Pembuatan Makanan Bayi Formula Tempe Gude dan Uji Kualitas Produk

Abstract

The Ipigeonpea tempe'.formulated baby food (PTFBF) could be prepared by a simple method. The chemical compositions (proximate compositions) of the PTFBF' sztbstituted with breadfiitjour and rice fiur as much as 30 percent. PTFBF--30%BF' and PTFBF-30%W respectively. were not much d#erent from the 'soybean tempe'formulared baby food (STFBF). Their protein contents were somewhat lower (abotlt 14 percenr vs. 16 percenr) and their contents ofenergy were rather higher (abozrt 540 Cal vs. 429 Calj than that uf the STFBF. The fwo products o f PTFBF were accepted b,v panelist.^. Their hedonic scales were between 'like slightly' to 'like moderate[v: The biological stztdy on prorein qzlali~q f the PTFBF-30%BE; and PTFBF-30%W indicated that the later prodzcct was betier ,for being used as complementary food for baby. Their Protein Efjciency Ratio (PER) values were 1.79 and 2.00, respectively, and their respective protein qzialities were 71.29 percent and 79.65 percent of that of casein. The breadfruit filar was inclined to inhihit the growth and to decrease the hemoglobin contents qf blood of the experimental rats.