PENGEMBANGAN PRODUK READY TO USE THERAPEUTIC FOOD (RUTF) BERBENTUK BAR BERBAHAN KACANG HIJAU, SEREALIA, DAN MINYAK NABATI <br><i> Development of Ready to Use Therapeutic Food (RUTF) Bar Product Made from Mungbean, Cereal, and Vegetable oils </i></br>
Downloads
Pemberian produk RUTF (Ready to Use Therapeutic Food) merupakan salah satu solusi untuk mengatasi malnutrisi akut berat pada balita. Penelitian ini bertujuan untuk mengembangkan dan menganalisis produk RUTF berbentuk bar dari kacang hijau, serealia, dan minyak nabati untuk balita malnutrisi akut berat. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor dan dua ulangan. Faktor tersebut terdiri dari faktor A (kombinasi penggunaan tepung kacang hijau dengan jenis serealia yaitu tepung beras atau tepung jagung), dan faktor B (minyak nabati yaitu minyak kelapa atau minyak kelapa sawit). Penentuan formula terpilih didasarkan pada uji organoleptik (uji hedonik) dan kandungan gizi produk (energi dan protein). Hasil analisis uji hedonik menunjukkan bahwa atribut warna, aroma, rasa tekstur dan keseluruhan produk tidak berbeda nyata antar formula dan semua formula cenderung disukai panelis. Perlakuan kombinasi penggunaan tepung kacang hijau dengan serealia berpengaruh secara signifikan terhadap kandungan protein sedangkan perlakuan penggunaan minyak nabati berpengaruh secara signifikan terhadap kandungan energi produk. Hasil penelitian menunjukkan bahwa formula yang dipilih adalah formula A1B1 (kombinasi penggunaan tepung kacang hijau dengan tepung beras dan minyak kelapa) yang mengandung energi 522 kkal, 3.42% kadar air, 2.32% kadar abu, 13.57% protein, 28,89% lemak, 51,81% karbohidrat, serat pangan 4.66%, zat besi 13.82 mg /100g, kalsium 348.24 mg/100g, daya cerna protein 94.93%, dan aktivitas air 0.21. Formula A1B1 memenuhi persyaratan standar produk RUTF untuk semua kandungan gizi dan aktivitas air kecuali kandungan air berdasarkan WHO (2007).
Andarwulan, N., Kusnandar, F., & Herawati, D. (2011). Analisis Pangan. Jakarta : Dian Rakyat.
AOAC. (2005). Official Methods of Analysis of AOAC International (18th ed.). Washington : Asociation of Official of Analytical Chemist International.
Asiah, N., Cempaka, L., & David, W. (2018). Pendugaan Umur Simpan Produk Pangan. Jakarta : UB Press.
Badola, R., Singh, R. R. B., Panjagari, N. R., Singh, A. K., & Hussain, S. A. (2017). Effect of selected humectants as water activity modifiers on the quality of model khoa system. Indian J Dairy Sci, 70(2), 145–154.
Boateng, L., Ansong, R., Owusu, W. B., & Steiner-Asiedu, M. (2016). Coconut oil and palm oil's role in nutrition, health and national development: A review. Ghana Medical Journal, 50(3), 189–196. doi: 10.4314/gmj.v50i3.11
Budiarti, A. E., Ansharullah, & Karimuna, L. (2017). Pengaruh substitusi tepung jagung (Zea mays. L) terfermentasi terhadap karakteristik organoleptik dan nilai gizi cake tulban. J Sains Dan Teknologi Pangan, 2(3), 508–519.
