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FORMULASI, UJI ORGANOLEPTIK DAN KANDUNGAN GIZI CHEESE STICK TERI NASI (STOLEPHORUS COMMERSINI LAC.) DAN KACANG MERAH (PHASEOLUS VULGARIS L.) SEBAGAI MAKANAN TAMBAHAN BALITA STUNTING

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Stunting is a condition of failure to thrive in toddlers due to chronic malnutrition that lasts for a long time. The nutritional status of stunting can be improved by providing additional food (PMT) from local food, one of which is anchovies, rice and red beans. Cheese stick products with the addition of rice anchovy flour and red bean flour are an effort to meet the energy and protein intake needs of toddlers. This research aims to determine the organoleptic quality and nutritional content of cheese stick products as additional food for stunted toddlers. This research used an experimental design with a Completely Randomized Design (CRD) method with 4 treatments. The organoleptic test results showed that the selected treatment was F3 (60% tapioca flour: 20% rice anchovy flour: 20% red bean flour). Characteristics of brownish yellow color, non-fishy aroma, slightly salty taste and crunchy texture.The nutritional content of the selected products is water content (1.45%), ash content (2.5%), fat content (39.24%), protein content (26.48%) and carbohydrate content (30.31%). The conclusion of this research was that there were no real differences in the texture of each cheese stick formula (p-value > 0.05), but there were real differences in color, aroma and taste (p-value < 0.05). The suggestion in this research is that it is necessary to consider the selection of types of nuts and the use of raw materials used

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Detail Information

Series Title

-

Call Number

T1477652024

Publisher

Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2024

Collation

xvi, 93 hlm.; ilus.; tab, 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

613.207

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

-

Subject(s)

ILMU DIET
Prodi Gizi

Specific Detail Info

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Statement of Responsibility

SEW

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