POTENSI FOOD BAR BERBAHAN KELOR, MOCAF, DAN IKAN KEMBUNG DALAM PENCEGAHAN ANEMIA REMAJA PUTRI

Phoebe Kineisha, . (2026) POTENSI FOOD BAR BERBAHAN KELOR, MOCAF, DAN IKAN KEMBUNG DALAM PENCEGAHAN ANEMIA REMAJA PUTRI. POTENSI FOOD BAR BERBAHAN DAUN KELOR, MOCAF, DAN IKAN KEMBUNG SEBAGAI SUMBER ZAT BESI, VITAMIN C, DAN VITAMIN A UNTUK PENCEGAHAN ANEMIA REMAJA PUTRI, 10 (1). pp. 1658-1664. ISSN 2580-2194

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Abstract

Anemia in adolescent girls remains a global health problem with a fairly high prevalence. Iron, vitamin A, and vitamin C deficiencies are the main factors contributing to anemia. This study aims to determine the potential of food bars made from moringa leaf flour, mocaf flour, and mackerel flour as functional foods for the prevention of anemia. The study was conducted using a one-factor completely randomized design (CRD) with three formulations (F1, F2, and F3) and two replicates. Nutrient content analysis was performed using the ICP-OES method for iron and HPLC for vitamin A and vitamin C. The results showed that formulation F3 had the highest iron content at 3.62 ± 0.04 mg/g, while formulation F2 had the highest vitamin A content at 171.87 ± 2.35 mg/g. Vitamin C content was not detected in any of the formulations, presumably due to degradation during thermal processing. Overall, food bars made from moringa leaves, mocaf, and mackerel have the potential to be a source of iron and vitamin A that can support the prevention of anemia in adolescent girls, although further processing strategies are needed to preserve vitamin C.

Item Type: Article
Additional Information: [No. Panggil : 2210714024] [Pembimbing : Dr. dr. Yessi Crosita Octaria, MIH] [Penguji 1 : Nanang Nasrullah, S.TP, M.Si] [Penguji 2 : Dr. Ibnu Malkan Bakhrul Ilmi, S.Gz, M.Si ]
Uncontrolled Keywords: Anemia, Moringa Leaves, Food Bar, Vitamin A, Iron
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: PHOEBE KINEISHA
Date Deposited: 13 Aug 2026 14:00
Last Modified: 13 Aug 2026 14:00
URI: http://repository.upnvj.ac.id/id/eprint/53279

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