Substitution of Red Bean and Tempeh in Semprong Cake as Functional Food Products for Anaemia
Keywords:
Semprong Cake, Red Bean, Tempeh, Brown Rice, Functional Food, AnaemiaAbstract
Kidney beans and Tempeh are classified as food ingredients that can support increased nutrition because they are classified as sources of vegetable protein and iron which are cheap and easy to develop. The purpose of this study was to determine the effect of substitution of red bean flour and tempeh flour in semprong cakes as a food source of Fe on nutritional content and acceptability. This research is an experimental type with a completely randomized design (CRD) with the formula F0 (0% Red Bean Flour : 0% Tempeh Flour), F2 (35% Red Bean Flour : 65% Tempe Flour), F2 (45% Red Bean Flour : Tempeh Flour 55%), F3 (Red Bean Flour 55% : Tempeh Flour 45%), F4 (Red Bean Flour 65% : Tempeh Flour 35%). This study was repeated 2 times with a total of 30 panelists. Statistical tests in this one-way ANOVA study with the results of the research on the proximate test showed significantly different results p (0.05) for ash, fat, carbohydrates and Fe, and had no significant effect (>0.05) for water and the Kruskkal-Wallis test did not no significant effect on protein. In the organoleptic test (hedonic and hedonic quality tests) the results showed that there were differences in color and texture, there were no differences in aroma and taste. Thisresearch found that the highest nutrient content was water in F3, ash in F3, proteinin F1, fat in F2, carbohydrates in F0 and Fe in F4
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