Muhammad Taufiq Hidayatullah Pengarang

Utilization of Green Spinach to Increase Iron Content in Cake as a Dairy Meal for Anemia Patients in Young Women Muhammad Taufiq Hidayatullah Clinical Nutrition Study Program Department of Health ABSTRACT Anemia could be defined as low red blood cell mass or hemoglobin concentration (Hb) resulting in a decrease in the ability of blood to transport oxygen in the body so that it must be treated immediately, because iron deficiency (Fe) could have a negative effect on work capacity, physical and mental development of adolescents. Anemia in general in Indonesia is still high at 22.7% in girls aged 13-18 years. When translated based on the urban residence of 17.3% and rural by 18.5%. This studied aims to analyze the quality of cake combination of spinach. The design used in this study was Randomized Block Design with 6 treatment formulations with the addition of green spinach that were 20g, 40g, 60g, 80g and 100g with repetition 4 times. Based on the results of the study, cake with the addition of green spinach as much as 40 g was the best cake based on organoleptic test with the average value of taste to taste 3.2 (rather like), color 4,4 (like), aroma 3.04 (rather like) and texture 4.04 (like). The best chemical cake test result has protein content 9,20 g, fat 6,20 g, carbohydrate 44,69 g, iron 2,10 mg, water 38,30% and ash 1.15%. To consume the consumption of patients was recommended to consume 1 piece of cake weighing 75 grams with energy content of 203.52 kcal, 6.9 gram of protein, 4.65 grams of fat, 33.51 grams of carbohydrate and 1.57 mg of iron content. In a day the patient will be given 2 times the food interlude. Keywords: cake, Iron, Anemia.