EVALUASI STABILITAS ZAT BESI DAN ASAM FOLAT SERTA NILAI GIZI DAN PENERIMAAN SENSORI BANANA FLAKE - Evaluation of Folic Acid and Iron Stability, Nutrition and Sensory Value of Banana Flake

[摘要] Iron and folic acid deficiency are causes of anemia among children and adolescents. Iron and folic acid fortification on banana flake products as a breakfast food is one of efforts to increase the consumption of vitamins and minerals. This study aimed to evaluate nutritional value and sensory reception of fortified banana flake products for school age children and determine the stability of iron and folic acid during processing. Banana flake was made using variation of fortification in the form of iron, folic acid and combination of both. The analysis included iron and folic acid, nutritional value (proximate, dietary fiber and calorie calculation) and sensory properties. The results showed during the process, fortified folic acid was relatively unstable with a decrease of 46.27-76.61% due to the roasting process. Iron was more stable than folic acid with a lower decrease of 44-51.39%. Fortification of folic acid and iron in general did not have a significant effect on nutritional value and sensory banana flake. Water content, ash content, protein, carbohydrate and caloric content of successively fortified banana flakes were ranged from 2.14-2.38%; 3.31-3.39%; 6.47- 6.61%; 86.11-86.30%; 384-386.34 kcal / 100 g. Banana flake has sensory reception in the preferred range to be very preferred.

[学科分类] 化学工程（综合）

[关键词] banana flake;folic acid;iron mineral;nutrition;sensory