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http://repository.ipb.ac.id/handle/123456789/153898
Title: | Daya Terima Produk Sorbet Berbahan Buah Bit, Apel, dan Mentimun Sebagai Potensial Dessert Penderita Anemia |
Other Titles: | Acceptability of Sorbet Product Made From Beetroot, Apple and Cucumber as a Potential Dessert for Anemia Sufferers |
Authors: | Rizkiriani, Annisa ardiansyah, shakira zahrani |
Issue Date: | 2024 |
Publisher: | IPB University |
Abstract: | Anemia merupakan salah satu masalah kesehatan yang dapat dialami oleh semua kelompok umur mulai dari balita hingga usia lanjut. Angka kejadian anemia di Indonesia masih cukup tinggi. Tujuan penelitian ini untuk mengetahui kandungan zat besi dan daya terima pada produk sorbet berbahan buah bit, apel dan mentimun sebagai potensial dessert untuk penderita anemia. Penelitian ini bersifat eksperimental menggunakan desain acak lengkap (RAL) dengan 2 formula yang berbeda. Data di analisis menggunakan spss, hasil pengujian menunjukkan bahwa tidak terdapat perbedaan nyata pada evaluasi organoleptik antara kedua perlakuan (F1 dan F2) sorbet bit, apel, dan mentimun baik dari segi rasa, warna, tekstur, aroma, atau kenampakan. Hasil uji laboratorium menghasilkan zat besi 1,75. Kandungan zat besi dalam per takaran saji produk 1,75 mg dengan persentase AKG 8%. Sorbet berbahan buah bit, apel dan mentimun dapat mengklaim “Sumber zat besi”. Anemia is one of the health problems that can be experienced by all age groups ranging from toddlers to the elderly. The incidence of anemia in Indonesia is still quite high. The purpose of this study is to determine the iron content and acceptability of sorbet products made from beets, apples and cucumbers as potential desserts for anemia sufferers. This study is experimental using a complete random design (RAL) with 2 different formulas. The data analyzed using spss, the test results showed that there was no real difference in organoleptic evaluation between the two treatments (F1 and F2) of beet, apple, and cucumber sorbet either in terms of taste, color, texture, aroma, or appearance. The results of laboratory tests produced 1.75 iron. The iron content per serving of the product is 1.75 mg with an AKG percentage of 8%. Sorbets made from beets, apples and cucumbers can claim "Source of iron". |
URI: | http://repository.ipb.ac.id/handle/123456789/153898 |
Appears in Collections: | UT - Management of Food Service and Nutrition |
Files in This Item:
File | Description | Size | Format | |
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cover_J0306201159_d39f5e4a7c3f4da09ae00fc6e408cf96.pdf | Cover | 181.95 kB | Adobe PDF | View/Open |
fulltext_J0306201159_0c02881dda794f60802d8ad06125164a.pdf Restricted Access | Fulltext | 722.72 kB | Adobe PDF | View/Open |
lampiran_J0306201159_aed4b0c98ca84ba590b47eec50ec179e.pdf Restricted Access | Lampiran | 332.67 kB | Adobe PDF | View/Open |
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