Karakteristik Fisik, Kimia dan Organoleptik Cookies Bayam Hijau (Amaranthus tricolor) dengan Penambahan Tomat (Solanum lycopersicum) sebagai Upaya Pemenuhan Defisiensi Zat Besi pada Anak-Anak - Bara Yudhistira; Tri Ratna Sari; Dian Rachmawanti Affandi (Warta Industri Hasil Pertanian, 2019)
ABSTRAK: Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tomat terhadap sifat fisik, kimia dan organoleptik cookies, formula terbaik cookies serta mengetahui golongan zat besi cookies menurut Acuan Label Gizi (ALG). Sifat fisik yang diteliti yaitu tekstur (kekerasan). Sifat kimia meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, kadar zat besi dan kadar vitamin C dan sifat organoleptiknya meliputi warna, aroma, rasa, tekstur dan keseluruhan. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi penambahan tomat dengan dua kali ulangan sampel dan dua kali ulangan analisis. Hasil penelitian menunjukkan bahwa cookies bayam hijau dengan penambahan tomat 35% masih diterima oleh panelis. Semakin tinggi penambahan tomat dapat meningkatkan kekerasan, kadar air, kadar serat kasar, kadar zat besi serta kadar vitamin C dari cookies. Penambahan tomat 25 % merupakan formula terbaik cookies dengan kandungan zat besi 40,76 ppm yang termasuk ke dalam sumber zat besi. Kata Kunci: zat besi, cookies, bayam hijau, tomat, formula ABSTRACT: This study aimed to determine the characteristic of physical, chemical and organoleptic cookies, determine the best cookies formula and determine the Fe class on cookies based on Acuan Label Gizi (ALG). The physical properties examined were the texture (hardness). The chemical properties contained water content, protein content, fat content, carbohydrate content, crude fiber content, iron content, and vitamin C content. While organoleptic properties were included the parameters of color, flavor, taste, texture and overall. The experimental design in this research using a Completely Randomized Design with one factor that was the variation of tomato addition made with two replications sample and two replications analysis. The results showed that the spinach cookies with of addition tomato 35% acceptable by the panelists. Higher of addition tomato that used can increase of hardness (Fmax), water content, crude fiber content, iron content, and vitamin C content. Cookies with 25% tomato is the best formula which contains iron 40,76 ppm and considered as the iron source.   Keywords: iron, cookies, spinach, tomato, formula