ANALISIS ZAT BESI DAN VITAMIN C SNACK BAR BERBASIS TEPUNG AMARANTH, NANAS KERING DAN TEPUNG GANYONG UNTUK PENGEMBANGAN PANGAN FUNGSIONAL

Atika Khoirunnisa Daulay, . (2026) ANALISIS ZAT BESI DAN VITAMIN C SNACK BAR BERBASIS TEPUNG AMARANTH, NANAS KERING DAN TEPUNG GANYONG UNTUK PENGEMBANGAN PANGAN FUNGSIONAL. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

Snack bars are convenient food products with the potential to be developed into functional foods through the use of nutrient-rich local ingredients. This study aimed to analyze the iron (Fe) content, vitamin C content, and organoleptic properties of Snack Bars based on amaranth flour, dried pineapple, and canna flour to determine the optimal formulation. A laboratory-based experimental method was employed using a Completely Randomized Design (CRD) with a single factor comprising three formulations, each replicated twice. Iron content was analyzed using ICP-OES and vitamin C using HPLC-PDA, while organoleptic testing covered color, aroma, taste, and texture. The results indicated that the formulation significantly affected iron content and color (p<0.05) but had no significant effect on vitamin C content, aroma, taste, or texture (p>0.05). All formulations exhibited vitamin C levels below the detection limit of the HPLC-PDA method (<0.01 mg/100 g). Based on the De Garmo method, formulation F2 was identified as the best formulation—with an effectiveness value of 0.850—due to its optimal balance between iron content and sensory atributtes.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2210714018] [Pembimbing: Iin Fatmawati] [Penguji 1: Nanang Nasrulloh] [Penguji 2: Ibnu Malkan Bakhrul Ilmi]
Uncontrolled Keywords: Amaranth Flour, Functional Food Ganyong Flour, Iron, Snack bar, Vitamin C
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: ATIKA KHOIRUNNISA DAULAY
Date Deposited: 24 Aug 2026 05:14
Last Modified: 24 Aug 2026 05:14
URI: http://repository.upnvj.ac.id/id/eprint/53420

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