Formulation of toro tuna-based instant porridge with addition of seaweed flour for baby complementary food: Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI

Ukhty, Nabila
Khairi, Ikhsanul
Akbardiansyah, Akbardiansyah

Jurnal Pengolahan Hasil Perikanan Indonesia
Vol. 28 No. 3 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(3)

The high incidence of malnutrition among children under five in Indonesia underscores the critical need for timely and comprehensive interventions to mitigate its impact. One of the factors contributing to malnutrition in toddlers is a lack of balanced nutrition in complementary food (CF). Fishery commodities such as tuna and seaweed have great potential to be developed into instant complementary food porridge for complementary feeding because they contain amino acids and essential fatty acids that toddlers need for brain and eye development. This research aimed to determine the best formulation for instant MPASI porridge made from toro tuna and seaweed flour based on organoleptic assessment, fatty acid profile, and amino acid profile. The complementary food porridge with toro tuna and seaweed flour consists of four treatments, namely 94%:6%, 88%:12%, 82%:18%, and 76%:24%. The parameters analyzed included sensory tests (appearance, color, taste, and texture), fatty acid profile, and amino acid profile. The present study investigates the optimal formulation of instant complementary porridge (MPASI) for toddlers, emphasizing its significance for brain and eye development. Specifically, the research evaluates porridge made from toro tuna and seaweed flour through organoleptic assessment, fatty acid composition, and amino acid profile analysis. Four formulations were tested, comprising ratios of 94% tuna to 6% seaweed, 88% tuna to 12% seaweed, 82% tuna to 18% seaweed, and 76% tuna to 24% seaweed. The analysis focused on sensory attributes, including appearance, color, taste, and texture, alongside the nutritional profiles of fatty acids and amino acids. Based on the research results, it is known that the differences in the formula of tuna toro and seaweed flour influence the panelists' level of preference for appearance, smell, and taste parameters. Organoleptic evaluation selected the formula with a ratio of 82%:18% as the best. The dominant fatty acids include palmitic acid (SFA) at 33.68%, oleic acid (MUFA) at 45.95%, and linoleic acid (PUFA) at 1.34%. The dominant essential amino acid is leucine at 1.28%, and the dominant non-essential amino acid is glutamic acid at 1.37%.