Update Artikelilmiah: 48272

ALFIN NUR IZZATI

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Abstrak (Bhs. Indonesia)

Latar Belakang: Underweight dapat mempengaruhi penurunan kekebalan tubuh dan berakibat pada meningkatnya resiko terjadinya infeksi serta gangguan perkembangan baduta, sehingga dibutuhkan MPASI dengan kandungan energi dan protein yang adekuat untuk mencegah terjadinya pemburukan status gizi. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung biji durian, tepung kecambah koro pedang putih, dan biji chia terhadap kandungan protein, lemak, abu, air, karbohidrat, hedonik, mutu hedonik, formula terbaik, dan serving size biskuit.
Metodologi: Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 proporsi biskuit, dengan perbandingan tepung biji durian:tepung kecambah koro pedang putih:biji chia (35%:45%:5%), (45%:35%:5%), (55%:20%:5%). Beberapa analisis yang dilakukan pada biskuit yaitu analisis protein total (Kjeldahl), lemak (Soxhlet), hedonik (skoring), dan mutu hedonik (skoring).
Hasil Penelitian: Proporsi biskuit tepung biji durian, tepung kecambah koro pedang putih, dan biji chia berpengaruh terhadap peningkatan kadar protein (p=0,00), peningkatan kadar lemak (p=0,01), mutu warna (p=0,00), mutu aroma (p=0,00), mutu aftertaste (p=0,00), mutu tekstur (p=0,00), kesukaan aroma (p=0,00), kesukaan aftertaste (p=0,00), kesukaan tekstur (p=0,00), dan kesukaan keseluruhan (p=0,00) biskuit. Biskuit formula terbaik yaitu biskuit dengan perbandingan tepung biji durian:tepung kecambah koro pedang putih:biji chia 45%:45%:5% yang mengandung energi 459,28 kkal, protein 15,33%bk, lemak 16,72%bk, karbohidrat by difference 61,87%bk, air 4,82%bb, dan abu 1,26%bk.
Kesimpulan: Biskuit tepung biji durian, tepung kecambah koro pedang putih, dan biji chia dapat menjadi alternatif MPASI pada baduta underweight.
Kata Kunci: Biskuit MPASI, kecambah koro pedang putih, biji durian, biji chia, baduta, underweight

Abtrak (Bhs. Inggris)

Background: Underweight can affect the decrease in body strength and result in an increased risk of infections and developmental disorders in infants, thus requiring complementary feeding with adequate energy and protein content to prevent the deterioration of nutritional status. This study aims to determine the effect of the proportion of durian seed flour, jack bean sprout flour, and chia seeds on the protein content, fat, ash, water, carbohydrate, hedonic, hedonic quality, best formula, and serving size of biscuits.
Methods: This study uses the Completely Randomized Design (CRD) method with 3 biscuit proportions, with the ratio of durian seed flour:jack bean sprout flour:chia seeds (35%:45%:5%), (45%:35%:5%), (55%:20%:5%). Several analyses conducted on the biscuits include total protein analysis (Kjeldahl), fat (Soxhlet), hedonic (scoring), and hedonic quality (scoring).
Results: The proportion of durian seed flour, jack bean sprout flour, and chia seed flour in the biscuits affects the increase in protein content (p=0.00), increase in fat content (p=0.01), color quality (p=0.00), aroma quality (p=0.00), aftertaste quality (p=0.00), texture quality (p=0.00), aroma preference (p=0.00), aftertaste preference (p=0.00), texture preference (p=0.00), and overall preference (p=0.00) of the biscuits. The best formula biscuit is biscuit with a ratio of durian seed flour: jack bean sprout flour: chia seeds 45%:45%:5%, containing 459.28 kcal of energy, 15.33% protein, 16.72% fat, 61.87% carbohydrates by difference, 4.82% water, and 1.26% ash.
Conclusion: Durian seed flour, jack bean sprout flour, and chia seeds can be an alternative complementary food for underweight toddlers.
Keywords: MPASI biscuits, jack bean sprouts, durian seeds, chia seeds, toddlers, underweight

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