NUTRIENT DENSITY COOKIES RUTF (READY TO USE THERAPEUTIC FOOD) DARI PANGAN LOKAL UNTUK INTERVENSI BALITA WASTING

Ria Ambarwati; Vera Asti Rahmawati; Fitriani Fitriani

doi:10.14710/jnc.v12i2.37832

DOI: https://doi.org/10.14710/jnc.v12i2.37832

NUTRIENT DENSITY COOKIES RUTF (READY TO USE THERAPEUTIC FOOD) DARI PANGAN LOKAL UNTUK INTERVENSI BALITA WASTING

Ria Ambarwati , Vera Asti Rahmawati, Fitriani Fitriani

Jurusan Gizi, Poltekkes Kementrian Kesehatan Semarang, Indonesia

Received: 18 Feb 2023; Published: 3 May 2023.

BibTex Citation Data :

@article{JNC37832,
    author = {Ria Ambarwati and Vera Rahmawati and Fitriani Fitriani},
    title = {NUTRIENT DENSITY COOKIES RUTF (READY TO USE THERAPEUTIC FOOD) DARI PANGAN LOKAL UNTUK INTERVENSI BALITA WASTING},
    journal = {Journal of Nutrition College},
  volume = {12},
    number = {2},
    year = {2023},
    keywords = {Cookies; Kacang tanah; Pisang kepok; RUTF},
    abstract = {   ABSTRACT       Background   : Ready to Use Therapeutic Food (RUTF) is recommended in giving interventions to toddlers with uncomplicated wasting. Kepok banana (Musa paradisiaca L) and peanuts (Arachis hypogaea L) are local food ingredients that are easily available and processed into RUTF as an alternative to RUTF-WHO.     Purpose:    Developing RUTF from local food with nutrient density that meets RUTF-WHO standards, and has organoleptic characteristics that are acceptable to toddlers.     Methods:    Experimental research with completely randomized design with 2 repetitions. The research was divided into three stages, namely developing RUTF cookies with the main ingredient kepok banana flour with variations of peanut substitution 100 grams, 125 grams and 150 grams, nutritional value analysis, acceptance testing using 25 somewhat trained panelists and 20 toddlers aged 2-5 year. Analysis of nutritional value data was tested by ANOVA, the acceptance test of somewhat trained panelists was tested by Friedman and the acceptance test on toddlers was analyzed descriptively.       Results:    The higher the substitution of peanuts increased the levels of energy, protein, fat, and carbohydrates in RUTF cookies (per 100 grams), however, it could not reach the RUTF-WHO standard. The higher the substitution of peanuts, the higher the distinctive aroma and taste of peanuts, the texture is not too crunchy, and the color is darker. There was no difference in the acceptability of cookie panelists under five RUTF F1 and F2.       Conclusion:    RUTF Cookies F1 and F2 can be recommended as variations of RUTF. Further research is needed by modifying the amount and composition of ingredients to increase the energy, fat and carbohydrate levels of RUTF cookies.          Keywords   : Cookies; Kepok banana; Peanuts; RUTF.         ABSTRAK    Latar Belakang :  Ready to Use Therapeutic Food  (RUTF) direkomendasikan dalam pemberian intervensi pada balita wasting tanpa komplikasi. Pisang kepok ( Musa paradisiaca L ) dan kacang tanah ( Arachis hypogaea L ) merupakan bahan pangan lokal yang mudah didapatkan dan diolah menjadi RUTF sebagai alternatif pengganti RUTF-WHO.   Tujuan : Mengembangkan RUTF dari pangan lokal dengan densitas zat gizi yang memenuhi standar RUTF-WHO, serta memiliki karakteristik organoleptik yang dapat diterima oleh balita   Metode : Penelitian eksperimen dengan desain Rancangan Acak Lengkap 2 kali ulangan. Penelitian terbagi menjadi tiga tahap, yaitu pengembangan  cookies  RUTF dengan bahan utama tepung pisang kepok dengan variasi substitusi kacang tanah 100 gram, 125 gram dan 150 gram, analisis nilai gizi, pengujian daya terima menggunakan 25 panelis agak terlatih dan 20 balita usia 2 – 5 tahun. Analisis data nilai gizi diuji dengan ANOVA, Uji daya terima panelis agak terlatih diuji dengan Friedman dan uji daya terima pada balita dianalisis secara deskriptif.   Hasil : Semakin tinggi substitusi kacang tanah meningkatkan kadar energi, protein, lemak, dan karbohidrat  cookies  RUTF (per 100 gram), akan tetapi belum dapat mencapai standar RUTF-WHO. Semakin tinggi substitisi kacang tanah memberikan aroma dan rasa khas kacang tanah yang lebih tinggi, tekstur yang tidak terlalu renyah, dan warna yang lebih gelap. Tidak terdapat perbedaan daya terima panelis balita  cookies  RUTF F1 dan F2.   Simpulan  :  Cookies  RUTF F1 dan F2 dapat direkomendasikan sebagai variasi RUTF. Perlu penelitian lanjutan dengan melakukan modifikasi jumlah maupun komposisi bahan untuk meningkatkan kadar energi, lemak dan karbohidrat  cookies  RUTF   Kata Kunci :  Cookies ; Kacang tanah; Pisang kepok; RUTF. },
   issn = {2622-884X},   pages = {179--183}  doi = {10.14710/jnc.v12i2.37832},
    url = {https://ejournal3.undip.ac.id/index.php/jnc/article/view/37832}
}

