Study of Tortilla Chips Snack from Corn Flour and Tempeh Formulation for Stunting Prevention
Kajian Camilan Tortilla Chips dari Formulasi Tepung Jagung dan Tempe untuk Pencegahan Stunting
Downloads
Background: Nutritional problems during pregnancy can affect the health of the mother and fetus. Stunting is a chronic malnutrition that must be addressed immediately. One of the food products that can be given to pregnant women and children under five with high nutritional value, especially protein, and calcium content, is tortilla chips.
Objectives: Analyzing the formula of tempeh with corn flour in tortilla chips to increase protein value and calcium content.
Methods: This study used an experimental study of adding tempeh and corn flour to tortilla chips. A randomized block design with five formulas for adding tempeh F1=0%, F2=10%, F3=20%, F4=30%, and F5=50%, with five replications was done. Observations included organoleptic assessment and laboratory analysis. The data analysis used the parametric type ANOVA test with a value of α=0.05 with a follow-up BNT test.
Results: F2 was the best formulation regarding color (3.69) and assessment of sensory parameters (3.71). F3 is the best formulation based on aroma (3.72) and taste (3.72) organoleptic tests. F5 was the highest organoleptic test for texture (4.05), protein, and calcium content. The most preferred addition of tempeh to tortilla chips is the 10% formulation. The ANOVA test showed significant differences in the organoleptic test for color (0.001), texture (0.02), aroma (0.001), taste (0.001), overall sensory parameter assessment (0.001), protein (0.001), and calcium (0.02).
Conclusions: There was a significant difference in the average organoleptic assessment of color (F2=3.69), texture (F3=3.61), aroma (F3=3.72), taste (F3=3.94), and preference rating of various tortilla chip formulations with the best tortilla chip formula on F2.
Djauhari, T. Gizi dan 1000 Hari Pertama Kehidupan (HPK). Saintika Medika 13, 125 (2017).
Purnasari, G., Briawan, D. & Dwiriani, C. M. Asupan Kalsium dan Tingkat Kecukupan Kalsium pada Ibu Hamil di Kabupaten Jember. Jurnal MKMI 12, 261–268 (2016).
Mitra, M. Permasalahan Anak Pendek (Stunting) dan Intervensi untuk Mencegah Terjadinya Stunting (Suatu Kajian Kepustakaan). Jurnal Kesehatan Komunitas 2, 254–261 (2015).
Ministry of Health of Indonesia. Laporan Nasional Riskesdas 2018. (2018).
Edina H. Perbedaan Kadar Kalsium dan Fosfor Gigi Sulung pada Anak dengan DEF-T Rendah dan Tinggi. E-Prodenta Journal of Dentistry. 3, 232–239 (2019).
Ministry of Health of Indonesia. Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 Tentang Angka Kecukupan Gizi Yang Dianjurkan Untuk Masyarakat Indonesia. 5–10 (2019).
Agusta, E. N., Amalia, L. & Hutami, R. Formulasi Nori Artifisial Berbahan Baku Bayam. jurnal Agroindustri 3, 19–27 (2017).
Rohmayanti1a, T., Novidahlia, N. & Damayanti, I. Karakteristik Tortilla Chips dengan Penambahan Tepung Ampas Kecap. Jurnal Agroindustri 5, 113–121 (2019).
Jeni Aturut, Montong, M., Manangkot, H. & Lambey, L. Pemanfaatan Tepung Ubi Jalar Orange (Ipomoea trifida) Sebagai Pengganti Sebagian Jagung terhadap Persentase Karkas, Lemak Abdomen dan Organ Hati Ayam Kampung Super. Zootec 38, 337–344 (2019).
Almatsier, S. Prinsip Ilmu Gizi Dasar. (PT Gramedia Pustaka Utama, 2009).
Mulya, F. M. & Bahar, H. Hubungan Asupan Suplemen Kalsium pada Ibu Hamil dengan Panjang Bayi Saat Lahir di Wilayah Cengkareng. Nutrire Diaita 6, 81–98 (2014).
Nofita, R. & Anjansari, F. R. Korelasi Waktu Pemberian Kalsium, dan Kepatuhan Konsumsi Kalsium dengan Kejadian Resiko Tinggi Pre Eklamsia Ibu Hamil di Wilayah Kerja Puskesmas Ciputat. Indonesian Journal of Midwivery (IJM) 1, 41–48 (2018).
Febrianto, A., Basito & Anam, C. Kajian Karakteristik Fisikokimia dan Sensoris Tortilla Corn Chips dengan Variasi Larutan Alkali pada Proses Nikstamalisasi Jagung. Jurnal Teknosains Pangan 3, 2302733 (2014).
Suhanda, T. Tempe Kedelai sebagai Antihiperglikemik Soy Tempeh as Antihyperglycemic. Agromed Unila 2, 252–256 (2015).
Mahmud, M. K. et al. Tabel Komposisi Pangan Indonesia 2017. (Kementerian Kesehatan RI., 2018).
Tanjungkarang, P. Rencana Induk Pengembangan (rip) reviu-2. (2017).
Andriyani, Y., Syahrumsah, H. & Marwati. Studi Formulasi Jagung (Zea Mays L.) dan Tempe terhadap Nilai Gizi dan Sifat Mutu Sensoris Tortilla Chips. Jurnal Teknologi Pertanian Universitas Mulawarman 12, 64–69 (2017).
Rahayu, S. T., Asgar, A., Hidayat, I. M. & Djuariah, D. Quality Evaluation of Some Genotype of Spinach ( Amaranthus sp.) Cultivated in West Java. Berita Biologi 12(2) 12, 153–160 (2013).
Cahyono, E., Rieuwpassa, F. J. & Sirih, S. Analisis Organoleptik Tortilla Rumput Laut Kappaphycus alvarezii. Jurnal Ilmiah Tindalung 4, 61–65 (2018).
Setiawan, E. C. et al. Kandungan Gizi dan Uji Organoleptik Beras Analog Kedelai Edamame dan Rumput Laut. Indonesian Journal of Human Nutrition 7, 139–152 (2022).
Astawan, M., Wresdiyati, T. & Saragih, A. M. Evaluasi Mutu Protein Tepung Tempe dan Tepung Kedelai Rebus pada Tikus Percobaan Evaluation of Protein Nutritional Quality of Tempe and Boiled Soybean Flours by Rats. Jurnal Mutu Pangan: Indonesian Journal of Food Quality 2, 11–17 (2015).
Wuryandari, Y., Triana, N. W., Rosida, D. F. & Pawana, G. Pengolahan Tepung Jagung Menjadi Berbagai Olahan Makanan di Kabupaten Bangkalan. Jurnal Abdimas Bela Negara Vol.2 2, 29–43 (2021).
Ministry of Health of Indonesia. Data Komposisi Pangan Indonesia. Kementerian Kesehatan (2019).
Amrih, D. & Syarifah, A. N. Karakteristik Kimiawi Camilan Keripik Tortilla dengan Substitusi Sayuran Hijau. Indonesian Journal of Agricultural and Food Research 2, 21–32 (2020).
Copyright (c) 2023 Amerta Nutrition
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
AMERTA NUTR by Unair is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1. The journal allows the author to hold the copyright of the article without restrictions.
2. The journal allows the author(s) to retain publishing rights without restrictions
3. The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution Share-Alike (CC BY-SA).
4. The Creative Commons Attribution Share-Alike (CC BY-SA) license allows re-distribution and re-use of a licensed work on the conditions that the creator is appropriately credited and that any derivative work is made available under "the same, similar or a compatible license”. Other than the conditions mentioned above, the editorial board is not responsible for copyright violation.
