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      Pengembangan Produk Pancake Mocaf dengan Penambahan Kacang Merah dan Hati Ayam sebagai Kudapan Pencegah Anemia

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      Date
      2024
      Author
      SYEFANI, TARISA AZZAJELA
      Nuraeni, Ani
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      Abstract
      Permasalahan gizi remaja di Indonesia salah satunya adalah anemia yang disebabkan oleh pola makan tidak bergizi seimbang dan siklus menstruasi. Bahan makanan yang mengandung sumber zat besi antara lain tepung mocaf, hati ayam, dan kacang merah. Pengembangan produk pancake mocaf dengan penambahan kacang merah dan hati ayam diharapkan mampu menjadi alternatif makanan selingan yang mengandung zat besi untuk mencegah anemia. Tahap pengembangan produk meliputi pengadaan bahan, pengolahan dan uji coba produk, uji organoleptik, analisis kandungan gizi dan kontribusi gizi, dan analisis biaya. Penelitian menggunakan 3 formula dengan proporsi kacang merah dan hati yang berbeda yaitu F1(50:50), F2(75:25), dan F3(25:75). Penambahan kacang merah dan hati ayam berpengaruh terhadap karakteristik penampilan dan warna produk. Berdasarkan uji organoleptik, F3 ditetapkan sebagai formula terpilih dengan kandungan gizi per takaran saji 294 Kal energi, 14,1 g protein, 13,2 g lemak, 30,4 g karbohidrat, dan 1,2 mg zat besi. Kontribusi gizi pancake mocaf terhadap ALG berupa energi sebesar 14%, protein 23% dan zat besi 5%. Berdasarkan analisis biaya, harga jual pancake mocaf sebesar Rp15.000 per takaran saji (75 g).
       
      One of the nutrition problems among teenagers in Indonesia is anemia caused by imbalanced nutritional intake and menstruation cycle. Foods containing iron sources include mocaf flour, chicken liver, and red beans. The product development of mocaf pancakes with the addition of red beans and chicken liver is expected to become an alternative snack containing iron to prevent anemia. The product development phase includes sourcing ingredients, processing and product testing, organoleptic testing, nutritional content and contribution analysis, and cost analysis. The researched used 3 different formulas with different proportion of red beans and chicken liver: F1(50:50), F2(75:25), and F3(25:75). The addition of red beans and chicken liver affects the appearance and color characteristics of the product. Based on organoleptic testing, F3 was selected as the preferred formula with nutritional content, per serving size of 294 Kcal energy, 14,1 g protein, 13,2 g fat, 30,4 g carbohydrates, and 1,2 mg iron. The nutritional contribution of mocaf pancakes to the nutrition facts label includes 14% energy, 23% protein, and 5% iron. Based on cost analysis, the selling price for mocaf pancakes is IDR15,000 per serving (75 g).
       
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      http://repository.ipb.ac.id/handle/123456789/153832
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      • UT - Management of Food Service and Nutrition [103]

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