POTENTIAL LOCAL FOOD MATERIAL BASED ON FLOUR (CATFISH, RED BEANS, AND KEPOK BANANA) AS AN ALTERNATIVE SNACK FOR YOUNG WOMEN WITH ANEMIA

Abstract

The main nutritional problem experienced by young women is anemia. The prevalence of anemia in productive age (15-49 years) according to WHO in Indonesia in 2019 was 31,2% increase from 2018 which was 30.4%. This happens because young women menstruate every month so that they lose iron ± 1,3 mg per day. Young women also tend to go on a diet, causing reduced intake of nutrients including iron. Therefore, it is necessary to increase iron intake by giving snacks containing iron. The products made aresnack bars based on local ingredients, namely catfish flour Pangasius Sp), red bean flour (Phaseolus vulgaris), and kepok banana flour (Musa acuminata).
 The design of this study is an experimental study with a one-factor Complete Randomized Design (formulation). Product quality analysis includes organoleptic properties, macronutrients, iron, dietary fiber, water content, and omega 3. Organoleptic test using the hedonic test on 3 snack bar formulations with a ratio of catfish flour, red bean flour, kepok banana flour, namely F1 (10%:40%:50%), F2(20%:50%:30%), and F3(30%:30%:40%).
 Based on the results of organoleptic tests by 30 panelists, it was shown that the best formula of catfish, red beans, and kepok bananasnack bar was F2(20%:50%:30%) with panelist ratings of somewhat like 20%, likes 46.7%, and very likes 30.0%, for a total of 96.7%. The nutritional value of the best snack bar for serving doses of 40 grams compared to AKG snack aged 10-15 years, namely energy 123,93 Kcal (62,75%), protein 5,14 grams (85.67%), fat 1,77 grams (26,03%), carbohydrates 21,86 (75.38%), dietary fiber 0,49 grams (17.50%), iron 0,74 mg (61,67%) and omega 3 as much as 69,04 mg (657,52%).