Development "Prozi” Biscuit of High-protein and Rich-Fe for Pregnant Women to Prevent Stunting
Pengembangan Biskuit "Prozi” Tinggi Protein dan Kaya Zat Besi untuk Ibu Hamil sebagai Upaya Pencegahan Stunting
Downloads
Background: In the era of new normal during covid-19 pandemic, malnutrition such as protein-energy malnutrition and anemia in pregnant women are common in Indonesia. Increasing energy, protein, and iron intake need to take into account with providing nutritious complementary foods to optimize foetal development during pregnancy.
Objectives: This study aimed to develop complementary food product known as Prozi biscuit by using local foods such as mackerel, soybeans, and moringa leaves so that can increase the level of protein and iron intake in biscuits. Also, support the stunting prevention program.
Methods: Experimental research was carried out using a single factor and customized random sampling such as T1 (20%;80%), T2 (50%:50%), T3 (80%:20%) and one control formulation which contains 100% wheat flour or T0 (100%:0%). Comparison of ingredients was made using a mixture of flour (10% Moringa leaves, 20% soybean flour, 20% mackerel flour and 50% sweet potato flour) and wheat flour. Data analysis used the One Way ANOVA test to see differences in the content of macronutrients and iron.
Results: The higher the proportion of mixed flour added to the formulation will increase the water, ash, protein and fat content and reduce the carbohydrate content of the biscuit. Partial substitution of wheat flour had a significant effect in protein and iron content of the "Prozi” biscuit (6-11% and 1.56-2.73 mg/100 g) (P<0.05).
Conclusions: The addition of this mixed flour has a positive effect on increasing protein and iron levels in biscuits. The development of "Prozi" biscuits can be used as PMT biscuits for pregnant women to provide additional protein and iron intake to prevent anemia during pregnancy and prevent stunting.
Kemenkes RI. Hasil Utama Riset Kesehata Dasar (RISKESDAS).(Kemenkes RI, 2018).doi:10.1088/1751-8113/44/8/085201.
Dinas Kesehatan DI.Yogyakarta.Profil Kesehatan Provinsi DI.Yogyakarta tahun 2019. (Dinas Kesehatan DI.Yogyakarta, 2019).
M, Karjono. & Erna LD. Anemia dan Kurang Energi Kronik (KEK) sebagai faktor resiko terjadinya stunting di wilayah kerja UPT BLUD Puskesmas Senaru Kabupaten Lombok Utara. J. Ilm. Sangkereang 8, 76–79 (2021).
Zaman, A. T. N., Agustia, F. C. & Aini, N. Pengembangan Biskuit Untuk Ibu Hamil Anemia Menggunakan Mocaf-Garut Yang Disuplementasi Daun Kelor Dan Hati Ayam. J. Gizi dan Pangan Soedirman 3, 25–37 (2019).
Amriani. Analisis Kandungan Zat Gizi Biskuit Ubi Jalar Ungu ( Ipomoea batatas L . Poiret ) Sebagai Alternatif Perbaikan Gizi Di Masyarakat. (Universitas Islam Negeri Allaudin Makasar, 2017).
Elizabeth. Strategi Pencapaian Diversifikasi danKemandirian Pangan: Antara Harapan dan Kenyataan. iptek Tanam. Pangan 6, (2011).
Bantacut, T. dan S. Politik Pangan Berbasis Industri Tepung Komposit. 32, 19–41 (2014).
Aprianto, A. Prosedur Analisa Protein Total dan Nitrogen Total. (Laboratorium Chem Mix, 2021).
Depkes RI. Daftar Komposisi Pangan Indonesia. 17 (1995).
Almatsier, S. Prinsip Dasar ilmu Gizi. (Gramedia Pustaka Utama, 2009).
Luthfiyah, F. Potensi Gizi Daun Kelor (Moringa Oliefer) Nusa tenggara Barat. Media Bina Ilmu. 6, (2012).
I., Ifediba, D. & I., E. H. Proximate Composition And Organoleptic Properties Of Whole Wheat Biscuit Fortified With Moringa (Moringa oleifera) Leaf Powder. International Journal Science and Research. 9, 637–642 (2019).
Cattleya Sekar Wulandari Putri, Lana Santika Nadia, Y. M. R. Pengaruh Substitusi Ikan Lele dan Tepung Labu Kuning Terhadap Kadar Protein dan Kadar Betakaroten Bubuk Bubur Bayi Instan Sebagai Alternatif MP-ASI. (Universitas Alma Ata, 2019).
Junianto, Mikha Vellomena, Eddy Afrianto, and I. R. The Proximate Analysis Of Addition Of Nilem Fish Protein Concentrates On Biscuits. Global Scientific Journals 7, 729–733 (2019).
Dewi, D. P. Substitusi tepung daun kelor (Moringa oleifera L.) pada cookies terhadap sifat fsik, sifat organoleptik, kadar proksimat, dan kadar Fe. Ilmu Gizi Indonesia. 1, 104 (2018).
Rusky Intan Pratama1*, Iis Rostini1, dan E. L. Karakteristik Biskuit Dengan Penambahan Tepung Tulang Ikan Jangilus (Istiophorus Sp.). Jurnal Akuatika Indonesia. 5, 30–39 (2014).
Tanziha, I., Utama, L. J. & Rosmiati, R. Faktor Risiko Anemia Ibu Hamil Di Indonesia. Jurnal Gizi dan Pangan 11, 143–152 (2016).
Kusudaryati, D. P. D. & Prananingrum, R. Hubungan Asupan Protein Dan Status Gizi Dengan Kadar Hemoglobin Pada Remaja Putri Anemia. Profesi (Profesional Islam. Media Publikasi Penelitian. 16, 47 (2018).
Astaria pehulisa, U. P. dan E. R. Pemanfaatan Tepung Ubi Jalar Ungu Dan Tepung Kulit Ari Kacang Kedelai Dalam Pembuatan Flakes. JOM Faperta 3, 99–102 (2016).
Angelina, C., Swasti, Y. R. & Pranata, F. S. Peningkatan Nilai Gizi Produk Pangan Dengan Penambahan Bubuk Daun Kelor (Moringa Oleifera): Review. Jurnal Agroteknologi 15, 79 (2021).
Rasmaniar, Ahmad & Balaka, S. Analisis Proksimat dan Organoleptik Biskuit dari Tepung Ubi Jalar Kuning (Ipomea batatas), Tepung Kacang Hijau dan Tepung Rumput Laut Sebagai Sarapan Sehat Anak Sekolah. Jurnal Sains dan Teknologi Pangan 2, 315–324 (2017).
Mayasari, R. Kajian Karakteristik Biskuit Yang dipengaruhi Perbandingan Tepung Ubi Jalar (ipomen batalas L.) dan tepung Kacang merah (phaselud Vulgaris L.). (Universitas Pasundan Bandung, 2015). doi:10.1145/3132847.3132886.
Ekafitri, R. & Isworo, R. Pemanfaatan Kacang-Kacangan sebagai Bahan Baku Sumber Protein Untuk Pangan Darurat. PANGAN 23, 134–145 (2014).
Copyright (c) 2022 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.
