FORMULASI COOKIES TEPUNG IKAN GABUS (CHANNA STRIATA) DAN TEPUNG JAGUNG (ZEA MAYS) SEBAGAI PANGAN LOKAL PENDUKUNG ASUPAN BALITA STUNTING

AHJAH, NUR FADHILAH and Febry, Fatmalina (2023) FORMULASI COOKIES TEPUNG IKAN GABUS (CHANNA STRIATA) DAN TEPUNG JAGUNG (ZEA MAYS) SEBAGAI PANGAN LOKAL PENDUKUNG ASUPAN BALITA STUNTING. Undergraduate thesis, Sriwijaya University.

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Abstract

Stunting is a health problem that is still a high work for the world, this nutritional problem is common in developing countries, especially Indonesia. Stunted toddlers require more attention than normal toddlers, this is because stunted toddlers pursue growth and development. Macronutrients that play an important role in the growth process by regenerating cells in the body are proteins. Protein intake is strongly influenced by the quality of protein which is determined by the type and proportion of amino acids it contains. Cork fish and corn are local foods that can be used as alternative sources of protein and amino acids. Innovation is needed from both ingredients into alternative food preparations to support the intake of stunted toddlers to meet their nutritional needs. The purpose of this study was to identify the content of protein and amino acids in cookies formulated from cork fish flour and corn flour. This type of research is experimental with a complete randomized design (RAL) research design. There are 4 treatments in cookies with substitutions of cork fishmeal and cornmeal, namely F1 (30%: 40%: 30%), F2 (10%: 50%: 40%), F3 (20%: 20%: 60%), and F4 treatment (100%: 0%: 0%). The cookies produced will be tested for favorability against 25 semi trained panelists and as well as chemical analysis (moisture content, ash content, protein, and amino acids). The statistical test of the organoleptic test used the One-way Anova test and then Duncan's further test, while the chemical analysis test was not carried out statistical tests because it was only selected based on the best treatment. From the results of the level of preference test, the best treatment with the highest score was obtained, namely formulation F3 (20% wheat flour, 20% cork fish flour and 60% corn flour) which has a protein content value of 21.7%, moisture content of 3.06%, ash content of 1.53%, and has 17 types of amino acids consisting of 9 types of essential amino acids and 8 non-essential amino acids. Keywords: Cookies, Cork Fish Flour, Corn Flour Literature: 70 (2009-2023)

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cookies, Tepung Ikan Gabus, Tepung Jagung
Subjects:	Q Science > Q Science (General) > Q1-390 Science (General) > Q223.M517 Science -- Information services. Information storage and retrieval systems --Science.
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Nur Fadhilah Ahjah
Date Deposited:	14 Jun 2023 02:03
Last Modified:	14 Jun 2023 02:03
URI:	http://repository.unsri.ac.id/id/eprint/110042

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