Bioaksesibilitas Triptofan Pangan Komposit Tepung Ikan dan Garut sebagai Kandidat MP-ASI: Metode In Vitro Infogest

Abstract

Kandungan zat gizi pangan tidak selalu mencerminkan jumlah yang tersedia setelah pencernaan karena dipengaruhi karakteristik matriks pangan. Triptofan merupakan asam amino esensial penting bagi pertumbuhan anak. Tepung ikan patin (Pangasius sp.) dan tepung garut (Maranta arundinacea) berpotensi dikombinasikan sebagai pangan komposit kandidat Makanan Pendamping Air Susu Ibu (MP-ASI). Penelitian ini bertujuan mengevaluasi bioaksesibilitas triptofan dan profil asam amino setelah simulasi pencernaan gastrointestinal. Pangan komposit diformulasikan dengan perbandingan tepung ikan dan tepung garut 60:40 (b/b), maltodekstrin 5 gram, dan kasein sebagai kontrol protein. Pencernaan disimulasikan secara in vitro menggunakan metode INFOGEST melalui fase oral, gastrik, dan intestinal. Kandungan triptofan menurun dari 4,2 menjadi 3,2 mg/g, dengan bioaksesibilitas 76,85%, sedangkan kasein mencapai 93,30%. Pangan komposit berkontribusi 30,93% terhadap kebutuhan triptofan anak usia 7–11 bulan dan berpotensi dikembangkan sebagai kandidat MP-ASI berbasis pangan lokal.

The nutrient content of food does not always reflect the amount available after digestion, as it is influenced by the characteristics of the food matrix. Tryptophan is an essential amino acid that plays an important role in child growth and development. Catfish flour (Pangasius sp.) and arrowroot flour (Maranta arundinacea) have the potential to be combined as a composite food for use as a candidate complementary food. This study aimed to evaluate the bioaccessibility of tryptophan and the amino acid profile of the composite food after simulated gastrointestinal digestion. The composite food was formulated using a 60:40 (w/w) ratio of fish flour to arrowroot flour with 5 gram of maltodextrin, while casein was used as a standard protein control. In vitro digestion was simulated using the INFOGEST method, comprising oral, gastric, and intestinal phases. The tryptophan content decreased from 4.2 mg/g to 3.2 mg/g after the intestinal phase, with a bioaccessibility of 76.85%, whereas casein exhibited a bioaccessibility of 93.30%. The composite food contributed 30.93% of the tryptophan requirement for children aged 7–11 months and has potential for development as a candidate complementary food based on local food ingredients.