FORMULASI COOKIES BERBAHAN TEPUNG UBI JALAR KUNING (IPOMOEA BATATAS L.) DAN TEPUNG IKAN OCI (SELAROIDES LEPTOLEPIS) SEBAGAI ALTERNATIF MP-ASI BALITA: THE COOKIES FORMULATIONS FROM YELLOW SWEET POTATO (IPOMOEA BATATAS L.) AND OCI FISH FLOUR (SELAROIDES LEPTOLEPIS) AS ALTERNATIVES TO TODDLERS' COMPLEMENTARY FOOD - Sriyanti; Merinta Sada; Ni Nengah Asti Kartika Sari (POLTEKKES KEMENKES JAYAPURA, 2023)
Makanan pendamping ASI dapat dikembangkan dari pangan lokal dengan nilai gizi yang baik seperti ubi jalar kuning (kelompok umbi-umbian) dan ikan oci (produk perikanan). Ubi jalar kuning, selain sebagai sumber energi juga mengandung mikronutrien yang mendukung tumbuh kembang anak. Sementara ikan oci merupakan sumber protein penting dan asam lemak yang sangat baik untuk pertumbuhan. Tujuan penelitian adalah untuk menghasilkan MP-ASI dalam bentuk cookies dengan memanfaatkan tepung ubi jalar kuning serta tepung ikan oci. Penelitian dilaksanakan pada September hingga November 2020 di Laboratorium Penyelenggaraan Makanan Jurusan Gizi Poltekkes Kemenkes Sorong. Jenis penelitian adalah eksperimen dengan desain Rancangan Acak Lengkap (RAL). Formulasi cookies terdiri dari 3 formulasi berdasarkan perbandingan komposisi tepung ubi jalar kuning dengan tepung ikan oci yaitu F1 (95%:5%), F2 (80%:20%), F3 (65%:35%). Formulasi terpilih dilalukan melalui uji organoleptik berdasarkan parameter warna, rasa, aroma, dan tekstur oleh 30 orang panelis agak terlatih. Data tingkat kesukaan dari uji organoleptik dianalisis dengan uji Kruskal-wallis. Hasil penelitian memperlihatkan formula terpilih yang disukai yaitu F1 (95%:5%) dengan rata-rata tingkat kesukaan: warna (skala 3,7); aroma (skala 3,4); rasa (skala 3,9); dan tekstur (skala 3,8). Cookies formula terpilih F1 dalam 100 gram mengandung energi 430,06 kkal, karbohidrat 60,52%, protein 9,75%, lemak 16,55%, β-karoten 33,71 mg/kg, dan besi 4,13 mg. Berdasarkan nilai p-value menunjukkan proporsi komposisi tepung ubi jalar kuning dengan tepung ikan oci yang berbeda menyebabkan perbedaan tingkat kesukaan panelis terhadap cookies untuk parameter warna (p=0,038), aroma (p=0,027), dan rasa (p=0,000) cookies. Sementara parameter tekstur tidak menunjukkan ada perbedaan (p=0,178) Kata Kunci: Gizi Kurang, MP-ASI, Ubi jalar kuning Complementary food for breast milk can be developed from local food with good nutritional value, such as yellow sweet potato (tubers group) and one fish (fishery products). Yellow sweet potato, besides being a source of energy, also contains micronutrients that support the growth and development of children. At the same time, our fish is an essential source of protein and fatty acids, which are very good for growth. This study aims to produce complementary food for breast milk in the form of cookies based on yellow sweet potato flour and once fish flour for undernourished toddlers. The research was conducted from September to November 2020 at the Food Administration Laboratory for the Nutrition Department of the Sorong Ministry of Health Polytechnic. This type of research is an experiment with utterly randomized design research. The cookie formulation consists of 3 formulations based on a comparison of the composition of yellow sweet potato flour with one fish flour, namely F1 (95%:5%), F2 (80%:20%), and F3 (65%:35%). The selected formulations were passed through organoleptic tests based on color, taste, aroma, and texture parameters by 30 semi-trained panelists. Data on the level of preference from organoleptic tests were analyzed using the Kruskal-Wallis test. The results showed that the preferred selected formula was F1 (95%:5%) with an average level of preference: color (scale 3.7); aroma (scale 3.4); taste (scale 3.9); and texture (scale 3.8). F1 selected formula cookies in 100 grams contain 430.06 kcal of energy, 60.52% carbohydrates, 9.75% protein, 16.55% fat, 33.71 mg/kg beta-carotene, and 4.13 mg of iron. Based on the p-value, it shows that the proportion of the composition of yellow sweet potato flour with one fish flour caused differences in the panelist's preference for cookies for the parameters of color (p=0,038), aroma (p=0,027) and taste (0,000) of cookies. While the texture parameters did not show any difference (p=0,178) Keywords: Complementary foods, Undernourished, Yellow sweet potato