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Kartika Dewi Sukmawati
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

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Analisis Kandungan Zat Besi pada Roti Tawar Subtitusi Tepung Sorgum Kartika Dewi Sukmawati; Eva Silviana Rahmawati; Dian Ayu Ainun Nafies
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 3 (2024): Juni 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i3.3204

Abstract

Iron deficiency anemia is a hematological disease that is often found in pregnant women. This situation can certainly hinder the growth and development of the fetus in pregnant women. It can be said to be anemia if the number of red blood cells or hemoglobin is below the normal limit if the hemoglobin level is <14 g/dL in men and <12g/dL in women.  The aim of this research is to determine the effect of sorghum flour substitution on the iron content of white bread. This research used a True Experimental with Completely Randomized Design (CRD), 4 treatment levels and 6 replications. The treatment applied was the ratio of wheat flour: sorghum flour at P0 (100:0), P1 (30:70), P2 (20:80), P3 (10:90), respectively. The results showed an increase in iron levels in white bread substituted for sorghum flour. The higher the sorghum flour formulation added to white bread, the higher the iron content in the white bread.
Co-Authors Eva Silviana Rahmawati Nafies, Dian Ayu Ainun