Analysis Of Nutritional Content And Organoleptic Test Of Sangkurma Snack Cup (Bananas, Dates, And Honey) As Functional Food High In Iron And Vitamin C

Abstract

Introduction: Food's functional value can be done in various ways, one of which is food modification. SangKurMa snack cup is a modified-food product made from bananas, dates, honey, and crackers. These three main ingredients (bananas, dates, and honey) contain various vitamins and minerals, including iron and vitamin C. This study aimed to determine the most preferred formulation of the SangKurMa snack cup and the amount of iron and vitamin C in each product.
Method: The analytical methods selected include the Jacobs method for iron and Spectrophotometry for vitamin C. The experimental design used in this study was a Completely Randomized Design (CRD) with four formulations. The organoleptic test uses a hedonic test on aspects of color, aroma, taste, and texture in each formula (F1, F2, F3, and F4) involving 25 semi-trained panelists using 9 Likert scales.
Results: Iron and vitamin C per 100 g include 8.48 mg and 70.25 mg in bananas, 3.39 mg and 20.45 mg in dates, 4.41 mg and 11.03 mg in honey, and 5.48 mg and 14.12 mg in crackers. The amount of iron and vitamin C per serving of SangKurMa snack cup includes 10.45 mg and 78.71 mg (F1); 11.45 mg and 86.46 mg (F2); 12.45 mg and 94.20 mg (F3) and 13.44 mg and 101.95 mg (F4). The statistical analysis of organoleptic tests showed no difference in the aspects of color, aroma, taste, and texture in all formulas (p-value>0.05).
Conclusion: SangKurMa snack cups contain high iron and vitamin C, which can fulfill 69.70-82.98% of daily iron needs, 1.05-2.02 mg of absorbed iron, and 104.96-135.94% of vitamin C requirements. In addition, the organoleptic test showed that the panelists had the same preference for color, aroma, taste, and texture in all formulas.