Formulation of Snack Bar Based on White Mussel as TFA (Therapeutic Food for Anemia) To Improve Adolescents Nutrition

Arie Dwi Alristina, Rizky Dzariyani Laili, Luki Mundiastuti, Dewinta Hayudanti, Rossa Kurnia Ethasari

Abstract


The purpose of this study is to enhance adolescent nutrition, specifically anemia and stunting, in accordance with the National Research Master Plan's public health and nutrition theme. In order to break the chain of stunting, giving TFA (Therapeutic Food for Anemia) to adolescent females at school is one of the measures taken. This study employed four formulation groups (P1) 0:80:20; (P2) 15:65:20; (P3) 25:55:20; (P4) 35:45:20 (White Mussel Powder: Moringa Flour: Brown Rice Flour) to create the refreshment bar. This study's objective was to evaluate the TFA food formula based on organoleptic and nutrient content tests prior to administering it to panelists. This is experimental research in the form of a formulation of a local seafood product with white mussel (Corbula faba Hinds) as the primary ingredient. The obtained data were then analyzed using ANOVA (Analysis of Variance) to determine which TFA formula was the panelist team's organoleptic preference. The P4 formulation contained the maximum levels of protein (11.31%) and iron (87.42 mg/100 g), as determined by the results. In addition, the organoleptic test revealed that formulation P3 was the most preferred treatment. In conclusion, TFA with formulation P3 can be used to enhance the nutrition of adolescents.


Keywords


adolescent; anemia; recovery food; malnutrition; iron

Full Text:

PDF

References


BAPPENAS, UNICEF. Laporan Baseline SDG tentang Anak-Anak di Indonesia. Kementeri Perencanaan dan Pembangunan Nasional dan United Nations Child Fund. Published online 2017:1-105. https://www.unicef.org/indonesia/id/SDG_Baseline_report.pdf

Broin. 2010. Growing and processing moriga leaves. France: Imprimerie Horizon.

Darmawan, Eman. 2017. Daya Terima Konsumen Terhadap Bakpao Yang Diperkaya Sifat Fungsioal Serat dan Antioksidan Berbasis Daun Kelor (Moringa Oleifera). Agrotech 2 (1): 50-53.

Ferazuma, H., Marliyati, S., dan Amalia, L. 2011. Substitusi Tepung Kepala Ikan Lele Dumbo (Clarias gariepinus sp) untuk Meningkatkan Kandungan Kalsium Crackers. Jurnal Gizi dan Pangan. 6(1) : 18.

Hariyani, M. P., & Nunuk, I. 2017. MUTU ORGANOLEPTIK DAN KARAKTERISTIK KIMIAWI DENDENG KUPANG Corbula faba) KAJIAN DARI KONSENTRASI KUPANG PUTIH DAN BAHAN PENGISI YANG BERBEDA.

Hasniar, H., Rais, M., & Fadilah, R. 2019. Analisis kandungan gizi dan uji organoleptik pada bakso tempe dengan penambahan daun kelor (Moringa oleifera). Jurnal pendidikan teknologi pertanian, 5, 189-200.

Indriasari, Yuanita., Wignyanto., dan Kumalaningsih, Sri. 2016. Effect of Blanching on Saponins and Nutritional Content of Moringa Leaves Extract. Journal of Food Research 5 (3): 55-60.

Krisyanella, Susilawati, N., & Rivai, H. 2013. Pembuatan dan karakterisasi serta penentuan kadar flavonoid dari ekstrak kering herba meniran (Phyllanthus niruri L.). Jurnal Farmasi Higea, 5(1), 9–19.

Larasati, K., Patang, P., & Lahming, L. 2017. Analisis kandungan kadar serat dan karakteristik sosis tempe dengan fortifikasi karagenan serta penggunaan tepung terigu sebagai bahan pengikat. Jurnal Pendidikan Teknologi Pertanian, 3(1), 67-77.

Mahmoed.I. Ibrahium and A.I. Hegazy. Iron Bioavailability of Wheat Biscuit Supplemented by Fenugreek Seed Flour. World Journal of Agricultural Sciences 5 (6): 769-776, ISSN 1817-3047. 2009.

Mengistu, G., Azage, M., & Gutema, H. 2019. Iron deficiency anemia among in-school adolescent girls in rural area of Bahir dar city administration, North West Ethiopia. Anemia, 2019.

Nurlaila, Andi Sukainah dan Amiruddin. 2018. Pengembangan Produk Sosis Fungsional Berbahan Dasar Ikan Tenggiri (Scomberomorus sp.) Dan Tepung Daun Kelor (Moringa oleifera L). Jurnal Pendidikan Teknologi Pertanian 2(2):105.

Pratiwi, Kadek Yuni. 2018. Pengaruh Substitusi Tepung Daun Kelor (Moringa oleifera) terhadap Karakteristik Biskuit Daun Kelor. [Skripsi] Bali: Poltekkes Denpasar.

Rahmayanti, Farida Wahyu Ningtyias, dan Ni’mal Baroya. 2020. Kadar protein, zat besi dan uji kesukaan sosis tempe dengan penambahan tepung daun kelor (Moringa oleifera). Ilmu Gizi Indonesia, 04(01), 29-38.

Sari, H. P., Agustia, F. C., Subardjo, Y. P., & Ramadhan, G. R. 2018. Jurnal Gizi Indonesia. Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), 7(1), 49-53.

Septiani, V. E., Jus’at, I., & Wijaya, H. 2016. Pembuatan Snack Bar Bebas Gluten dari Bahan Baku Tepung Mocaf dan Tepung Beras Pecah Kulit. Universitas Esa Unggul Jakarta.

Suryani, G., Marjan, A. Q., & Fatmawati, I. 2019. Formulation Of Beetroot Cookies With Addition Of Iron (Fe) As Alternative Food Prevention Of Anemia. Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya, 3(1), 9-17.

Syahwal, S., & Dewi, Z. 2018. Pemberian snack bar meningkatkan kadar hemoglobin (Hb) pada remaja putri. AcTion: Aceh Nutrition Journal, 3(1), 9-15.

Utami, C. P., Simanjuntak, B. Y., & Krisnasary, A. 2021. Analisis zat gizi makro (karbohidrat, protein, lemak), serat, kadar air, dan daya terima organoleptik formulasi biskuit tepung beras analog Analysis of macro nutrients (carbohydrate, protein, fat), fiber, water content, and organoleptic acceptance of biscuit formulated from rice analog. Ilmu Gizi Indonesia, 5(1), 37-46.

Wiranata, I. G. A. G., Puspaningrum, D. H. D., & Kusumawati, I. G. A. W. 2017. Formulasi dan karakteristik nutrimat bar berbasis tepung kacang kedelai (glycine max. L) dan tepung kacang merah (phaseolus vulgaris. L) sebagai makanan pasien kemoterapi. Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), 5(2), 133-139.

Yuniar, I. 2019. Kupang Putih (Corbula faba) & Kupang Merah (Musculista senhousia), Bentos Habitat Asli Pantai Surabaya Timur. Surabaya: Hang Tuah University Press.




DOI: http://dx.doi.org/10.33512/fsj.v5i1.17330

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.