PENGKAYAAN β-KAROTEN PADA COKELAT BATANG DENGAN PENAMBAHAN Spirulina platensis
Abstract: The aim of this
research was to determined the level of acceptance of the panelists as well as
β-carotene content of the chocolate bars which is enriched with Spirulina
platensis. This research used Completely Randomized Design. Spirulina platensis
was added at various concentrations 0,
5, 10, 15% (w/w). Each treatment was repeated 3 times. The results showed that
chocolate bar was added 5% S. platensis is the most preferred treatment by
panelists, with characteristics as follows: no fishy odor, no bitter taste and
its texture when in the mouth like slightly sandy. The chemical content of this
product were 1,63% moisture, 3,83% ash , 9,22% protein, 56,24% fat, and 29,08%
carbohydrate. Besides that, its had 70,33 μg /g of β-carotene which is
equivalent to 11,72 RE /g. Consuming 30 g chocolate bar enriched S.platensis 5
% ( w/w ) per day could provide for 60-70 % of the vitamin A, served an energy
of 197,81 kcal intake and 351,6 RE provitamin A or supplied 9,65% of the energy
needs and fulfi ll 50% -70% of vitamin A base on recommended daily intake.
Keywords: chocolate bar,
enrichment, Spirulina platensis, β-carotene
Penulis: Himawasesa P. Negara,
Iwan Y. B. Lelana, Nurfitri Ekantari
Kode Jurnal: jpperikanandd140568
