THE COMPLEMENTARY FOOD OF PORRIDGE INSTAN BASED ON TEMPEH FLOUR AND BANANA FLOUR AND KEPOK BANANA FLOUR FOR UNDERWEIGHT TOODLERS AGED 6-8 MONTHS

Abstract

According to SSGI data, inadequate nutrient intake will contribute to 17,1% of underweight toddlers by 2022. Providing toddlers with appropriate and high-quality complementary foods can improve their nutritional status. This research aims to analyze the levels of carbohydrates, protein, and dietary fiber in making instant porridge MP-ASI made from tempe flour and kepok banana flour for toddlers aged 6-8 months. This research used an experimental method with a completely randomized design (CRD) with three repetitions of analysis of 4 formulations. Methods used for carbohydrate analysis are the Luff Schoorl method, protein analysis using the Kjeldhal method, dietary fiber analysis using the Enzymatic Gravimetric method, and organoleptic tests on semi-trained panelists. Data analysis for the results of carbohydrate, protein, and dietary fiber analysis used the ANOVA method followed by the Duncan test. In contrast, organoleptic test data used the Kruskal-Wallis analysis followed by the Mann-Whitney test. The results of this research showed that there were significant differences in carbohydrate content (p=0.001), protein content, dietary fiber content (p=0.000), and organoleptic test (p=0.000) in 4 instant porridge formulations. The highest carbohydrate content was 32.76% in F2, the highest protein content was 18.10% in F4, and the highest dietary fiber content was 25.33% in F4. This research concludes that there were differences in carbohydrate, protein, dietary fiber, and organoleptic tests in instant porridge complementary food with the best formulation in F2 with the proportion of ingredients 45% tempe flour and 55% kepok banana flour

Keywords