ENRICHMENT OF FOLIC ACID AND IRON IN MANGO SMOOTHIE WITH THE ADDITION OF LIQUID AND POWDER TYPE OF SPINACH LEAF AS A FULFILLMENT OF STUNTING NUTRITION Nur Qalbi(1), Meta Mahendradatta(2), Zainal(3*)
1) Student in Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University
2, 3*) Teaching Staff in Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University
Abstract
Stunting is a chronic malnutrition condition in children that can cause the growth problems. The nutrient that can prevent stunting are folic acid and iron. Folic acid and iron can be found in plant sources, such as mango and spinach. One of the most popular products from mango and spinach is smoothie. Smoothie is a beverage that made from a mixture of fruits and vegetable that are blend until smooth. In this research, the type of spinach that are used is in the powder and liquid type to maximize the fulfillment of folic acid and iron needs. There are three objectives of this research. Firstly, to determine the amount of folic acid that contained in mango smoothie with the addition of liquid and powder type from spinach leaf. Secondly, to determine the amount of iron that contained in mango smoothie with the addition of liquid and powder type from spinach leaf. Lastly, to determine the sensory characteristics in mango smoothie with the addition of liquid and powder type from spinach leaf. The methods of this research is making smoothie with several formulation treatments, namely F1: 65% mango + 31% spinach liquid + 4% spinach powder, F2: 70% mango + 25% spinach liquid + 5% spinach powder, and F3: 75% mango + 19% spinach liquid + 6% spinach powder. The observed parameters were folic acid, iron, and organoleptic analysis using the hedonic methods. Based on the experiment results, the average values of folic acid were F1 (766.91 g), F2 (914.1 g), and F3 (980.43 g). The average value of iron F1 (6.63 mg), F2 (8.26 mg), F3 (8.99 mg). The best formulation based on the results of organoleptic tests, namely the formulation of mango 65%: spinach juice 31%: spinach powder 4%.
