Formulation of Nutritional Content and Acceptability of Hemoglobin Enhancer Menu Substitution for Sea Rabbit and Lentils 2023

DOI

10.2991/978-94-6463-427-3_17How to use a DOI?

Keywords

Blood Booster; Hemoglobin; Ingredients Sea Rabbit-Lentit Nuts; Nutritional Content

Abstract

Efforts to increase the nutritional content of a food ingredient can be done by conducting research related to menu formulation by substituting various food ingredients to increase the nutritional content. This research is addressed to figure out the nutritional content and acceptability of the Hemoglobin-increasing menu formulation, Substitute for Sea Rabbit and Lentils. Organoleptic testing using the five senses is intended to detect changes or deviations in the product. Observed variables include aroma, color, texture and volume of final product ingredients. Calculate the nutritional value of the ingredients used using Nutrisurvey and the Indonesian Food Composition Table-2017, comparing it with the Nutritional Adequacy Rate (AKG). Using a sample of 33 trained panelists from Nutrition Department students. The results show that P1 contains 420 Kkl of Energy, 15.4 g of Protein, 22.3 g of Fat, 60 μg of Folic Acid, 49 μg of Ferum. For P2 men µgm contains Energy 437 kcal, Protein 18.1gm, Fat 22.8gm, Folic Acid 71.3 µgm, Ferum 54.3 µgm. P3 contains 439 Kkl of Energy, 21.3 g of Protein, 24.7 g of Fat, 75.1 μg of Folic Acid and 54.7 μg of Ferum. Organoleptically, Treatment-2 was the most liked by the panelists, and Treatment-3 had the highest nutritional content. The conclusion is 1. The level of treatment most preferred by the Panelists is Treatment-2 or P2. 2. The nutritional content of the most preferred treatment or P2 is that P2 contains 437 kcal of Energy, 18.1 g of Protein, 22.8 g of Fat, 71.3 μgr of Folic Acid, 54.3 μgr of Ferum.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Sultan Akbar Toruntju
AU  - La Banudi
AU  - Sirajuddin Sirajuddin
AU  - Kameriah Gani
PY  - 2024
DA  - 2024/05/22
TI  - Formulation of Nutritional Content and Acceptability of Hemoglobin Enhancer Menu Substitution for Sea Rabbit and Lentils 2023
BT  - Proceedings of the 1st Halu Oleo International Conference on Public Health (HOICPH 2023)
PB  - Atlantis Press
SP  - 142
EP  - 150
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-427-3_17
DO  - 10.2991/978-94-6463-427-3_17
ID  - Toruntju2024
ER  -