Muhammad Mifthah Faridh Chairil
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor

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FORMULASI FLAKES BERBASIS PATI GARUT DENGAN FORTIFIKASI ZAT BESI (Fe) UNTUK PERBAIKAN STATUS BESI REMAJA PUTRI

Jurnal Gizi dan Pangan Vol 9, No 2 (2014): JULI 2014
Publisher : Jurnal Gizi dan Pangan

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Abstract

ABSTRACTThe aim of this study was to formulate flakes made from arrowroot starch, soy protein isolate, and tapioca starch, which was added by taburia (consisted of multivitamin and minerals), sugar, salt and water. Flakes made of 10% soy protein isolate substitution was the most acceptable organoleptically than 20 and 30% soy protein isolate. Taburia fortification was then applied to this formula, 50% RDA of iron fortification was more reasonable to be selected than 25% one according to contribution of iron. Addition of chocolate flavor resulted in improving acceptability of flakes. Flakes with chocolate flavor has better physical properties.Contribution of flakes with chocolate flavor to adolescents RDA of protein and iron were 5.14—6.02% and 39.46%; and flakes without chocolate flavor were 5.82—6.80% and 68.92%, respectively. Flakes with chocolate was better in acceptability, but lower in nutrients content than flakes without chocolate flavor.Keywords: arrowroot starch, flakes, fortification, soy protein isolate, taburiaABSTRAKTujuan dari penelitian ini adalah formulasi flakes yang dibuat dari pati garut, isolat protein kedelai, dan tepung tapioka, dengan bahan tambahan taburia (multivitamin dan mineral), gula, garam dan air. Flakes dengan substitusi 10% isolat protein kedelai lebih diterima secara organoleptik daripada 20% dan 30% substitusi isolat protein kedelai. Selanjutnya, dilakukan fortifikasi taburia pada formula terpilih, fortifikasi 50% AKG zat besi dipilih berdasarkan berbagai pertimbangan daripada flakes dengan fortifikasi 25% AKG zat besi. Penambahan rasa coklat meningkatkan penerimaan pada flakes. Flakes dengan coklat memiliki sifat fisik yang lebih baik.Kontribusi protein dan zat besi terhadap AKG remaja putri pada flakes dengan coklat masing-masing 5.14—6.02% dan 39.46%; sedangkan tanpa coklat masing- masing 5.82—6.80% dan 68.92%. Flakes dengan coklat lebih baik dari segi penerimaan, tetapi lebih rendah dari segi kandungan gizi daripada flakes tanpa penambahan coklat.Kata kunci: flakes, fortifikasi, isolat protein kedelai, pati garut, taburia