Ni Komang Ayu Dwi Sifa Amalia, . (2026) PENGARUH KOMPOSISI TEPUNG HATI AYAM DAN TEPUNG BIJI LABU KUNING TERHADAP KANDUNGAN ZAT BESI DAN ZINK PADA MI SEBAGAI UPAYA PENCEGAHAN ANEMIA. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
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Abstract
Chicken liver flour and pumpkin seed flour are food sources of iron and zinc that have the potential to serve as functional foods to help prevent anemia among women of reproductive age. This study aimed to analyze the effect of different proportions of chicken liver flour and pumpkin seed flour on the iron and zinc contents of noodles and to determine the best formulation. This experimental study employed a one-factor Completely Randomized Design (CRD) with two replications and three treatment levels: F1 (10 g chicken liver flour : 35 g pumpkin seed flour), F2 (15 g : 30 g), and F3 (20 g : 25 g). Iron and zinc contents were analyzed using ICP-OES method. Data were analyzed using ANOVA, followed by Duncan’s Multiple Range Test when p < 0.05. The best formulation was determined using the De Garmo method. The results showed that the proportions of chicken liver flour and pumpkin seed flour significantly affected the iron (p = 0.001) and zinc (p = 0.028) contents. The best formulation was F3, containing 8.57 mg of iron and 3.88 mg of zinc per 100 g of noodles. A recommended serving size of 100 g provides approximately 61,21% of the Daily Reference Intake (DRI) for iron and 35,27% of DRI for zinc.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [No.Panggil: 2210714032] [Dosen Pembimbing: A'immatul Fauziyah] [Penguji 1: Avliya Quratul Marjan] [Penguji 2: Sintha Fransiske Simanungkalit] |
| Uncontrolled Keywords: | Anemia, Iron, Women_of_reproductive age, Zinc |
| Subjects: | L Education > L Education (General) Q Science > Q Science (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Program Studi Gizi (S1) |
| Depositing User: | NI KOMANG AYU DWI SIFA AMALIA |
| Date Deposited: | 24 Aug 2026 04:35 |
| Last Modified: | 24 Aug 2026 04:35 |
| URI: | http://repository.upnvj.ac.id/id/eprint/53328 |
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