Formulasi Biskuit Bayi Pendamping Asi dengan Substitusi Komposit Pati Garut, Tepung Kedelai, dan Ubi Jalar Berdaging Jeruk Tepung
Keywords:
complimentary feeding, physical properties, nutrients content, protein digestibility, arrowroot starch, soybean flour, orange-fleshed sweet potato flourAbstract
Introduction: Complementary feeding baby biscuits with composite substitution arrowroot starch, soybeans flour, and orange-fleshed sweet potato flour is a public nutrition improvement effort through local food diversity approach. To analyze the effect of substitution of composite flour on the organoleptic, physical properties, nutrient content and digestibility values.
Methods: An experimental study with one factor randomized design that substitution of composite flour is K, P1, P2, and P3. Organoleptic analysis was tested using Friedman and Wilcoxon test, while physical properties, nutrient content and digestibility of protein using One Way ANOVA test.
Result: Substitution of composite flour have no significant effect on the organoleptic quality and increased levels of nutrients content, water absorption, and the level of hardness , while the carbohydrate content decreased. Calcium levels, kamba density and brew study are not significantly different from the control biscuits. Protein digestibility values in the formula biscuits is highest in treatment P3 (85.07%) and the lowest in P2 (77.98%).
Conclusion: Consumption 50 g of P3 biscuits able to fulfill 40.63% energy, 31.31% protein, 31.27% vitamin A, calcium 62%, and 18.75% zinc in infants.
References
Maria JS, Marcela BZ, Alexis EL, Ricardo AC, Ricardo Weill, Jose RB. The role of zinc in the growth and development of children. Elsevier Science Inc 2002; 18: 510-9.
Frances E. Aboud, Sohana Shafique, Sadika Akhter. A responsive feeding intervention increases children's self-feeding and maternal responsiveness but not weight gain. The Journal of Nutrition 2009; 139: 1738-43.
Kementrian Kesehatan Republik Indonesia. Riset Kesehatan Dasar (Riskesdas). Jakarta: Kementrian Kesehatan; 2010.
Departemen Kesehatan Republik Indonesia. Pedoman pemberian makanan pendamping ASI. Jakarta: Departemen Kesehatan; 2004.
Kementrian Kesehatan Republik Indonesia. Program prioritas tahun 2010-2014 dan capaian program 100 hari. Jakarta: Kementrian Kesehatan; 2010.
Zakaria FR. Produksi MP-ASI lokal sebagai terobosan untuk menganggulangi masalah kekurangan gizi. Seminar Nasional Teknologi Pangan. Bogor: Institut Pertanian Bogor; 1999.
Surat Keputusan Menteri Kesehatan Republik Indonesia 224/Menkes/SK/II/2007 Spesifikasi Teknis Nomor: tentang Makanan Pendamping Air Susu Ibu (MP-ASI).
Hadiningsih N. Optimasi formula makanan pendamping asi dengan menggunakan response surface methodology [tesis]. Bogor: Sekolah Pascasarjana Institut Pertanian Bogor; 2004
Ani Kurniawan. Policies in alleviating micronutrient deficiencies: indonesia's experience. Asia Pacific J Clin Nutr 2002; 11(3): S360-70.
Widowati. Tepung aneka umbi sebuah solusi ketahanan pangan. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Dimuat dalam Tabloid Sinar Tani 6 Mei 2009; hal 45-7.
Nanden Kirana. Finger food kue kecil untuk cemilan. Jakarta: PT Gramedia Pustaka Utama; 2006.
Widaningrum, Sriwidowati, Suwarno TS. Pengayaan tepung kedelai pada pembuatan mie basah dengan bahan baku tepung terigu yang disubstitusi tepung garut. J. Pascapanen 2005; 2 (1): 41-8.
Dedy Muchtadi. Teknik evaluasi nilai gizi protein. Bandung: Alfabeta; 2010.
Michihiro Sugano. Soy in health and disease prevention. Londen: Tayler and Francis Grup; 2006.
