Karakteristik biskuit bayi dengan penambahan tepung jagung manis, tepung kacang merah, dan tepung ikan gabus: The characteristics of baby biscuits with the addition of sweet corn flour, red bean flour, and snakehead fish flour

Abstrak

Bahasa Indonesia

Biskuit bayi merupakan makanan pendamping air susu ibu (MPASI) yang dikonsumsi dengan penambahan air, susu, dan atau dikonsumsi langsung oleh bayi berusia >6 bulan. MPASI mengandung karbohidrat, protein, lemak, dan nutrisi lainnya. Upaya diversifikasi biskuit bayi dilakukan dengan memanfaatkan tepung jagung manis (TJM) yang mengandung karbohidrat dan vitamin A sebagai alternatif pengganti tepung terigu. Protein berkontribusi dalam pertumbuhan bayi, sehingga kecukupannya dalam MPASI perlu dipenuhi melalui penambahan tepung kacang merah (TKM) dan tepung ikan gabus (TIG). Penelitian ini bertujuan untuk menentukan formula terbaik penambahan TJM, TKM, dan TIG dalam pembuatan biskuit bayi berdasarkan parameter fisikokimia dan sensori. Biskuit bayi dihasilkan melalui penambahan tepung jagung manis, tepung kacang merah, dan tepung ikan gabus, yaitu F1 (kontrol), F2 (30:8:2), F3 (30:6:4), F4 (30:4:6), dan F5 (30:2:8). Parameter fisikokimia yang diamati meliputi analisis daya serap air, kelarutan, proksimat, kadar vitamin A, kalori, dan angka kecukupan gizi (AKG). Analisis sensori dilakukan untuk parameter warna, aroma, rasa, tekstur, dan overall. Hasil penelitian menunjukkan bahwa penurunan jumlah TKM dan peningkatan jumlah TIG menyebabkan peningkatan kadar air, abu, protein, dan vitamin A, serta penurunan daya serap air, kelarutan, kadar lemak, karbohidrat, dan kalori pada biskuit bayi. Biskuit bayi perlakuan F2 menunjukkan daya serap air 3,88±0,14 g/g, kelarutan 43,47±0,87%, nilai kalori 450,96 kkal, dan angka kecukupan gizi tertinggi 56,37% serta paling disukai panelis untuk semua parameter (warna, aroma, rasa, tekstur, dan overall).

Inggris

Baby biscuit, commonly referred to as weaning food (MPASI), is a type of dietary supplement that is typically consumed by babies aged >6 months, with the addition of water, milk, or directly.MPASI is a food product that comprises carbohydrates, proteins, fats, and other essential nutrients. The goal of diversifying baby biscuits is to provide healthier and more varied options for infants. Sweet corn flour (TJM), which is rich in carbohydrates and vitamin A, is used as an alternative to wheat flour to create more nutritious biscuits for babies. Protein is essential for the development of the baby, and it is crucial to ensure an adequate supply of protein in MPASI by incorporating red bean flour (TKM) and snakehead fish meal (TIG). The research objective of this study was to identify the optimal formula for incorporating TJM, TKM, and TIG into baby biscuits by examining their physicochemical and sensory characteristics.The creation of baby biscuits involved the addition of TJM, TKM, and TIG, resulting in six different formulations: F1 (control), F2 (30:8:2), F3 (30:6:4), F4 (30:4:6), and F5 (30:2:8). The following physicochemical parameters were analyzed: water absorption capacity, solubility, proximate analysis, vitamin A levels, caloric content, and calculation of dietary recommendations. The findings of the study on sensory analysis, which considered the parameters of color, aroma, taste, texture, and overall characteristics, demonstrated that reducing the amount of TKM and increasing the amount of TIG led to an increase in moisture content, ash content, protein content, and vitamin A content in baby biscuits. Conversely, it resulted in a decrease in the water absorption capacity, solubility, fat content, carbohydrate content, and calorie content. According to the results obtained through the use of F2 treatment on baby biscuits, these biscuits exhibited a water absorption capacity of 3.88 ± 0.14 g/g, a solubility of 43.47 ± 0.87%, a calorific value of 450.96 kcal, and a dietary recommendation of 56.37%, all of which were deemed to be the highest among the panelists for all parameters including color, aroma, taste, texture, and overall preference.

Kata kunci

• calory
• diversification
• physicochemical
• sensory
• weaning food
• diversifikasi
• fisikokimia
• kalori
• MPASI
• sensori