Sys Rev Pharm 2020;11(6):1075-1081 A multifaceted review journal in the field of pharmacy 1075 Systematic Reviews in Pharmacy Vol 11, Issue 6, Jun-July 2020 PURSE LIQUID SUGAR WITH IODINE FORTIFICATION Fungki Sri Rejeki 1 , Diana Puspitasari 2 , Endang Retno Wedowati 3 1,2,3 Study Program of Agroindustrial Technology, University of Wijaya Kusuma Surabaya, Indonesia ABSTRACT Sugar is one of the basic needs of society, especially its role as a sweetener whose needs are increasing. Therefore, alternatives to other sweeteners are needed as sugar substitutes, such as by developing glucose syrup (liquid sugar) from starch. Kimpul (Xanthosoma sagittifolium) as one type of root crop has a great opportunity to be developed because it has high carbohydrate content (34,2g/100g). Application of the use of kimpul liquid sugar as a sweetener requires testing of nutritional and health aspects. Therefore, it is necessary to test the nutritional, caloric value and glycemic index of purse liquid sugar. With the research of the process of making purse liquid sugar with iodine fortification, the benefits of sugar can be more efficient and effective. This study aims to: (1) determine the process engineering to increase iodine levels through a fortification process and (2) determine the nutritional value, caloric value, glycemic index value, and iodine content of purse liquid sugar. This study used a single factor randomized block design that is the concentration of Iodine (KIO3), with 4 levels, namely : K1 : 30 ppm; K2 : 40 ppm; K3 : 50 ppm; and K4 : 60 ppm and repeated three times. The parameters tested were organoleptic tests of taste, color, and aroma, o Briks, water content, ash content, reducing sugar content, caloric value, glycemic index (GI), and iodine content. The results showed that (1) Iodine fortification did not significantly affect the organoleptic properties of taste, color, and aroma. (2) Iodine fortification significantly affect the parameter of reducing sugar content and iodine content of kimpul liquid sugar. (3) The iodine fortification did not decrease the value of the glycemic index of the kimpul liquid sugar product. Keywords: Liquid sugar, purse, fortification, iodine Correspondence: Fungki Sri Rejeki 1 1,2,3 Study Program of Agroindustrial Technology, University of Wijaya Kusuma Surabaya, Indonesia INTRODUCTION Kimpul (Xanthosoma sagittifolium) as one type of the root crop has a great opportunity to be developed because it has various benefits and can be easily cultivated. Kimpul can be developed as a potential producer of non-rice carbohydrates. Kimpul tubers contain high carbohydrates, namely 34.2g / 100g, so that potential for further processing into kimpul starch and subsequently into other processed products. The research results of (Puspitasari, Rahayuningsih, & Rejeki, 2015) stated that kimpul flour has the following chemical composition : water content 12,35%, carbohydrate content 82,05%, protein content 2,71%, Ca content 0,23%, ash content 2,70%, fat content 0,22%, amylose content 22,03%, amylopectin content 34,27%, starch content 56,26%, crude fiber content 3,43%, gel strenght 0,23N, gelatinization temperature 90,67 0 C, and flour absorbability on water 7,95. Iodine is a mineral material and including the essential nutritional elements although the amount is very little in the body. Iodine is needed in the synthesis of the thyroxine hormone secreted by the thyroid gland. Thyroxine hormone is very needed in the regulation of metabolism. Humans cannot make the iodine element in their body like they make protein or sugar. Humans obtain iodine from outside their bodies through the absorption of iodine contained in food and drinks consumed. Iodine is needed for the production of thyroid hormone which is important for brain growth and development (Zahrou et al., 2016) and (Pandav, Yadav, Srivastava, Pandav, & Karmarkar, 2013). Iodine deficiency is a result of iodine intake in food that is inadequate and as a consequence causes several side effects on growth and development especially at an early age (Tonacchera et al., 2013). Iodine deficiency (ID) in women of childbearing age is a concern for global public health, because it will have an impact on fetal nerve development and cognitive function (Bouga, Lean, & Combet, 2018). On an international scale fortification of iodine supplements for risk groups and vulnerable groups are considered the most successful micronutrient interventions (Abeshu & Geleta, 2016). Reduction on the program of iodized salt addition on foods resulting in iodine deficiency disease reappears globally (Winger, König, House, & Technology, 2008) and (Desta, Kulkarni, Abraha, Worku, & Sahle, 2019). Iodine intake should not be excessive, because exposure to high concentrations of iodine is likely to cause iodine-induced immune phenomena (Vithanage et al., 2016). Fortification is a safe and effective way to increase micronutrient intake and restore the amount lost during processing by providing essential nutrients in food (Nagar, Popli, Gupta, & Research, 2018) .Food fortification provides opportunities to increase nutrient intake and has the potential to promote early age growth and development (Okeyo & Metabolism, 2018). Fortification in children's menus shows a significant effect on the increase in serum micronutrient concentrations (Das, Salam, Kumar, & Bhutta, 2013). Double fortification of salt with iodine and iron has good stability especially if stored in closed conditions (Helmyati, Narendra, Septi, Rochyana, & Endri, 2014). Salt and flour fortification (as well as several other foods) with iodine and iron are priorities for improving health in developing countries (Horton, Mannar, & Wesley, 2008). National iodine fortification policy in India can improve basic numeracy and literacy skills by 2,67 - 5,83% (Tafesse, 2018). Iodine fortification needs to be developed in materials other than salt so that humans do not consume too much salt which will adversely affect blood vessels. (Mirmiran et al., 2013). Fortification of staple foods other than salt with iodine (or with other