Kartika, Ni Wayan Ari (2022) PENGARUH PENAMBAHAN EKSTRAK DAUN BAYAM (Amaranthus sp) TERHADAP KARAKTERISTIK ROTI TAWAR. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
Spinach is a vegetable that is rich in vitamins A, B, C, minerals in the form of iron (Fe) and antioxidants. In 100 grams of spinach contains 3.9 mg of iron (Fe). This study aims to determine the effect of adding spinach leaf extract to the characteristics of white bread. This study used an experimental method with a type of Randomized Block Design, which consisted of four treatments with the addition of spinach leaf extract, namely 5%, 10%, 15%, and 20%. Data analysis using ANOVA and BNT follow-up test. The results showed that the addition of spinach leaf extract had a very significant effect on subjective analysis, namely taste quality, color quality, texture quality, but significantly different on overall acceptance, while in objective analysis, iron content (Fe) and antioxidant capacity showed very significant differences. on the addition of spinach leaf extract to white bread. The best treatment from this study was the third treatment with the addition of 15% spinach leaf extract, with characteristics of taste quality 2.51 (unsalty), color quality 2.27 (slightly green), texture quality 2.71 (soft) and overall acceptance 3 ,61 (like) with an iron (Fe) content of 88.15 ppm and an antioxidant capacity of 9.94 mg/L GAEAC. In 1 sheet of spinach bread (25 grams) contains 3.5 mg of iron, so that in 1 serving of 2 pieces (50 grams) it contains 7.0 mg of iron which can meet 38.8% of daily iron needs. Keywords: Bread, Spinach, Iron Content, Antioxidant Capacity.
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Bread, Spinach, Iron Content, Antioxidant Capacity |
| Subjects: | L Education > L Education (General) |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Ni Wayan Ari Kartika |
| Date Deposited: | 07 Jul 2022 05:24 |
| Last Modified: | 07 Jul 2022 05:24 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9293 |
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