UJI ORGANOLEPTIK DAN ANALISIS KANDUNGAN ZAT GIZI PUDING JAMBU BIJI (Psidium Guajava) DENGAN PENAMBAHAN KURMA SEBAGAI ALTERNATIF MAKANAN UNTUK PENCEGAHAN ANEMIA PADA IBU HAMIL

NELVI TRIANA, NELVI TRIANA (2022) UJI ORGANOLEPTIK DAN ANALISIS KANDUNGAN ZAT GIZI PUDING JAMBU BIJI (Psidium Guajava) DENGAN PENAMBAHAN KURMA SEBAGAI ALTERNATIF MAKANAN UNTUK PENCEGAHAN ANEMIA PADA IBU HAMIL. Skripsi thesis, Universitas Perintis Indonesia.

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Abstract

Pudding is a type of snack that is usually processed by boiling to produce a gel with a soft texture. This study aims to determine the analysis of the nutritional content and acceptability of guava pudding (Psidium Guajava) with the addition of dates as an alternative food for preventing anemia in pregnant women. The research was conducted at the Indonesian Pioneer University, the Padang Industrial Research and Standardization Center and Bapelkes. Subjective observation was carried out by testing the preferences of 25 moderately trained panelists and the quality of the nutritional content. The experimental research method was in the form of a completely randomized design (CRD) with 4 treatments with 2 repetitions. Statistical test analysis using ANOVA test with Microsoft Excel, if the difference is significant, then proceed with the Duncan New Range Test (DNMRT), followed by the test of the range table for the 5% level of significance. The results of this study proved that the guava pudding with the addition of dates was the most preferred by the panelists at (treatment B 100: 50) the nutrient content of carbohydrates was 8.31%, protein 0.18%, fat 0.05%, iron (Fe) 0 ,93 mg/l, and vitamin C 54.5 mg/gr. With the analysis method SNI 01-2891- 1992,9, 7.1, 8.2 and SNI 01-2896-1998,5 It is recommended for further researchers to conduct research on the provision of guava pudding with the addition of dates to the target of pregnant women with anemia to determine the effect of giving pudding on reducing anemia in pregnant women.

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