Rahayu, Sri (2026) Penilaian Organoleptik dan Estimasi Kandungan Gizi Dimsum ‘Ubay’ Udang (Caridea) dan Bayam Hijau (Amaranthus viridis) Sebagai Alternatif Kudapan Sumber Zat Besi Bagi Remaja Putri Anemia. Penilaian Organoleptik dan Estimasi Kandungan Gizi Dimsum ‘Ubay’ Udang (Caridea) dan Bayam Hijau (Amaranthus viridis) Sebagai Alternatif Kudapan Sumber Zat Besi Bagi Remaja Putri Anemia. (Unpublished)
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Abstract
Anemia pada remaja putri masih menjadi masalah kesehatan yang sering terjadi akibat rendahnya asupan zat besi dan kehilangan darah saat menstruasi. Salah satu upaya pencegahan anemia yaitu melalui pengembangan kudapan sumber zat besi, seperti dimsum berbahan udang dan bayam hijau. Penelitian ini bertujuan mengetahui penilaian organoleptik dan estimasi kandungan gizi dimsum ‘Ubay’ udang (Caridea) dan bayam hijau (Amaranthus viridis) sebagai alternatif kudapan sumber zat besi bagi remaja putri anemia. Penelitian ini menggunakan metode eksperimen dengan desain Rancangan Acak Lengkap (RAL) terdiri atas tiga formulasi dan dua kali pengulangan. Uji organoleptik dilakukan terhadap 15 panelis agak terlatih menggunakan metode uji hedonik meliputi warna, aroma, rasa, tekstur, dan keseluruhan. Hasil penelitian menunjukkan bahwa formula terbaik adalah F2 (21,03% udang : 21,03% bayam hijau) dengan nilai rerata warna 4,07; aroma 3,74; rasa 4,10; tekstur 4,14; dan keseluruhan 4,10. Estimasi kandungan gizi F2 per 100 gram meliputi energi 145,4 kkal, protein 7,6 gram, lemak 4,3 gram, karbohidrat 18,6 gram, dan zat besi 2,3 mg. Dimsum 'Ubay’ berpotensi menjadi alternatif kudapan sumber zat besi bagi remaja putri anemia. Anemia among adolescent girls remains a common health problem caused by inadequate iron intake and blood loss during menstruation. One effort to prevent anemia is through the development of iron-rich snacks, such as dimsum made from shrimp and green spinach. This study aimed to determine the organoleptic evaluation and estimated nutritional content of “Ubay” dimsum made from shrimp (Caridea) and green spinach (Amaranthus viridis) as an alternative iron-rich snack for anemic adolescent girls. This study employed an experimental method using a Completely Randomized Design (CRD) consisting of three formulations with two replications. Organoleptic testing was conducted on 15 semi-trained panelists using a hedonic test covering color, aroma, taste, texture, and overall acceptability. The results showed that the best formulation was F2 (21.03% shrimp : 21.03% green spinach), with mean scores of 4.07 for color, 3.74 for aroma, 4.10 for taste, 4.14 for texture, and 4.10 for overall acceptability. The estimated nutritional content of F2 per 100 grams was 145.4 kcal of energy, 7.6 g of protein, 4.3 g of fat, 18.6 g of carbohydrates, and 2.3 mg of iron. “Ubay” dimsum has the potential to serve as an alternative iron-rich snack for anemic adolescent girls.
| Item Type: | Article | ||||||||||||||||
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| Uncontrolled Keywords: | Anemia, Dimsum, Penilaian Organoleptik, Zat Besi, Remaja Putri .KTIGZ2026KTIGZCIREBONKTICIREBON | ||||||||||||||||
| Subjects: | L Education > L Education (General) R Medicine > R Medicine (General) |
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| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||||||||||
| Depositing User: | CG3 SRI RAHAYU | ||||||||||||||||
| Date Deposited: | 20 Jul 2026 01:48 | ||||||||||||||||
| Last Modified: | 20 Jul 2026 01:48 | ||||||||||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/9706 |
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