ANALISIS KANDUNGAN ZAT GIZI BROWNIES TEMPE SUBTITUSI WORTEL (Daucus carota L.) SEBAGAI ALTERNATIF PERBAIKAN GIZI TERHADAP MASYARAKAT

Irviani A. Ibrahim1, Hasbi Ibrahim1, Rabitatul Isma1

1Bagian Gizi, Jurusan Kesehatan Masyarakat, UIN Alauddin Makassar

Abstract 

Backgrounds: Brownies are popular food and favored by many people at different ages, including school-age children. In this study, the raw materials used in the brownies are tempe and carrot (Daucus carota L), both materials have a high content of nutrients including iron and vitamin A.

Objectives: The study aims to determine the nutrients contents (carbohydrates, protein, fat, vitamin A and fe) and the organoleptic testing of the products of tempe brownies of carrot (Daucus carota L.) subtitution.

Methods: The study is a true-experimental research using a completed randomized design (CRD). The results revealed that 4 treatments with different concentrations by adding carrot (Daucus carota L.) are 1:0  (100g tempe), 3:1 (75g tempe, 25g carrot), 1:1 (50g tempe, 50g carrot) and 1:3 (25g tempe, 75g carrot) with three rehashes.

Results: The results of Carbohydrates research of 13.78%, protein 11.52%, fat 24.29%, vitamin A 5,17ug/g, iron 36,89ug/g. The organoleptic testing that most preferred and good quality is 1:1 treatment. The Friedman testing of P<0.05 is on scent, taste and the overall quality.

Conclusions: The 1:1 ratio is the best product recommendation based on the nutrients and organoleptic testing of four samples.

Keywords: Brownies, Tempe, Carrot (Daucus Carota L.), Nutrient

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