TINJAUAN PUSTAKA: POTENSI SOURDOUGH TEPUNG JAGUNG MANIS DAN TEPUNG SORGUM MANIS SUBSTITUSI EKSTRAK BUNGA ROSELLA SEBAGAI SNACK BALITA GIZI KURANG
Abstract
Introduction: The prevalence of undernutrition in Indonesia has increased (7.7%). The management of wasting in toddlers by providing snacks that are high energy, fiber, and antioxidants. Indonesia has potential local food sources of carbohydrates and fiber such as sweet corn and sweet sorghum, and high antioxidants such as rosella flowers. This paper aims to determine the potential and nutritional content of a sourdough based on sweet corn flour and sweet sorghum flour substituted with rosella flower extract as a snack for preventing and improving wasting in toddlers.
Method: This research uses a literature review method of journal articles of national and international repute in the period 2019–2024 collected through the Google Scholar, PubMed, ResearchGate, and ScienceDirect databases by examining the topics of malnutrition, management of malnutrition in toddlers, corn flour, sweet sorghum flour, and rosella flower extract.
Result: The results showed that sweet sorghum flour, sweet corn flour, and rosella flower extract have proven to improve wasting parameters such as body weight, height, oxidative stress, gut microbiota, inflammatory profile, antibacterial, and lipid profile. The best formulation for sourdough, from 50 g of total ingredients, 25 g of sweet corn flour and 25 g of sweet sorghum flour with the addition of 1 ml of rosella flower extract. Based on Nutri Survey analysis, 50 g of sourdough contains 189.5 kcal of energy; carbohydrates 40.3 grams; protein 4.8 grams; fat 1.7 grams; and fiber 4.1 g.
Conclusion: Sourdough has potential as a high energy, high fiber, high antioxidant, and gluten free snack to prevent and improve wasting in toddlers.
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