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Effect of green spinach ( Amaranthus tricolor L.) and tomato ( Solanum lycopersicum) addition in physical, chemical, and sensory properties of marshmallow as an alternative prevention of iron deficiency anemia

2018; IOP Publishing; Volume: 102; Linguagem: Inglês

10.1088/1755-1315/102/1/012007

1755-1307

Bara Yudhistira, Dian Rachmawanti Affandi, P N Nusantari,

Proteins in Food Systems

Iron deficiency anemia is the most common nutritional disorder in the world. Consuming vegetable which contain iron, including spinach, is an alternative to fulfill iron requirement. Fe will be more easily absorbed in the presence of vitamin C. Tomato is one of vitamin C source that can be used. Spinach can be applied into confectionary products in the form of marshmallow. This research aimed to find out the physical, chemical and sensory properties of green spinach Marshmallow in addition of Tomato, the best formula, and define the category of nutrition contents based on Acuan Label Gizi (ALG). This study used a completely randomized design (CRD) with one factor that was different proportion of spinach:tomato (75%: 25%; 50%: 50%; 25%: 75%). The data were analyzed using One Way Anova with 5% significance level. The result of this study showed that the difference of spinach and tomato proportion affect tensile strength, moisture, ash content, Fe content, crude fiber, vitamin C, color and marshmallow's flavor. Best marshmallow formulation of 25% spinach in addition of 75% tomato had Fe content of 1.159 mg/100g and vitamin C of 44 mg/100g.