Citation Format:

Abstract

ABSTRACT

Background: Ready to Use Therapeutic Food (RUTF) is recommended in giving interventions to toddlers with uncomplicated wasting. Kepok banana (Musa paradisiaca L) and peanuts (Arachis hypogaea L) are local food ingredients that are easily available and processed into RUTF as an alternative to RUTF-WHO.

Purpose: Developing RUTF from local food with nutrient density that meets RUTF-WHO standards, and has organoleptic characteristics that are acceptable to toddlers.

Methods: Experimental research with completely randomized design with 2 repetitions. The research was divided into three stages, namely developing RUTF cookies with the main ingredient kepok banana flour with variations of peanut substitution 100 grams, 125 grams and 150 grams, nutritional value analysis, acceptance testing using 25 somewhat trained panelists and 20 toddlers aged 2-5 year. Analysis of nutritional value data was tested by ANOVA, the acceptance test of somewhat trained panelists was tested by Friedman and the acceptance test on toddlers was analyzed descriptively.

Results: The higher the substitution of peanuts increased the levels of energy, protein, fat, and carbohydrates in RUTF cookies (per 100 grams), however, it could not reach the RUTF-WHO standard. The higher the substitution of peanuts, the higher the distinctive aroma and taste of peanuts, the texture is not too crunchy, and the color is darker. There was no difference in the acceptability of cookie panelists under five RUTF F1 and F2.

Conclusion: RUTF Cookies F1 and F2 can be recommended as variations of RUTF. Further research is needed by modifying the amount and composition of ingredients to increase the energy, fat and carbohydrate levels of RUTF cookies.

Keywords: Cookies; Kepok banana; Peanuts; RUTF.

ABSTRAK

Latar Belakang: Ready to Use Therapeutic Food (RUTF) direkomendasikan dalam pemberian intervensi pada balita wasting tanpa komplikasi. Pisang kepok (Musa paradisiaca L) dan kacang tanah (Arachis hypogaea L) merupakan bahan pangan lokal yang mudah didapatkan dan diolah menjadi RUTF sebagai alternatif pengganti RUTF-WHO.

Tujuan: Mengembangkan RUTF dari pangan lokal dengan densitas zat gizi yang memenuhi standar RUTF-WHO, serta memiliki karakteristik organoleptik yang dapat diterima oleh balita

Metode: Penelitian eksperimen dengan desain Rancangan Acak Lengkap 2 kali ulangan. Penelitian terbagi menjadi tiga tahap, yaitu pengembangan cookies RUTF dengan bahan utama tepung pisang kepok dengan variasi substitusi kacang tanah 100 gram, 125 gram dan 150 gram, analisis nilai gizi, pengujian daya terima menggunakan 25 panelis agak terlatih dan 20 balita usia 2 – 5 tahun. Analisis data nilai gizi diuji dengan ANOVA, Uji daya terima panelis agak terlatih diuji dengan Friedman dan uji daya terima pada balita dianalisis secara deskriptif.

