ANALISIS SIFAT FISIK DAN NILAI GIZI BISKUIT BERBASIS PANGAN LOKAL SEBAGAI PRODUK TARGETED SUPPLEMENTARY FEEDING UNTUK KELOMPOK ANAK USIA 1-5 TAHUN

FEBRIANA NUR FH, Zaki Utama, S.TP,MP;Fatma Zuhrotun Nisa', S.TP,MP

2015 | Skripsi | GIZI KESEHATAN

Latar Belakang : Bencana menyebabkan munculnya permasalahan kesehatan dan gizi, yaitu risiko penurunan status gizi kelompok anak usia 1-5 tahun. Kementrian kesehatan mencanangkan pemberian makan untuk anak yang mengalami gizi kurang saat kondisi bencana berupa Targeted Supplementary Feeding (TSF). TSF diberikan sebagai makanan tambahan disamping makanan utama, contohnya high energy biscuit. Tetapi Indonesia belum memiliki produk khusus TSF. Di sisi lain, Indonesia memiliki potensi sumber bahan pangan lokal seperti sorgum, lele, dan wortel. Sorgum sangat cocok untuk diversifikasi pangan karena bijinya mengandung karbohidrat lebih tinggi dibanding beras dan jagung. Wortel sumber provitamin A, vitamin B, dan vitamin C. Ikan lele mengandung leusin dan lisin yang sangat diperlukan untuk pertumbuhan anak. Adapun pembuatan biskuit dengan menggunakan variasi tepung sorgum, lele, dan wortel merupakan salah satu bentuk pengembangan produk TSF. Tujuan : Penelitian ini bertujuan untuk mengetahui pengaruh variasi campuran tepung sorgum, lele, dan wortel terhadap sifat fisik dan nilai gizi biskuit Metode : Penelitian ini menggunakan 4 sampel biskuit, yaitu 1 biskuit tepung terigu dan 3 biskuit variasi campuran tepung sorgum, lele dan wortel dengan perbandingan 90:5:5; 80:10:10; 70:15:15. Pemeriksaan sifat fisik meliputi tekstur biskuit dan daya serap air biskuit. Pemeriksaan nilai gizi meliputi kadar air, abu, protein, lemak, karbohidrat, dan energi. Hasil : Pengukuran sifat fisik terhadap tekstur biskuit menunjukkan bahwa biskuit terigu dan biskuit variasi campuran tidak berbeda nyata terhadap tekstur biskuit (p>0,05). Pengukuran sifat fisik terhadap daya serap air biskuit menunjukkan bahwa biskuit terigu dan biskuit variasi campuran berbeda nyata terhadap daya serap air biskuit (p<0,05). Penggunaan tepung wortel dan tepung lele lebih banyak serta tepung sorgum lebih sedikit maka daya serap air semakin tinggi. Pengukuran nilai gizi biskuit menunjukkan bahwa biskuit terigu dan biskuit variasi campuran berbeda nyata terhadap nilai gizi biskuit (p<0,05). Kesimpulan : Tingkat variasi tepung sorgum, lele dan wortel terbaik adalah dengan perbandingan 90:5:5. Biskuit dengan perbandingan tersebut memiliki kadar protein tertinggi yaitu 11,27%, memiliki daya serap air dan kadar air yang paling rendah, memiliki kandungan lemak dan energi sesuai dengan standar mutu SNI.

Background: Disaster led to the emergence of health and nutrition issues, which is a risk of nutritional status reduction in groups of children aged 1-5 years. Ministry of Health in Indonesia launched feeding for children who experience malnutrition when disaster conditions such as Targeted Supplementary Feeding (TSF). TSF is given as a food supplement in addition to the main meal, for example, high-energy biscuits. However, currently Indonesia do not have a specific product of TSF. On the other hand, Indonesia has the potential sources of local food such as sorghum, catfish, and carrots. Sorghum is suitable for diversification because its seeds contain high carbohydrate compared to rice and corn. Carrots as a source of provitamin A, vitamin B, and vitamin C. Catfish contains leucine and lysine which indispensable for the growth of children. As for making biscuits using a variation of sorghum flour, catfish, and carrots is one form of product development of TSF. Objective: The objectives of this study were to determine the effect of mixture variations in sorghum flour, carrot flour and catfish flour on the physical character and nutritional value of biscuits Methods: This study used a sample of 4 biscuits which were 1 biscuit from flour and 3 biscuit with mix variations of sorghum flour, catfish and carrot with ratio 90:5:5; 80:10:10; 70:15:15. Examination of physical character include texture of biscuits and water absorption of biscuits. While the examination of the nutritional value include moisture, ash, protein, fat, carbohydrate and energy. Results: Measurement of physical character which texture of biscuits showed that biscuit from flour and biscuit mixture variation were not significantly different to the texture of biscuits (p> 0,05). Measurement of physical character which water absorption of biscuits showed that biscuit from flour and biscuit of mixture variation on a different biscuits significantly affected the water absorption of biscuits (p <0,05). The use of more carrots and catfish flour and less sorghum flour, then the water absorption will be higher. Nutritional value measurement showed that biscuit from flour and biscuit of mixture variation on a different biscuit significantly affected the nutritional value of biscuit (p <0,05). Conclusion: The best variation level of sorghum flour, catfish, and carrot is a ratio of 90: 5: 5. Biscuits with those ratio has the highest protein content of 11.27%, the lowest water absorption and water content, fat content and energy according to SNI quality standards.

Kata Kunci : biskuit, TSF, sifat fisik, nilai gizi