Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi
The aims of the study were to analyze iron content, beta carotene content and organoleptic test of orange fleshed sweet potato cookies which had been fortified with NaFeEDTA. This reaserch used experimental method with one factor completely randomized design of iron with 100 ppm, 150 ppm and 200 pp...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2018-02-01
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| Series: | Jurnal Gizi dan Pangan |
| Subjects: | |
| Online Access: | https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/20351 |
| _version_ | 1797672515447816192 |
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| author | Salma Shafrina Aulia Ninik Rustanti Deny Yudi Fitranti |
| author_facet | Salma Shafrina Aulia Ninik Rustanti Deny Yudi Fitranti |
| author_sort | Salma Shafrina Aulia |
| collection | DOAJ |
| description |
The aims of the study were to analyze iron content, beta carotene content and organoleptic test of orange fleshed sweet potato cookies which had been fortified with NaFeEDTA. This reaserch used experimental method with one factor completely randomized design of iron with 100 ppm, 150 ppm and 200 ppm of NaFeEDTA. Analysis of iron content was conducted using Atomic Absorption Spectrophotometry and analysis of beta carotene was conducted by using spectrophotometry. Then, organoleptic test was conducted using hedonic test. The result of iron content in cookies is 27.97 ppm-53.42 ppm while beta caroten is 83.40 ppm-129.72 ppm. Organoleptic test results in terms of color, aroma, and texture, the fortified cookies were as well-liked as the control ones; taste, however, the panel found the fortified cookies more preferable. The highest level of iron content, beta carotene content and organoleptic test were orange fleshed sweet potato cookies fortified with 200 ppm NaFeEDTA.
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| first_indexed | 2024-03-11T21:32:10Z |
| format | Article |
| id | doaj.art-cc68167e715143b5a7d39b8739b49703 |
| institution | Directory Open Access Journal |
| issn | 1978-1059 2407-0920 |
| language | English |
| last_indexed | 2024-03-11T21:32:10Z |
| publishDate | 2018-02-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Gizi dan Pangan |
| spelling | doaj.art-cc68167e715143b5a7d39b8739b497032023-09-27T08:48:11ZengBogor Agricultural UniversityJurnal Gizi dan Pangan1978-10592407-09202018-02-0112310.25182/jgp.2017.12.3.161-16820351Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besiSalma Shafrina Aulia0Ninik Rustanti1Deny Yudi Fitranti2Program Studi Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang 50275Program Studi Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang 50275Program Studi Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Semarang 50275 The aims of the study were to analyze iron content, beta carotene content and organoleptic test of orange fleshed sweet potato cookies which had been fortified with NaFeEDTA. This reaserch used experimental method with one factor completely randomized design of iron with 100 ppm, 150 ppm and 200 ppm of NaFeEDTA. Analysis of iron content was conducted using Atomic Absorption Spectrophotometry and analysis of beta carotene was conducted by using spectrophotometry. Then, organoleptic test was conducted using hedonic test. The result of iron content in cookies is 27.97 ppm-53.42 ppm while beta caroten is 83.40 ppm-129.72 ppm. Organoleptic test results in terms of color, aroma, and texture, the fortified cookies were as well-liked as the control ones; taste, however, the panel found the fortified cookies more preferable. The highest level of iron content, beta carotene content and organoleptic test were orange fleshed sweet potato cookies fortified with 200 ppm NaFeEDTA. https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/20351beta carotene contentcookiesfortificationiron content |
| spellingShingle | Salma Shafrina Aulia Ninik Rustanti Deny Yudi Fitranti Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi Jurnal Gizi dan Pangan beta carotene content cookies fortification iron content |
| title | Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi |
| title_full | Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi |
| title_fullStr | Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi |
| title_full_unstemmed | Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi |
| title_short | Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi |
| title_sort | fortifikasi nafeedta pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi |
| topic | beta carotene content cookies fortification iron content |
| url | https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/20351 |
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