Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi
Abstract: 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.
Keywords: beta carotene
content; cookies; fortification; iron content
Penulis: Salma Shafrina Aulia,
Ninik Rustanti, Deny Yudi Fitranti
Kode Jurnal: jpkesmasdd170531
