Sigit, Yudistira (2022) Pukis Bayam (Amaranthus Hybridus L.) dan Pisang Kepok (Musa Paradisiaca L.) untuk Mencegah Anemia: Uji Zat Besi dan Tingkat Kesukaan. [SHB e-Journal]

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Abstract

The incident anemia in teenage girl is still quite high. One of the efforts to prevent anemia in teenage girl is to consume iron and vitamin C. Spinach and kepok banana are foods high in iron and vitamin C that can be processed into flour and made into pukis. Spinach and kepok banana can be processed into flour and made into pukis. Pukis is a snack that is liked by all people, especially for teenagers. This study aims to determine the iron content and hedonic scaling (color, aroma, texture, and taste) of pukis made from spinach and kepok banana. This research is an experimental study with a Completely Randomized Design (CRD) namely the formulation of spinach flour and kepok banana consisting of 4 treatments namely P0= 0%:0%, P1= 10%:5%, P2= 15%:10% and P3= 20%:15% with 3 replications. The research panelists consisted of 25 untrained panelists. The results of the iron content were tested by the Atomic Absorption Spectrophotometry (AAS) method and statistical analysis using the Kruskal Wallis test, while the hedonic scaling used the Friedman test. The result showed that the highest average iron content was P3 (1.612 mg/100 g) while the lowest iron content was P0 (0.087 mg/100 g). The results of Kruskal Wallis statistical analysis showed that there was an effect of formulation of spinach flour and banana kepok flour on the iron content of pukis (p=0.015). There was an effect of the formulation of spinach flour and banana kepok flour on the hedonic scaling (color, aroma, texture, and taste) of pukis (p=0.001).

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