The Effect of Jackfruit Seed Flour Substitution in Making Flakes as an Alternative PMT for Malnourished Toddlers - Pratiwi, Dilla Cindy; Wati, Desti Ambar; Junita, Dera Elva; Lestari, Lara Ayu; Azhyra, Yolanda (Universitas Muhammadiyah Surakarta, 2024)
Pendahuluan: Gizi kurang merupakan kondisi berat badan menurut tinggi badan (BB/PB, BB/TB) berada di grafik -3SD – <-2 SD. Flakes merupakan sereal yang disukai anak kecil karena memiliki rasa yang manis dan enak. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan substitusi tepung biji nangka terhadap kadar energi dan protein flakes sebagai alternatif PMT balita gizi kurang usia 24-59 bulan. Metode: Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan tiga taraf perlakuan (perbandingan tepung beras dan tepung biji nangka) yaitu F0 120:0, F1 90:30, dan F2 60:60. Analisis energi menggunakan metode Bomb Calorimeter dan analisis protein menggunakan metode Kjeldahl di Laboratorium Teknologi Pangan Polinela. Uji normalitas data menggunakan uji Shapiro Wilk Test, analisis bivariat menggunakan uji One Way Anova. Hasil: Penelitian ini menunjukkan bahwa semakin banyak substitusi tepung biji nangka maka semakin tinggi kandungan energi dan protein flakes. Hasil uji One Way Anova menunjukkan tidak ada perbedaan yang nyata. Simpulan: formulasi terbaik yaitu flakes dengan formulasi F2 dan produk ini sudah memenuhi standar PMT dari Kemenkes berdasarkan segi energi dan protein. Introduction: A state of undernourished is indicated by a body weight to height ratio (BW/BH) of -3 SD to <-2 SD on the graph. Little ones enjoy cereal called flakes because of its delightfully sweet flavor. This research objective was to determine the effect of differences in jackfruit seed flour substitution on energy and protein levels of flakes as an alternative to SF (Supplementary Feeding) for undernourished toddlers aged 24-59 months. Method: This research used a completely randomized design method with three treatment levels (comparison of rice flour and jackfruit seed flour), namely F0 120:0, F1 90:30, and F2 60:60. Energy analysis uses the Bomb Calorimeter method and protein analysis uses the Kjeldahl method at the Polinela Food Technology Laboratory. Data normality test using the Shapiro Wilk Test, bivariate analysis using the One-Way-Anova test. Results: This research shows that the more substitutes for jackfruit seed flour, the higher the energy and protein content of the flakes. The One-Way-Anova test results showed there was no real difference. Conclusion: The best formulation is flakes with F2 formulation and this product according to the Ministry of Health meets SF standards in terms of energy and protein.