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TY  - JOUR
TI  - ZAT GIZI MIKRO DAN CEMARAN MIKROBA MINUMAN INSTAN LEJO
PY  - 2023/05/15
Y2  - 2025/10/01
JF  - TEMU ILMIAH NASIONAL PERSAGI
JA  - TINPERSAGI
VL  - 4
SE  - KARYA PENELITIAN III: GIZI PANGAN
UR  - https://tin.persagi.org/index.php/tin/article/view/92
SP  - 425 – 432
AB  - Contemporary drinks that are popping up often contain quite high calories, but lack micronutrients. Lejo instant drinks as a form of developing local food products, namely soybeans, green beans and sweet oranges, are easy to obtain, affordable prices and can enrich their nutritional value. The purpose of the study was to determine the levels of Fe, vitamin C and microbial contamination of Lejo instant drink. This type of research is pre-experimental with a completely randomized design. The sample consisted of one control sample and two treatment samples, each with two repetitions. One-way ANOVA test to test the effect of adding green beans. The results showed that the Fe content increased from 48.90mg/kg to 61.21mg/kg and there was a significant effect of adding green beans to the Fe content of Lejo instant drink (ρ=0.002). However, vitamin C levels decreased from 54.98mg/kg to 51.64mg/kg and there was no effect (ρ=0.052) adding green beans to vitamin C levels. The results of the microbial contamination test in all samples met the requirements of SNI No.06-8. -7388-2009 i.e. 
ER  -