EVALUASI MUTU INDRAWI, KANDUNGAN DAN MUTU GIZI PRODUK MAKANAN TAMBAHAN IBU HAMIL YANG DIFORTIFIKASI ZAT GIZI MIKRO

Abstract

Good nutritional status before and during pregnancy is very important and critical to prevent low birth weight and retarded child growth. Feeding program with supplementary food for pregnant women is one alternative to achieve this. The purposes of this study were to evaluate the sensory properties, macro and micronutrient content and mineral bioavailability of those supplementary foods. The fortified products (cookies, rice noodle and milk) were formulated in our laboratory and manufactured by a commercial company. The sensory qualities of products were judged by semi-trained panels using nine-hedonic scale (both quality and preference) and by target group using consumer preference test with three-scale at week I, 5 and 9 of feeding program. The nutritional content of products was proximately analyzed and the availability of micro-mineral Fe and Zn were analyzed in-vitro. The sensory qualities of fortified products were judged less that non fortified ones except for chocolate milk. However, the acceptability of target group on fortified products during 1, 5 and 9 feeding trials were good. The macro nutrient content of fortified and non-fortified products were almost the same, however, micro mineral (I, Fe and Zn) content were significantly different. The fortified products may be sufficient to fulfill the energy, iron and iodine RDA for pregnant women but for protein and Zinc only contribute 68.65-82% and 19.2 -30%, respectively.