Abstract
Biscuits are the preferred snack for pregnant women. Biscuits can be consumed by pregnant women who are in a state of nausea, because biscuits are a form of dry food. The nutritional needs of pregnant women increase every trimester, so that the consumption of balanced nutritious food must be considered. Therefore, biscuits are a safe alternative food choice, even when in a state of nausea. This research was experimental using the basic ingredients of green spinach and sorghum flour. The purpose of this study was to make iron-based food products from green spinach and sorghum flour as supplementary food products for pregnant women. This study was tested by organoleptic testing of 30 panelists and iron level testing. Formula 2 biscuits were superior to the organoleptic test results and the best level of iron. Based on the calculation of nutritional value per dish (60 grams), formula 2 biscuits contain energy of 316.55 kcal, protein 6.31 grams, 12.94 grams of fat, carbohydrates 52.03 grams, and iron 12.66 mg. To develop a high-iron snack product for pregnant women, it is necessary to combine the basic ingredients with heme-type iron sources.
 
 Keywords: Biscuit, spinach, sorghum flour, iron
Published Version
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