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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Amerta Nutrition Pontianak Nutrition Journal (PNJ) Pasundan Food Technology Journal (PFTJ) Jurnal Sains Indonesia Jurnal Sains Boga Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Journal Of Applied Food And Nutrition Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Gizi dan Kuliner Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Ilmu Gizi dan Dietetik Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Seminar Nasional Pariwisata dan Kewirausahaan (SNPK) Journal of Indonesia Applied Nutrition
Nurhidayati, Vieta Annisa
Program Studi Manajemen Industri Jasa Makanan Dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Cream Puff Mocaf dan Tepung Umbi Garut (Maranta arundinacea): Pengembangan Dessert Sumber Zat Besi dalam Pemanfaatan Pangan Lokal Vieta Annisa Nurhidayati; Fanisa Dwi Lestari
Jurnal Sains Boga Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.2.01

Abstract

of the resulting cream puff can be improved by adding arrowroot flour. This study aimed to develop cream puffs made from mocaf and arrowroot flour, filled with pastry cream enriched with red beans as a source of iron. The study employed a completely randomized design with one factor and three treatments. The research was conducted from February to April 2024. The combinations of mocaf and arrowroot flour used were F1 (80:20), F2 (85:15), and F3 (90:10). The results showed that formula F3 was selected based on the exponential comparison method. Each serving of the cream puff product from the selected formula contributes 15.2% of the daily iron requirement for adolescent girls aged 16–18 and women aged 19–29, and contributes 22% of the daily value for iron for the general population, making it a pastry product rich in iron.  
Co-Authors Abdul Rahim Ahmad, Azkiya Musfirah Aisyah Putri Nabila Ali Khomsan Alicia Siti Amanah Amelia, Ria Andika Ghea Prameswari Ani Nuraeni Ani Nuraeni Ani Nuraeni Anna Fatchiya Anna Fatchiya Anna Vipta Resti Mauludyani Annisa Rizkiriani Annisa Rizkiriani Aqilla Faiza Hidayat Astari Riski Azkiya Musfirah Ahmad Bernatal Saragih cahya chita Ceasandra Ratu Syahtika Chandra Agam Maulana Chandra Elsa Marlina Della Modesty Dianah, Rosyda Drajat Martianto Dwi Lestari, Fanisa Dwinugraha, Ksatriadi Widya Endah Ayu Andari Fanisa Dwi Lestari Fikri Khair Naqli Firda Zavia Nabila Firman Muhammad Basar Ghina Noer Calliesna Putri Hadi Riyadi Harahap, Sarah Aulia Intan Permatasari , Siti Made Darawati Maisyaroh, Siti Nur Murniadi, Ni Kadek Indah Oktavia Mutiara Ramadanti, Lisya Nadiah, Husna Narandita Zahra Ni Kadek Indah Oktavia Murniadi Nisa Wafa Delyani Nisrina Nailina Nurmahmudi, Muhammad Prasetya, Guntari Pratiwi, Nisrina Mulia Qonitah Hafshah Ramadhan, Hafidz Nawawi Ratisya Karina Gumanti Peyoh Rina Martini Rizkiriani, Annisa Satrio Utomo Seminar, Annisa Utami Shabrina Dhiya Qurraru Aini Siti Munawarah Sundari Putri, Feny Syahidah Endrini An Najihah Tarisa Azzajela Syefani Tiurma Sinaga Utami, Mia Mustika Hutria Yulia Kurnia Ningsih