Prabandini, Hikmayati and Dr. Irma Sarita Rahmawati,, STP, MP., MSc. and Enik Guntyastutik,, c (2023) Analisis Zat Besi Dan Vitamin C Pada Fettucini Dengan Subtitusi Tepung Ubi Jalar Ungu Dan Tepung Tempe Sebagai Alternatif Makanan Pokok Bagi Rematri Penderita Anemia. Sarjana thesis, Universitas Brawijaya.
Abstract
Anemia ialah suatu kondisi di mana tubuh mengalami kekurangan zat besi yang cukup parah sehingga mengganggu eritropoiesis dan mengakibatkan anemia. Membuat penyesuaian makanan fungsional untuk fettucini, yang sudah mengandung zat besi dan vitamin C, adalah salah satu pendekatan yang mungkin. Bahan dasar fettucini adalah tepung ubi jalar ungu dan tepung tempe kedelai. Tepung tempe kedelai dipilih karena mengandung sejumlah zat besi dan tinggi akan protein yang baik untuk peningkatan kadar hemoglobin. Tujuan dari penelitian ini ialah untuk memastikan variasi kadar zat besi dan vitamin C pada Fettucini. Pendekatan penelitian menggunakan Complete Randomized Design (RAL) dengan tiga kali pengulangan dalam empat perlakuan, yaitu P0 (100:0:0), P1 (60:30:10), P2 (60:20:20), dan P3 (60:10:30), dengan perbandingan tepung terigu, tepung ubi ungu, dan tepung kedelai. Spektrofotometri serapan atom digunakan untuk mengukur jumlah zat besi dalam setiap perlakuan, dan spektrofotometri UV-VIS digunakan untuk mengukur jumlah vitamin C. Menurut temuan, ada variasi substansial dalam kadar zat besi tetapi tidak dalam kadar vitamin C. Perlakuan P1 (60: 30: 10) memiliki kadar zat besi dan vitamin C tertinggi, dengan zat besi (0,20 mg / 100g) dan vitamin C (2,69 mg / 100g), menurut temuan rata-rata penelitian. Sedangkan P0 (100:0:0), yang mengandung zat besi (0,12 mg/100g) dan vitamin C (0,09 mg/100g), memiliki kadar zat besi dan vitamin C rata-rata terendah. Studi ini telah menemukan bahwa P1 (60: 30: 10), dengan kandungan zat besi dan vitamin C paling banyak dibandingkan dengan terapi lain, adalah pengobatan terbaik.
English Abstract
Anemia is a condition in which the body experiences iron deficiency that is severe enough to interfere with erythropoiesis and cause anemia. Making functional dietary adjustments to fettucini, which already contain iron and vitamin C, is one possible approach. The basic ingredients of fettucini are purple sweet potato flour and soybean tempeh flour. Soybean tempeh flour was chosen because it contains a certain amount of iron and is high in protein which is good for increasing hemoglobin levels. The purpose of this study was to ascertain variations in iron and vitamin C levels in Fettucini. The research approach used Complete Randomized Design (RAL) with three repetitions in four treatments, namely P0 (100:0:0), P1 (60:30:10), P2 (60:20:20), and P3 (60:10:30), with a ratio of wheat flour, purple sweet potato flour, and soybean flour. Atomic absorption spectrophotometry was used to measure the amount of iron in each treatment, and UV-VIS spectrophotometry was used to measure the amount of vitamin C. According to the findings, there was substantial variation in iron levels but not in vitamin C levels. The P1 treatment (60:30:10) had the highest levels of iron and vitamin C, with iron (0.20 mg/100g) and vitamin C (2.69 mg/100g), according to the study's average findings. P0 (100:0:0), which contains iron (0.12 mg/100g) and vitamin C (0.09 mg/100g), has the lowest average iron and vitamin C levels. These studies have found that P1 (60:30:10), which contains the most iron and vitamin C compared to other therapies, is the best treatment.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052316 |
| Uncontrolled Keywords: | Anemia defisiensi besi,Tepung Tempe,Tepung Ubi Jalar Ungu,Vitamin C,Zat Besi | Iron Deficiency Anemia, Iron, Vitamin C, Purple Sweet Potato Flour, Soy Tempeh Flour |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | Nur Subchan |
| Date Deposited: | 11 Jan 2024 04:18 |
| Last Modified: | 11 Jan 2024 04:18 |
| URI: | http://repository.ub.ac.id/id/eprint/207986 |
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