Formulasi cookies berbasis pati garut (Maranta arundinaceae Linn.) dengan penambahan tepung Torbangun (Coleus amboinicus Lour) sebagai sumber zat gizi mikro

Abstract

Food is one of the basic of human needs that have to be compiled with. Therefore, the government in Indonesia have organized it by the Laws of Food in 1996 Number 7. Laws of Food in 1996 Number 7 also organize about food security. Food security is one of the concept where most of people- individuals and families-citizens of the country could get their needs of food easily. Food diversification is one of the efforts to establish food security. And, one of the most important of food diversification concept is to diversify carbohydate sources. This research based on Presidential Regulation Number 22 Year 2009 and Ministry of Agricultural Regulation Number 43 Year 2009 for increasing food consumption diversification through balanced diet. Carbohydrate sources are not only from rice, but also from other crops like tubers. Tubers in Indonesia are very large amount and kinds. One of them is arrowroot (Maranta arundinaceae Linn.). Many people have known about arrowroot but the research of arrowroot utilizations are still lack. So, it`s so important to make it in research. The purpose of this research was to get the most appropriate formulation of arrowroot starch and torbangun flour cookies as micronutrients sources. The experimental design used in this study was a randomized block design. The level of adding torbangun flour to arrowroot starch was 0%, 10%, 15%, and 20%. The study showed that the 10% adding of torbangun flour was the most organoleptic level. The addition of torbangun flour also could be the sources of micronutrient of calcium (376.60 mg/100g) and iron (3.83 mg/100g). It is recommended that the people should eat 100-gram cookies per day to fulfill the nutrient requirement.