Test of Acceptability and Fe Levels Pancake “Bilor” Beetroot and Moringa Leaves as a Snack to Prevent Anemia in Adolescent Girls

Sisca Indah Mentari; Ani Intiyati; Nuning Marina Pengge; Mujayanto Mujayanto

doi:10.36568/jone.v3i6.618

Authors

Sisca Indah Mentari Politeknik Kesehatan Kementrian Kesehatan Surabaya https://orcid.org/0009-0007-8053-342X
Ani Intiyati Politeknik Kesehatan Kementrian Kesehatan Surabaya
Nuning Marina Pengge Politeknik Kesehatan Kemenkes Surabaya
Mujayanto Mujayanto Politeknik Kesehatan Kementrian Kesehatan Surabaya

DOI:

https://doi.org/10.36568/jone.v3i6.618

Keywords:

Acceptability, Pancakes, Beetroot, Moringa Leaves, Iron

Abstract

Iron deficiency anemia is a major health problem that occurs in adolescent girls. Prevention of anemia in adolescent girls is carried out with food innovations that are high in iron. This study aims were to determine the acceptability and content of Fe in beetroot and moringa “BILOR” pancakes as a snack to prevent anemia in adolescent girls. This type of research uses experimental research with a complete random design. There are three formulations with the addition of wheat flour:beet flour:moringa leaves flour, PB1 (85:0:0), PB2 (50:20:15), PB3 (50:25:10). A total of 2,700 grams of samples for 30 panelists were organoleptically tested using a hedonic scale and analyzed with the Kruskal Wallis test and the Mann Whitney test. Based on the results of the acceptability test on the PB1 control formulation was preferred by the panelists, while the PB3 treatment formulation with an iron content of 6.88mg was considered the best and qualified as a snack. It is hoped that the formulation of the “BILOR” pancake can be improved and developed again for better results.

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