| dc.description.abstract | Anemia is recognized as a global health issue primarily caused by iron deficiency. A potential strategy to address this problem has been identified in food fortification. In this research, the potential of red spinach (Amaranthus tricolor L.) was evaluated as a natural source of nitrogen and iron in the production of nata de leri made from white glutinous rice, as a means to prevent anemia. The fermentation
process was carried out using washing water from white glutinous rice as the
substrate, with red spinach extract added at various concentrations (30, 40, 50, 60, and 70% v/v), and the mixture was fermented with Komagataeibacter xylinus for 14 days. Characterization was conducted to assess nitrogen content, moisture content, crude fiber content, ash content, iron content (AAS), nata thickness, texture
(springiness), larval toxicity, and organoleptic properties. The results showed that the optimal formulation was achieved with 50% red spinach extract, yielding a nata thickness of 8.76 mm, crude fiber content of 6.15%, and a higher iron content compared to nata de coco, along with acceptable toxicity and sensory evaluation outcomes. Through this reasearch, it was demonstrated that red spinach can be used effectively as a natural fortificant, the nutritional quality of nata de leri can be enhanced, ammonium sulfate (ZA) can be substituted as a nitrogen source, and a promising functional food alternative for anemia prevention can be offered. | en_US |
