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Romyun Alvy K
Nutrition Study Program, Faculty of Psychology and Health, Universitas Islam Negeri Sunan Ampel Surabaya, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Mathematics Physics

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Formulation and Acceptability of Spinach Pudding Sponge Cake as an Alternative Iron-Source Snack for Adults Bellinda Dwi Septi Arifiyanti; Romyun Alvy K; Ika Mustika
International Journal of Science and Environment (IJSE) Vol. 6 No. 4 (2026): November 2026
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v6i4.848

Abstract

Spinach leaves are a food ingredient with potential for snack product development because they contain various nutrients, particularly iron. This study aimed to determine the nutritional content and acceptability of a green spinach leaf pudding sponge cake as an alternative snack for adults. An experimental study was conducted at the Laboratory of the Faculty of Psychology and Health, UIN Sunan Ampel Surabaya. Acceptability was assessed by 30 untrained panelists using a seven-point hedonic scale covering color, aroma, taste, texture, and overall acceptance. Nutritional content was estimated from the composition of the ingredients used, and differences in organoleptic scores were analyzed using the Wilcoxon test. The spinach product contained 196.08 kcal of energy, 4.02 g of protein, 29.66 g of carbohydrate, 0.36 g of fiber, and 0.41 mg of iron per piece. A significant difference was found in taste (p = 0.031), whereas color, aroma, texture, and overall acceptance did not differ significantly. However, the calculated iron content of both products was identical. Therefore, further development of this product requires re-verification of the nutrient calculations and laboratory analysis to confirm its iron content
Co-Authors Bellinda Dwi Septi Arifiyanti Ika Mustika