Pengembangan Produk Pangan Fungsional Berbahan Jagung Lokal Madura Dalam Upaya Pencegahan Stunting
DOI:
https://doi.org/10.56655/winco.v3i1.162Keywords:
corn, cowpea, MP-ASI biscuits, banana kepok, stuntingAbstract
Stunting is an urgent problem in Indonesia because the percentage exceeds the WHO standard. Utilization of local food into functional food is an alternative to prevent stunting. Madurese local corn and cowpea contain high protein. Bananas contain inulin compounds that act as prebiotics and help improve the taste of biscuits. The purpose of the study was to determine the biscuit formulation in terms of texture, color, aroma and taste. The research method is an experiment with a completely randomized design with 5 formulations. The stages of the research started from making flour, biscuits and analyzing the physical characteristics of the biscuits. Based on the results of the research, formulation 1 with 90 grams of corn flour, 35 grams of banana kepok flour and 25 grams of cowpea flour produced biscuits with an easy to break texture, bright yellow color, distinctive aroma of corn and taste at a low level of sweetness. The formulation of 5 corn flour 50 grams, banana kepok flour 55 grams and cowpea flour 45 grams produced biscuits with a slightly hard texture, brownish yellow color, a distinctive banana aroma and taste at a slightly high level of sweetness.
References
BKKBN, “Antisipasi Generasi Stunting Guna Mencapai Indonesia Emas 2045,” BKKBN, 2021. https://www.bkkbn.go.id/berita-indonesia-cegah-stunting (accessed Aug. 13, 2022).
Litbangkes, Hasil Studi Status Gizi Indonesia (SSGI) Tahun 2021. Jakarta Pusat: Badan Litbangkes Kemenkes RI, 2021.
P2PTM, “Cegah Stunting dengan Perbaikan Pola Makan, Pola Asuh dan Sanitasi,” Kementrian Kesehatan Republik Indonesia, 2018. http://p2ptm.kemkes.go.id/kegiatan-p2ptm/subdit-penyakit-diabetes-melitus-dan-gangguan-metabolik/cegah-stunting-dengan-perbaikan-pola-makan-pola-asuh-dan-sanitasi#:~:text=Salah satu fokus pemerintah saat,dan berkompetisi di tingkat global (accessed Aug. 19, 2022).
D. J. Millward, “Nutrition, infection and stunting: The roles of deficiencies of individual nutrients and foods, and of inflammation, as determinants of reduced linear growth of children,” Nutr. Res. Rev., vol. 30, no. 1, pp. 50–72, 2017, doi: 10.1017/S0954422416000238.
Yarmaliza and V. N. Syahputri, “Kaldu Tempe Sebagai Intervensi Spesifik Dalam Pencegahan Stunting,” J. Kesehat., vol. 11, no. 1, pp. 1–7, 2020.
E. Waliyo, S. F. Agusanty, and D. Hariyadi, “Formula prebiotik berbasis pangan lokal dapat meningkatkan z-skor PB/U pada anak stunting,” AcTion Aceh Nutr. J., vol. 5, no. 2, p. 130, 2020, doi: 10.30867/action.v5i2.301.
M. Ekholuenetale, A. Barrow, C. E. Ekholuenetale, and G. Tudeme, “Impact of stunting on early childhood cognitive development in Benin: evidence from Demographic and Health Survey,” Egypt. Pediatr. Assoc. Gaz., vol. 68, no. 1, pp. 2–11, 2020, doi: 10.1186/s43054-020-00043-x.
Sutyawan, Novidiyanto, and A. Wicaksono, “Optimalisasi Pemanfaatan Pangan Lokal yang Aman dan Bergizi dalam Upaya Pencegahan Stunting di Desa Ibul Kabupaten Bangka Barat,” PANRITA ABDI, vol. 6, no. 3, pp. 565–577, 2022.
B. Verawati and N. Yanto, “Substitusi Tepung Terigu Dengan Tepung Biji Durian Pada Biskuit Sebagai Makanan Tambahan Balita Underweight,” Media Gizi Indones., vol. 14, no. 1, pp. 106–114, 2019, doi: 10.20473/mgi.v14i1.106-114.
M. Rahayu et al., “Tanggapan Morfologis dan Fisiologis Jagung Varietas Lokal Tambin terhadap Berbagai Pupuk Organik,” Agrotechnology Res. J., vol. 5, no. 2, pp. 69–76, 2021, doi: 10.20961/agrotechresj.v5i2.45357.
A. Amzeri, “Tinjauan Perkembangan Pertanian Jagung Di Madura Dan Alternatif Pengolahan Menjadi Biomaterial,” Rekayasa, vol. 11, no. 1, pp. 74–86, 2018.
BPS, “Produksi Buah-buahan Menurut Jenis Tanaman Menurut Kabupaten/Kota di Provinsi Jawa Timur (kuintal), 2017 dan 2018,” BPS Jatim, 2019. https://jatim.bps.go.id/statictable/2019/10/08/1599/produksi-buah-buahan-menurut-jenis-tanaman-menurut-kabupaten-kota-di-provinsi-jawa-timur-kuintal-2017-dan-2018.html (accessed Aug. 19, 2022).
