PEMANFAATAN PANGAN LOKAL GULO PUAN DAN KACANG- KACANGAN DALAM PEMBUATAN RUTF (READY TO USE THERAPEUTIC FOOD)
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Institusion
Universitas Sriwijaya
Author
MARLYN, VIRANDA
Ningsih, Windi Indah Fajar
Ningsih, Windi Indah Fajar
Subject
RJ52-53 Therapeutics
Datestamp
2023-05-22 05:08:39
Abstract :
Providing RUTF products is an alternative that can be done to overcome the problem of malnutrition in toddlers. This study aimed to develop RUTF formulation based on local food using gulo puan and beans. This research was purely experimental study using a non-factorial completely randomized design (CRD). Determination of the best formulation was chosen based on organoleptic hedonic weighting (aroma, color, taste, texture) and nutritional content according to the UNICEF standard for RUTF. The results of the organoleptic hedonic test showed that of the three formulations, the most preferred RUTF formula was the RUTF P1 formula (peanut and gulo puan). The results of the nutritional content test showed that none of the three modified formulations met the 2012 UNICEF standard RUTF nutritional content. The best formulation in terms of organoleptic hedonic and nutritional value was the RUTF P1 formula (peanut and gulo puan). It could be concluded that the potential formulation to be developed as RUTF was RUTF P1 by adding 2.85 gram of protein, reducing 19.08 kkal of energy, and 18 gram of fat which was by adding peanuts and reducing oil. The suggestion in this study was that the raw material for the peanuts should be floured rathen than boiled so that the resulting product would be better and maximal and could met the 2012 UNICEF standards. Keywords : Toddler, Malnutrition, Gulo Puan, Nuts, RUTF
Providing RUTF products is an alternative that can be done to overcome the problem of malnutrition in toddlers. This study aimed to develop RUTF formulation based on local food using gulo puan and beans. This research was purely experimental study using a non-factorial completely randomized design (CRD). Determination of the best formulation was chosen based on organoleptic hedonic weighting (aroma, color, taste, texture) and nutritional content according to the UNICEF standard for RUTF. The results of the organoleptic hedonic test showed that of the three formulations, the most preferred RUTF formula was the RUTF P1 formula (peanut and gulo puan). The results of the nutritional content test showed that none of the three modified formulations met the 2012 UNICEF standard RUTF nutritional content. The best formulation in terms of organoleptic hedonic and nutritional value was the RUTF P1 formula (peanut and gulo puan). It could be concluded that the potential formulation to be developed as RUTF was RUTF P1 by adding 2.85 gram of protein, reducing 19.08 kkal of energy, and 18 gram of fat which was by adding peanuts and reducing oil. The suggestion in this study was that the raw material for the peanuts should be floured rathen than boiled so that the resulting product would be better and maximal and could met the 2012 UNICEF standards. Keywords : Toddler, Malnutrition, Gulo Puan, Nuts, RUTF
File :
RAMA_13211_10021181924013.pdf
RAMA_13211_10021181924013_TURNITIN.pdf
RAMA_13211_10021181924013_0015069203_01_front_ref.pdf
RAMA_13211_10021181924013_0015069203_02.pdf
RAMA_13211_10021181924013_0015069203_03.pdf
RAMA_13211_10021181924013_0015069203_04.pdf
RAMA_13211_10021181924013_0015069203_05.pdf
RAMA_13211_10021181924013_0015069203_06.pdf
RAMA_13211_10021181924013_0015069203_07_ref.pdf
RAMA_13211_10021181924013_0015069203_08_lamp.pdf
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