Produk Biskuit Berbasis Bayam dan Tepung Sorgum Sebagai Makanan Tambahan Ibu Hamil
Artikel Sidebar
Abstrak
Biscuits are the preferred snack for pregnant women. Biscuits can be consumed by pregnant women who are in a state of nausea, because biscuits are a form of dry food. The nutritional needs of pregnant women increase every trimester, so that the consumption of balanced nutritious food must be considered. Therefore, biscuits are a safe alternative food choice, even when in a state of nausea. This research was experimental using the basic ingredients of green spinach and sorghum flour. The purpose of this study was to make iron-based food products from green spinach and sorghum flour as supplementary food products for pregnant women. This study was tested by organoleptic testing of 30 panelists and iron level testing. Formula 2 biscuits were superior to the organoleptic test results and the best level of iron. Based on the calculation of nutritional value per dish (60 grams), formula 2 biscuits contain energy of 316.55 kcal, protein 6.31 grams, 12.94 grams of fat, carbohydrates 52.03 grams, and iron 12.66 mg. To develop a high-iron snack product for pregnant women, it is necessary to combine the basic ingredients with heme-type iron sources.
Keywords: Biscuit, spinach, sorghum flour, iron
Artikel teks lengkap
Referensi
2. Ulfa MM. Hubungan Kadar Hemoglobin Maternal dengan Luaran Perinatal di RS PKU Muhammadiyah Surakarta [Internet]. 2013. Available from: http://eprints.ums.ac.id/22729/12/Naskah_Publikasi_Ilmiah.pdf
3. Badan Penelitian dan Pengembangan Kesehatan. Hasil Utama Laporan Riskesdas 2018; 2018.
4. Dodik B. Anemia: Masalah Gizi pada Remaja Wanita. Jakarta: EGC; 2014.
5. Nelma. Analisis Kadar Besi (Fe) pada Bayam Merah (Irsine herbstii hook) dan Bayam Hijau (Amaranthus tricolor sp.) yang Dikonsumsi Masyarakat. J Pendidik Kim [Internet]. 2014;6(3):62–5. Available from: https://jurnal.unimed.ac.id/2012/index.php/jpk/article/view/5547
6. Schmid M, Salomeyesudas B, Satheesh P, Hanley J, Kuhnlein H. Intervention with traditional food as a major source of energy, protein, iron, vitamin C and vitamin A for rural Dalit mothers and young children in Andhra Pradesh, South India. Asia Pac J Clin Nutr [Internet]. 2007;16(1):84–93. Available from: https://www.ncbi.nlm.nih.gov/pubmed/17215184
7. Wibowo EN. Deskripsi, Morfologi, dan Kandungan Gizi Sorgum [Internet]. 2015. p. 9–35. Available from: http://e-journal.uajy.ac.id/11305/3/2BL01258.pdf
8. Suarni. Evaluasi Sifat Fisik dan Kandungan Kimia Biji Sorgum Setelah Penyosohan. J Stigma XII. 1:88–91: 2014
9. Susiloningtyas I. Pemberian Zat Besi (Fe) dalam Kehamilan. 2015 [Internet]. Available from: https://media.neliti.com/media/publications/219937-pemberian-zat-besi-fe-dalam-kehamilan.pdf
10. Izwardy D. Petunjuk Teknis Pemberian Makanan Tambahan (Balita, Ibu Hamil, Anak Sekolah) [Internet]. Jakarta: Kementerian Kesehatan RI; 2017. p. 1–44. Available from: http://gizi.depkes.go.id/wp-content/uploads/2017/09/Juknis-PMT-2017.pdf
11. Stephanie, Y. Reaksi Maillard Pada Produk Pangan. Penulisan Ilmiah. Institut Pertanian Bogor; 2008
12. Hubbard, J. K., Hall, H. H., dan Earle, F. R. Composition of the Component Parts of Sorghum Kernel. Cereal Chemistry. 2009; 27(5): 415-420.
13. Wahyuni, R. Pemanfaatan Kulit Buah Naga Super Merah (Hylocereus Costaricensis) sebagai Sumber Antioksidan dan Pewarna Alami pada Pembuatan Jelly. Jurnal Teknologi Pangan2010; (2): 68-85.
14. Setiyowati W., Nisa F. Formulasi Biskuit Tingggi Serat (Kajian Proporsi Bekatul Jagung : Tepung Terigu dan Penambahan Baking Powder). J Pangan dan Agroindustri. 2014;2:224–31.
15. Mulyadi, F.A., S. Wijana, A.I. Dewi, dan I.W. Putri. 2014. Karakteristik Organoleptik Produk Mie Kering Ubi Jalar Kuning (Ipomoea batatas) (Kajian Penambahan Telur dan CMC). Jurnal Teknologi Pertanian. 2014;15 (1) : 25 – 36
16. Winarno, F.G., Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka Utama; 2002.
17. Redaksi Health Secret. Keajaiban Antioksidan Bayam. Jakarta : PT. Elex Media; 2012
18. Rohimah I, Sudaryati E, Nasution E. Analisis Energi dan Protein serta Uji Daya Terima Biskuit Tepung Labu Kuning dan Ikan Lele. J Gizi, Kesehat reproduksi dan Epidemiol. 2013;2(6):1–9.
19. Muchtar F, Hastian. Pengaruh Penambahan Bayam Sebagai Sumber Zat Besi Alami Dalam Pembuatan Kerupuk Stik. Prosiding Seminar; 2017.
20. Etika DS. Pengaruh Proporsi Tepung Sorgum (Sorghum Bicolor L.Moench) Dan Penambahan Tepung Daun Kelor (Moringa Oleifera) Terhadap Sifat Organoleptik Egg Roll. E-journal Boga. 2018;2(7): 156-157
21. Yuliarti N. Hidup Sehat dengan Sayuran. Yogyakarta: Cakrawala; 2009.
22. Suarni, Firmansyah I. Struktur, Komposisi Nutrisi dan Teknologi Pengolahan Sorgum [Internet]. 2016 [cited 2019 Jan 5]. Available from: http://balitsereal.litbang.pertanian.go.id/wp-content/uploads/2016/11/anis.pdf
23. Amrinola W, Widowati S, Hariyadi P. Metode Pembuatan Sorgum Sosoh Rendah Tanin Pada Pembuatan Nasi Sorgum (Sorghum icolor L) Instan [Internet] Available from: https://media.neliti.com/media/publications/166390-ID-metode-pembuatan-sorgum-sosoh-rendah-tan.pdf