Abstract
Toddler nutrition problems are directly related to the quantity and quality of food they consume. The research aimed to obtain crackers products that contain amino acids and iron with substitution of bee pollen (bee pollen) flour for the toddler. The type of research used is a quasi-experimental design with laboratory analysis. 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, the second stage was the product initial research, and the third stage proximate analysis was conducted, amino acid content, and iron suit of SNI. In the main research was the process of making crackers with the formula 25%,75%,100% and done by 20 panelists. The research result of crackers formula C2 gave the good preference level. For the product initial research was the proximate analysis, the selected formulas was 7,74% protein, 22,81% fat, 63,61% carbohydrates, 3,36% water content, and 2,52% ash content. Fe content in bee pollen flour was 145,7862 ppm after being processed into crackers at 88.4402 ppm. The bee polen flour has a good acceptability and nutrient content, although the iron content has decreased after being processed into crackers, this is due to the high temperature used when the crackers are baked.
Highlights
Toddler nutrition problems are directly related to the quantity and quality of food
The type of research used is a quasiexperimental design with laboratory analysis
the first stage was an introductory research with laboratory tests on bee pollen flour
Summary
Pada penelitian pendahuluan difokuskan terhadap pembuatan tepung. Setelah bee pollen ini terpisah, selanjutnya pembuatan tepung. Pembuatan tepung dilakukan dengan cara bee pollen disimpan di dalam wadah stainless steel yang ditutupi kain rang kemudian dikeringkan di bawah matahari selama 1 hari. Bee pollen tersebut di blender lalu dilakukan pengayakan menggunakan ayakan 60 mesh untuk dijadikan tepung dengan tekstur yang lebih halus. Untuk uji proksimat pada tepung bee pollen, hasil yang didapatkan yakni kadar air (4,32%), untuk protein kasar (11,60%), untuk lemak kasar (19,65%), untuk serat kasar (6,12%), untuk karbohidrat (64,20%), dan kadar abu (2,12%). Uji orgnoleptik Pada penelitian utama adalah proses pembuatan crackers dengan penambahan tepung bee pollen. Tepung bee pollen yang ditambahkan pada crackers menggunakan formula bee pollen 25%, 50%, 75%,100% kemudian dilakukan uji organoleptik (kesukaan) oleh 20 orang panelis
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.