Hasil: Semakin tinggi substitusi kacang tanah meningkatkan kadar energi, protein, lemak, dan karbohidrat cookies RUTF (per 100 gram), akan tetapi belum dapat mencapai standar RUTF-WHO. Semakin tinggi substitisi kacang tanah memberikan aroma dan rasa khas kacang tanah yang lebih tinggi, tekstur yang tidak terlalu renyah, dan warna yang lebih gelap. Tidak terdapat perbedaan daya terima panelis balita cookies RUTF F1 dan F2.

Simpulan : Cookies RUTF F1 dan F2 dapat direkomendasikan sebagai variasi RUTF. Perlu penelitian lanjutan dengan melakukan modifikasi jumlah maupun komposisi bahan untuk meningkatkan kadar energi, lemak dan karbohidrat cookies RUTF

Kata Kunci: Cookies; Kacang tanah; Pisang kepok; RUTF.

Fulltext View|Download

Keywords: Cookies; Kacang tanah; Pisang kepok; RUTF

Article Metrics:

Article Info

Section: Articles

Language : ID

In Vol 12, No 2 (2023): April

Recent articles

NUTRIENT DENSITY COOKIES RUTF (READY TO USE THERAPEUTIC FOOD) DARI PANGAN LOKAL UNTUK INTERVENSI BALITA WASTING KONSUMSI JAJANAN KAITANNYA DENGAN ASUPAN GULA, GARAM, LEMAK PADA REMAJA JEPARA SELAMA PANDEMI COVID-19. POTENSI TERAPEUTIK KOPI HIJAU TERHADAP OBESITAS More recent articles

