PENGEMBANGAN MAKANAN PENDAMPING AIR SUSU IBU (MPASI) BERBASIS TEPUNG IKAN PATIN (Pangasius Sp.) DAN TEPUNG KECAMBAH KEDELAI (Glycine max) UNTUK BISKUIT BALITA GIZI KURANG USIA 12-24 BULAN

  • Merita Belina Crystin Pramandani
  • Maryam Razak
  • ' Sulistiastutik

Abstract

KEP (Protein Energy Deficiency) is one of the important nutritional disorders in Indonesia. Food that can be used as a source of protein in baby biscuits is catfish and soybean sprouts. Giving MPASI is expected to be able to meet the nutritional needs for handling underfive toddlers' problems. This study aims to determine the effect of substitution of catfish flour and soybean sprout flour on moisture content, ash content, protein, fat, carbohydrate, energy value and organoleptic value of MPASI biscuits. This research is a completely randomized experimental study (CRD), which is the manufacture of toddler biscuits with basic ingredients of flour flour substituting catfish flour and soybean sprout flour with a level of treatment P0 (100: 0: 0), P1 (72: 12: 16), P2 (65: 15: 20), P3 (55: 20: 25). Analysis of nutrient levels using the One Way ANOVA test followed by the Duncan Multiple Range Test, and organoleptic quality analysis using the Kruskall Wallis and Mann Whitney tests at a 95% confidence level. The results showed substitution of catfish flour and soybean sprout flour in the manufacture of MPASI biscuits had a significant effect on water content, ash content, protein, fat, carbohydrate, energy value, texture, aroma, taste. The substitution of catfish flour and soybean sprout flour had no significant effect on the texture, aroma, taste, and gave a significant influence on the color of MPASI biscuits. All levels of treatment have met the standards of water content, ash content, protein and energy values based on SNI 01-7111.2-2005, while based on biscuit quality standards MPASI Minister of Health No. 224 / Menkes / SK / II / 2007 all levels of treatment have met the water content, ash content and energy value. It is necessary to add esters from sorbitan fatty acids to improve the texture, need another pratreatmen in processing fish meal and adding vanilla to reduce the fishy aroma on the biscuits.
Published
2019-03-07
Section
Articles