Pengaruh Fortifikasi Vitamin A dan Zat Besi Terenkapsulasi pada Tepung Ubi Kayu dan Aplikasinya pada Pembuatan Flakes

https://doi.org/10.22146/agritech.10508

Windi Asterini(1*), Sugiyono Sugiyono(2), Hoerudin Hoerudin(3), Endang Prangdimurti(4)

(1) Bogor Agricultural University
(2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB Jl. Lingkar Akademik Kampus IPB Darmaga Bogor 16680
(3) Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar no. 12 Kampus Penelitian Pertanian Cimanggu, Bogor 16114
(4) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB Jl. Lingkar Akademik Kampus IPB Darmaga Bogor 16680
(*) Corresponding Author

Abstract


Fortification is one of the promising techniques for decreasing micronutrient deficiency problem, particularly in vitamin A and iron cases. This research aimed to investigate the effect of encapsulated vitamin A and iron fortification on cassava flour and its application on flakes product. Cassava flour was fortified with 5.6 mg/kg of encapsulated vitamin A (retinyl palmitate) for a single treatment, and also combined with 31 mg/kg of encapsulated iron (FeSO4.7H20). Non-fortified cassava flour was used as control. Results showed no significant differences in water content (10.09±0.24 – 10.71±1.76) and the cassava flour’s whiteness degree (98.11±0.13 – 98.85±0.12) for each treatment (p> 0.05). However, with iron levels of (7.42±0.09 – 28.20±0.96) and vitamin A of (<0.50±0.00 – 7.19±1.45), the cassava flour was significantly different (p<0.05). An application of fortified cassava flour fortified in flakes product resulted no significant difference in vitamin A amount (13.23±4.24 – 14.66±0.97) and color product (28.29±0.62 – 30.08±0.97) (p>0.05). Furthermore, level of iron and vitamin A in flakes was increased, positively correlated with fortificant concentration. Fortification with combined treatment (vitamin A and iron) reduced bioaccessibility of vitamin A (51.24±1.32), but significantly improved bioaccessibility of iron (77.69±1.45). Based on organoleptic test, all fortified flakes were acceptable ±5 (rather preferred) to be consumed.


Keywords


Cassava flour; flakes; fortification; iron; vitamin A



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DOI: https://doi.org/10.22146/agritech.10508

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