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Ismi Nurwaqiah Ibnu
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Journal : Indonesian Food Science and TechnologyJournal

 1 
Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting kasyani, Kasyani; Mursyid, Mursyid; Perdana, Silvia Mawarti; Ibnu, Ismi Nurwaqiah; Kusmawan, David; Lanita, Usi; Alfridsyah, Alfridsyah; Wazzan, Huda
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |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.v8i2.39090

Abstract

Abstract— Stunting is one of the nutritional problems in Indonesia. One of the specific interventions for stunting is nutritional support in the form of protein-rich complementary foods, both animal and plant-based protein. This research is expected to provide an alternative to high-protein complementary foods for toddlers, thereby contributing to efforts to reduce stunting problems in Indonesia. The biscuit formulation consists of four treatments of the ratio of wheat flour: tempeh flour: Nile Tilapia fish flour, namely (F1) 100:0:0, (F2) 50:15:35, (F3) 50:25:25, and (F4) 50:35:15. The test parameters in this study were organoleptic tests, chemical tests in the form of proximate analysis, calcium, zinc, dietary fiber, amino acid, and fatty acid content, as well as physical tests in the form of texture and color. The results of the study showed that the best treatment based on the organoleptic test was a ratio of 50:25:25. Chemical tests showed that proximate analysis, calcium, dietary fiber, essential and non-essential amino acid composition, and fatty acid composition of selected biscuits were higher than those of control biscuits. The zinc content of selected biscuits was the same as that of control biscuits. The results of physical tests showed that selected biscuits had the same color description as the control, but had a softer texture than the control. The conclusion obtained was that, based on the composition of nutritional and non-nutritional content, selected biscuits with a 50:25:25 formulation have the potential as complementary food ingredients for breast milk that can help prevent stunting in toddlers. 
Co-Authors . Asparian, . A. Razak M.Thaha Adelina Fitri Adila Solida Al-Farisyi, M.Sahid Alfridsyah Alfridsyah Amelia Dwi Fitri, Amelia Dwi Andree Aulia Rahmat Anggelia Puspasari Armaidi Darmawan Arnild Augina Mekarisce Arsa, Daniel Baehaqi Berlian Oktiani Sukma Br Tarigan Tua, Pratenta Budi Aswin Butar, Marta Butar Citra Maharani D Sitanggang, Hendra David Kusmawan Dessy Pramudiani Dwi Noerjoedianto Eka Rini, Willia Novita Erny Kusdiyah Esra Sianipar Evy Wisudariani Fadhil Agriansyah Fajrina Hidayati Guspianto Guspianto Haris, Lala Hendra Dhermawan Sitanggang Herlambang Herlambang , Herlambang HERLAMBANG HERLAMBANG Herwansyah . Hubaybah, Hubaybah Kasyani Kasyani Kasyani Kasyani, Kasyani Khusnul Amalia Khamdiyah La Ode Reskiaddin M Ichbat Fadli Azim M Ridwan, M Ridwan M. Ridwan M. Ridwan M. Ridwan Magda Carrina Aurora Marbun, Tesalonika Graciella Mariana, Anni Tiurma Marius, Najmi Hasanah Marta Butar Butar Merita Mila Dhanti Muhammad Syukri Mursyid Djawas Mutmainnah, Muthia Nadwa, Zafira Nadwa, Zavira Nasution, Helmi Suryani Nurftah, Lutviyah Nurhaedar Jafar NURIYAH Oktalia, Viqkha Putri paradiba, anggia Puspita Sari Puspita Sari Puspita Sari Puspita Sari Putri Vira Nanda Rahmat, Andre Aulia Ramadhani, Ayunda Ramadhani, Shakina Villia Rina Nofri Enis Rini, Willia Novita Eka Riska Amalya Nasution Royyan, Nurmisbahur Roza Rizana Septa Decelita Wahyuni Silvania Silvania Silvia Mawarti Perdana Silvia Mawarti Perdana Solihin Sayuti Solihin Sayuti Syahirah Salawah Syahirah Salawah Tia Wida Ekaputri Tri Utami, Diah Ummi Kalsum Usi Lanita Vinna Rahayu Ningsih Wazzan, Huda