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Formulasi Biskuit sebagai Makanan Tambahan Balita Gizi Kurang menggunakan Tepung Tempe Winarti, Pramita Ayu; Kristianto, Yohanes; Setyobudi, Sugeng Iwan; Palupi, Fitria Dhenok
Media Gizi Kesmas Vol 13 No 1 (2024): MEDIA GIZI KESMAS (JUNE 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i1.2024.352-361

Administration of food supplement to under nutrition children is important as an effort to overcome the problem. Tempe is a potential local food since it contains abundant of protein, dissolved nitrogen, free fatty acids, and have high digestibility. The purpose of this study was to produce biscuit using tempeh as food supplement. The experiments were carried out using a completely randomized design (CRD). Biscuit formulation was carried out by changing the proportion of wheat flour: tempeh flour (b/b) with levels of P0 = 100:0, P1 = 70:30, P2 = 60:40, and P3 = 50:50 respectivley. Protein, fat, ash and water content of biscuits were determined respectively by kjeldahl, soxhlet and gravimetric methods. The nutritional content of biscuits was compared with SNI and food supplement standards. The colour of the biscuits were analyzed using the colour difference ratio (CDR) method. Biscuit qualities were also assessed based on sensory tests. The results showed that tempeh flour significantly increased protein and ash content. The use of tempeh flour has no significant effect on the energy content, levels of carbohydrates, fat, water, and colour of the biscuits. The formula of P3 meets SNI the requirements for biscuits and food supplement standard requirements with an energy content of 473 Kcal, 16.8 gr protein, 20.3 gr fat, 55.8 gr carbohydrates, 1.3 gr ash, and 5.8 gr water for 100 grams of the product. The use of tempeh flour in the biscuit formulation increased the PST and PER scores, and only slightly decreased the SAA, NPU and digestibility scores. Tempeh biscuits from the best treatment can be used as PMT for handling malnutrition with a serving size of 30-40 grams and given once per day.

Formulasi Nugget Ikan Tongkol dan Tempe Kedelai Sebagai Makanan Selingan untuk Pencegahan Anemia Mukaromah, Latifatul; Palupi, Fitria Dhenok; Setyobudi, Sugeng iwan
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.12532

Background: Anemia is a common health problem among adolescent girls, with a prevalence reaching 42% in East Java. One of the prevention strategies is increasing the intake of foods rich in protein, iron, and vitamins that support hematopoiesis. Skipjack tuna, as a source of heme iron, and tempeh, a fermented soybean product high in iron, have the potential to be developed into nutritious snacks such as nuggets to increase acceptability and consumption among adolescents. Objective: This study aimed to determine the best formulation of skipjack tuna and soybean tempeh nuggets based on nutritional quality and sensory acceptability. Methods: This research employed a Completely Randomized Design (CRD) with three skipjack tuna: tempeh ratios: P1 (100:30), P2 (100:50), and P3 (100:70). A hedonic test was conducted involving 25 semi-trained panelists. Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney post-hoc test. Nutrient composition was calculated using TKPI and Nutricheck. Results: The resulting nuggets were characterized by a slightly bitter taste, golden-yellow color, slightly beany aroma, and chewy texture. The nutritional content per 100 g ranged from 467.52–494.32 kcal energy, 16.80–19.57 g protein, 20.41–21.58 g fat, 55.59–57.39 g carbohydrates, and 3.34–3.87 mg iron. The best formulation was P1, with the highest total score (0.644), an iron content of 1.67 mg per serving, and the highest taste acceptability. Conclusion: The best formulated nuggets meet (P1) the recommended nutrient intake for adolescent girls aged 13–15 years, contributing approximately 10% of the daily requirement based on the 2019 Recommended Dietary Allowances (RDA).

Formulasi Nugget Ikan Tongkol dan Tempe Kedelai Sebagai Makanan Selingan untuk Pencegahan Anemia Mukaromah, Latifatul; Palupi, Fitria Dhenok; Setyobudi, Sugeng iwan
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.12532

Background: Anemia is a common health problem among adolescent girls, with a prevalence reaching 42% in East Java. One of the prevention strategies is increasing the intake of foods rich in protein, iron, and vitamins that support hematopoiesis. Skipjack tuna, as a source of heme iron, and tempeh, a fermented soybean product high in iron, have the potential to be developed into nutritious snacks such as nuggets to increase acceptability and consumption among adolescents. Objective: This study aimed to determine the best formulation of skipjack tuna and soybean tempeh nuggets based on nutritional quality and sensory acceptability. Methods: This research employed a Completely Randomized Design (CRD) with three skipjack tuna: tempeh ratios: P1 (100:30), P2 (100:50), and P3 (100:70). A hedonic test was conducted involving 25 semi-trained panelists. Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney post-hoc test. Nutrient composition was calculated using TKPI and Nutricheck. Results: The resulting nuggets were characterized by a slightly bitter taste, golden-yellow color, slightly beany aroma, and chewy texture. The nutritional content per 100 g ranged from 467.52–494.32 kcal energy, 16.80–19.57 g protein, 20.41–21.58 g fat, 55.59–57.39 g carbohydrates, and 3.34–3.87 mg iron. The best formulation was P1, with the highest total score (0.644), an iron content of 1.67 mg per serving, and the highest taste acceptability. Conclusion: The best formulated nuggets meet (P1) the recommended nutrient intake for adolescent girls aged 13–15 years, contributing approximately 10% of the daily requirement based on the 2019 Recommended Dietary Allowances (RDA).

Formulasi Nugget Ikan Tongkol dan Tempe Kedelai Sebagai Makanan Selingan untuk Pencegahan Anemia Mukaromah, Latifatul; Palupi, Fitria Dhenok; Setyobudi, Sugeng iwan
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.12532

Background: Anemia is a common health problem among adolescent girls, with a prevalence reaching 42% in East Java. One of the prevention strategies is increasing the intake of foods rich in protein, iron, and vitamins that support hematopoiesis. Skipjack tuna, as a source of heme iron, and tempeh, a fermented soybean product high in iron, have the potential to be developed into nutritious snacks such as nuggets to increase acceptability and consumption among adolescents. Objective: This study aimed to determine the best formulation of skipjack tuna and soybean tempeh nuggets based on nutritional quality and sensory acceptability. Methods: This research employed a Completely Randomized Design (CRD) with three skipjack tuna: tempeh ratios: P1 (100:30), P2 (100:50), and P3 (100:70). A hedonic test was conducted involving 25 semi-trained panelists. Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney post-hoc test. Nutrient composition was calculated using TKPI and Nutricheck. Results: The resulting nuggets were characterized by a slightly bitter taste, golden-yellow color, slightly beany aroma, and chewy texture. The nutritional content per 100 g ranged from 467.52–494.32 kcal energy, 16.80–19.57 g protein, 20.41–21.58 g fat, 55.59–57.39 g carbohydrates, and 3.34–3.87 mg iron. The best formulation was P1, with the highest total score (0.644), an iron content of 1.67 mg per serving, and the highest taste acceptability. Conclusion: The best formulated nuggets meet (P1) the recommended nutrient intake for adolescent girls aged 13–15 years, contributing approximately 10% of the daily requirement based on the 2019 Recommended Dietary Allowances (RDA).

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