Pengembangan Puding Instan Tinggi Fe sebagai Makanan Selingan untuk Remaja Putri

Abstract

Anemia, which is a health problem mostly expressed at the adolescence stage, has not been effectively resolved and its contamination rate remains high nowadays. According to Depkes 2009, the prevalence of anemia at that stage was 33.7%. There are many ways to prevent the mentioned disease including iron fortification. The food product that was chosen as fortificant carrier in this research was pudding. The objective of this research was to develop a high-Fe pudding product for making snacks to be consumed by adolescence girl. Fe addition to the pudding product was set to an equal amount for all the formulas which was 30% RDA, and there were two main differences between the formulas: the kind of milk and sugar in each formula (based on Faridah, 2001). The results showed that milk and sugar had no impacts on coloring attributes, while they had impacts on aroma, flavor, and texture. It was found that the differences in formula affect the aroma, flavor, and texture of the pudding. Based on the acceptance considerations and the energy content, F1 was set as the selected product. The results of the two-way Analysis of Variance indicates that milk and sugar affect the moisture, ash, carbohydrates, and energy compositions while does not on fat and protein compositions. The results of the two-way Analysis of Variance exhibited that sugar affects the gel strength instead of milk.