Green spinach leather as a Fe source to increase nutritional intake

Abstract

The basic health research data which has been released in 2013 shows that the anemia incidence number is still high, 21.7%. This is caused by the lack of micronutrition (fiber, folic acid, vitamin A or B12) as the result of the lack of green vegetable consumption. This research aims to reform the green spinach (Amaranthus spp.) into green spinach leather in a form of vegetable leather, to increase the perception of the vegetable reception and minimized the lost Fe content during processing to increase nutritional intake. This research uses experimental research design with the formulation of 85% green spinach leaf and 15% agar-agar as the binder. The Fe content measurement was conducted using Absorption Spectrometer (AAS). The measurement of the green spinach vegetable leather product sensory acceptance is conducted using rating hedonic test. The sensory test result from 53 panelists states that the vegetable leather has a significantly better perception compared with the original spinach for the flavor attribute, aroma, and texture. The Fe content test results in the Vegetable Leather product is 3.3 mg/100 g. This result still has enough Fe content as the daily intake.