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Crackers Made from Nagara Bean (Vigna unguiculata L.) and Three-Spot Gourami (Trichopodus trichopterus) Flours as Complementary Food for Stunting Prevention

Indonesian Food Science and Technology Journal · Vol. 9 No. 2 (2026) · hlm. 231–245

DOI
10.22437/ifstj.v9i2.47896
ISSN
2615-367X
Terbit
2026-07-27
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Nagara beans (Vigna unguiculata L.) (NB) and three-spot gourami (Trichopodus trichopterus) (TS) can be used as blended flour, namely “Kanasawa” blended flour (KBF). The KBF is developed into complementary food products, such as crackers, namely “Kanasawa Crackers”, to prevent stunting. This study aimed to investigate the sensory quality, proximate and amino acids profile, Calcium and Phosphorus levels of “Kanasawa Crackers” from KBF. This study is an experimental research that used a Complete Random Design with five formulas of proportion between KBF and mocaf flour, namely: C1 (0:100), C2 (25:75), C3 (50:50), C4 (75:25), C5 (100:0). The best crackers formula was selected using de Garmo analysis. The most preferred cracker product is C2. The best Kanasawa crackers formula consisted of 7.81% water, 3.58% protein, 23.68% fat, 4.90% ash, 2.25% crude fibre, 52.09% carbohydrate, 18 types of amino acid, 0.52% Calcium, and 0.56% Phosphorus. “Kanasawa Crackers” with a KBF-to-mocaf flour ratio of 25:75 are suitable as a complementary food to prevent stunting.

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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">Crackers Made from Nagara Bean (Vigna unguiculata L.) and Three-Spot Gourami (Trichopodus trichopterus) Flours as Complementary Food for Stunting Prevention</dc:title>
	<dc:creator xml:lang="en">Andrestian, Meilla Dwi</dc:creator>
	<dc:creator xml:lang="en">Dewi, Zulfiana</dc:creator>
	<dc:creator xml:lang="en">Oktiyani, Neni</dc:creator>
	<dc:creator xml:lang="en">Noraini, Noraini</dc:creator>
	<dc:subject xml:lang="en">Crackers</dc:subject>
	<dc:subject xml:lang="en">Nagara beans</dc:subject>
	<dc:subject xml:lang="en">Three spot gourami</dc:subject>
	<dc:subject xml:lang="en">Stunting</dc:subject>
	<dc:description xml:lang="en">Nagara beans (Vigna unguiculata L.) (NB) and three-spot gourami (Trichopodus trichopterus) (TS) can be used as blended flour, namely “Kanasawa” blended flour (KBF).  The KBF is developed into complementary food products, such as crackers, namely “Kanasawa Crackers”, to prevent stunting.  This study aimed to investigate the sensory quality, proximate and amino acids profile, Calcium and Phosphorus levels of “Kanasawa Crackers” from KBF.  This study is an experimental research that used a Complete Random Design with five formulas of proportion between KBF and mocaf flour, namely: C1 (0:100), C2 (25:75), C3 (50:50), C4 (75:25), C5 (100:0).  The best crackers formula was selected using de Garmo analysis.   The most preferred cracker product is C2.  The best Kanasawa crackers formula consisted of 7.81% water, 3.58% protein, 23.68% fat, 4.90% ash, 2.25% crude fibre, 52.09% carbohydrate, 18 types of amino acid, 0.52% Calcium, and 0.56% Phosphorus. “Kanasawa Crackers” with a KBF-to-mocaf flour ratio of 25:75 are suitable as a complementary food to prevent stunting.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2026-07-27</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/47896</dc:identifier>
	<dc:identifier>10.22437/ifstj.v9i2.47896</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ| ; 231-245</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/47896/25129</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 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>