FORTIFIKASI BESI PADA SUSU ASAM SINBIOTIK DENGAN PROBIOTIK LOKAL L. plantarum Dad.13 DITINJAU DARI KADAR BESI DAN SIFAT FISIK
Background: Anemia is a nutritional problem that has the biggest prevalence all around the world. Micronutrient fortification, especially iron fortification is one of the solution for iron deficiency anemia. The biggest prevalence of iron deficiency anemia occurs to children, especially those under...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| author | , SITI FADHILATUN NASHRIYAH , Siti Helmiyati, DCN, M.Kes |
| author_facet | , SITI FADHILATUN NASHRIYAH , Siti Helmiyati, DCN, M.Kes |
| author_sort | , SITI FADHILATUN NASHRIYAH |
| collection | UGM |
| description | Background: Anemia is a nutritional problem that has the biggest prevalence all
around the world. Micronutrient fortification, especially iron fortification is one of
the solution for iron deficiency anemia. The biggest prevalence of iron deficiency
anemia occurs to children, especially those under five years old. In addition to the
often consumed by children, milk and dairy product also has a low iron content.
Therefore, milk or dairy product is the right vehicle for iron fortification.
Objective: To find out physical properties (flavor, aroma, color, appearance,
homogeneity, acidity) and iron levels of synbiotic acidified milk (L. plantarum Dad.
13 probiotic and FOS prebiotic) fortified with 50 ppm of NaFeEDTA compared by
control.
Methods: This research was experimental. Examination of physical properties
such as flavor, aroma and color done with hedonic-quality test carried out by five
trained panelists. Whereas, physical properties such as appearance and
homogeneity was done by researcher. Acidity and iron levels assessed
quantitatively using measuring devices (pH meter and atomic absorption
spectrophotometry)
Results: There is no difference between aroma and color of control synbiotic
acidified milk compared to iron-fortified synbiotic acidified milk (p>0.05).
Otherwise, the flavor of iron-fortified synbiotic acidified milk shows the difference
compared by control (p<0.05). Appearance of both treatments are normal.
Homogeneity of both treatments are inhomogeneous. There was a decrease in
the pH value of iron-fortified synbiotic acidified milk compared by control. In
addition, iron levels of iron-fortified synbiotik acidified milk also showed an
increase of 12.12 times compared to control iron levels (p<0.005).
Conclusion: Iron fortification treatment give no difference in physical properties
(aroma and color) of iron-fortified acidified milk compared with control, however it
gives a difference of its taste compared with control. There is no difference in
appearance and homogeneity of both iron-fortified acidified milk and control.
Compared by control, iron fortification of synbiotic acidified milk significantly
decreased the pH value and increased the iron levels. |
| first_indexed | 2024-03-13T22:58:32Z |
| format | Thesis |
| id | oai:generic.eprints.org:122128 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:58:32Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1221282016-03-04T08:43:17Z https://repository.ugm.ac.id/122128/ FORTIFIKASI BESI PADA SUSU ASAM SINBIOTIK DENGAN PROBIOTIK LOKAL L. plantarum Dad.13 DITINJAU DARI KADAR BESI DAN SIFAT FISIK , SITI FADHILATUN NASHRIYAH , Siti Helmiyati, DCN, M.Kes ETD Background: Anemia is a nutritional problem that has the biggest prevalence all around the world. Micronutrient fortification, especially iron fortification is one of the solution for iron deficiency anemia. The biggest prevalence of iron deficiency anemia occurs to children, especially those under five years old. In addition to the often consumed by children, milk and dairy product also has a low iron content. Therefore, milk or dairy product is the right vehicle for iron fortification. Objective: To find out physical properties (flavor, aroma, color, appearance, homogeneity, acidity) and iron levels of synbiotic acidified milk (L. plantarum Dad. 13 probiotic and FOS prebiotic) fortified with 50 ppm of NaFeEDTA compared by control. Methods: This research was experimental. Examination of physical properties such as flavor, aroma and color done with hedonic-quality test carried out by five trained panelists. Whereas, physical properties such as appearance and homogeneity was done by researcher. Acidity and iron levels assessed quantitatively using measuring devices (pH meter and atomic absorption spectrophotometry) Results: There is no difference between aroma and color of control synbiotic acidified milk compared to iron-fortified synbiotic acidified milk (p>0.05). Otherwise, the flavor of iron-fortified synbiotic acidified milk shows the difference compared by control (p<0.05). Appearance of both treatments are normal. Homogeneity of both treatments are inhomogeneous. There was a decrease in the pH value of iron-fortified synbiotic acidified milk compared by control. In addition, iron levels of iron-fortified synbiotik acidified milk also showed an increase of 12.12 times compared to control iron levels (p<0.005). Conclusion: Iron fortification treatment give no difference in physical properties (aroma and color) of iron-fortified acidified milk compared with control, however it gives a difference of its taste compared with control. There is no difference in appearance and homogeneity of both iron-fortified acidified milk and control. Compared by control, iron fortification of synbiotic acidified milk significantly decreased the pH value and increased the iron levels. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , SITI FADHILATUN NASHRIYAH and , Siti Helmiyati, DCN, M.Kes (2013) FORTIFIKASI BESI PADA SUSU ASAM SINBIOTIK DENGAN PROBIOTIK LOKAL L. plantarum Dad.13 DITINJAU DARI KADAR BESI DAN SIFAT FISIK. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62228 |
| spellingShingle | ETD , SITI FADHILATUN NASHRIYAH , Siti Helmiyati, DCN, M.Kes FORTIFIKASI BESI PADA SUSU ASAM SINBIOTIK DENGAN PROBIOTIK LOKAL L. plantarum Dad.13 DITINJAU DARI KADAR BESI DAN SIFAT FISIK |
| title | FORTIFIKASI BESI PADA SUSU ASAM SINBIOTIK DENGAN PROBIOTIK LOKAL L. plantarum Dad.13 DITINJAU DARI KADAR BESI DAN SIFAT FISIK |
| title_full | FORTIFIKASI BESI PADA SUSU ASAM SINBIOTIK DENGAN PROBIOTIK LOKAL L. plantarum Dad.13 DITINJAU DARI KADAR BESI DAN SIFAT FISIK |
| title_fullStr | FORTIFIKASI BESI PADA SUSU ASAM SINBIOTIK DENGAN PROBIOTIK LOKAL L. plantarum Dad.13 DITINJAU DARI KADAR BESI DAN SIFAT FISIK |
| title_full_unstemmed | FORTIFIKASI BESI PADA SUSU ASAM SINBIOTIK DENGAN PROBIOTIK LOKAL L. plantarum Dad.13 DITINJAU DARI KADAR BESI DAN SIFAT FISIK |
| title_short | FORTIFIKASI BESI PADA SUSU ASAM SINBIOTIK DENGAN PROBIOTIK LOKAL L. plantarum Dad.13 DITINJAU DARI KADAR BESI DAN SIFAT FISIK |
| title_sort | fortifikasi besi pada susu asam sinbiotik dengan probiotik lokal l plantarum dad 13 ditinjau dari kadar besi dan sifat fisik |
| topic | ETD |
| work_keys_str_mv | AT sitifadhilatunnashriyah fortifikasibesipadasusuasamsinbiotikdenganprobiotiklokallplantarumdad13ditinjaudarikadarbesidansifatfisik AT sitihelmiyatidcnmkes fortifikasibesipadasusuasamsinbiotikdenganprobiotiklokallplantarumdad13ditinjaudarikadarbesidansifatfisik |