IRON IN COOKIES WITH BEEF FLOUR SUBSTITUTE

suriani rauf, Asmarudin Pakhri, Hasmawati Hasmawati

Abstract


Anemia is a health problem that is often found in developing countries, include in Indonesia. One of the causes of anemia is iron deficiency. Young women are at high risk of anemia, the prevalence of anemia among young women is> 20%. One effort that can be do to overcome anemia in addition to giving blood-added tablets (TTD) is to use millet flour to be high iron cookies. The iron content of millet flour is 8.8%.This reasearch aims to determine the iron content in cookies with millet flour substitution. This type of research is experimental research with a post test group design research design. The samples analyzed were 2 types namely samples without substitution of 0% (control) millet flour and samples with 50% millet flour substitution. Data analysis using T test. Then presented in the form of tables and narratives.The results showed that the iron content of cookies without substitute for millet flour in the sample 0% was 2.966 mg / 100 while in the sample of cookies 50% increased to 4.616 mg / 100. There was an increase of 1,650 mg / 100. It is recommended to carry out the research, saving power and see whether there is an increase in hemoglobin levels in patients with anemia.

Keywords: Cookies, iron levels and millet flour


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DOI: https://doi.org/10.32382/uh.v2i1.1400

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