KANDUNGAN ZAT BESI DAN KONSUMSI KUKIS UBI JALAR UNGU DENGAN RASIO TEPUNG TEMPE DAN TEPUNG UDANG REBON
Abstract: The aim of this
research were to find out the Iron content and purple sweet potato cookies
consumption with ratio tempe flour and small shrimp flour which have high
nutrition and meet the quality standard of cookies (SNI 01-2973-1992). This
research used Complete Randomized Design (CRD) by 4 treatments and 4
replications. The treatments were K1 (tempe flour 20%, small shrimp flour 1%),
K2 (tempe flour 15%, small shrimp flour
6%), K3 (tempe flour 10%, small shrimp
flour 11 %), and K4 (tempe flour 5%,
small shrimp flour 16%). The results showed the treatments have the
significant effect on the water, ash, protein, iron and cookies consumption.
The average of cookies consumption on the whole children group ages 1-6 years
was 9.34 pieces. The average of cookies consumption on the children group ages
1- 3 years was 8.82 pieces. The average of cookies consumption on the children
group ages 4-6 years was 9.87 pieces. The chosen cookies was K2 which had water
(2.33%), ash (1.88%), protein (12.54%) and iron (0.112%) had met the standard
quality of cookies (SNI 01-2973-1992).
Penulis: Sandi Eka Putra,
Netti Herawati, Akhyar Ali
Kode Jurnal: jppertaniandd150745