Rahmasari, Annisa Aghniya and Dr. Irma Sarita Rahmawati,, STP., MP., M.Sc. and Adelya Desi Kurniawati,, STP., MP., M.Sc. Anemia (2023) Analisis Vitamin C Dan Zat Besi Roti Sourdough Substitusi Tepung Ubi Jalar Kuning Dan Wijen Putih Untuk Remaja Putri Anemia. Sarjana thesis, Universitas Brawijaya.
Abstract
Anemia adalah suatu keadaan yang diakibatkan oleh asupan makanan sehari-hari rendah gizi dan kekurangan zat besi yang ditunjukkan dengan kandungan sel darah merah (eritrosit) dalam darah rendah, yaitu pada wanita/usia remaja (<12 g/dL). Ubi jalar kuning dan wijen putih merupakan salah satu bahan makanan sumber vitamin C dan zat besi yang dapat dimanfaatkan menjadi makanan fungsional seperti roti sourdough. Penelitian ini bertujuan untuk mengetahui perbedaan kadar vitamin C dan zat besi pada produk roti sourdough substitusi tepung ubi jalar kuning dan wijen putih. Desain penelitian ini yaitu Laboratory eksperimental yang menggunakan metode Rancangan Acak Lengkap (RAL), terdapat 4 perlakuan (3 formulasi dan 1 kontrol) dengan 3 kali pengulangan pada perbandingan formulasi tepung terigu : tepung ubi jalar kuning : tepung wijen putih yaitu F0/Formula kontrol (100:0:0), F1 (75:10:15), F2 (75:15:10) dan F3 (75:20:5) sehingga didapatkan 12 sampel, kemudian dianalisis kadar vitamin C (metode Spektrofotometer UV�Vis) dan zat besi (metode AAS (Atomic Absorption Spectrometry)). Hasil penelitian menunjukkan terdapat perbedaan kadar vitamin C dan zat besi yang signifikan pada semua pasang perlakuan roti sourdough (p<0,05). Kesimpulannya, berdasarkan rata�rata asupan makanan selingan vitamin C dan zat besi remaja putri (10�18 tahun) dalam 70 gram roti sourdough substitusi tepung ubi jalar kuning dan wijen putih ini dapat memenuhi vitamin C sebanyak 0,047 mg (0,74) dan zat besi sebanyak 0,1298 mg (10,24). Kata
English Abstract
Anemia is a condition where caused by daily food intake of low nutrition and iron deficiency as indicated by low red blod cell (erythrocytes) content in blood, namely on woman/adolecents (<12 g/dL). Yellow sweet potato and white sesame are one of the food sources of vitamin C and iron which can be used to functional foods such as sourdough bread. This research aims to determine the differences of vitamin C and iron levels in sourdough bread yellow sweet potato and white sesame flour substitution. The design of this research is an Experimental laboratory using the Completely Randomized Design (CRD) method, there are 4 treatments (3 formulations and 1 control) with 3 repititions in the formulation rasio of wheat flour : yellow sweet potato flour : white sesame flour where F0/Control formula (100%:0%:0%), F1 (75%:10%:15%), F2 (75%:15%:10%), and F3 (75%:20%:5%) to obtain 12 samples, the analyzed the level of vitamin C (UV-Vis Spectrophotometer method) and iron (AAS (Atomic Absorption Spectrometry) method). The result of the research showed that there were differences vitamin C and iron levels that significant in all pairs of sourdough bread treatments (p<0,05). Conclusion, based on the average intake of vitamin C and iron for female adolencent (10-18 years), in 70 grams of sourdough bread yellow sweet potato and white sesame flour substitution can provide as much as 0,047 mg (0,74%) of vitamin C and iron as much as 0,1298 mg (10,24%). Keywords:
Item Type: | Thesis (Sarjana) |
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Identification Number: | 052316 |
Uncontrolled Keywords: | Anemia,Roti sourdough,Ubi jalar kuning,Vitamin C,Wijen putih,Zat besi. | Cotinine, Thrombocytes, Lymphocytes, Smokers |
Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
Depositing User: | Nur Subchan |
Date Deposited: | 09 Jan 2024 07:14 |
Last Modified: | 09 Jan 2024 07:20 |
URI: | http://repository.ub.ac.id/id/eprint/206299 |
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