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All Journal Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur)
Ngongo, Doransi
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Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Energy Engineering Industrial & Manufacturing Engineering

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Fortifikasi Food Bars Berbahan Baku K3 (Kacang Koro, Daun Kelor dan Daun Kale) Sebagai Asupan Nutrisi Pencegah Stunting pada Ibu Hamil Ngongo, Doransi; Wirawan, Wirawan; Rahmawati, Atina
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 6 (2023): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

This study aims to produce Food Bars as a food product to meet the nutritional needs of pregnant women, especially one of the efforts to prevent stunting in fetuses that are still in the womb. There are 4 important nutrients needed to prevent this disease, namely protein, iron, carbohydrates and calcium. Showed that the best treatment was with a composition of 80% jack bean flour: 10% Kale leaf flour and 10% Moringa leaf flour with the resulting chemical composition of calcium levels of 5.65 mg/100 grams, iron (Fe) levels of 0.88 mg. /100 grams, protein content 22.51%, carbohydrate content 42.62%, water content 22%, ash content 3.56% and physical analysis of breaking strength 29.04 N. ANOVA test showed a significant effect on protein and carbohydrate content but had no significant on water content, calcium content, iron (Fe), ash content and fracture strength. Abstrak Produk Food Bars merupakan produk makanan untuk memenuhi kebutuhan gizi ibu hamil terutama upaya salah satu mencegah stunting pada janin yang masih dalam kandungan. Terdapat 4 nutrisi penting yang dibutuhkan untuk mencegah penyakit ini, yaitu protein, zat besi, Karbohidrat dan kalsium. Hasil penelitian didapatkan perlakuan terbaik yaitu dengan komposisi tepung kacang koro 80% : Tepung Kale 10% dan Tepung daun kelor 10% dengan hasil komposisi kimia kadar kalsium dengan kadnuangan 5,65 mg/100 gram, kadar Zat besi (Fe) 0,88 mg/100 gram, kadar protein 22,51%, Kadar karbohidrat42,62%, kadar air 22%, kadar abu 3,56% serta analisa fisik daya patah 29,04 N. Hasil penelitian uji sidak ragam ANOVA menunjukkan pelakuan pengaruh nyata untuk kadar karbohidrat dan kadar protein tetapi perlakuan tidak berpengaruh pada kadar air, kadar kalsium, zat besi (Fe), kadar abu dan daya patah.
Co-Authors Rahmawati, Atina