Analisis Tingkat Kesukaan Terhadap Dorayaki Dengan Penambahan Tepung Kacang Hijau dan Tepung Bayam Hijau Sebagai Kudapan Sumber Zat Besi Authors Astari Riski

Abstract

One of the health problems that often occurs in teenage girl is substance deficiency iron is anemia. The incidence of iron deficiency anemia can be prevented by utilizing local food ingredients that contain high iron are green bean flour and green spinach flour can be substituted for dorayaki product so that it becomes a snack source of iron. This research aims to develop dorayaki products with add green bean flour and green spinach flour. This research use Completely Randomized Design (CRD) 1 factor with 3 treatments. The research result show that there are real differences in the hedonic thest of the attributes of colour, aroma, texture, and flavor. The dorayaki formula chosen was F1 with 35 g green bean flour and 15 g green spinach flour which has an energy content of 152 kkal, protein 5,4 g, fat 2,3 g, carbohydrates 30,4 g, and iron 2,1 mg. This formula contributes to AKG of 7% energy, 9% protein, 4% fat, and 8% carbohydrat. This dorayaki can be claimed as a product source of iron becuse it meets 16% ALG from 100 gram solid product. Production cost this dorayaki per package is Rp 7000.

Keywords: dorayaki, iron, teenage girl