Ciliberto, M. A., Sandige, H., Ndekha, M. J., Ashorn, P., Briend, A., Ciliberto, H. M., & Manary, M. J. (2005). Comparison of home-based therapy with ready-to-use therapeutic food with standard therapy in the treatment of malnourished Malawian children: a controlled, clinical effectiveness trial. American Journal of Clinical NUtrition, 81(4), 864–870. doi: 10.1093/ajcn/81.4.864
Dahiya, P. K., Nout, M. J. R., van Boekel, M. A., Khetarpaul, N., Grewal, R. B., & Linnemann, A. (2014). Nutritional characteristics of mung bean foods. British Food Journal, 116(6), 1031–1046. doi: 10.1108/BFJ-11-2012-0280
Diniyyah, S. R., & Nindya, T. S. (2017). Asupan Energi, Protein dan Lemak dengan Kejadian Gizi Kurang pada Balita Usia 24-59 Bulan di Desa Suci, Gresik. Amerta Nutr, 341–350. doi: 10.2473/amnt.v1i4.2017.341-350
Dipasquale, V., Cucinotta, U., & Romano, C. (2020). Acute malnutrition in children: Pathophysiology, clinical effects and treatment. Nutrients, 12(8), 2413–2421. doi: 10.3390/nu12082413
FAO. (2015). Codex alimentarius comission, joint FAO/WHO food standards programme codex committee on nutrition and foods for special dietary uses : Discussion paper on a standard for ready to-use foods. Germany : Food and Agriculture Organization.
FAO. (2019). Codex alimentarius comission, joint FAO/WHO food standards programme codex committee on nutrition and foods for special dietary uses : proposed Draft Guideline for Ready to Use Therapeutic Foods Section 5.2.2 (Food Additive) and Section 6.2 (Protein). Italy : Food and Agriculture Organization.
Hendrixson, D. T., Godbout, C., Los, A., Callaghan-Gillespie, M., Mui, M., Wegner, D., Bryant, T., Koroma, A., & Manary, M. J. (2020). Treatment of severe acute malnutrition with oat or standard ready-to-use therapeutic food: A triple-blind, randomised controlled clinical trial. Gut, 69(12), 2143–2149. doi: 10.1136/gutjnl-2020-320769
Hou, D., Yousaf, L., Xue, Y., Hu, J., Wu, J., Hu, X., Feng, N., & Shen, Q. (2019). Mung bean (Vigna radiata L.): Bioactive polyphenols, polysaccharides, peptides, and health benefits. Nutrients, 11(6), 1–28. doi:10.3390/nu11061238
Kaspchak, E., Mafra, L. I., & Mafra, M. R. (2018). Effect of heating and ionic strength on the interaction of bovine serum albumin and the antinutrients tannic and phytic acids, and its influence on in vitro protein digestibility. Food Chemistry, 252, 1–31. doi:10.1016/j.foodchem.2018.01.089
Kemenkes. (2018). Hasil utama Riskesdas 2018. Jakarta : Kementrian Kesehatan Republik Indonesia.
Khan, R. H., Shiddiqi, M. K., & Salahuddin, P. (2017). Protein structure and function. Https://Www.Researchgate.Net/Publication/316139245_Protein_Structure_and_Function. Retrieved from https://www.researchgate.net/publication/316139245_Protein_Structure_and_Function
Lenters, L., Wazny, K., & Bhutta, Z. A. (2016). Management of Severe and Moderate Acute Malnutrition in Children. Washington : The World Bank.
Linneman, Z., Matilsky, D., Ndekha, M., Manary, M. J., Maleta, K., & Manary, M. J. (2007). A large-scale operational study of home-based therapy with ready-to-use therapeutic food in childhood malnutrition in Malawi. Maternal and Child Nutrition, 3, 206–215.
