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Merita Putri
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Materials Science & Nanotechnology Public Health

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Kajian Pembuatan Cupcake dengan Penambahan Tepung Bayam Merah dan Tepung Ikan Teri sebagai Alternatif Makanan Selingan Tinggi Zat Besi dan Kalsium bagi Ibu Hamil Indriyani, Reni; Merita Putri; Nugroho, Arie; Sejati, Nawasari Indah Putri
Journal of Dietetics Science Vol. 1 No. 1 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i1.4929

Abstract

Cupcake is a snack as a side dish so the nutritional content is limited, it needs other alternatives such as the addition of other food ingredients to increase the nutritional content. The nutritional value of cupcakes can be increased by adding red spinach flour and anchovy flour which have high iron and calcium content. The purpose of this study was to Hetermine the organoleptic properties (color, taste, aroma, texture and overall acceptance) and iron and calcium content of cupcakes with the addition of red spinach flour and the most preferred anchovy flour. The method used is descriptive with one repetition in making the product. Based on the organoleptic test, it was found that the most preferred cupcake with the addition of red spinach flour and anchovy flour was formula 1 with the addition of red spinach flour and anchovy flour as much as 8%. The results of the iron analysis of cupcakes with the addition of red spinach flour and anchovy flour using TKPI amounted to 1.28 mg, while based on laboratory tests the iron content was found to be 8.7 mg. It is necessary to conduct a shelf life best to determine the shelf life of the cupcake can be consumed. When mixing melted butter, it must be ensured that it is evenly mixed so that the cupcake expands perfectly.
Co-Authors Arie Nugroho, Arie Indriyani, Reni Sejati, Nawasari Indah Putri