Effect of Substitution of Spinach Flour (Amaranthus Sp) to Iron (Fe) Content and Acceptability of Donuts

Fathin Nabila

DOI: https://doi.org/10.23917/jnhm.v2i1.6706

Abstract

Spinach is a great source of iron (Fe), which is quite high. Spinach can be made into spinach flour that can be used making donuts. Donuts in general have only macro nutrients and very few other nutrients, so substitution of spinach flour is needed to increase the nutritional content of donuts, especially on iron content. The purpose of this research is to know effect of substitution of spinach flour to iron content and acceptibility of donuts. The method this research used complete random design with four substitution treatment of spinach flour (0%, 10%, 20%, and 30%). Data analysis of iron content using one way ANOVA test with 95% significance level continued Duncan test, while acceptability using Kruskal Wallis test followed by Duncan test. The results showed that the highest iron content found in donuts with 30% spinach flour substitution with the result of 135.72 mg/kg, while the lowest on donuts with 0% spinach flour substitution with the result 43.78 mg/kg. Based on the overall percentage of acceptability the highest found in donuts with 0% spinach flour substitution, while the overall percentage of acceptability the lowest found in donuts with 30% spinach flour substitution. Based the analysis test known that there is effect of subtitution of spinach flour to iron content of donuts. There is also effect of substitution of spinach flour to acceptability color, aroma, flavor, texture, and overall donuts.

Keywords

spinach flour; iron content; acceptability; donuts

Full Text:

PDF

References

Andarwulan, N., Kusnandar, F., and Herawati, D. 2011. Analisis Pangan. Jakarta:

Dian Rakyat.

Aprilianingtyas. Y. 2009. Pengembangan Produk Empek-empek Palembang dengan Penambahan Sayuran Bayam dan Wortel Sebagai Sumber Serat Pangan. Bogor: Institus Pertanian Bogor.

Ariyanti, R. 2010. Pengaruh Substitusi Wortel Parut pada Kue Bolu Kukus Ditinjau dari Kadar Beta Karoten dan Daya Terima. Surakarta: Universitas Muhammadiyah Surakarta.

BPOM. 2013. Peraturan Kepala Badan POM RI No. 37 Tahun 2013 Tentang Batas Maksimum Penggunaan Bahan Tambahan Pangan Pewarna. Jakarta: Badan POM RI.

BPS. 2017. Produksi Sayuran di Indonesia, 2012-2016. Badan Pusat Statistik dan Direktorat Jendral Hortikultura. Diakses : 1 Oktober 2017. http://www1.pertanian.go.id/ap_pages/mod/datahorti.

Damardjati, D. S. and Suismono. 2000. Teknologi Produksi Beras Kristal dan Beras Instan. Jakarta: BULOG.

Day, R. A. and Underwood, A. L. 1994. Analisa Kimia Kuantitatif. Jakarta: Erlangga.

Fitriyani. 2013. Eksperimen Pembuatan Roti Tawar dengan Penggunaan Sari Bayam (Amaranthus Sp). Food Sciece and Culinary Education Jurnal. 2(2) : 16-23.

Galla, N. R., Pamidighantam, P. R., and Math, B. K. 2017. Nutritional, Textural and Sensory Quality of Biscuits Supplemented with Spinach (Spinacia oleracea L.). International Journal of Gastronomy and Food Science. 7, 20-26

Indraswari D., Ningtyias F. W., and Rohmawati N. 2017. Pengaruh Penambahan Bayam (Amaranthus tricolor) Pada Nugger Kaki Naga Lele (Clarias gariepinus) Terhadap Kadar Zat Besi, Protein, dan Air. Jember: Universitas Jember.

Mahayani P, Sargiman G, and Arif S. 2014. Pengaruh Penambahan Bayam Terhadap Kualitas Mie Basah. Surabaya: Universitas Tujuh Belas Agustus.

Ningsih, S. 2005. Pengaruh Substitusi Tepung Bayam pada Pembuatan Kue Bolu Kukus terhadap Cita Rasa dan Kadar Fe. Medan: Universitas Sumatra Utara.

Ozkan, I., Akbudak, B., and Akbudak, N. 2007. Microwave Drying Characteristics of Spinach. Journal of Food Engineering, 78, pp. 577–583.

Shyam, S. R., Raghuvanshi, R. S. 2015. Standardization of Cakes by Using Different Levels of Amaranth Flour and Its Acceptability. International Jurnal of Science and Research (IJSR). 4(6) : 1859-1861.

Simanjuntak, L. 2016. Uji Daya Terima dan Nilai Gizi Biskuit Mocaf dengan Penambahan Tepung Bayam. Medan: Universitas Sumatera Utara.

Sufi, S. Y. 2009. Sukses Bisnis Donat. Jakarta: Kriya Pustaka.

Sumaenda, L. 2011. Analisis Kandungan Klorofil Daun Mangga (Mangifera Indica L.) Pada Tingkat Perkembangan Daun Yang Berbeda. Manado: Universitas Sam Ratulangi.

Travanita, A. 2013. Uji Daya Terima dan Nilai Gizi Donat yang Dimodifikasi dengan Jagung dan Bayam. Medan: Universitas Sumatra Utara.

USDA. 2017. Basic Report 11003, Amaranth leaves, raw. USDA National Nutrient Database for Standard Reference.

Article Metrics

Abstract view(s): 242 time(s)
PDF: 224 time(s)

Refbacks

  • There are currently no refbacks.