Kajian Pembuatan Bolu Kering (Bolu Klemben) dengan Substitusi Tepung Kelor dan Serbuk Wijen sebagai Makanan Selingan untuk Mencegah Anemia

Putri, Mega Aulia (2024) Kajian Pembuatan Bolu Kering (Bolu Klemben) dengan Substitusi Tepung Kelor dan Serbuk Wijen sebagai Makanan Selingan untuk Mencegah Anemia. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Anemia is a nutritional problem that occurs due to the number of red blood cells or hemoglobin being below normal levels. Prevention of anemia can be done in various ways, which one is by increasing the intake food sources of iron (Ministry of Health of the Republic of Indonesia, 2018). One way to fulfill iron needs is consuming foods that are sources of iron such as moringa and sesame. This research aims to determine iron levels, organoleptic properties, determine the best treatment, determine nutritional content, and provide information on nutritional value and serving size of dry sponge cake. The research design used a Completely Randomized Design (CRD) with 5 treatments and 5 replications. The results of this research were that the highest iron content in dry sponge cake was in P5 treatment (9 moringa flour : 1 sesame powder) of 4.03 mg/100 grams. The substitution of moringa flour and sesame powder affects the organoleptic properties of dry sponge cake. The best treatment for dry sponge cake is P2 treatment (6 moringa flour : 4 sesame powder) with an iron content of 3.95 mg/100 grams with a characteristics green color with a weak bitter taste, has a slightly strong moringa aroma and a slightly strong sesame aroma, and has a soft texture. The serving size for dry sponge cake substituted with moringa flour and sesame powder is 50 grams or same as 6 pieces dry sponge cake with nutritional content of energy 211,96 kcal, protein 6,11 grams, fat 4,76 grams, carbohydrates 36,19 grams, iron 1.98 mg, water content 4.84%, and ash content 1.08%.

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