THE POTENTIAL OF “TYAM” BISCUIT (BICCUIT WITH TEMPE FLOUR AND SPINNING POWDER SUBSTITUTION) AS ALTERNATIVE TO PREVENT STUNTING IN TODDLERS

Abstract

Pangan fungsional dapat dijadikan sebagai alternatif dalam mencegah stunting pada balita. Tempe dan bayam merupakan bahan lokal yang mudah diperoleh, ekonomis, nilai gizinya tinggi dan mutu cernanya tinggi dalam tubuh sehingga berpotensi dijadikan pangan fungsional. Kebaruan dalam penelitian ini meneliti potensi Biskuit “TYam”(biskuit dengan substitusi tepung tempe dan serbuk bayam) sebagai alternatif pencegahan stunting pada balita. Penelitian ini bertujuan untuk memformulasi biskuit yang disubtitusi tepung tempe dan serbuk bayam (Biskuit “TYam”) dan menganalisis pengaruh subtitusi tersebut terhadap organoleptik dan nilai gizi biscuit.Metode penelitian ini adalah eksperimen laboratorium. Biskuit “TYam” diformulasi dengan mensubtitusi tepung terigu dengan tepung tempe dan serbuk bayam, masing-masing 0g (P0), 15g (P1), 30g (P2) dan 45g (P3). Keempat formula Biskuit “TYam” diuji organoleptik (warna, aroma, rasa dan kerenyahan) oleh 25 panelis menggunakan skala hedonik dengan teknik skoring. Analisis data uji organoleptik meliputi uji normalitas, uji Friedman dan uji lanjutan yakni uji Wilcoxon. Sedangkan nilai gizi biskuit “TYam” dihitung menggunakan Nutrisurvey. Hasil penelitian menunjukkan bahwa secara organolpetik formula biscuit “TYam” P2 (15g) paling disukai dari segi warna, aroma, rasa dan kerenyahan. Sedangkan nilai gizi Biskuit “TYam” yang meningkat adalah Protein, PUFA, Vitamin A, Vitamin E, Vitamin B6, Total asam folat, Kalium, Magnesium, Fosfor, Ferro dan Zink. Kesimpulan penelitian adalah semakin banyak tepung tempe dan serbuk bayam yang disubtitusi pada Biskuit “TYam”. maka nilai gizi semakin meningkat dan berpengaruh signifikan terhadap organoleptiknya.Kata Kunci: Bayam; Biskuit; Pangan fungsional; Stunting; Tempe. AbstractFunctional foods can be used as an alternative to prevent growth retardation in young children. Tempe and spinach are local ingredients that are easy to procure, economical, nutritious, digestible in the body, and have the potential to be used as functional foods. Novelty in research to examine the potential of "TYam" Biscuits (biscuits with substitution of tempeh flour and spinach powder) as an alternative to stunting prevention in toddlers. The purpose of this study is to formulate biscuits (“TYam” biscuits) replaced with tempe and spinach powder and analyze their effects on the sensual and nutritional value of biscuits. This research method is a laboratory experiment. "TYam" biscuits were formulated by replacing wheat flour with tempe flour and spinach powder, 0g (P0), 15g (P1), 30g (P2) and 45g (P3), respectively. "TYam" biscuit formulas were sensually tested by 25 panelists using a hedonic scale using t-scoring technology (color, aroma, flavor, crispness). Analysis of sensory test data included a normality test, a Friedman test, and another test, the Wilcoxon test. On the other hand, the nutritional value of "TYam" biscuits was calculated using Nutrisurvey. The results showed that the sensually "TYam" P2 (15 g) biscuit formulation was the most preferred in terms of color, aroma, flavor, and crispness. The nutritional value of the increased "TYam" biscuits was protein, PUFA, vitamin A, vitamin E, vitamin B6, total folic acid, potassium, magnesium, phosphorus, iron and zinc. The conclusion of the study was that the "TYam" cookie as an alternative functional food in preventing stunting in toddlers.