Utilization of Ulva Lactuca As An Alternative to Increase Iron Youth

Abstrak

The incidence of anemia in adolescent girls in Indonesia is still relatively high. Anemia can occur because young women experience menstruation every month. This can reduce the quality of health and life. One of the efforts to increase the consumption of iron sources can be done by processing interesting foods with the use of local food ingredients. Seaweed is a biological plant that is widely  found  in  Indonesian  waters,  one  of  which  is  ulva  lactuca  seaweed.  This  seaweed  is  found  on  the  beach  along  Kukup, Yogyakarta. Utilization of seaweed type ulva lactuca can be used as a side dish, namely grilled rice with additional processed tuna fish. This study aims to analyze the nutritional content in the form of proximate and iron tests as well as organoleptic tests on roasted rice,  seaweed,  ulva  lactuca  and  processed  tuna.  This  research  method  uses  research  and  development  methods  (Research  and Development) with a 4D model. This research consists of the process of making roasted rice using black rice, ulva lactuca seaweed, processed tuna and broccoli. The results of the analysis of the content of water, ash, fat, protein, carbohydrates, crude fiber and calories per 100 g were 61.50, 1.66, 7.03, 9.87, 20.03, 0.31% and 170 respectively kcal, while the iron content is 49%. This grilled rice can be accepted by the panelists with a score of 4.8 on the overall trait. In conclusion, ulva lactuca seaweed and processed tuna can be used in the manufacture of baked rice which contains seaweed in it