Melola Discovery

← Melola Discovery

Akses terbuka Jurnal

The Effect of Substituting Wheat Flour with Composite Flour (Cucurbita moschata and Daucus carota L.) on Biscuits as a Source of Beta Carotene for Stunted Children

BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan · Vol. 12 No. 2 (2025) · hlm. 190–199

DOI
10.22373/biotik.v12i2.25279
ISSN
2549-1768, 2337-9812
Terbit
2025-09-23
Penerbit
Universitas Islam Negeri Ar-Raniry
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

The problem of stunting in Indonesia is still quite high, namely 21,6% based on data from the 2022 Indonesian Nutrition Status Survey (SSGI). One of the effective measures to control stunting is through providing additional food (PMT) such as biscuits to children. Carrots and pumpkin are local foods that are rich in beta carotene. Carotenoids as a source of provitamin A are able to overcome the problem of vitamin A deficiency (VAD), which is the cause of growth disorders in children. This research aims to determine the effect of substitution of yellow pumpkin (Cucurbita moschata) and carrot (Daucus carota L.) composite flour on organoleptic characteristics including color, aroma, taste, texture and nutritional content (beta carotene, carbohydrates, protein and fat). This research used a Randomized Block Design (RAK) with 3 treatments, namely formula 1 (150 grams of wheat flour, 50 grams of pumpkin flour and 50 grams of carrot flour), formula 2 (50 grams of wheat flour, 60 grams of pumpkin flour and 50 grams of flour carrots) and formula 3 (50 grams of wheat flour, 50 grams of pumpkin flour and 150 grams of carrot flour) with 3 repetitions. The research results showed that formula 3 biscuits were the best formulation in terms of organoleptic characteristics with the highest beta carotene content compared to F1 and F2. F3 biscuits contain 30,97 mg beta carotene, 7,45 grams of carbohydrates, 3,22 grams of protein and 8,89 grams of fat. The conclusion of this research is that the substitution of wheat flour with composite flour (Cucurbita moschata and Daucus carota L.) has an effect on the nutritional content (beta carotene, carbohydrates, protein and fat) of biscuits. Consuming pumpkin biscuits per 100 grams can qualify as a good source of the antioxidant beta carotene.

Kata kunci

Jaringan kolaborasi para penulis

33 penulis · 120 tautan kepenulisan bersama

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Universitas Halu Oleo
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Muhammad AndryAfiliasi tidak diketahui3
M. Fariz FadillahAfiliasi tidak diketahui3
Barolym Tri PamungkasAfiliasi tidak diketahui2
Lucky Dita AgustiansyahAfiliasi tidak diketahui2
Fajar HidayantoAfiliasi tidak diketahui2
Ayu SafitriUniversitas Halu Oleo2
Ina Siti NurminabariAfiliasi tidak diketahui2
Thomas GozaliAfiliasi tidak diketahui2
Dian RisdiantoAfiliasi tidak diketahui2
Safira RakhmadiantiAfiliasi tidak diketahui2
Boima SitumeangAfiliasi tidak diketahui1
Muhammad Mutfi Amin ShidqiAfiliasi tidak diketahui1
Maharani MaharaniAfiliasi tidak diketahui1
Ucu Wandi SomantriAfiliasi tidak diketahui1
Isti Dwi PruschiaAfiliasi tidak diketahui1
Dwiyarina MargarisaAfiliasi tidak diketahui1
Khairani FitriAfiliasi tidak diketahui1
Tetty Noverita KhairaniAfiliasi tidak diketahui1
Muhammad Amin NasutionAfiliasi tidak diketahui1
Muhammad Fauzan LubisAfiliasi tidak diketahui1
Jashima UkhtiaAfiliasi tidak diketahui1
Yani SuryaniAfiliasi tidak diketahui1
Dina AmaliaAfiliasi tidak diketahui1
Opik TaupiqurrohmanAfiliasi tidak diketahui1

