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All Journal Media Kesehatan Politeknik Kesehatan Makassar
Retno Sri Lestari
Jurusan Gizi, Poltekkes Kemenkes Makassar
Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Kadar Protein dan Zat Besi Churros Dengan Substitusi Tepung Daun Kelor Dan Tepung Ikan Teri Tawar Adriyani Adam; A. Tia Mutiara Ihsan; Retno Sri Lestari; Fatmawati Suaib
Media Kesehatan Politeknik Kesehatan Makassar Vol 20 No 1 (2025): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v20i1.1522

Abstract

Teenage girls are a group that is vulnerable to anemia due to low iron intake in their daily diet. According to data from the Health Department of Makassar City, the prevalence of anemia among adolescent girls reached 3.98% of the total 4,788 individuals. To date, anemia prevention efforts have primarily focused on iron supplements. However, this approach often faces challenges such as low compliance rates with supplement intake, gastrointestinal side effects, and a lack of practical nutrition education. Therefore, an innovative and sustainable strategy is needed through a functional food approach based on local resources. One potential alternative snack food is churros, a light snack that can be enriched with moringa leaf flour and anchovy flour as natural sources of protein and iron. This study aims to analyze the protein and iron content in churros products formulated with moringa leaf flour and anchovy flour substitutes. This study used a pre-experimental design with a post-test only design. The study was conducted at the Makassar Health Laboratory Center. Protein content was tested using the Micro Kjeldahl method, and iron content was analyzed using Atomic Absorption Spectrophotometry (AAS). The results showed that the protein content in churros was 0.4186 grams per 4 grams of sample, equivalent to 10.465 grams per 100 grams. The iron content reached 0.1704 mg per 4 grams or 4.26 mg per 100 grams of product. It is recommended that further research focus on optimizing the processing to maintain protein quality and analyzing other nutrient contents as part of the development of local functional food-based churros products. Keywords: Churros, protein, iron
Kadar Protein dan Vitamin C Kue Pukis Dengan Substitusi Tepung Kacang Merah (Phaseoulus Vulgaris L.) dan Tepung Kerang Darah (Anadara Granosa L.) Fatmawaty Suaib; Retno Sri Lestari; Yulfira Yusuf
Media Kesehatan Politeknik Kesehatan Makassar Vol 19 No 2 (2024): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v19i2.1237

Abstract

Many Indonesian cake products, such as pukis cakes, generally use wheat flour as raw material even though Indonesia is not a wheat producing country. To reduce dependence on wheat flour, it is necessary to look for local substitutes for wheat flour. One way to diversify local food is making pukis cakes with the substitution of red bean flour and blood cockle flour. Efforts to overcome the problem of anemia are to increase the intake of foods rich in protein and vitamin C such as red beans and blood cockles. This research aims to determine the protein and vitamin C levels of pukis cakes with the substitution of red bean flour and blood cockle flour. This type of research is a pre-experiment using a One Shot Study Case laboratory design with concentration formulas for red bean flour and blood cockle flour respectively 95 g and 5 g, 90 g and 10 g, and 85 g and 15 g. Protein levels were tested using the micro Kjedhal method and vitamin C levels were tested using the iodometric titration method. The results of this study showed that the protein content of pukis cakes by substitution of red bean flour and blood cockle flour increased F0 and F1 by 16.64%, F1 and F2 by 3.85%, F2 and F3 7.54% and vitamin C levels of pukis cakes. Substituting red bean flour and blood cockle flour there was an increase in F0 and F1 by 24.10%, F2 and F3 by 2.14%, and a decrease in the presentation of F1 and F2 -1.71%. Future researchers are expected to conduct further research on the effect of dough storage time on the vitamin C levels of pukis cakes substituted for red bean flour and blood cockle flour. And the processing of local food ingredients can be further improved to produce products that are beneficial for health. Keywords :Pukis Cake 1; Red Beans 2; Blood Clam 3; Protein 4; Vitamin C 5
Co-Authors A. Tia Mutiara Ihsan Adriyani Adam Fatmawati Suaib Fatmawaty Suaib Yulfira Yusuf