Substitusi Tepung Hanjeli dan Tepung Tempe Terhadap Mutu Fisik, Organoleptik dan Kadar Kalsium pada Biskuit Makanan Pendamping Air Susu Ibu (MP-ASI)

Abstract

Introduction: Background: The requirement of calcium in infants ranged from 200-400 mg/day which can be fulfilled from infant formula and commercial biscuits. However, not all people can buy infant formula, moreover, the calcium in commercial biscuits derived from additives minerals premix. Therefore, we need a natural source of calcium with affordable prices such as job's tear and tempeh. To help infants consume job's tear and tempeh, these foods need to be floured which can be substituted in biscuit so, it can be expected to meet the daily requirement of calcium in infants. The aim of this research is to determine the levels of calcium, the organoleptic quality and physical quality in biscuits that have been substituted with job's tear and Tempeh flour.

Methods: This research was a true experimental study with completely randomized design with four treatments and five replications (0%:0%:100, 40%:30%:30%, 60%:30%:10%, 80%:20%:0%). 

Result: Significant differences in the levels of calcium (p <0,05) but no significant different in physical quality. The calcium level and physical quality ranged from 46,9 to 144,7mg/100g and 0,64 to 3,15Kg/cm². For the organoleptic quality, the best product is PO with value result 0,69221.

Conclusion: The substitution of job's tear and Tempeh flour on biscuits can increase the calcium level with the same physical quality result as the control biscuits but, no significant effect on the organoleptic quality So, it needs improvement on the process of flouring and the amount of vanillin.