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Abstract:
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Anemia in adolescents can cause a decrease in adolescent productivity and academic ability, besides that it can inhibit the physical growth of adolescents including weight and height compared to adolescents at their age. The nutritional content of dates is 1.15 mg of iron per 100 grams. Steamed sponge has advantages compared to other snacks, in addition to the processing method that is quite easy, the taste is savory and legit. This study aims to determine the effect of the proportion of wheat flour and dates (phoenix dactylife) in the manufacture of steamed cakes on the organoleptic and iron quality. This research is an experiment. The experimental design used in this study was RAL (completely randomized design) with 3 repetitions, namely date substitution which consisted of 4 levels so that 12 experimental units would be obtained. iron content and organoleptic assay were analyzed using variance (ANOVA). The results of the organoleptic test of the color of the steamed sponge ranged from 2.05 (pale yellow) to 2.85 (Yellow) with a P value of 0.000. The taste of the steamed sponge ranged from 2.03 (slightly sweet) to 3.59 (Very Sweet) with a P value of 0.000. The aroma of the steamed sponge ranged from 2.05 (slightly fragrant) to 3.14 (fragrant) with a P value of 0.000. The texture of the steamed sponge ranged from 1.93 (slightly soft) – 3.33 (soft) with a P value of 0.000. Meanwhile, the content of the Kukua date cake ranged from 1.28 to 1.59 with a P value of 0.000. Based on the results of the ANOVA test, the proportion of wheat flour and dates significantly affected the color, aroma, taste and texture of the steamed sponge. The proportion of wheat flour and dates to iron had a significant effect on the iron of dates. The proximate quality content of steamed date cake with the best treatment was F4 with a proportion of 70% wheat flour: 30% dates, namely water content 24.38%, ash content 0.54%, protein content 4.16%, fat content 12.19%, carbohydrate content 58.71%. |