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Wijrozun Nabila Fajriyati
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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, Protein dan Mutu Organoleptik Cookies Substitusi Tepung Ikan Manyung dan Tepung Bayam Hijau sebagai Selingan Remaja Anemia Wijrozun Nabila Fajriyati; Dian Ayu Ainun Nafies
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 6 (2024): Desember 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i6.4165

Abstract

Anemia is a global health problem whose prevalence is still quite high. Iron deficiency anemia occurs due to a lack of iron in the blood or low levels of hemoglobin (Hb) in the body. The anemia threshold for adolescent girls is 12 g/dl, while for adolescent boys it is 13 g/dl. One way to increase iron intake in teenagers is to develop cookies that use substitutes for catfish flour and green spinach flour, which can be a healthy alternative snack. This research aims to analyze the effect of substitution of catfish flour and green spinach flour on the nutritional content of cookies. The research design used was a True Experimental Design with a Completely Randomized Design (CRD), which involved 4 treatments and 6 replications. The treatments applied included the ratio of wheat flour: catfish meal: green spinach flour at P0 (100:0:0), P1 (65:15:20), P2 (50:20:30), and P3 (30:25:45). The research results showed that the addition of green spinach flour could increase the macronutrient and iron content in cookies, with the highest iron levels found in the P3 treatment.
Co-Authors Nafies, Dian Ayu Ainun