Organoleptic Characteristics of Nastar Broccoli with Podang Mango Jam as a Healthy Snack Innovation for Pregnant Women Karakteristik Organoleptik Nastar Brokoli Selai Mangga Podang Sebagai Inovasi Cemilan Sehat Pada Ibu Hamil

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Published: Jul 4, 2023
DOI: https://doi.org/10.21070/jtfat.v4i02.1614
Keywords:
pregnancy, broccoli, folic acid

Main Article Content

Arya Ulilalbab
Institut Ilmu Kesehatan Bhakti Wiyata Kediri
Sherly Maureta Santi
Institut Ilmu Kesehatan Bhakti Wiyata Kediri
Ria Novita Sari
Institut Ilmu Kesehatan Bhakti Wiyata Kediri
Riska Nabela Andini Putri
Institut Ilmu Kesehatan Bhakti Wiyata Kediri
Ummu Zahroh
Institut Ilmu Kesehatan Bhakti Wiyata Kediri
Zahwa Annisa Anshori
Institut Ilmu Kesehatan Bhakti Wiyata Kediri

Abstract

A woman who is in pregnancy from conception to birth is called a pregnant woman. Pregnant women can be at risk of anemia due to the impact of folic acid deficiency. Alternative innovations in healthy snack products for pregnant women include pineapple cakes, which are innovated with broccoli which is rich in folic acid and mango podang. The type of method of this research is experiments using organoleptic tests where researchers measure the level of preference for processed products from broccoli flour 3 treatments P1 (100% wheat flour: 0% broccoli flour), P2 (96.5% wheat flour: 3 broccoli flour, 5%) and P3 (93% wheat flour, 7% broccoli flour).The results showed that the highest acceptability of this product to color was P1 (97%), the highest aroma acceptability was P1 (97%), the highest texture acceptability was P1 (95%), and the highest taste acceptability was P1 (98%). This is because the P1 dough has not been mixed with broccoli flour so that in terms of color, aroma, texture and taste it has superior results, but the difference in the percentage of acceptability with P2 and P3 is not much different.

Article Details

How to Cite
Ulilalbab, A., Santi, S. M., Sari, R. N., Putri, R. N. A., Zahroh, U., & Anshori, Z. A. (2023). Organoleptic Characteristics of Nastar Broccoli with Podang Mango Jam as a Healthy Snack Innovation for Pregnant Women. Journal of Tropical Food and Agroindustrial Technology, 4(02), 46-55. https://doi.org/10.21070/jtfat.v4i02.1614
Issue
Vol 4 No 02 (2023): July
Section
Articles

Copyright (c) 2023 Arya Ulilalbab

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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