ORANGE SWEET POTATO CRACKERS WITH SUBSTITUTION OF TEMPEH FLOUR AND PUMPKIN AS A SUPPLEMENTARY FOOD FOR TODDLERS WITH VITAMIN A DEFICIENCY (Analysis of Energy Content, Protein Levels, Fat, β-Carotene, and Organoleptic Properties)

Abstract

Deficiencies in vitamin A and macronutrients in toddlers can disrupt vision function, growth, and immune resilience, especially in young children. One innovative approach to addressing this issue is the development of supplementary foods based on local ingredients such as orange sweet potatoes, tempeh flour, and pumpkin. This study aims to analyze the differences in orange sweet potato Crackers by substituting tempeh and yellow pumpkin flour on energy content, protein, fat, β-carotene, and organoleptic content. This study employs a true experimental laboratory research design. The research design uses a Completely Randomized Design (CRD) consisting of two treatment samples (F1 and F2) and one control (F0), with three repetitions. The formulations consist of orange sweet potato, tempeh flour, and pumpkin, as follows: F0 (100:0:0) grams, F1 (80:5:15) grams, and F2 (55:15:30) grams. Test methods for energy content (by difference), protein content (Kjeldahl), fat content (Soxhlet), β-carotene content (UV-vis spectrophotometer), and organoleptic tests with 50 untrained panelists consisting of 25 mothers of toddlers and 25 toddlers. Nutritional data analysis was carried out using One-way ANOVA, followed by post hoc Duncan and organoleptic test data using Kruskal Wallis. The results of research analyzing the nutritional content of orange sweet potato Crackers show that the highest energy content is in F1 at 411.3 kcal, the highest protein content is in F2 at 7.08%, and the highest fat content is in F1 at (15.86%). The highest level of β-carotene was found in F2 at 2239.9 µg. This research shows differences between (F0, F1, and F2) in energy, protein, fat, βcarotene, and organoleptics.

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