Kandungan Zat Besi (Fe) dan Daya Terima Keripik Daun Bangun-Bangun
Abstract: Bangun-bangun leaves
is one of the lactagogue plants that grow in the area Batak , North Sumatra,
which has been scientifically proven to increase milk production .
Bangun-bangun leaves also has ferrum and high karatenoid . Consumption of these
plants can increase level of ferrum , potassium , zinc , and magnesium in
breast milk and infant weight gain . Chips is one kind of snack most favored by
the people of Indonesia. Chips is a snack that has lasting power is quite high
, good taste , and many variations so as to meet consumer tastes .
Breastfeeding mothers need adequate ferrum intake for mothers during childbirth
bled a lot and 50 % fetal ferrum needs from the mother.
This research was conducted to see the ferrum and receive power of
bangun- bangun leaves chips by breastfeeding mothers in Doloksanggul. The chips
are made in the three treatments, namely sheet chips (A1), roll (A2), and
sticks (A3). Organoleptic assesment of bangun-bangun leaves chips visits based
on colour, flavour and texture. To determine whether there is a difference in
each treatment we used analysis of variance and duncan test. To see the ferrum
content in bangun-bangun leaves chips used AAS Method (Atomic Absorption
Spectrophometry).
The results showed that there are differences in the colour, flavour and
texture of each treatment. The most preferred colour is stick chips. Most
preferred flavor is stick chips. Level of texture liking for chips and crisps
shaped sheet-shaped sticks are the same, whereas the level of preference chips
shaped roll with chips shaped sheet and stick is different. There are
differences in ferrum levels on each - each treatment bangun-bangun leaves
chips. Ferrum is highest in the chips shaped rolls.
Breastfeeding mothers can make bangun-bangun leaves chips as an
alternative in eating the bangun-bangun leaves. In addition be made to
disseminate the manufacture bangun-bangun leaves and benefits as well as more
research on the diversification of food with basic ingredients bangu-bangun
leaves.
Penulis: RISANTI FEBRINE
ROPITA, Prof. Dr. Ir Albiner Siagian M.Si, Dr. Ir. Zulhaida Lubis M.Kes
Kode Jurnal: jpkesmasdd140163
