Article Per Year (5 Year)
p-Index From 2019 - 2024
0.444
P-Index
This Author published in this journals
All Journal GIZI INDONESIA
putri, widya ayu kurnia
Unknown Affiliation
Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
YOGURT KACANG MERAH PLUS SUSU KAMBING SEBAGAI SNACK SEHAT TINGGI ZAT BESI BAGI REMAJA ANEMIA Sulistyaning, Afina Rachma; Putri, Widya Ayu Kurnia; Winarsi, Hery; Fitri, Armaida
GIZI INDONESIA Vol 43, No 1 (2020): Maret 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (732.875 KB) | DOI: 10.36457/gizindo.v43i1.468

Abstract

The high prevalence of anemic adolescents in Indonesia resulted in urgent demand for a food product with high iron content as a healthy snack. This research aims to produce the best formula for red bean plus goat milk yogurt. The method was a randomized group design with two factors; the proportion of red bean and goat milk (100:0; 90:10; 80:20; 70:30), and fermentation time (12 and 24 hours). The organoleptic test includes flavor, smell, viscosity, color, and preference using a preference test with 55 panelists. Iron contents measured using the AAS method. The data were analyzed using ANOVA followed by Duncan?s Multiple Range Test. Organoleptic results analyzed using the Friedman test followed with a double comparative test. The best formula determined based on iron content and organoleptic results using the effectivity index. Red bean and goat milk proportion significantly affect iron content (p = 0.037). The combination of fermentation time and red bean-goat milk proportion significantly affects the sensory quality (p = 0.000). Fermentation time had no significant effect on iron content (p = 0.83). The iron contents were 23.30-33.62 mg/L. The best product has a red bean and goat milk proportion of 90 percent:10 percent, 24 hours fermentation, and 33.62 mg/ml iron content. The serving size is 80 ml, fulfilled 10.35 percent daily iron need of female adolescents.
Co-Authors Afina Rachma Sulistyaning Amelia, Leily Dodik Briawan Fitri, Armaida HERY WINARSI Hidayat Syarief