Analysis of Vitamin C Content and Favourability Level of Mochi Skin with Red Guava (Psidium guajava L.) Substitution
Background: The prevalence of anemia in adolescents aged 15-24 years has increased significantly from the results of the Indonesian Riskesdas in 2013 with 18.4% to 32% in 2018, with the percentage of anemia in women 27.2% and men 20.3%. One of the efforts to help iron absorption should be the consumption of blood supplement tablets along with vitamin C sources. Mochi is a semi-wet cake that can be found in almost all regions in Indonesia. Mochi skin with red guava substitution is intended as an alternative source of vitamin C to prevention of anemia in adolescent girls.
Objective: Analyzing vitamin C content and favourability level of mochi skin with red guava (psidium guajava L.) substitution.
Methods: This type of research was quasi experimental with 4 modified formulas of red guava fruit puree substitution with a percentage of 0%, 45%, 50%, 55%. Furthermore, hedonic test was carried out on the favourability level by 35 panelists. The four formulas were laboratory tested for vitamin C content using Jacobs method. Statistical test of vitamin C content was conducted with Kruskal Wallis and Mann Whitney U-Test. Statistical test of level of favorability was conducted with Friedman test and Wilcoxon Sign Rank Test.
Results: The test results of vitamin C content of the four mochi skins 100 g are 0.17 mg; 3.59 mg; 5.79 mg; and 7.95 mg, respectively. The best formula based on the exponential comparison method is mochi skin formula X2 (50% red guava puree substitution) with vitamin C content of 3.49 mg per 1 mochi skin (60 grams).
Conclusion: Mochi skin with red guava substitution produced significant differences in taste, color, scent, and texture. as well as increased vitamin C levels when compared to the control formula.
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