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ABSTRACT
Abstract
Anemia is a condition where the hemoglobin level in the blood is under normal. WHO
estimates that the number of anemia sufferers throughout the world is close to two billions
with at least 50% of this amount is related to iron deficiency. This iron deficiency, anemia,
can be prevented by fulfilling iron (Fe). Spinach is one of the food that contains high iron (Fe)
as much as 8.3 mg / 100 g. However, spinach has a very short storability. One way to
extend the life of spinach is to develop it into a processed product such as adding spinach to
taro flakes. The study design used was a randomized outcome in experimental studies, with
a variety of spinach substitution percentage of 0%; 10%; 20% and 30%. The analysis of iron
content data was carried out by using One Way Annova, while the acceptability test used
Kruskall Wallis and Duncan's analysis. The hight iron test result was shown on taro flakes
with 30% spinach substitution with an average value of 34.25 mg / kg. The acceptibility test
showed that the highest level of preference on color, aroma, taste, texture, and all parts of
taro flakes was the one with 0% spinach. THere was a significant influence on color and
texture with significant values of p = 0,000 p <0, while there was no effect on aroma (p =
0,343), taste (p = 0,950), texture (p = 0,885), and overall (p = 0.950) taro flakes.
ABSTRAK
Kata Kunci : Bayam, substitusi, zat besi, daya terima, flakes talas.