Pemanfaatan Tepung Sukun (Artocarpus Altilis Sp.) pada Aneka Kudapan sebagai Alternatif Makanan Bergizi Program PMT-AS

Abstract

The aim of this research was to utilize breadfruit flour in production of nutritious snack foods for School Supplementary Feeding (PMT-AS) programme. There were three products developed in this study, is brownies, pia, and croquette. The research was conducted using experimental design. The proportions of breadfruit flour and wheat flour were different for each product, which brownies was formulated using 70:30, 80:20, 90:10, and 100:0; whereas bakpia and croquette was formulated by 50:50, 60:40, 70:30, and 80:20. According to organoleptic test, selected products were brownies with 90% breadfruit flour, pia with 60% breadfruit flour, and croqquette with 60% breadfruit flour. Proximate analysis showed that 100 grams brownies contained 409 Kcal energy and 7,5 grams protein, 100 grams pia had 383 Kcal energy and 6,7 grams protein and croquette had the highest energy and protein content is 455 Kcal and 9,9 grams protein. In conclusion, all products are suitable as alternative snacks for PMT-AS programme. The products have fulfilled 300 Kal energy and 5 grams protein per serving size. Considered also the cost of production, these products have fufilled criteria to be used in PMT-AS programme