Michaelsen, K. F., Hoppe, C., Roos, N., Kaestel, P., Stougaard, M., Lauritzen, L., Molgaard, C., Girma, T., & Friis, H. (2009). Choice of foods and ingredients for moderately malnourished children 6 months to 5 years of age. Food and Nutrition Bulletin, 30(3), 343–404. doi: 10.1177/15648265090303s303
Miele, N. A., Armini, V., Troccoli, A. M., Puleo, S., Paduano, A., Sacchi, R., & Cavella, S. (2020). Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children. Journal of Food Science, 85(4), 1265–1273. doi: 10.1111/1750-3841.15110
MikoÅ‚ajczak, N. (2017). Coconut oil in human diet-nutrition value and potential health benefits. Journal of Education, 7(9), 307–319. https://doi.org/10.5281/zenodo.997464
Mubarak, A. E. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry, 89(4), 489–495. doi: 10.1016/j.foodchem.2004.01.007
NDPC. (2016). Social and Economic Impact of Child Undernutrition on Ghana's Long-Term Development. Retrieved from. https://reliefweb.int/sites/reliefweb.int/files/resources/GHANA.pdf
Nga, T. T., Nguyen, M., Mathisen, R., Hoa, D. T. B., Minh, N. H., Berger, J., & Wieringa, F. T. (2013). Acceptability and impact on anthropometry of a locally developed Ready-to-use therapeutic food in pre-school children in Vietnam. Nutrition Journal, 12(120), 1–8. doi: 10.1186/1475-2891-12-120
Nielsen, S. S. (2010). Food Analysis (Fourth). West Lafayette : Springer. Retrieved from www.springer.com/series/5999
Nurhusna, A., Marliyati, A., & Palupi, E. (2020). Snack bar made from sorghum and beans wuth addtion of red palm oil as suplementary food for pregnant women with chronic energy deficiency. Media Gizi Indonesia, 15(3), 173–183. doi: 10.204736/mgi.v15i3
Oakley, E., Reinking, J., Sandige, H., Trehan, I., Kennedy, G., Maleta, K., & Manary, M. (2010). A ready-to-use therapeutic food containing 10% milk is less effective than one with 25% milk in the treatment of severely malnourished children. Journal of Nutrition, 140(12), 2248–2252. doi: 10.3945/jn.110.123828
Owino, V. O., Irena, A. H., Dibari, F., & Collins, S. (2012). Development and acceptability of a novel milk-free soybean-maize-sorghum ready-to-use therapeutic food (SMS-RUTF) based on industrial extrusion cooking process. Maternal and Child Nutrition, 10(1), 126–134. doi: 10.1111/j.1740-8709.2012.00400.x
Panja, P., Deepika, & Bhattacharjee, D. (2019). An overview of the principles and effects of intermediate moisture fruits and vegetables. International Journal of Chemical Studies, 3(6), 848–855. Retrived from http://www.chemijournal.com
Rohman, A., Helmiyati, S., Hapsari, M., & Setyaningrum, D. L. (2014). Rice in health and nutrition. International Food Research Journal, 21(1), 13–24.
Santini, A., Novellino, E., Armini, V., & Ritieni, A. (2013). State of the art of ready-to-use therapeutic food: A tool for nutraceuticals addition to foodstuff. Food Chemistry, 140(4), 843–849. doi: 10.1016/j.foodchem.2012.10.098
Saunders, R. M., Connor, M. A., Booth, A. N., Bickoff, E. M., & Kohler, G. O. (1973). Measurement of digestibility of alfafa protein concentrates by in vivo and in vitro methods. J. Nutr, 103(4), 530–535. doi: 10.1093/jn/103.4.530
Shah, T. R., Prasad, K., & Kumar, P. (2016). Maize-a potential source of human nutrition and health: a review. Cogent Food & Agriculture, 2(1), 1–9. doi: 10.1080/23311932.2016.1166995
Sharlin, J., & Edelstein, S. (2014). Buku Ajar Gizi dalam Daur Kehidupan (C. A. Agustin, E. Rezkina, & Q. Rahmah (eds.)). Jakarta : EGC.
