Cupcake Tepung Ubi Jalar Ungu Dengan Substitusi Tepung Daun Kelor Sebagai Makanan Selingan Sumber Zat Besi Bagi Remaja Putri

Wulandari, Dini (2019) Cupcake Tepung Ubi Jalar Ungu Dengan Substitusi Tepung Daun Kelor Sebagai Makanan Selingan Sumber Zat Besi Bagi Remaja Putri. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Nutritional problems in adolescents is anemia. Anemia often occurs in young women because menstruation moment every month so that they have an increase in iron requirements in the body. Iron plays an important role in the body. Anemia can be prevented by consuming foods that contain iron. One of the food products favored by female adolescents is cupcake which composition is made by purple sweet potato flour and Moringa leaf flour. This study aims to analyze the sensory quality and iron content of the purple sweet potato flour cupcake with the substitution of moringa leaf flour as an alternative snack. The experimental design was a randomized block design (RBD) with six treatments, A1(95%:5%), A2(90%:10%), A3(85%:15%), A4(80%:20%), A5(75%:25%), A6(70%:30%) and each treatment was repeated 4 times. The results showed that the more substitution of Moringa leaf flour increased the iron content of the cupcake, which ranged between 2.36-5.80 mg / 100 grams. Organoleptic results have a significant effect on hedonic and hedonic quality of color, aroma, texture and taste but have no significant effect on hedonic colors and textures on the cupcake. Vitamin C content in the best treatment of purple sweet potato flour cupcake and Moringa leaf flour (A5 = 75% purple sweet potato flour and 25% Moringa leaf flour) was 1.5 mg /100 gram. Giving a cupcake with moringa leaves flour substitutions in a day based on the provisions as a snack is 46 grams.

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