Formulasi Cookies Sebagai Alternatif Produk Pangan Darurat Menggunakan Prinsip Kesetimbangan Massa

Abstract

Natural disaster such as flood makes limited resources of pure water supplies, fire and other house-food processing equipments. These conditions will push the victims of disaster to consume "meals ready to eat" or in other words, we could say Emergency Food Product (EFP). The goal of an EFP (Emergency Food Product) is to reduce morbidity and mortality among displaced persons by providing a nutritionally food that will be adequate as a source of average energy needs (2100 kcal) for as long as 15 days. It should provide nutrition for the period between initial displacement and establishment of a more stable food supplies. Formulation of EFP could be carried by using mass balance concept The aim of the formulation is for getting optimum caloric density; 233 kcal/50 gram product (1 bar) with optimum palatibility and lower cost. The ingredients of EFP could be from local materials such as roasted mung bean flour, tapioca, and other materials except wheat flour to form cookies which was the aim of this study. There were five best formulations that complied as the prototype of EFP. They were mung bean cookies including FA 1, FA2, FA3 and cheese cookies including FB1, FB2. Screening for these five cookies were water activity (aw), analysis of texture, appearance, sensory evaluation including rating and ranking test and the last was cost evaluation. From all screening, the chosen formulation was from mung bean cookies F32-20%. The composition of this formulation was made from 45.45% of roasted mung bean flour, 5.16% of coconut oil, 7.23% of margarine, 10.33% solid milk of full cream, 20.66% of sugar and 20% of added water based on the amount of the materials formed like flour.