Organised By
Organised By
Dept of Nutrition and Health, Medical Faculty, Universitas Gadjah Mada, *aviria.ermamilia@mail.ugm.ac.id
ABSTRACT
BACKGROUND
Iron deficiency anemia is one of the most major micronutrient deficiencies in Indonesia. Iron fortification in soybean tempeh (temFe) is one attempt to reduce the prevalence of anemia but it is hampered by lower acceptability due to metallic taste. Therefore, iron encapsulation is potential to increase acceptability of temFe. We evaluate the effect of iron encapsulation in banana peel matrix on iron level and acceptance of temFe.
METHOD
This was a quasi-experimental study with simple random design. There are five groups i.e., control, tempeh fortified with FeSO4 and NaFeEDTA in dose 100 and 130 ppm and tempeh fortified with encapsulated form of FeSO4 and NaFeEDTA in similar dose. Organoleptic tests were assessed using hedonic test with 4 scale, while the iron level in each groups were assessed using AAS (Atomic Absorption Spectrometry).
RESULTS
Iron level were significantly different among the groups (p<0.05). There were also a significant differences in terms of color, texture, and acceptance overall (p < 0.05) between groups. TemFe fortified with encapsulated FeSO4 has higher acceptance compared with other groups followed by control. Tempeh fortified with encapsulated NaFeEDTA 130 ppm has the best texture compared with other groups.
CONCLUSION
Iron encapsulation in banana peel matrix affected iron level and acceptance of tempeh.
Key words: fortification, iron, encapsulation