| Summary: | Background: anemia is one of health problems, in which its prevalence always
increases. It can decrease health degree and work productivity. Functional food
development with micro mineral fortification in food can be the solution to
overcome anemia. Ferrous and zinc fortification in sinbiotic fermented milk is
expected to be able to increase hemoglobin level, thus it decreases anemia
prevalence.
Objective: this study was carried to investigate the effect of ferrous and zinc
fortification variation in sinbiotic fermented milk (Lactobacillus plantarum dad-13�
Fruktooligosakarida) to hemoglobin level of wistar rats
Method: this study design was true experimental with pretest and posttest control
group design. Thirty six wistar rats were adapted for one week then divided into
three groups. First, control group was provided with sinbiotic fermented milk
without fortification. Second, NaFeEDTA � Zn acetate group was provided with
sinbiotic fermented milk fortified by NaFeEDTA and Zn acetate. And third, Fe
gluconate � Zn acetate group was provided by sinbiotic fermented milk fortified
by Fe gluconate and Zn acetate. Blood serums of rats were taken before and
after treatment then their hemoglobin level were measured. Data was analyzed
statistically using one way analysis of variance (ANOVA) and paired t-test to
know the increase significance of hemoglobin level in groups.
Result: there was found hemoglobin level increase in the three groups. The
differences of hemoglobin level increase among groups were not significant, (p >
0.05). The value of hemoglobin level increase in each group was not significant
(p > 0.05). Hemoglobin level increase in NaFeEDTA � Zn acetate group was
15.39 %
|
|---|