Pemanfaatan Pati Singkong dan Tepung Ikan Kembung Como sebagai Biskuit Mp-Asi Lokal

Abstract

Introduction: In Pondok Kelor Village, East Sepatan Subdistrict, Tangerang Regency, the food that produced and consumed is cassavaand mackerel fish como. Cassava starch as a source of carbohydrate and flourmackerel fish como containing medium oil 5-15% and high protein15-20%. The purpose of this research is the utilization of cassava starch and flourmackerel fish como as a biscuit of local MP-AS.

Methods: The research used Visual Analog Scale (VAS) instrument with 3 concentration variations and using one way anova statistical analysis with LSD advanced test. From the results of acceptance test, the selected biscuits are the criteria of comparison of concentration of 20% cassava starch and 80% wheat flour; 40% flour mackerel fish como and 60% milk powder.

Result: The results of the analysis of nutritional value of MP-ASI local biscuits is energy 337 kcal, carbohydrate 44,98 gr, protein 14,33 gr, total fat 11,02 gr, fiber 0,78 gr, water content, 6,29 gr, 2.04 gr and total plate number 4.70 x 103 cfu / gr. Thus, the consumption of one serving (25 g) of biscuit can meet 9% protein adequacy, 12% fat adequacy, 6% carbohydrate adequacy and 8% of total energy adequacy.

Conclusion: From the research, it can be concluded that biscuits with the addition of cassava starch and flourmackerel fish como can be used as an alternative to complementary foods based on aroma, taste, and texture criteria.