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All Journal AcTion: Aceh Nutrition Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Buletin Ilmiah Nagari Membangun Indonesian Community Journal Jurnal Ilmu Gizi dan Dietetik Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Firdaus Firdaus
Fakultas Kesehatan Masyarakat Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Jurnal Ilmu Gizi dan Dietetik

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Cream Soup Instan Substitusi Tepung Cangkang Udang dalam Upaya Meningkatkan Kadar Kalsium sebagai Selingan MP-ASI: Instant Cream Soup with Shrimp Shell Flour Substitution to Increase Calcium Levels for A Weaning Food Bella, Shinta; Wiranda, Yosva; Ilhamy, Fitri Aidina; Firdaus, Firdaus
Jurnal Ilmu Gizi dan Dietetik Vol 3 No 3 (2024)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2024.3.3.191-198

Abstract

Stunting is a condition of chronic malnutrition caused by inadequate nutritional intake over a long period of time due to the provision of food that does not meet nutritional needs. One way that can be done to prevent stunting is through food fortification. Food fortification that can be carried out includes the use of shrimp raw materials by using their shells. Shrimp shells are known to contain high levels of calcium which is good for the growth and development of children. The research aims to determine the sensory quality characteristics and nutritional content of instant cream soup products with the addition of shrimp shell flour. The experimental study used a Completely Randomized Design (CRD). The design consisted of 4 treatments with the ratios F0 (100% wheat flour:0% shrimp shell flour), F1 (75% wheat flour:25% shrimp shell flour), F2 (50% wheat flour:50% shrimp shell flour), F3 (25% wheat flour:75% shrimp shell flour). Statistical tests were used to analyze the data, including the Kolmogorov-Smirnov test to assess the normality of the data and the Kruskal Wallis test to compare the treatments. The best formulation selected was F3 which has hedonic qualities, namely a slightly yellow color, a pleasant and not fragrant aroma, a slightly thick texture, and a slightly savory taste. The nutritional content of F3 instant cream soup includes water content 7.26%, ash 8.64%, protein 15.35%, fat 24.43%, carbohydrates 44.32% and calcium 54.39%.
Co-Authors Anisa Nur Izzati Aorama, Aulia Bella, Shinta Denas Symond Erwinda Erwinda Hafifatul Auliya Rahmy Hafifatul Auliya Rahmy Hafifatul Auliya Rahmy Idral Purnakarya Ilhamy, Fitri Aidina Ismarnaini Ismarnaini Milla, Viona Izzatul Nadya, Salshabila Pipit Sri Wahyuni Risti Kurnia Dewi Salsabil Naqiyyah Sheisvi Noviaresika Putri Wiranda, Yosva