FORTIFIKASI YOGHURT DAN EKSTRA HONJE SEBAGAI MINUMAN PENDUKUNG PENCEGAHAN ANEMIA PADA PEREMPUAN USIA SUBUR
DOI:
https://doi.org/10.58526/ezrasciencebulletin.v4i1.563Keywords:
anemia, probiotic yogurt, honje extract, functional food, women of childbearing ageAbstract
Anemia pada perempuan usia subur masih menjadi masalah kesehatan yang memerlukan inovasi pangan fungsional sebagai upaya pencegahan. Penelitian ini bertujuan menganalisis formulasi yoghurt dengan fortifikasi ekstrak honje berdasarkan karakteristik organoleptik dan kandungan proksimat sebagai minuman pendukung pencegahan anemia. Penelitian menggunakan desain eksperimental laboratorik dengan pendekatan kuantitatif post-test only design. Tiga formulasi diuji, yaitu T1 (100% yoghurt), T2 (70% yoghurt dan 30% ekstrak honje), dan T3 (50% yoghurt dan 50% ekstrak honje). Uji organoleptik dilakukan pada 10 panelis menggunakan metode hedonik, sedangkan uji proksimat meliputi kadar protein, lemak, dan abu. Hasil penelitian menunjukkan bahwa formulasi T3 memiliki tingkat kesukaan tertinggi pada parameter aroma, warna, rasa, dan kekentalan. Hasil uji proksimat menunjukkan kadar protein sebesar 7,36%, lemak 0,285%, dan abu 4,995%. Fortifikasi yoghurt dan ekstrak honje berpotensi dikembangkan sebagai minuman probiotik berbasis pangan lokal pendukung pencegahan anemia pada perempuan usia subur.
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