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://jurnal.ar-raniry.ac.id/index.php/biotik/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">The Effect of Substituting Wheat Flour with Composite Flour (Cucurbita moschata and Daucus carota L.) on Biscuits as a Source of Beta Carotene for Stunted Children</dc:title>
	<dc:creator xml:lang="en">Riana, Asysyifa</dc:creator>
	<dc:creator xml:lang="en">Hariadi, Hari</dc:creator>
	<dc:creator xml:lang="en">Widiastuti, Yuliati</dc:creator>
	<dc:creator xml:lang="en">Harun, Iriyanti</dc:creator>
	<dc:creator xml:lang="en">Irawan, Galuh Chandra</dc:creator>
	<dc:creator xml:lang="en">Tantie, Lanny</dc:creator>
	<dc:creator xml:lang="en">Anzani, Kartika</dc:creator>
	<dc:creator xml:lang="en">Rezaldi, Firman</dc:creator>
	<dc:creator xml:lang="en">Cahyono, Andri Tri</dc:creator>
	<dc:subject xml:lang="en">Pumpkin</dc:subject>
	<dc:subject xml:lang="en">Carrots</dc:subject>
	<dc:subject xml:lang="en">Biscuits</dc:subject>
	<dc:subject xml:lang="en">Beta Carotene</dc:subject>
	<dc:subject xml:lang="en">Stunting</dc:subject>
	<dc:description xml:lang="en">The problem of stunting in Indonesia is still quite high, namely 21,6% based on data from the 2022 Indonesian Nutrition Status Survey (SSGI). One of the effective measures to control stunting is through providing additional food (PMT) such as biscuits to children. Carrots and pumpkin are local foods that are rich in beta carotene. Carotenoids as a source of provitamin A are able to overcome the problem of vitamin A deficiency (VAD), which is the cause of growth disorders in children. This research aims to determine the effect of substitution of yellow pumpkin (Cucurbita moschata) and carrot (Daucus carota L.) composite flour on organoleptic characteristics including color, aroma, taste, texture and nutritional content (beta carotene, carbohydrates, protein and fat). This research used a Randomized Block Design (RAK) with 3 treatments, namely formula 1 (150 grams of wheat flour, 50 grams of pumpkin flour and 50 grams of carrot flour), formula 2 (50 grams of wheat flour, 60 grams of pumpkin flour and 50 grams of flour carrots) and formula 3 (50 grams of wheat flour, 50 grams of pumpkin flour and 150 grams of carrot flour) with 3 repetitions. The research results showed that formula 3 biscuits were the best formulation in terms of organoleptic characteristics with the highest beta carotene content compared to F1 and F2. F3 biscuits contain 30,97 mg beta carotene, 7,45 grams of carbohydrates, 3,22 grams of protein and 8,89 grams of fat. The conclusion of this research is that the substitution of wheat flour with composite flour (Cucurbita moschata and Daucus carota L.) has an effect on the nutritional content (beta carotene, carbohydrates, protein and fat) of biscuits. Consuming pumpkin biscuits per 100 grams can qualify as a good source of the antioxidant beta carotene.</dc:description>
	<dc:publisher xml:lang="en">Universitas Islam Negeri Ar-Raniry</dc:publisher>
	<dc:date>2025-09-23</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:format>application/vnd.openxmlformats-officedocument.wordprocessingml.document</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/25279</dc:identifier>
	<dc:identifier>10.22373/biotik.v12i2.25279</dc:identifier>
	<dc:source xml:lang="en">BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan; Vol. 12 No. 2 (2024): JURNAL BIOTIK; 190-199</dc:source>
	<dc:source xml:lang="id">Biotik; Vol 12 No 2 (2024): JURNAL BIOTIK; 190-199</dc:source>
	<dc:source>2549-1768</dc:source>
	<dc:source>2337-9812</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/25279/pdf</dc:relation>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/25279/11599</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Firman Rezaldi, Firman Rezaldi</dc:rights>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>