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All Journal Indonesian Food Science and TechnologyJournal Jurnal Kesehatan Tambusai Jurnal Riset Pangan dan Gizi Majalah Cendekia Mengabdi Jurnal Rakat Sehat : Pengabdian Kepada Masyarakat Engagement: Jurnal Pengabdian Kepada Masyarakat Seroja Husada: Jurnal Kesehatan Masyarakat
Dewi, Zulfiana
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Dentistry Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Crackers Made from Nagara Bean (Vigna unguiculata L.) and Three-Spot Gourami (Trichopodus trichopterus) Flours as Complementary Food for Stunting Prevention Andrestian, Meilla Dwi; Dewi, Zulfiana; Oktiyani, Neni; Noraini, Noraini
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.47896

Abstract

Nagara beans (Vigna unguiculata L.) (NB) and three-spot gourami (Trichopodus trichopterus) (TS) can be used as blended flour, namely “Kanasawa” blended flour (KBF).  The KBF is developed into complementary food products, such as crackers, namely “Kanasawa Crackers”, to prevent stunting.  This study aimed to investigate the sensory quality, proximate and amino acids profile, Calcium and Phosphorus levels of “Kanasawa Crackers” from KBF.  This study is an experimental research that used a Complete Random Design with five formulas of proportion between KBF and mocaf flour, namely: C1 (0:100), C2 (25:75), C3 (50:50), C4 (75:25), C5 (100:0).  The best crackers formula was selected using de Garmo analysis.   The most preferred cracker product is C2.  The best Kanasawa crackers formula consisted of 7.81% water, 3.58% protein, 23.68% fat, 4.90% ash, 2.25% crude fibre, 52.09% carbohydrate, 18 types of amino acid, 0.52% Calcium, and 0.56% Phosphorus. “Kanasawa Crackers” with a KBF-to-mocaf flour ratio of 25:75 are suitable as a complementary food to prevent stunting.
Co-Authors Afriyani, Herlina Andres, Mailla Dwi Dwi Andrestian, Meilla Emelia, Herizka Risty Farhat, Yasir Fathurrahman Hapisah Hapisah Hariati, Niken Widyastuti HELMINA, RISA Husnul Khotimah Ilham, Verien Raodhatul Khairunnisa Khairunnisa Magdalena Mas'odah, Siti Mas’odah, Siti Meilla Dwi Andrestian, Meilla Dwi Neni Oktiyani Noraini Noraini, Noraini Nur ‘Azah Nurhaliza, Syarifah Rahmah, Annisa Rahmani Rahmani Rahmani Rosihan Anwar, Rosihan Sajiman Sajiman, Sajiman SRI RAHAYU Syainah, Ermina Wasi’ah, Rizkatun Yanti, Rusmini