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Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting

Indonesian Food Science and Technology Journal · Vol. 8 No. 2 (2025) · hlm. 245–252

DOI
10.22437/ifstj.v8i2.39090
ISSN
2615-367X
Terbit
2025-07-28
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Abstract— Stunting is one of the nutritional problems in Indonesia. One of the specific interventions for stunting is nutritional support in the form of protein-rich complementary foods, both animal and plant-based protein. This research is expected to provide an alternative to high-protein complementary foods for toddlers, thereby contributing to efforts to reduce stunting problems in Indonesia. The biscuit formulation consists of four treatments of the ratio of wheat flour: tempeh flour: Nile Tilapia fish flour, namely (F1) 100:0:0, (F2) 50:15:35, (F3) 50:25:25, and (F4) 50:35:15. The test parameters in this study were organoleptic tests, chemical tests in the form of proximate analysis, calcium, zinc, dietary fiber, amino acid, and fatty acid content, as well as physical tests in the form of texture and color. The results of the study showed that the best treatment based on the organoleptic test was a ratio of 50:25:25. Chemical tests showed that proximate analysis, calcium, dietary fiber, essential and non-essential amino acid composition, and fatty acid composition of selected biscuits were higher than those of control biscuits. The zinc content of selected biscuits was the same as that of control biscuits. The results of physical tests showed that selected biscuits had the same color description as the control, but had a softer texture than the control. The conclusion obtained was that, based on the composition of nutritional and non-nutritional content, selected biscuits with a 50:25:25 formulation have the potential as complementary food ingredients for breast milk that can help prevent stunting in toddlers.

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  • Universitas Jambi
  • University of Indonesia
  • Poltekkes Kemenkes Aceh
  • King Abdulaziz University
  • Hasanuddin University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Rekan penulisOrganisasiArtikel bersama
Sri Astuti SiregarUniversitas Jambi9
La Ode ReskiaddinUniversitas Jambi9
Guspianto GuspiantoUniversitas Jambi8
Asparian AsparianUniversitas Jambi8
Vinna Rahayu NingsihUniversitas Jambi5
Budi AswinUniversitas Jambi5
Rumita Ena SariUniversitas Jambi4
Puspita Permata SariUniversitas Jambi4
Hubaybah HubaybahUniversitas Jambi3
Surhaini SurhainiUniversitas Jambi3
Andree Aulia RahmatUniversitas Jambi3
Indriyani IndriyaniUniversitas Jambi2
Silvi Leila RahmiUniversitas Jambi2
Irma RahmayaniUniversitas Jambi2
Puspita SariAfiliasi tidak diketahui2
Putri Irwanti S.Universitas Jambi2
Ira GustinaUniversity of Indonesia2
Anom BowolaksonoUniversity of Indonesia2
Ardi FirmansyahAfiliasi tidak diketahui2
Dessy PramudianiUniversitas Jambi2
Helmi Suryani NasutionUniversitas Jambi2
Raden HalimUniversitas Jambi2
Evy WisudarianiUniversitas Jambi2
Hendra Dhermawan SitanggangUniversitas Jambi2
A. Razak M.ThahaAfiliasi tidak diketahui1
Nurhaedar JafarHasanuddin University1
Zavira NadwaUniversitas Jambi1
M.Doddy IzharAfiliasi tidak diketahui1
Fatma LestariUniversity of Indonesia1
Dian WulansariUniversitas Jambi1
Dian WulansariAfiliasi tidak diketahui1
Lia NurdiniUniversitas Jambi1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting</dc:title>
	<dc:creator xml:lang="en">kasyani, Kasyani</dc:creator>
	<dc:creator xml:lang="en">Mursyid, Mursyid</dc:creator>
	<dc:creator xml:lang="en">Perdana, Silvia Mawarti</dc:creator>
	<dc:creator xml:lang="en"> Ibnu, Ismi Nurwaqiah</dc:creator>
	<dc:creator xml:lang="en"> Kusmawan, David</dc:creator>
	<dc:creator xml:lang="en">Lanita, Usi</dc:creator>
	<dc:creator xml:lang="en">Alfridsyah, Alfridsyah</dc:creator>
	<dc:creator xml:lang="en">Wazzan, Huda</dc:creator>
	<dc:subject xml:lang="en">Biscuits</dc:subject>
	<dc:subject xml:lang="en">stunting</dc:subject>
	<dc:subject xml:lang="en">wheat flour</dc:subject>
	<dc:subject xml:lang="en">tempeh flour</dc:subject>
	<dc:subject xml:lang="en">nile tilapia fish flour</dc:subject>
	<dc:description xml:lang="en">Abstract— Stunting is one of the nutritional problems in Indonesia. One of the specific interventions for stunting is nutritional support in the form of protein-rich complementary foods, both animal and plant-based protein. This research is expected to provide an alternative to high-protein complementary foods for toddlers, thereby contributing to efforts to reduce stunting problems in Indonesia. The biscuit formulation consists of four treatments of the ratio of wheat flour: tempeh flour: Nile Tilapia fish flour, namely (F1) 100:0:0, (F2) 50:15:35, (F3) 50:25:25, and (F4) 50:35:15. The test parameters in this study were organoleptic tests, chemical tests in the form of proximate analysis, calcium, zinc, dietary fiber, amino acid, and fatty acid content, as well as physical tests in the form of texture and color. The results of the study showed that the best treatment based on the organoleptic test was a ratio of 50:25:25. Chemical tests showed that proximate analysis, calcium, dietary fiber, essential and non-essential amino acid composition, and fatty acid composition of selected biscuits were higher than those of control biscuits. The zinc content of selected biscuits was the same as that of control biscuits. The results of physical tests showed that selected biscuits had the same color description as the control, but had a softer texture than the control. The conclusion obtained was that, based on the composition of nutritional and non-nutritional content, selected biscuits with a 50:25:25 formulation have the potential as complementary food ingredients for breast milk that can help prevent stunting in toddlers.  </dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-07-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/39090</dc:identifier>
	<dc:identifier>10.22437/ifstj.v8i2.39090</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ| ; 245-252</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/39090/21763</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>