Subtitusi Tepung Hanjeli (Coix Lacrima-Jobl) dan Tepung Tempe Terhadap Kadar Protein dan Mutu Protein Pada Biskuit MP-ASI Bayi

Abstract

Introduction: The Infancy is the critical period age in the child development, where the kids need enough nutrition to support their growth. Whereas nutritional content of breast milk may not be sufficient. Therefore babies need complementary food given to infants after 6 months. The purpose of this substitution was to know the effect of hanjeli flour and tempeh flour toward protein levels and quality of protein in infant feeding biscuit.

Method: This way true experimental research using completely randomized design with 5 treatment factors and 4 times of replication. The treatment was the ratio between of grain wheat flour: hanjeli flour: tempeh flour in each treatment sequence was PO (100%: 0%: 0%), P1 (50%: 10%: 40%), P2 (50%: 20%: 30%), P3 (50%: 30%: 20%), P4 (50%: 40%: 10%).

Result: showed there were significant difference (Anova p=0,0000) on protein level of hanjeli flour and tempeh flour toward substitution in infant feeding biscuit. The best product was P1 (10%:40:50%) with protein level 14,88gr/100gr and quality of protein 89,40mg with essential amino acid is lysine.

Conclusion: Substitution of hanjeli flour and tempeh flour able to increased toward protein levels and quality of protein in infant feeding biscuit.