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      Pengembangan Produk “Casscuit” Abon Ikan Patin dan Daun Katuk sebagai Kudapan Balita Gizi Kurang

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      Date
      2024
      Author
      ZAHIRA, PUTRI
      Fadila, Elzha Nur
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      Abstract
      Status gizi kurang pada anak balita masih menjadi permasalahan penting di Indonesia. Pemberian Makanan Tambahan (PMT) merupakan salah satu upaya penanganan masalah gizi pada balita yang dapat diberikan dalam bentuk kudapan, salah satunya adalah biskuit. Casscuit terbuat dari substitusi tepung singkong dan tambahan abon ikan patin serta daun katuk. Penelitian ini bertujuan untuk mengetahui karakteristik organoleptik dan kandungan gizi produk Casscuit sebagai kudapan balita gizi kurang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal dan menggunakan 3 perlakuan (Tepung terigu:Tepung singkong:Abon ikan patin) yaitu F1 (30%:30%:40%), F2 (27,5%:27,5%:45%), dan F3 (20%:20%%:60%). Berdasarkan penilaian panelis, diperoleh formula terpilih yaitu F2 dengan kandungan energi sebanyak 452 kkal, protein 13,8%, lemak 24,57%, karbohidrat 43,93%, kadar abu 1.89%, dan kadar air 15,78%. Kontribusi Casscuit per 20g terhadap AKG balita usia 12 – 23 bulan memenuhi energi, protein, lemak, dan karbohidrat sebanyak 6.2%, 13%, 10%, dan 4%. Balita usia 24 – 59 bulan memenuhi kontribusi energi, protein, lemak, dan karbohidrat sebanyak 6%, 11%, 9.8%, 3.9% dan pada standar PMT untuk memenuhi kontribusi sebanyak 30% – 50% memerlukan frekuensi 3 – 5 kali makan sehari.
       
      The issue of undernutrition in toddlers remains a significant problem in Indonesia. The provision of supplementary food (PMT) is to addressing nutritional issues in toddlers, which can be provided in the form of snacks, such as biscuits. The Casscuit product is made from a substitution of cassava flour and added with pangasius floss and katuk leaves. This study aims to determine the organoleptic characteristics and nutritional content of Casscuit as a snack for undernourished toddlers. The experiment was designed in complete randomized design with a single factor and 3 treatments (Wheat Flour:Cassava Flour:Pangasius Floss) which are F1 (30%:30%:40%), F2 (27,5%:27,5%:45%), and F3 (20%:20%:60%). The selected formula is F2 with an energy content of 452 kcal, protein 13,82%, fat 24,57%, carbohydrates 43,93%, ash 1,89%, and moisture 15,78%. The contribution of Casscuit per 20g to the RDA for toddlers aged 12-23 months fulfills 6,2% of energy, 13% of protein, 10% of fat, and 4% of carbohydrates. For toddlers aged 24- 59 months, it fulfills 6% of energy, 11% of protein, 9.8% of fat, and 3.9% of carbohydrates. The PMT standards is 30%-50% of contribution, a frequency of 3-5 meals per day is required
       
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      http://repository.ipb.ac.id/handle/123456789/153897
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      • UT - Management of Food Service and Nutrition [103]

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