Sigh, S., Roos, N., Chamnan, C., Laillou, A., Prak, S., & Wieringa, F. T. (2018). Effectiveness of a locally produced, fish-based food product on weight gain among cambodian children in the treatment of acute malnutrition: A randomized controlled trial. Nutrients, 10(7), 1–17. doi 10.3390/nu10070909
Sihab, Karimuna, L., & Tamrin. (2017). Pengaruh formulasi tepung beras dan tepung ubi kayu fermentasi dengan penambahan maltodekstrin terhadap penilaian organoleptik dan kandungan gizi keripik bayam (Amaranthus spp). J Sains Dan Teknologi Pangan, 2(3), 575–589.
UNICEF. (2013). Improving Child Nutrition : The achievable imperative for global progress. New York : United Nations Children's Fund.
UNICEF. (2019). Product spesification sheet RUTF biscuit (BP-100). New York : United Nations Children's Fund.
UNICEF. (2020). COVID-19 and Children in Indonesia. Jakarta : United Nations Children's Fund. Retrieved from https://www.unicef.org/indonesia/sites/unicef.org.indonesia/files/2020-05/COVID-19-and-Children-in-Indonesia-2020_0.pdf
USDA. (2018). Rice flour, white. National Nutrient Database for Standar Reference. Retrieved from https://fdc.nal.usda.gov/fdc-app.html#/food-details/169714/nutrients
Vala, G. S., & Kapadiya, P. K. (2014). Medicinal benefits of coconut oil (a review paper). International Journal of Life Sciences Research, 2(4), 124–126. Retrieved from https://www.researchgate.net/publication/268805677
Vesterlund, S., Salminen, K., & Salminen, S. (2012). Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed. International Journal of Food Microbiology, 157(2), 319–321. doi: 10.1016/j.ijfoodmicro.2012.05.016
Villanueva, N. D. M., Petenate, A. J., & Da Silva, M. A. A. P. (2005). Performance of the hybrid hedonic scale as compared to the traditional hedonic, self-adjusting and ranking scales. Food Quality and Preference, 16(8), 691–703. doi: 10.1016/j.foodqual.2005.03.013
WHO. (2007). Community-based management of severe acute malnutrition. Geneva : World Health Organization.
WHO. (2010). Nutrition Landscape Information System (NLIS) Country Profile indicators. Geneva : World Health Organization.
Wieringa, F. T., Tran, N. T., Hoang, M.-A., Brown, M., Maalouf-Manasseh, Z., Lu'u, T. T. M., Nguyen, M. T. H., Hop, L. T., & Berger, J. (2013). Acceptability of Two Ready-to-Use Therapeutic Foods among HIV Positive Patients in Vietnam. Washington : FHI 360. Retrieved from https://www.researchgate.net/publication/321758805
Winarno, F. (2008). Kimia Pangan dan Gizi. Jakarta : M-Brio Press.
Witte, M. A., & Fischer, P. R. (2020). Severe acute malnutrition, calcium and vitamin D: Important interactions. Public Health Nutrition, 23(17), 3187–3189. Doi: 10.1017/S1368980020002499
Wu, T., Wang, L., Li, Y., Qian, H., Liu, L., Tong, L., Zhou, X., Wang, L., & Zhou, S. (2019). Effect of milling methods on the properties of rice flour and gluten-free rice bread. LWT-Food Science and Technology, 108, 137–144. doi: 10.1016/j.lwt.2019.03.050
Yi-Shen, Z., Shuai, S., & Fitzgerald, R. (2018). Mung bean proteins and peptides: Nutritional, functional and bioactive properties. Food and Nutrition Research, 62, 1–11. doi:10.29219/fnr.v62.1290
- MEDIA GIZI INDONESIA Journal is the copyright owner of all materials published on this website.
- The formal legal provisions for access to digital articles of this electronic journal are subject to the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license (CC BY-NC-SA 4.0), which means that MEDIA GIZI INDONESIA Journal and readers reserve the right to save, transmit media / format, manage in database, maintain, and publish articles as long as it continues to include the name of the Author.
- Printed and published print and electronic manuscripts are open access for educational, research and library purposes. In addition to these objectives, the editorial board shall not be liable for violations of copyright law.
2.png)