Dian YS. Studi pengaruh tepung komposit biji-bijian dan konsentrasi penstabil terhadap mutu makanan pendamping asi biskuit [tesis]. Sumatra Utara: Program Studi Teknologi Hasil Pertanian Universitas Sumatra Utara; 2010.
Murray, Robert K, Daryl K. Granne, Victor WR. Harper's illustrated biochemistry, 27th ed. USA: The McGraw Hill Companies Inc 2007; p.505-6.
Idolo I. Sensory and nutritional quality of madiga produced from composite flour of wheat and sweet potato. Pak J Nutr 2011; 10 (11): 1004-7.
Indrie Ambarsari, Abdul Choliq. Rekomendasi dalam penetapan standar mutu tepung ubi jalar. Jurnal Standardisasi 2009; 11 (3): 212-9.
Shiv Kumar, Rekha, Lalan K. Evaluation of quality characteristics of soy based millet biscuits. Pelagia Research Library 2010; 1 (3): 187-96.
Dendy DAV, Dobraszczykbj. Cereal and cereal products: chamistry and technology. USA: Springer; 2001.
AOAC. Official methods of analysis of the association of official analytical chemistry. Arlington: AOAC Inc; 1995.
Dewey KG, Brown KH. Update on technical issues concerning complementary feeding of young children in developing countries and implications for intervention programs. Food and Nutrition Bulletin The United Nations University 2003; 24:1.
LIPI. Angka Kecukupan Gizi (AKG). Widyakarya Nasional Pangan; 2004.
Cauvin SP. Bread making improving quality. 1st ed. Camridge: Woodhead Publishing Limited 2003; p.62.
Muchtadi, T.R. dan Sugiono. Ilmu pengetahuan bahan pangan. Departemen Kebudayaan. Pendidikan dan Direktorat Jenderal Tinggi Pusat Antar Universitas Pangan dan Gizi. Bogor: Institut Pertanian Bogor, 1992.
Cicik Suprihatin. Pemanfaatan Tepung Pati Garut (Marantha arundinaceae) sebagai bahan makanan tambahan anak balita. Bogor: Jurusan Gizi Masyarakat dan Sumberdaya Keluarga Fakultas Pertanian IPB; 1991.
Matz SA. Cookies and crakers technology. Westport Connectricut: The AVI Publishing Co. Inc; 2001.
Yovita Roessalina Wijayanti. Subtitusi tepung gandum (Triticum aestivum) dengan tepung garut (Maranta arundinaceae L) pada pembuatan roti tawar (skripsi). Yogyakarta: Fakultas Teknologi Pertanian Universitas Yogyakarta; 2007.
Yoanasari QT. Pembuatan bubur bayi instan dari pati garut [skripsi]. Bogor: Institut Pertanian Bogor; 2003.
Lisia Yusianti dan Purwiyatno Hariyadi. Kajian formulasi dan proses pemanggangan roti kaya karotenoida dengan substitusi tepung ubi jalar dan minyak sawit. [skripsi]. Bogor: Fakultas Teknologi Pertanian Institut Pertanian Bogor; 2001.
Padmaja G. Uses and nutritional data of sweet potato. In: George T, editor. The sweet potato. Berlin: Springer Science 2009; p. 190-199,212.
Christina Mumpuni Erawati. Kendali stabilitas betakaroten selama proses produksi tepung ubi jalar (Ipomoea batatas L.). [tesis]. Bogor: Sekolah Pascasarjana Institut Pertanian Bogor; 2006.
Mien KM, Nils AZ, editor. Tabel komposisi pangan Indonesia. Jakarta: PT Elex Media Kopuntindo; 2008.
Stanijevic, Vucelic R, Barac, Pesic. The effect of autoclaving on soluble protein composition and trypsin inhibitot activity of cracked soybean. APTEFF 2004; 35:48-57.
Anggita Widhi R. Kajian formulasi cookies ubi jalar (Ipomoea batatas L.) dengan karakteristik tekstur menyerupai cookies keladi. Bogor: Institut Pertanian Bogor; 200
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
Copyright (c) 2025 Nur Ilaika Zulfa, Ninik Rustanti
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
