Acceptence and Iron Content in Amplang with Flour Spinach Substitution (Amaranthus gangeticus)

Food is one of the primary needs for humans, because it is a source of nutrient intake for the human body. Of the many types of food ingredients that exist, one of which is a snack. The criteria for healthy snacks are vitamins, protein, and dietary fiber. One type of snack that many people like was amplang crackers. The aims of this study was to determine the acceptability and iron content of amplang with green spinach flour substitution. The type of research is experimental or laboratory research with Post Test Group Design research design. The results of the study based on the Friedman test for aspects of color, aroma, texture and taste, the best and preferred formula was X2 with a concentration of 10% and an iron content of 3.96 grams/100 grams by weight of amplang. In conclusion, green spinach flour substitution amplang is more preferred from the aspect of color, taste, aroma and texture. And it has a higher iron content than the original product.Keywords: Acceptance, Iron, Amplang, Green Spinach Flou