Instant Porridge Formulation Based on Cassava Flour and Tempe Flour Composite for Children
Abstract
Improving the nutrition of affordable and economically weaning food is an effective strategy to prevent stunting in children. Cassava, as a source of carbohydrates, and tempe, as a source of protein, when processed into composite flour, have the potential to serve as key ingredients in instant weaning food. This study was conducted in two stages. The first stage involved preparing the raw materials by making composite flour. The formula optimization process was carried out using a mixed experiment optimization method and D-optimal design to identify the best formula. The formula was selected based on predetermined response measurements, including maximum protein content, viscosity within the desired range, rehydration power within range, and appropriate density. In the second stage, the selected formula was evaluated through analysis of its physicochemical properties, sensory attributes, and in vitro protein and starch quality. The optimization results indicated that the best cassava-tempe porridge (CTP) formula consisted of 24.58% tempe flour and 43.42% cassava flour (based on the total material). The nutritional composition (moisture, ash, fat, protein, and carbohydrate content) and microbiological count (total plate count) were as follows: 3.27%, 3.39%, 8.29%, 18.74%, 66.31%, and 7.5×101 CFU/g, respectively. In terms of physical properties, CTP exhibited a viscosity of 2306.67 cP, rehydration power of 3.67 mL/g, density of 0.45 g/mL, and a color (L*) of 83.06. The starch and protein digestibility were 74.60% and 81.25%, respectively. The optimized CTP formula met the quality standards outlined in SNI 7111:2005 for instant powdered complementary foods for infants. The sensory evaluation revealed a hedonic score for the attributes of color (6.31), aroma (6.24), viscosity (6.46), taste (6.06), and overall acceptability (6.06), indicating that the product was well-liked.
Downloads
References
AOAC] Association of Oficial Analytical Chemists. 2019. Official methods of analysis, 21st edition. Airlington: Association of Oficial Analytical Chemists.
Arise AK, Akeem SA, Olagunju OF, Opaleke OD, Adeyemi DT. 2021. Development and quality evaluation of wheat cookies enriched with bam-bara groundnut protein isolate alone or in com-bination with ripe banana mash. Appl Food Res. 1 (1): 100003. doi:10.1016/j.afres.2021.100003
Astawan M, Wresdiyati T, Ichsan M. 2016. Karak-teristik fisikokimia tepung tempe kecambah kede-lai. J Gizi Pangan. 11 (1): 35–42.
Astawan M, Wresdiyati T, Sirait J. 2015. Pengaruh konsumsi tempe kedelai grobogan terhadap profil serum, hematologi dan antioksidan tikus. J Teknol Industri Pangan. 26 (2): 155–162. doi:10.6066/jtip.2015.26.2.155
[BSN] Badan Standardisasi Nasional. 2015. SNI 3144: 2015. Tempe Kedelai. Jakarta: Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional. 2005. SNI Makanan pendamping air susu ibu (MP-ASI) - Bagian 1 : Bubur instan. Jakarta: Badan Standardisasi Nasional.
Budiarto R, Poerwano R, Santosa E, Efendi D, Agusta A. 2021. Sesory evaluation of the qua-lity of kaffir lime (Citrus hystrix DC.) leaves exposed to different postharvest treatments. J Tropical Crop Sci. 8 (2): 71–79. doi:10.29244/jtcs.8.02.71-79
Budiastutik I, Rahfiludin M. 2019. Faktor risiko stunting pada anak di negara berkembang. Amerta Nutr. 3 (3): 122–129. doi:10.20473/amnt.v3i3. 2019.122-129
Dewey KG. 2013. The challenge of meeting nutrient needs of infants and young children during the period of complementary feeding: an evolutionary perspective. J Nutr. 143 (12): 2050–2054. doi: 10.3945/jn.113.182527
Diniyah N, Yuwana N, Maryanto, Purnomo BH, Suba-gio A. 2018. Karakterisasi sera mocaf (modified cassava flour) dari ubi kayu varietas manis dan pahit. J Penelitian Pascapanen Pertanian. 15 (3): 114–122. doi:10.21082/jpasca.v15n3.2018.114-122
Farida SN, Ishartani D, Affandi DR. 2016. Kajian sifat fisik, kimia dan sensoris bubur bayi instan berbahan dasar tepung tempe koro glinding (Phaseolus lunatus), tepung beras merah (Oryza nivara) dan tepung labu kuning (Cucurbita moschata). J Teknosains Pangan. 5 (4): 32–39.
