Abstract
Nutritional problems relate directly to the quantity and quality of the food they consume.The research aimed to obtain crackers products that contain amino acids and iron with flour substitution bee pollen (bee pollen). This research was an experimental research with the labolatory analysis design. The research was carried out in three stages: the first stage was an introductory research with laboratory tests on bee pollen flour and organoleptic test, In the product initial research, proximate analysis was conducted, and amino acid content and iron suit of SNI. The research result of crackers formula C2 gives the good preference level. For the product initial research i.e. the proximate analysis, the selected formulas are 7.74% protein and 7.50% for the control formula, 22.81% fat and 21.95% for the control formula 63.61% , carbohydrates and 64.67% for the control formula, water content 3.36% and 3.12% for the control formula, 2.52% ash content and 2.75%. for the control formula. Fe content in bee pollen flour was 145.7862 ppm after being processed into crackers at 88.4402 ppm. This research reveals that the iron decreased after processed into crackers
Highlights
Masalah gizi balita berhubungan langsung dengan kuantitas dan kualitas makanan yang dikonsumsinya
This research was an experimental research with the labolatory analysis design
the first stage was an introductory research with laboratory tests on bee pollen flour
Summary
Pada penelitian awal produk dilakukan uji organoleptik menggunakan uji hedonic pada panelis, kemudian ditentukan satu produk dan produk sebagai control yang dinyatakan sebagai produk yang terbaik kemudian dilakukan analisis proksimat dan dilakukan uji asam amino dan zat besi terhadap produk terpilih. Data yang akan dikumpulkan adalah data pimer yang terdiri dari : Data kesukaan atau Uji Organoleptik terhadap kriteria warna, rasa, aroma serta tekstur.Data analisis proksimat, dan zat besi. Pengumpulan data berupa data uji kimia atau biasa disebut dengan analisis proksimat yaitu menganalisis kandungan protein,lemak,kadar abu,kadar karbohidrat,kadar serat kasar dan kadar air. Data daya terima diperoleh dengan menggunakan formulir penilaian yang diberikan kepada panelis dengan prosedur dan kriteria penilaian panelis yakni kepada panelis diberi penjelasan tentang tujuan dan cara pengisian formulir, Sampel yang akan dinilai diletakkan dikemas dengan kode tertentu, Formulir penilaian terlampir bersampel yang akan dinilai dan diletakkan di meja panelis, Penilaian organoleptik dilakukan dengan warna, rasa, aroma dan tekstur, Untuk menetralkan rasa dan aroma masing-masing produk maka panelis diberi air putih.
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