“TIS Biscuit” with High Content of Amino Acid and Mineral to Prevent Stunting

DOI

10.2991/978-2-38476-022-0_102How to use a DOI?

Keywords

Biscuit; tempe; stunting

Abstract

“TIS Biscuit” (cowpea tempe seluang fish) is a high protein and calcium snack which is important to prevent stunting. Stunting is a chronic malnutrition known as short toddlers. Increasing the stunted toddlers can be prevent according to adequate protein and calcium intake. This study aims to determine the levels of essential and nonessential amino acids, calcium, zinc, and phosphorus contained in TIS biscuits. This type of research is true experimental with a completely randomized design with two factors, namely cowpea tempeh flour (85%, 75%, 65%, and 55%) and seluang fish flour (15%, 25%, 35%, 45%). This research includes 3 stages, such as research stage I (organoleptic test of TIS), stage II (test of analytical hierarchy process), and stage III (comparison between control TIS (P0) and the selected biscuit). Statistical analysis of the results of organoleptic and chemical tests using the Independent Sample T-test. The selected biscuit which has the best organoleptic acceptance is TIS P1 (the proportion of 85% cowpea tempeh flour and 15% seluang fish flour). Amino acid, calcium, zinc, and phosphorus levels of TIS increased at P1. Statistical analysis showed significant differences between P0 and P1 on the color, smell, texture, flavour and almost all amino acid levels of TIS. On the other hand, there was no significant difference between P0 and P1 on calcium, zinc, and phosphorus levels. P1 can fulfill 100% of RDA for the lysine, calcium, and zinc by consuming 4 biscuits or 20 g per day as a snack.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Erika Puspita
AU  - Meilla Dwi Andrestian
AU  - Siti Mas’odah
PY  - 2023
DA  - 2023/05/13
TI  - “TIS Biscuit” with High Content of Amino Acid and Mineral to Prevent Stunting
BT  - Proceedings of the 1st UMSurabaya Multidisciplinary International Conference 2021 (MICon 2021)
PB  - Atlantis Press
SP  - 912
EP  - 932
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-022-0_102
DO  - 10.2991/978-2-38476-022-0_102
ID  - Puspita2023
ER  -