Hamidah N, Legowo AM, Anwar S. 2016. Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar. J Gizi Indonesia. 4 (1): 55–62. doi:10.14710/jgi.4.1.55-62
Hapsari DR, Maulani AR, Aminah S. 2022. Karak-teristik fisik, kimia, dan sensori flakes berbasis tepung uwi ungu (Dioscorea alata L.) dengan penambahan tepung kacang kedelai (Glicyn max L.). J Agroindustri Halal. 8 (2): 201–212. doi:10.30997/jah.v8i2.6290
Herminiati A, Kristanti D, Rimbawan R, Dewi Astuti I, Achyadi NS, Yuliantika N. 2020. Characteristics of inulin-enriched instant porridge and its effectiveness to increase calcium absorption in infant rat models. Curr Res Nutr Food Sci. 8 (1): 256–267. doi:10.12944/CRNFSJ.8.1.24
How YK, Siow LF. 2020. Effects of convection, vacuum and freeze drying on antioxidants, physicochemical properties, functional properties, and storage stability of stink bean (Parkia speciosa) powder. J Food Sci Technol. 57 (12): 4637–4648. doi:10.1007/s13197-020-04501-7
Husain N, Azis R, Engelen A. 2020. Karakteristik bubur bayi instan berbahan dasar tepung beras merah dengan penambahan ekstrak daun kelor (Moringa oleifera Lam). J Agritech Sci. 4 (1): 30–42. doi:10.30869/jasc.v4i1.558
Kadar AD, Aditiawati P, Astawan M, Putri SP, Fukusaki E. 2018. Gas chromatography coupled with mass spectrometry-based metabolomics for the classification of tempe from different regions and production processes in Indonesia. J Biosci Bioeng. 126 (3): 411–416. doi:10.1016/j.jbiosc.2018.03.020
Karimah FN, Bintoro VP, Hintono A. 2019. Karak-teristik Fisikokimia dan mutu hedonik bubur bayi instan dengan variasi proporsi tepung ubi jalar ungu dan kacang hijau. J Teknologi Pangan. 3 (2): 309–314.
[Kemenkes] Kementrian Kesehatan. 2021. Situasi balita pendek (Stunting) di Indonesia. Jakarta: Pusat data dan Informasi, Kementrian Kesehatan RI.
Lakshmi C. 2014. Food coloring: The natural way. Res J Chem Sci. 4 (2): 87–96.
Lin AHM, Nichols BL. 2017. The digestion of complementary feeding starchesin the young child. Starch-Stärke. 69 (7–8): 1700012. doi:10.1002/star.201700012
Lumentut G. 2018. Formulasi bubur bayi instam dari tepung pregelatinisasi umbi uwi ungu (Dioscorea alata L.) dengan tepung kedelai (Glycine max L. Merr) sebagai alternatif makanan pendamping air susu ibu [skripsi]. Makassar: Universitas Hasanuddin.
Luna P, Herawati H, Widowati S, Prianto AB. 2015. Pengaruh kandungan amilosa terhadap karakte-ristik fisik dan organoleptik nasi instan. J Penelitian Pascapanen Pertanian. 12 (1): 1–10. doi:10. 21082/jpasca.v12n1.2015.1-10
Marcone GL, Rosini E, Crespi E, Pollegioni L. 2020. D-amino acids in foods. Appl Microbiol Biotechnol. 104 (2): 555–574. doi:10.1007/s00253-019-10264-9
Moraa MS. 2021. Bioaccessibility of iron and zinc micronutrient powder added in germinated porridge s among children aged 6-23 months in Homabay County, Kenya [tesis]. Kenya: Kenyatta University.
