Roll Cake Substitution of Brown Rice Flour Filled with Shredded Catfish High in Calcium and Iron Preventing Stunting: Roll Cake Substitusi Tepung Beras Merah Isi Abon Lele Tinggi Kalsium dan Besi Cegah Stunting

Abstrak

Inggris

Background: Cases of stunted physical growth and development of infants and toddlers due to malnourished mothers and pregnant women, commonly referred to as stunting, are still common in Indonesia. Objectives: This study aims to determine the level of preference for a roll cake with brown rice flour substituted with shredded catfish and the nutritional content contained in a roll cake with substituted brown rice flour with shredded catfish for the prevention of stunting for pregnant women. Methods: This research uses R & D with a 4-D development model (Four D) consisting of 4 main stages, namely: Define, Design, Develop and Disseminate. Data collection was carried out by sensory tests (color, aroma, texture, taste, and overall) on products developed in 2020, with multiple T test data analysis. Results: Based on the preference test of 30 respondents, stated that there were significant differences in color and taste. Then aroma, texture, and overall stated there was no significant difference. Overall, people like the roll cake with brown rice flour filled with shredded catfish. Nutritional content of roll cake substitution of brown rice flour filled with shredded catfish: water 27.73%, ash 1.63%, protein 9.22%, fat 30.28%, carbohydrates 20.62%, energy 392.79%, calcium 34,45%, and 7.06% iron. Conclusions:The panelists favored the roll cake product with brown rice flour filled with shredded catfish, then the iron and calcium content increased significantly. So that it can be used as an additional snack for pregnant women to prevent stunting.

Bahasa Indonesia

Latar Belakang: Kasus terhambatnya tumbuh kembang secara fisik bayi dan balita karena calon ibu dan ibu hamil yang kekurangan gizi, biasa disebut dengan stunting masih banyak terjadi di Indonesia. Tujuan: penelitian ini bertujuan untuk mengetahui tingkat kesukaan roll cake susbtitusi tepung beras merah isi abon lele dan kandungan gizi yang terdapat dalam roll cake substitusi tepung beras merah isi abon lele untuk pencegahan penyakit stunting bagi ibu hamil. Metode: peneltian ini menggunakan R & D dengan model pengembangan 4-D (Four D) terdiri atas 4 tahap utama yaitu: Define (Pendefinisian), Design (Perancangan), Develop (Pengembangan) dan Disseminate (Penyebaran). Pengumpulan data dilakukan dengan uji sensoris (warna, aroma, tekstur, rasa, dan overall) pada produk hasil pengembangan pada tahun 2020, dengan analisis data uji T test berganda. Hasil: Uji kesukaan terhadap 30 responden menyatakan bahwa perbedaan yang signifikan pada warna dan rasa. Kemudian aroma, tekstur, dan overall menyatakan tidak ada perbedaan yang signifikan. Secara keseluruhan masyarakat menyukai roll cake susbtitusi tepung beras merah isi abon lele. Kandungan gizi roll cake substitusi tepung beras merah isi abon lele: air 27,73%, abu 1,63%, protein 9,22%, lemak 30,28%, karbohidrat 20,62%, energi 392,79%, kalsium 34,45%, dan zat besi 7,06%. Kesimpulan: Produk roll cake substitusi tepung beras merah isi abon lele disukai panelis, kemudian kandungan zat besi dan kalsium meningkat signifikan. Sehingga dapat digunakan sebagai kudapan tambahan ibu hamil untuk pencegah stunting. Kata Kunci: Abon lele, roll cake, stunting, tepung beras merah.

Kata kunci

• Abon lele
• roll cake
• stunting
• tepung beras merah.
• Snack
• Iron
• Calcium