusi tepung kedelai, tepung bekatul dan tepung rumput laut bahwa penurunan zat besi brownies akibat pengolahan atau proses pemasakan yang dilakukan (Fibriafi & Ismawati, 2018).…”

Acceptability and Nutrients Content (Vitamin B12 and Folic Acid) of Subtituted Snack Bar With Purple Sweet Potato (Ipomoea Batatas L.) Enriched With Nutritional Yeast as Healthy Vegan Food

“…This study aims to formulate food in groups of people who are more susceptible to megaloblastic anemia. Fibriafi (2018) conducted research on food formulation in an effort to prevent megaloblastic anemia in ovo-vegetarian community in Surabaya. Sources of vitamin B12 were used seaweed fl our and eggs which are used as a composition in making brownies.…”