FORMULASI CUPCAKE DARI TEPUNG JAGUNG (Zea maysL.) DENGAN PENAMBAHAN BAYAM (Amarahantus spp.) SEBAGAI SUMBER ZAT BESI UNTUK MENGATASI ANEMIA REMAJA PUTRI

Sam, Meriana Ahmad
Susilowati, Prima Endang
rejeki, sri

Jurnal Sains dan Teknologi Pangan
Vol 3, No 2 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN

ABSTRACT This study aimed to determine the content of iron (Fe) on corncake products with the addition of spinach. This study used aCompletely Randomized Design (RAL) with 5 treatment formulations, ie cornstarch of 100%, corn flour of 85%: spinach of15%, corn starch of 75%: spinach of 25%, corn starch of 65%: spinach of 35% and corn flour of 55%: spinach of 44%. Theresults showed that the ratio of corn and spinach flour had no significant effect on organoleptic quality of color and textureparameter but had significant effect on aroma and taste parameter. Moisture, ash, protein, fat, carbohydrate, fiber, and ironof selected cupcakes 35.62%, 1.96%, 9.53%, 3.86%, 49.03 %, 4.63 % and 0.21 ppm. The value of organoleptic test of M1sample consisting of color, aroma, taste, and texture were 3,83 (like), 3,57 (like), 3,37 (rather like) and 3,33 (rather like).Based on the results of the study, it can be concluded that cupcake products with corn and spinach starch formulations wereaccepted by panelists and met the SNI standard. Keywords: Corn flour, cupcake, spinach, and iron. ABSTRAK Penelitian ini bertujuan untuk mengetahui kandungan zat besi (Fe) produk cupcake tepung jagung dengan penambahanbubur bayam. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan formulasi, yaitu 100%tepung jagung, formulasi tepung jagung 85% : bayam 15%, formulasi tepung jagung 75% : bayam25%, formulasi tepungjagung 65% : bayam 35% dan formulasi tepung jagung 55% : bayam 44%. Hasil penelitian menunjukkan bahwa perbedaanperbandingan tepung jagung dan bayam berpengaruh tidak nyata terhadap kualitas organoleptik parameter warna dantekstur tetapi berpengaruh nyata terhadap parameter aroma dan rasa. Kadar air, kadar abu, kadar protein, kadar lemak,kadar karbohidrat, kadar serat, dan zat besi cupcake terpilih berturut-turut sebesar 35,62 (%bb), 1,96 (%bb), 9,53 (%bb),3,86 (%bb), 49,03 (%bb), 4,63 (%bb) dan 0,21ppm. Nilai uji organoleptik sampel M1 yang terdiri dari warna, aroma, rasa,dan tekstur berturut-turut sebesar 3,83 (suka), 3,57 (suka), 3,37 (agak suka) dan 3,33 (agak suka). Berdasarkan Hasilpenelitian, dapat disimpulkan produk cupcake dengan formulasi tepung jagung dan bayam dapat diterima panelis dan telahmemenuhi standar SNI.Kata kunci: Tepung jagung, bayam, cupcake, zat besi.