Pengaruh Jenis Fortifier terhadap Kandungan Mineral Besi dan Seng dalam Yoghurt

Florentina Maria Titin Supriyanti, Maya Nur Islamiati, Zackiyah Zackiyah

Sari


Yoghurt merupakan minuman fungsional yang kaya zat gizi protein, namun rendah kandungan mineral besi dan seng. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan fortifier terhadap kandungan mineral besi dan seng dalam yoghurt. Fortifier yang digunakan dalam penelitian adalah bubuk apel, bubuk kesemek, biji chia, dan ekstrak daun zaitun. Penelitian ini berbasis studi literatur dengan model narrative review, menggunakan tiga jurnal sebagai rujukan. Analisis yoghurt terfortifikasi meliputi uji kandungan mineral dengan menggunakan metode analisis Atomic Absorption Spectrophotometry (AAS), dan Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). Kandungan mineral besi dan seng dalam yoghurt terfortifikasi meningkat bila dibandingkan yoghurt kontrol. Pengaruh penambahan jenis fortifikan terhadap kandungan mineral besi dan seng dalam yoghurt susu sapi yaitu penambahan 1% bubuk apel dan kesemek meningkatkan kandungan besi (P<0,01) dan seng (P<0,05) secara signifikan, sedangkan penambahan 0,1%, 0,2% dan 0,4% ekstrak daun zaitun pada yoghurt memberikan peningkatan yang tidak signifikan (P>0,05). Penambahan 1%, 2% dan 3% biji chia dalam yoghurt susu kerbau meningkatkan kandungan mineral besi dan seng secara signifikan (P<0,05).


Kata Kunci


Besi; Fortifikan; Seng; Yoghurt

Teks Lengkap:

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Referensi


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