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All Journal Jurnal Teknologi dan Mutu Pangan
Lukitasari, Candra Ayu Devi
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Agriculture, Biological Sciences & Forestry

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Analisis Kualitas Gizi MP-ASI Instan Berbasis Gembili dengan Fortifikasi Tepung Daun Kelor, Ikan Teri dan Telur Puyuh: Nutritional Quality of Gembili-Based Instant Complementary Food Fortified with Moringa Flour, Anchovy, and Quail Egg Putri, Destiana Adinda; Winarti, Sri; Abdilla, Anna; Yusuf, Aulia Islamiati; Wardianto, Muhammad Rosyid; Lukitasari, Candra Ayu Devi
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5926

Abstract

Stunting remains a chronic nutritional problem in Indonesia, highlighting the need to develop complementary foods (MP-ASI) based on local food resources. Gembili tubers are a potential source of carbohydrates and inulin, moringa leaves are rich in vitamins and minerals, and quail eggs provide a high-quality source of animal protein. This study aimed to develop and evaluate instant MP-ASI powder formulated from gembili flour enriched with moringa leaf flour and quail eggs, processed using the foam mat drying method. A factorial Completely Randomized Design was applied with two factors: moringa flour proportions (15%, 20%, 25%) and quail egg proportions (75%, 80%, 85%). Results showed significant effects (pā‰¤0.05) and interactions between factors on moisture and carbohydrate levels. Moisture ranged from 2.18ā€“6.56%, with the highest found in the 25% moringa and 85% quail egg combination. Protein content increased with both ingredients, and all formulations met national MP-ASI standards. Ash content decreased as moisture increased. Quail eggs significantly affected fat content, whereas moringa flour did not. Carbohydrates ranged from 59.72ā€“71.92% and decreased as non-carbohydrate components increased. These findings suggest that this formulation has strong potential as a locally sourced complementary food to support stunting prevention.
Co-Authors Abdilla, Anna Putri, Destiana Adinda Sri Winarti Wardianto, Muhammad Rosyid Yusuf, Aulia Islamiati