Skripsi

FORMULASI MOCHI KACANG MERAH TINGGI ZAT BESI UNTUK PENCEGAHAN ANEMIA

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Penilaian

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Lack of iron in a body make hemoglobin low can cause anemia. Anemia can be prevent with utilizing food sources with process into snacks that contain high iron. This research was conducted to produce high iron snack by made red bean mochi to determine the content of iron, protein, carbohydrate, fat, and energy values in red bean mochi which is can prevent anemia and to see the level of acceptance and quality of red bean mochi. Data were collected by conducting organoleptic descriptive, hedonic and hedonic quality tests on 4 red bean mochi formulations, processed by using Kruskall-Wallis and Mann-Whitney test, with 30 semi-trained panelists and analyzed the content of iron, protein, carbohydrate, fat, and energy nutrients in control and selected mochi formulations was processed descriptively. Based on the results there were differences level of acceptance between 4 formulations of red bean mochi in each organoleptic parameter (color, aroma, texture, and taste) except for aroma parameter and there were differences in characteristic except for taste parameter. The results of the nutrient content test showed that the control formulation of red bean mochi had an iron 1,71 mg/gr, protein 10.44%, carbohydrate 36,78%, fat 0,84%, and energy 196.44 kcal and the selected formulation had an iron 2,99. mg/gr, protein 10.44%, carbohydrate 36,76%, fat 0,84%, and energy 196.36 kcal. It can be concluded that there were differences in the level of acceptance, quality, and iron content in the selected and control formulations of red bean mochi, but for protein, carbohydrate, fat, and energy did not show significant difference. Suggestions in this study was need further research for the formulation of red bean flour to get mochi with better nutritional content, shape, size, and maturity, especially for the nutritional content of protein, carbohydrates, fat, and energy. Keywords: Carbohydrate, energy, fat, hedonic test, hedonic quality test, iron, protein, red bean, red bean mochi. Literature : 46 (2013-2020)

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107003805	T59815	T598152021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T598152021

Publisher

Inderalaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2021

Collation

xiv, 11 0 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

612.307

Content Type

Text

Media Type

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Carrier Type

-

Edition

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Subject(s)

Prodi Gizi
Nutrisi Kacang Merah

Specific Detail Info

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Statement of Responsibility

MURZ

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