Evaluasi daya terima dan nilai gizi cookies berbahan tepung kacang merah dan buah naga untuk pencegahan stunting
DOI: 10.30867/gikes.v6i1.1938Abstract
nutritional value. Red beans and red dragon fruit are superior local foods in the Gorontalo area which have high nutritional value and are generally only used as a mixture in mixed ice.
Objective: Analyze the level of liking and nutritional value of cookies substituted with red beans and dragon fruit. Method: This research used a laboratory experimental design with a completely randomized design and 3 replications. The cookie formulation is the ratio of red bean flour and dragon fruit, namely formula 1(0%:0%), formula 2 (25%:50%), formula 3(50%:100%) and formula 4(75%:150%) . The liking level test was carried out on 60 somewhat trained panelists. Analysis of the liking level test data used the Friedman difference test followed by testing with a confidence level of 95% or α=5%. The nutritional value analysis was carried out using the TKPI 2020 approach.
Results: The liking level test showed that there were differences in color (p=0,013), aroma (p=0,001) and texture (p=0,001), but there were no differences in taste components (p=0,110). The best formula is formula 3 cookies because it has the highest average value on the three components of the liking level test.
Conclusion: Cookie formulation with a ratio of red bean flour and red bean flour formula 3 (50%:100%) is the best formulation and meets the criteria for additional food as PMT for toddlers.
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