Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal International Journal of Public Health Science (IJPHS)
Titik Lestari
Poltekkes Kemenkes Surakarta
Health Professions

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Effect of red beet flour substitution on iron content and acceptability of functional muffins: an experimental study for anemia prevention Yeni Tutu Rohimah; Dwi Retna Prihati; Titik Lestari
International Journal of Public Health Science (IJPHS) Vol 15, No 2: June 2026
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijphs.v15i2.27121

Abstract

Iron deficiency anemia (IDA) remains a critical global public health burden, affecting approximately 1.8 billion people worldwide, disproportionately impacting children under five and women of reproductive age in developing countries. Conventional iron supplementation often suffers from low compliance due to gastrointestinal side effects. Thus, food-based interventions utilizing widely accepted bakery products represent a sustainable and culturally appropriate strategy for addressing micronutrient deficiencies. A completely randomized design with five red beet flour proportions(0-40%). In muffin formulations was employed, analyzing proximate, physicochemical, antioxidant, and sensory parameters were analyzed across three replications. Results: increasing red beet flour significantly (p < 0.05) enhanced Fe content (1.42-5.06 mg/100 g), total betalains, total phenolics, and antioxidant activity. Treatment T2 (20%) demonstrated an optimal balance between functional properties and sensory acceptability. The T2 formulation can contribute approximately 28% of the recommended dietary allowance for iron per serving, positioning it as a viable functional food for community nutrition interventions. This product could be integrated into supplementary feeding programs targeting vulnerable populations prone to anemia. The food-based approach offers superior compliance and sustainability compared to conventional tablet supplementation, thereby strengthening population-level strategies for IDA prevention.
Red spinach flour substitution in cookies: effects on iron content, antioxidant activity, and sensory acceptability for anemia prevention Yeni Tutu Rohimah; Dwi Retna Prihati; Titik Lestari
International Journal of Public Health Science (IJPHS) Vol 15, No 3: September 2026
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijphs.v15i3.27105

Abstract

Iron deficiency anemia affects approximately 30% of Indonesian women of reproductive age, underscoring the urgent need for affordable, iron-rich food interventions. This study investigated the effect of red Amaranth (Amaranthus tricolor L.) flour substitution on iron content, antioxidant activity, and sensory acceptability of composite flour cookies. A completely randomized design was employed with five substitution levels (0%, 10%, 20%, 30%, and 40%), each with three replications, yielding 15 experimental units of cookie batches. Iron content was determined using atomic absorption spectrophotometry, antioxidant activity via the DPPH method, and sensory acceptability through hedonic testing by 30 semi-trained panelists. Results demonstrated that iron content increased significantly (p < 0.05) with higher substitution levels, while antioxidant activity improved from very weak to moderate categories. However, sensory acceptability declined significantly at substitution levels of 30% and above, particularly in color and taste attributes. The 20% substitution level emerged as the optimal formulation, achieving substantially elevated iron content contributing meaningfully toward the recommended dietary allowance per serving, enhanced antioxidant capacity, and maintained good sensory acceptability across all attributes. These findings suggest that red Amaranth-substituted cookies represent a feasible, community-level dietary strategy for complementing existing iron deficiency anemia prevention programs in Indonesia.
Co-Authors Dwi Retna Prihati Yeni Tutu Rohimah Yeni Tutu Rohimah