R. Rusdaina and A. Syauqy, “Pengaruh Pemberian Pisang Kepok (Musa Paradisiaca Forma Typical) Terhadap Kadar Trigliserida Tikus Sprague Dawley Pra Sindrom Metabolik,” J. Nutr. Coll., vol. 4, no. 2, pp. 585–592, 2015, doi: 10.14710/jnc.v4i4.10166.
Desiliani, N. Harun, and S. Fitriani, “Pemanfaatan Tepung Pisang Kepok dan Buah Nangka Kering dalam Pembuatan Snack Bar,” J. Teknol. Pangan, vol. 13, no. 1, pp. 1–11, 2019, doi: 10.33005/jtp.v13i1.1503.
M. R. Moloto, A. D. T. Phan, J. L. Shai, Y. Sultanbawa, and D. Sivakumar, “Comparison of Phenolic Compounds, Caratenoids, Amino Acid Composition, In Vitro Antioxidant Anti-Diabetic Activities in the Leaves of Seven Cowpea (Vigna unguiculata) Cultivars,” Foods, vol. 9, no. 9, pp. 1–23, 2020.
M. Trianto, I. M. Budiarsa, I. N. Kundera, P. Studi, P. Biologi, and U. Tadulako, “Kadar Protein Berbagai Jenis Kacang (Leguminoceae) dan Pemanfaatannya sebagai Media Pembelajaran,” J. Biol. Sci. Educ., vol. 7, no. 2, pp. 533–538, 2019.
T. S. Naiker, A. Gerrano, and J. Mellem, “Physicochemical properties of flour produced from different cowpea (Vigna unguiculata) cultivars of Southern African origin,” J. Food Sci. Technol., vol. 56, no. 3, pp. 1541–1550, 2019, doi: 10.1007/s13197-019-03649-1.
Murtiningsih, Latifah, and Andriyani, “Kajian Kualitas Biskuit Jagung,” J. Rekapangan, vol. 7, no. 1, pp. 111–122, 2013, [Online]. Available: http://www.ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/viewFile/489/387.
I. P. A. Sarno, Y. W. Wulandari, and N. Suhartatik, “Karakteristik Snack Bars Dengan Variasi Suhu Pemanggangan Dan Perbandingan Tepung Milet Kuning (Panicum Sp) Dengan Tepung Pisang Raja Bandung (Musa Paradisiaca L),” J. Teknol. Pangan, vol. 12, no. 2, pp. 47–53, 2018, doi: 10.33005/jtp.v12i2.1288.
I. O. Phebean, O. Akinyele, A. Toyin, O. Folasade, A. Olabisi, and E. Nnenna, “Development and Quality Evaluation of Carrot Powder and Cowpea Flour Enriched Biscuits,” Int. J. Food Sci. Biotechnol., vol. 2, no. 3, pp. 67–72, 2017, doi: 10.11648/j.ijfsb.20170202.15.
A. Irferamuna, A. Yulastri, and . Y., “Formulasi Biskuit Berbasis Tepung Jagung Sebagai Alternatif Camilan Bergizi,” J. Ilmu Sos. dan Hum., vol. 8, no. 2, p. 221, 2019, doi: 10.23887/jish-undiksha.v8i2.21999.
N. Suryani, C. M. Erawati, and S. Amelia, “Pengaruh Proporsi Tepung Terigu dan Tepung Ampas Tahu terhadap Kandungan Protein dan Serat serta Daya Terima Biskuit Program Makanan Tambahan Anak Sekolah (PMT-AS),” J. Kedokt. dan Kesehat., vol. 14, no. 1, p. 11, 2018, doi: 10.24853/jkk.14.1.11-25.
A. J. Saputri and M. Srimiati, “Karakteristik Organoleptik Dan Kadar Kalsium Crackers Yang Disubstitusi Dengan Tepung Kacang Tunggak (Vigna unguiculata, L) Untuk Pencegahan Osteoporosis,” J. Nutr. Culin., vol. 2, no. 1, pp. 36–44, 2016.
P. Tunjungsari and S. Fathonah, “Pengaruh Penggunaan Tepung Kacang Tunggak (Vigna unguiculata) Terhadap Kualitas Organoleptik dan Kandungan Gizi Biskuit,” J. Teknol. Busana dan Boga, vol. 7, no. 2, pp. 110–118, 2019, [Online]. Available: https://journal.unnes.ac.id/nju/index.php/teknobuga/article/view/20682.
S. Rahmayeni, I. E. Yani, and D. Nazar, “Substitusi Tepung Jagung Fermentasi dan Tepung Tempe Terhadap Mutu Organoleptik Biskuit sebagai Mpasi Anak Baduta,” J. Ris. Kesehat. Poltekkes Depkes Bandung, vol. 11, no. 1, pp. 365–373, 2019.
N. A. Choiriyah, “Inkorporasi Tepung Garut Dan Buah Pisang Kepok Pada Pembuatan Biskuit Dengan Klaim Tinggi Serat Serta Tinjauan Nilai Cerna Pati In Vitro Dan Gula Total,” J. Gizi Prima (Prime Nutr. Journal), vol. 5, no. 2, p. 81, 2020, doi: 10.32807/jgp.v5i2.197.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Siti Faizah, Khoirul Hidayat, Darimiyya Hidayati
This work is licensed under a Creative Commons Attribution 4.0 International License.
