Kadar Protein dan Zat Besi Churros Dengan Substitusi Tepung Daun Kelor Dan Tepung Ikan Teri Tawar

Adriyani Adam; A. Tia Mutiara Ihsan; Retno Sri Lestari; Fatmawati Suaib

doi:10.32382/medkes.v20i1.1522

Authors

Adriyani Adam Jurusan Gizi, Poltekkes Kemenkes Makassar
A. Tia Mutiara Ihsan Jurusan Gizi, Poltekkes Kemenkes Makassar
Retno Sri Lestari Jurusan Gizi, Poltekkes Kemenkes Makassar
Fatmawati Suaib Jurusan Gizi, Poltekkes Kemenkes Makassar

DOI:

https://doi.org/10.32382/medkes.v20i1.1522

Keywords:

Churros, protein, zat besi

Abstract

Adolescent girls are at risk of anemia due to lack of iron intake. Data from the Makassar City Health Office (2024) found that anemia sufferers in adolescent girls amounted to 3.98% of 4788 people. One of the alternative snacks that can help prevent anemia is churros developed with the substitution of moringa flour and anchovy flour. This study aims to determine the acceptability of churros with the substitution of moringa flour and anchovy flour based on aspects of color, aroma, texture, and taste, as well as analyzing protein and iron levels. This type of research is pre-experimental research. The research design used was Post-test Only Design. This research was conducted in the organoleptic laboratory in January 2025 with 30 untrained panelists, while the test of protein and iron levels was analyzed at the Makassar Health Laboratory Center using the micro kjehdal method for protein and iron levels using the Atomic Absorption Spectrophotometer (AAS) method. The results of the study of the acceptability of churros substituted with moringa flour and fresh anchovy flour from the aspects of color, aroma, texture, and taste were most liked by F2 with a concentration of 10:10. The results of the analysis of protein content showed that the protein content of churros was 0.4186 grams / 4 grams or 10.465 grams / 100 grams. It is recommended to further study the processing of churros to maintain protein levels so as not to decrease and to test other nutrients for the development of churros products.

Keywords: Churros, Iron, Protein

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