Muchtadi D, Palupi NS, Astawan M. 1992. Petunjuk Laboratorium: Metoda Kimia Biokimia dan Biologi dalam Evaluasi Nilai Gizi Pangan Olahan. Bogor: Institut Pertanian Bogor.
Nadhira R, Cahyana Y. 2023. Kajian sifat fungsional dan amilografi pati dengan penambahan senyawa fenolik (review). J Penelitian Pangan. 3 (1): 14–19. doi:10.24198/jp2.2023.vol1.1.03
Nguyen DQ, Nguyen TH, Mounir S, Allaf K. 2017. Effect of feed concentration and inlet air tempe-rature on the properties of soymilk powder obtained by spray drying. Dry Technol. 36 (7): 817–829. doi:10.1080/07373937.2017.1357040
Oladiran DA, Emmambux MN, de Kock HL. 2018. Extrusion cooking cassava-soy flour with 200 g/ kg wheat brand promotes slower oral processing during consumption of the instant porridge and higher derived satiety. LWT. 97: 778–786. doi:10.1016/j.lwt.2018.07.068
Onyango C, Luvitaa SK, Unbehend G, Haase N. 2020. Nutrient composition, sensory attributes and starch digestibility of cassava porridge modified with hydrothermally treated finger millet. J Agric Food Res. 2: 100021. doi:10.1016/j.jafr.2020.100021
Palupi HT, Afifah S. 2023. Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan. Teknol Pangan: Media Informasi Komunikasi Ilmiah Teknol Pertanian. 14 (2): 295–303. doi:10.35891/tp.v14i2.4337
Pudjihastuti I, Sumardiono S, Supriyo E, Kusumayanti H. 2019. Analog rice made from cassava flour, corn, and taro for food diversification. E3S Web of Conferences. The 4th International Conference on Energy, Environment, Epidemiology and Information System (ICENIS 2019). doi:10.1051/e3sconf/201912503010
Puteri MDPTG, Fortunata SA, Prabawati EK, Kris-tianti F, Wijaya CH. 2018. Overripe tempe as source of protein in development of ready-to-eat porridge. Int Food Res J. 25 (Suppl. 2): S201–S209.
Setyawan RH, Saskiawan I, Widhyastuti N, Kasirah. 2021. Formulasi makanan pendamping asi (MP-ASI) bubuk instan terfortifikasi tempe dan jamur tiram putih (Pleorotus ostreatus). J Biol Indonesia. 17 (1): 57–65. doi:10.47349/jbi/17012 021/57
Tamam B, Puryana IGBP, Suratiah, Sutiari NK. 2023. Nutritional aspects and amino acid profiles of temper local, imported, and black soybean relating to the functional properties. IOP Conference Series: Earth and Environmental Science. doi:10.1088/1755-1315/1177/1/012027
Udoh EE, Amodu OK. 2016. Complementary feeding practices among mothers and nutritional status of infants in Akpabuyo Area, Cross River State Nigeria. Springerplus. 5 (1): 2073. doi:10.1186/ s40064-016-3751-7
[WHO] World Health Organization. 2019.Level and trends in child malnutrition. World Health Organization.
Widyastuti N, Nita HL, Ulfa R, Sulchan M, Anjani G, Nyoman SW, Diana NA, Vita GL. 2020. The Effect of tempe flour from tree bean (Parkia timoriana (DC) Merr) Seeds on lipid profile in protein energy malnutrition rats. Poltravinarstvo Slovak J Food Sci. 15: 173–180. doi:10.5219/1525
Yoon D-K, Kim Ji-Han, Cho W-Y, Ji D-S, Lee H-J, Kim Jung-Ho, Lee C-H. 2018. Effect of Allium hookeri root on physicochemical, lipid, and protein oxidation of Longissimus dorsi muscle meatball. Korean J Food Sci Anim Resour. 38 (6): 1203–1212. doi:10.5851/kosfa.2018.e53
