EVALUASI STABILITAS ZAT BESI DAN ASAM FOLAT SERTA NILAI GIZI DAN PENERIMAAN SENSORI BANANA FLAKE - Evaluation of Folic Acid and Iron Stability, Nutrition and Sensory Value of Banana Flake

Riyanti Ekafitri; Nok Afifah; Diki Nanang Surahman; Nur Kartika Indah Mayasti; Fitri Laelatul Qodriah; Wisnu Cahyadi

doi:10.36974/jbi.v10i1.4624

EVALUASI STABILITAS ZAT BESI DAN ASAM FOLAT SERTA NILAI GIZI DAN PENERIMAAN SENSORI BANANA FLAKE - Evaluation of Folic Acid and Iron Stability, Nutrition and Sensory Value of Banana Flake

Riyanti Ekafitri, Nok Afifah, Diki Nanang Surahman, Nur Kartika Indah Mayasti, Fitri Laelatul Qodriah, Wisnu Cahyadi

Abstract

Iron and folic acid deficiency are causes of anemia among children and adolescents. Iron and folic acid fortification on banana flake products as a breakfast food is one of efforts to increase the consumption of vitamins and minerals. This study aimed to evaluate nutritional value and sensory reception of fortified banana flake products for school age children and determine the stability of iron and folic acid during processing. Banana flake was made using variation of fortification in the form of iron, folic acid and combination of both. The analysis included iron and folic acid, nutritional value (proximate, dietary fiber and calorie calculation) and sensory properties. The results showed during the process, fortified folic acid was relatively unstable with a decrease of 46.27-76.61% due to the roasting process. Iron was more stable than folic acid with a lower decrease of 44-51.39%. Fortification of folic acid and iron in general did not have a significant effect on nutritional value and sensory banana flake. Water content, ash content, protein, carbohydrate and caloric content of successively fortified banana flakes were ranged from 2.14-2.38%; 3.31-3.39%; 6.47-6.61%; 86.11-86.30%; 384-386.34 kcal / 100 g. Banana flake has sensory reception in the preferred range to be very preferred.

Keywords: banana flake, folic acid, iron mineral, nutrition, sensory

ABSTRAK

Defisiensi zat besi dan asam folat merupakan penyebab penting anemia di kalangan anak-anak dan remaja sehingga diperlukan upaya untuk meningkatkan konsumsi vitamin dan mineral untuk membantu menanggulangi hal tersebut. Salah satunya dengan fortifikasi zat besi dan asam folat pada produk banana flake sebagai makanan sarapan. Penelitian ini bertujuan untuk mengetahui stabilitas zat besi dan asam folat selama proses pengolahan banana flake serta nilai gizi produk banana flake terfortifikasi dan penerimaan sensori banana flake terfortifikasi sebagai makanan sarapan untuk anak usia sekolah. Banana flake dibuat dengan perlakuan jenis fortifikan berupa zat besi, asam folat dan gabungan zat besi dan asam folat. Analisa yang dilakukan meliputi kandungan zat besi dan asam folat, nilai gizi (proksimat, serat pangan dan perhitungan kalori) dan sifat sensori. Hasil penelitian menunjukkan bahwa dalam pengolahan banana flake, asam folat yang difortifikasi relatif tidak stabil dengan penurunan sebesar 46,27-76,61% akibat adanya proses pemanggangan. Zat besi lebih stabil dibandingkan asam folat dengan penurunan yang lebih rendah yaitu 44-51,39%. Tidak terdapat interaksi negatif pada fortifikasi asam folat dan zat besi secara bersamaan. Fortifikasi asam folat dan zat besi secara umum tidak berpengaruh signifikan pada nilai gizi dan sensori banana flake. Kadar air, kadar abu, kadar protein, karbohidrat dan kalori banana flake terfortifikasi berturut berkisar antara 2,14-2,38%; 3,31-3,39%; 6,47-6,61%; 86,11-86,30%; 384-386,34 kkal/100 g. Produk ini tergolong tinggi serat pangan, asam folat dan zat besi, rendah lemak dan nilai kalori yang mencukupi pensyaratan makanan sarapan. Banana flake memiliki penerimaan sensori pada kisaran disukai hingga sangat disukai.

Kata kunci: asam folat, banana flake, gizi, sensori, zat besi

Keywords

banana flake; folic acid; iron mineral; nutrition; sensory

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DOI: http://dx.doi.org/10.36974/jbi.v10i1.4624