Kementrian Kesehatan RI. Laporan RISKESDAS. Laporan Riskesdas. 2018
Potani I, Spiegel-Feld C, Brixi G, Bendabenda J, Siegfried N, Bandsma RHJ et al. Use THERAPEUTIC FOOd (RUTF) containing low or no dairy compared to standard rutf for children with severe acute malnutrition: A systematic review and meta-analysis. Adv Nutr Oxford Univ Press. 2021;12:1930–43. https://doi.org/ 10.1093/advances/nmab027
Kiptiah M, Rizki Amalia R HM. Substitusi tepung pisang kepok dalam pembuatan produk soes kering pisang kepok. Teknol Ind Pertan J. 2019; 6(2): 108-117. https://doi.org/10.34128/jtai.v6i2.98
Karomatul Izza N, Hamidah N, Gz S, Gizi M, Ira YS, Si M et al. Kadar lemak dan air pada cookies dengan substitusi tepung ubi ungu dan kacang tanah. 2019;8(2):106-114. https://doi.org/10.26714/jg.8.2.2019.106-114
World Health Organization. WHO Guideline on the Dairy Protein Content in Ready To Use Therapeutic Foods for Treatment of Uncomplicated Severe Acute Malnutrition. 2021. Available from: https://www.who.int/publications/i/item/9789240022270
Soekarto ST. Penelitian organoleptik untuk industri pangan dan hasil pertanian. Jakarta: Bhatara Karya Aksara; 1985. 1–121 p
Kementerian Kesehatan RI. Pedoman Pencegahan dan Tatalaksana Gizi Buruk pada Balita. 2020. Available from: https://gizikia.kemkes.go.id/assets/file/pedoman/tatalaksana-gibur.pdf
Setyaningrum YI, Fairuz Adienda, Hamidah N. Substitusi tepung terigu dengan tepung ubi ungu (Ipomoea batatas L. Poir) dan tepung kacang tanah (Arachis hypogaea) pada pembuatan cookies : Kajian kadar protein dan mutu organoleptik. J. Health Care Media. 2021; 5(1): 16 - 22. Available from: https://stikeswch-malang.e-journal.id/Health/article/download/155/84/
Wang ML, Grusak MA, Chen CY, Tonnis B, Barkley NA, Evans S et al. Seed protein percentage and mineral concentration variability and their correlation with other seed quality traits in the US. Peanut Mini - Core Collection. Peanut Science. 2016; 43 : 119 - 125. https://doi.org/10.3146/PS156-15.1
Kumar, C.P, Rekha, R., Venkateswarulu, O. & Vasanthi, R.P. Correlation and path coefficient analysis in groundnut (Arachis hypogaea L.). International Journal of Applied Biology and Pharmaceutical Technology. 2014;5 (1), 8–11
Aprilia, S. Kualitas cookies dengan kombinasi tepung sorgum (sorghum bicolor (l.) moench) dan tepung terigu dengan penambahan susu kambing‟, Universitas Atma Jaya. Skripsi. 2015
Manley D. Manley’s Technology of Biscuit, Cracker, and Cookies 4th ed. CRC Press; 2011
Harris RS KE. Evaluasi Gizi pada Pengolahan Bahan Pangan. Edisi ke 4. Penerbit ITB. 1989
Sriwahyuni N, Caronge MW, Fadillah R. Pengaruh lama pengeringan terhadap karakteristik sifat kimia cookies tepung kacang tunggak (Vigna unguiculata L.). Jurnal pendidikan teknologi Pertanian. 2018; 4(1): 21 - 28. https://doi.org/10.26858/jptp.v1i1.6216
Sari F, Karimuna L, Sdimantara MS. Pengaruh penambahan kacang tanah terhadap uji organoleptik dan nilai gizi kue waje. Jurnal Sains dan Teknologi Pangan. 2019 : 4(3) : 2220-2230. http://dx.doi.org/10.33772/jstp.v4i3.7198
Pratama, RI, Rostini I , Liviawaty, E, Karakteristik biskuit dengan penambahan tepung tulang ikan jangilus (Istiophorus Sp.). Jurnal Akuatika. 2014 ; 5(1): 30 - 39. Available from: https://jurnal.unpad.ac.id/akuatika/article/view/3702
Lestari TI, Nurhidajah N YM. Kadar protein, tekstur, dan sifat organoleptik cookies yang disubstitusi tepung ganyong (canna edulis) dan tepung kacang kedelai (Glycine max L.). J Pangan dan Gizi. 2018;1(1): 53-63. https://doi.org/10.26714/jpg.8.1.2018.53-63
Nuraeni I, Proverawati A, Prasetyo TJ. Karakteristik sensori cookies bersubstitusi tepung pisang kepok dan disuplementasi tepung cangkang telur ayam. Journal of Nutrition College. 2022;11(1):74–86. https://doi.org/10.14710/jnc.v11i1.29377
Devi A and Khatkar BS. Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality. J. Food sci technol. 2018 55(1):321-330. https://doi.org/10.1007/s13197-017-2942-8
Rachmawati N, Pontang GS, Mulyasari I. Acceptance formulations instant breast from soybean tempeh as breastfeeding for 6-12 months aged babies. J Gizi dan Kesehat. 2020;12(27):1-10. Available from: https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/55
Noer ER, Rustanti N EL. Karakteristik Makanan Pendamping Balita yang Disubstitusi dengan Tepung Ikan Patin dan Labu Kuning. Jurnal Gizi Indonesia. 2014; 2(2): 82 - 89. https://doi.org/10.14710/jgi.2.2.83-89
Peanut Company of Australia. Annual Report 2005. 2005. Available from: https://pca.com.au/wp-content/uploads/2016/11/annualreport2005.pdf

Last update:

No citation recorded.

Last update:

No citation recorded.

The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Journal of Nutrition College and Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro as publisher of the journal.

Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed only with a written permission from Journal of Nutrition College.

Journal of Nutrition College, Faculty of Medicine, Universitas Diponegoro, the Editors and the Advisory Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Journal of Nutrition College are sole and exclusive responsibility of their respective authors and advertisers.