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ANALISIS KANDUNGAN ZAT BESI PADA SNACK BAR SUBTITUSI TEPUNG DAUN BAYAM (AMARANTHUS SP) DAN TEPUNG HATI AYAM

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Improving the quality of human resources is related to reducing the incidence of non-communicable diseases. A non-communicable disease in Indonesia which is still common today is Anemia. Epidemiologically, the highest prevalence is found in late infancy and early childhood (toddlers). Therefore, additional food such as snack bars is needed as a form of nutritional intervention in tackling anemia. The purpose of this study was to make local-based snack bar formulations in the form of spinach leaves and chicken liver which are made into flour as an alternative food product that can increase hemoglobin (Hb) levels, conduct hedonic tests on snack bar formulations, and determine the iron content in control formulation and selected formulation. The type of research used was experimental research using a completely randomized design (CRD) with 4 formulations. In each formulation, 2 stages of testing were carried out, namely the hedonic test and the nutritional content test. Data analysis used the Kruskal-Waliss test with the Mann-Whitney follow-up test. The results of the organoleptic test studies that have been carried out between F0, F1, F2, and F3 show that there are differences in color, aroma, taste, and texture with a P

Availability
Inventory Code Barcode Call Number Location Status
2307004625T127486T1274862023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1274862023
Publisher
Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya.,
Collation
xv, 72 hlm.; Ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
612.307
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
ilmu gizi
Nutrisi
Prodi Gizi
Specific Detail Info
-
Statement of Responsibility
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No other version available

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