Toddlers are an age that is prone to various nutritional problems. Providing nutritious food is very important for growth. Biscuits contain high energy but lack protein content. The addition of catfish flour and purple sweet potato into biscuits is an effort to diversify and increase the nutritional value of biscuits. In this study, the biscuits were made by substituting wheat flour with the composite of catfish flour, purple sweet potato flour, and moringa flour. The ratio of catfish flour was 20%, 40%, and 60%, and purple sweet potato flour was 20%, 40%, and 60%. All treatments are also supplementary by 5% moringa leaves flour. Sensory quality analysis was carried out by organoleptic test with a hedonic scale of 5 scales by 50 untrained panelists including color, aroma, texture, taste, and overall acceptability. The most favored treatment was analyzed for nutritional value compared to the supplementary food for undernourished children under five, consisting of total energy, protein, fat, carbohydrate, folate, and iron content. The sensory test results showed that the panelists preferred biscuits made from a ratio of 40:40 catfish flour-purple sweet potato flour composite. The test result showed that the biscuits contained protein of 13.3%, fat of 23%, carbohydrate of 64.58%, folate of 113.8 µg, Fe of 117.32 mg, and Energy total of 461 kcal. Based on the nutritional value, the biscuits are acceptable as they met the requirements to be supplementary food for undernourished children under five.
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6 February 2024
PROCEEDINGS OF THE 1ST INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURAL SCIENCES (ICFAS) 2022: Advanced Agricultural Technology to Deal with Climate Change Issues for Achieving Food Security
24–25 November 2022
Bogor, Indonesia
Research Article|
February 06 2024
The sensory and nutritional properties of biscuits formulated with catfish (Clarias batrachus) flour, purple sweet potato (Ipomoea batatas L. poir), and moringa leaves powder as supplementary foods for toddlers
Yuli Hartati;
Yuli Hartati
a)
1
Health Polytechnic Palembang, Ministry of Health
, Jalan Sukabangun I km 6,5, Palembang 30151, Indonesia
a)Corresponding author: [email protected]
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Podojoyo;
Podojoyo
1
Health Polytechnic Palembang, Ministry of Health
, Jalan Sukabangun I km 6,5, Palembang 30151, Indonesia
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Imelda Telisa;
Imelda Telisa
1
Health Polytechnic Palembang, Ministry of Health
, Jalan Sukabangun I km 6,5, Palembang 30151, Indonesia
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Sri Agustini
Sri Agustini
2
Research Center for Agroindustry, National Research and Innovation Agency (BRIN), Laboratoria Pengembangan Teknologi Industri Agro dan Biomedika (LAPTIAB)
, Gedung 614 Kawasan Puspitek Serpong, Tangerang Selatan 15314, Indonesia
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a)Corresponding author: [email protected]
AIP Conf. Proc. 2957, 060008 (2024)
Citation
Yuli Hartati, Podojoyo, Imelda Telisa, Sri Agustini; The sensory and nutritional properties of biscuits formulated with catfish (Clarias batrachus) flour, purple sweet potato (Ipomoea batatas L. poir), and moringa leaves powder as supplementary foods for toddlers. AIP Conf. Proc. 6 February 2024; 2957 (1): 060008. https://doi.org/10.1063/5.0183973
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