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Dewanti Putri Pratiwi
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Jl. Raya Darmaga, Bogor 16880
Health Professions

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PEMANFAATAN TEPUNG SUKUN (Artocarpus altilis sp.) PADA PEMBUATAN ANEKA KUDAPAN SEBAGAI ALTERNATIF MAKANAN BERGIZI UNTUK PMT-AS Dewanti Putri Pratiwi; Ahmad Sulaeman; Leily Amalia
Jurnal Gizi dan Pangan Vol. 7 No. 3 (2012)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.901 KB) | DOI: 10.25182/jgp.2012.7.3.175-180

Abstract

Breadfruit is valuable fruit and has a good of nutrient content, but its usage is limited by poor storage properties of fresh fruit. Processing into flour, can increase its utilization. The aim of this research was to utilize breadfruit flour in production of nutritious snack foods for School Supplementary Feeding Programme (PMT-AS). There were three products developed in this study; brownies, pia, and croquette. The research was conducted using experimental design. The proportions of breadfruit flour and wheat flour were different for each product, which brownies was formulated using 70:30, 80:20, 90:10, and 100:0; whereas pia and croquette was formulated by 50:50, 60:40, 70:30, and 80:20. Proximate analysis showed that 100 g brownies contained 409 kcal energy and 7.5 g protein, 100 g pia had 383 kcal energy and 6.7 g protein and croquette had the highest energy and protein content is 455 kcal and 9.9 g protein. In conclusion, all products were suitable as alternative snacks for PMT-AS. The products have met 300 kcal energy and 5 g protein per serving size. Considered also the cost of production, these products have fulfilled criteria to be used in PMT-AS.
Co-Authors Ahmad Sulaeman Leily Amalia