Pengaruh substitusi tepung bayam hijau (Amaranthus hybridus L.) sebagai alternatif bahan pangan fungsional terhadap daya terima, kandungan zat gizi (karbohidrat, protein, lemak, kadar air, dan kadar abu), dan kadar zat besi pada donat

Latar Belakang: Bayam hijau memiliki kandungan zat besi yang cukup tinggi, yaitu 3,9 mg/100 gr. Selain itu, bayam hijau juga memiliki kadar air yang cukup tinggi sehingga umur simpannya tergolong rendah. Maka dari itu untuk menambah umur simpan bayam hijau, dibuatlah inovasi pangan berupa tepung bayam hijau. Tujuan: Penelitian ini bertujuan untuk mengetahui hasil uji organoleptik, formuolasi terbaik, kandungan zat gizi (kadar air, kadar abu, lemak, protein, dan karbohidrat), dan kadar zat besi pada donat dengan substitusi tepung bayam hijau. Metode: Penelitian ini menggunakan desain eksperimental dengan rancangan acak lengkap (RAL) lima perlakuan dan tiga kali pengulangan. Perlakuan F0 (0%), perlakuan F1 (10%), perlakuan F2 (20%), perlakuan F3 (25%), dan perlakuan F4 (30%). Sampel diujikan kepada 30 panelis tidak terlatih. Pengolahan data uji organoleptik menggunakan software SPSS dengan uji ANOVA (Analisys of Varians). Apabila terdapat hasil yang signifikan atau menunjukkan angka dibawah 0,05 maka dilakukan uji lanjut menggunakan Duncan Multiple Test. Hasil: Hasil uji organoleptik menunjukan donat perlakuan F1 (10%) dan F2 (20%). Hasil analisis zat gizi menunjukan bahwa rata-rata kandungan zat gizi pada donat dengan substitusi tepung bayam hijau pada F1 (10%) yaitu kadar air 23,4%, kadar abu 1,47%, lemak 26,67%, kadar protein 4,5%, kadar karbohidrat 43,97%, dan kadar zat besi 1,60 mg/L. Donat dengan substitusi tepung bayam hijau pada F2 (20%) yaitu kadar air 26,2%, kadar abu 1,87%, lemak 32,83%, kadar protein 5,45%, kadar karbohidrat 33,72%, dan kadar zat besi 1,77 mg/L. Kesimpulan: Penambahan tepung bayam hijau dalam donat memberikan pengaruh pada sifat organoleptik, kadar air, kadar abu, protein, lemak, dan zat besi. Pengembangan produk donat substitusi tepung bayam hijau dapat dijadikan alternatif makanan tinggi zat besi. ABSTRACT: Background: Green spinach has a fairly high iron content, which is 3.9 mg/100 gr. In addition, green spinach also has a fairly high water content so that its shelf life is relatively low. Therefore, to increase the shelf life of green spinach, a food innovation was made in the form of green spinach flour. Objectives: This study aims to determine the results of organoleptic tests, the best formulation, nutrient content (moisture content, ash content, fat, protein, and carbohydrates), and iron content in donuts with green spinach flour substitution. Methods: This research method uses an experimental design with a completely randomized design (CRD) with five treatments and three repetitions. Treatment F0 (0%), treatment F1 (10%), treatment F2 (20%), treatment F3 (25%), and treatment F4 (30%). Samples were tested on 30 untrained panelists. Organoleptic test data processing using SPSS software with ANOVA test (Analysis of Variance). If there are significant results or show numbers below 0.05, further tests are carried out using Duncan Multiple Test. Result: The results of the organoleptic test showed that the donuts were treated F1 (10%) and F2 (20%). The results of the nutrient analysis showed that the average nutrient content of the donuts with the substitution of green spinach flour in F1 (10%) was 23.4% water content, 1.47% ash content, 26.67% fat, 4 protein content, 5%, 43.97% carbohydrate content, and 1.60 mg/L iron content. Donuts with green spinach flour substitution at F2 (20%) are 26.2% water content, 1.87% ash content, 32.83% fat, 5.45% protein content, 33.72% carbohydrate content, and protein content. iron 1.77 mg/L. Conclusion: The addition of green spinach flour in donuts has an effect on organoleptic properties, moisture content, ash content, protein, fat, and iron. The development of donuts substituted with green spinach flour can be used as an alternative to high-iron foods