NILAI GIZI DAN TINGKAT KESUKAAN BISKUIT FORMULASI TEPUNG UBI CILEMBU(Ipomoea batatas (L). Lam. Cv Cilembu) DAN TEPUNG IKAN WADER (Rasbora jacobsoni)

Anissa Purwanti, Putra Aji Wibowo, Addina Rizky Fitriyanti, Hapsari Sulistya Kusuma, Fika Shafiana Nadia

Abstract


Background: Providing Additional Food (PMT) is an activity of providing food to toddlers in the form of safe and quality snacks. Biscuits are baked cookies that have a fairly long shelf life, to reduce dependence on wheat flour, namely by diversifying food. Biscuit products to increase their nutritional content can use Cilembu sweet potato flour formulated with wader fish flour. Objectives: To analyze the effect of Cilembu sweet potato flour and wader fish flour formulation on protein, fat, carbohydrate, fiber, calcium, and biscuit preference levels and to obtain the best biscuit formulation.  Material And Methoh: Experimental research using a Completely Randomized Design consisting of 4 treatments with 6 repetitions, namely the formulation of Cilembu sweet potato flour and wader fish flour P0 (0:0), P1 (60:10), P2 (55:15), P3 (50:20). Chemical analysis, namely protein content using the Kjeldahl method, fat content using the Soxhlet method, carbohydrate content using the Luff-Schrool method, fiber content using the Gravimetric method, calcium content using the complexometric method, preference level using the hedonic scale and the best determination using the De Garmo method. Results: Data analysis showed the highest protein content in P3 was 21.83, fat content in P3 was 23.33, carbohydrate content in P1 was 52.08, and fiber content in P1 was 6.63, calcium content in P3 was 318.82. Conclusion: It was found that the best nutritional value was in biscuit formulations P1 and P3.

 


Keywords


Cilembu sweet potato flour, biscuits, wader fish flour

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DOI: https://doi.org/10.33085/jdg.v8i2.6463

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