PENGEMBANGAN CRACKERS SUMBER PROTEIN DAN MINERAL DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG BADAN-KEPALA IKAN LELE DUMBO (Clarias gariepinus)
Main Article Content
Abstract
Kelor is one of the vegetables with high nutrients contents but haven’t been widely utilized. Adding kelor leaves flour to the crackers made with catfish flour to increase protein and minerals is one way to maximize the potential of its nutrient content. This research purposed to develop the formulation of crackers by adding kelor leaves flour and catfish dumbo flour as a food source of protein and minerals. Kelor leaves flour obtained from this research contains protein, calcium, iron, and zinc respectively for 23.25%, 640.5 mg/100g, 30.6 mg/100g, and 6.65 mg/100g. The best formula chosen from organoleptic was is crackers with the addition 10% catfish dumbo flour and 2.5 g kelor leaves flour. The crackers contain 11.50% protein, 30.73 mg/100g calcium, 8.56 mg/100g iron, and 609.70 mg/100g zinc respectively. Selected crackers contain more than 20% protein and more than 15% of iron and zinc standart for 2-5 years old children group based on nutrition label reference (ALG, for Indonesian), so it can be claimed as a food source of protein, iron and zinc.
Downloads
Article Details
By submitting an article to the journal, the author(s) agree to transfer the published article's copyright to the journal, which will act as the publisher. This means the journal will have the right to publish the article in various forms, including reprints. The journal will maintain the publishing rights to the published articles.
This work is licensed under a Creative Commons Attribution 4.0 International License.
In line with the license, authors and any users (readers and other researchers) are allowed to 1) Share — copy and redistribute the material in any medium or format for any purpose, even commercially, 2) Adapt — remix, transform, and build upon the material for any purpose, even commercially. The author, as licensor, cannot revoke these freedoms as long as the user follows the license terms.
Under the following terms: 1) Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. 2) No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
References
[BSN] Badan Standarisasi Nasional. 1992. Standar Nasional Indonesia. SNI 01-2973-1992. Biskuit. Jakarta: Badan Standarisasi Nasional.
Bredbenner CB, Beshgetoor D, Moe G, Berning J, editor. 2007. Wardlaw’s Perspective in Nutrition. Ed ke-8. New York: McGraw & Hill.
Broin. 2010. Growing and processing moriga leaves. France: Imprimerie Horizon.
Buckle KA., R.A.Edwards, G.H.Fleet, M.Wooton. 1985. Ilmu Pangan. Hari Purnomo&Adiono [penerjemah]. Jakarta: Penerbit Universitas Indonesia (UI Press).
Doerr B, Lindsay Cameron. 2005. Moringa Leaf Powder. ECHO Technical Note. USA.
Ferazuma H. 2009. Penambahan tepung kepala ikan lele dumbo (Clarias gariepinus sp) untuk meningkatkan kandungan kalsium crackers. [skripsi]. Bogor: Fakultas Ekologi Manusia, Institut Pertanian Bogor.
Hallberg L. 1988. Besi. Dalam Minerl (Olson RE, Broquist HP, Chicester CO, Darby AC, Kolbye Jr, dan Stalvey RM Ed.) (hlm. 74-92). Jakarta : PT Gramedia Pustaka Utama.
Kusharto CM, SA Marliyati, Mervina 2012. Formulasi biskuit dengan penambahan tepung ikan lele dumbo (Clarias gariepinus) dan isolat protein kedelai (Glycine max) sebagai makanan potensial untuk balita gizi kurang. J Teknol dan Industri Pangan 23(1): 9-16 (2012). Bogor.
Mahmood KT, Tahira Mugal, Ikram Ul Haq. 2011. Moringa oleifera: a natural gift-A review. Journal of Pharmaceutical Sciences and Research 2 (11): 775-781.
Mervina, Kusharto CM, Marliyati SA. 2012. Formulasi biskuit dengan penambahan tepung ikan lele dumbo (Clarias gariepinus) dan isolat protein kedelai (Glycine max) sebagai makanan potensial untuk balita gizi kurang. J Teknol dan Industri Pangan 23(1): 9-16 (2012). Bogor.
Muhilal F, Jalal dan Hardinsyah. 1998. Angka kecukupan gizi yang dianjurkan. Dalam Winarno FG (Ed.), Prosiding Widya Karya Pangan dan Gizi VI (hlm. 95-962). Jakarta : LIPI.
Noorakmar AW, Cheow CS, Norizzah AR, Mohd ZA, Ruzaina I. 2012. Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers. International Food Research Journal 19(2): 657-664 (2012). Malaysia.
Purwawinangsih EF. 2011. Ketersediaan biologis (bioavailabilitas) kalsium secara in vitro pada crackers dengan tepung kepala ikan lele dumbo (Clarias gariepinus).
Setiawan AP. 2006. Kebiasaan konsumsi makanan kudapan dan kontribusinya terhadap kecukupan energi dan protein pada mahasiswa TPB-IPB dengan status gizi kurang. [skripsi]. Bogor: Departemen Gizi Masyarakat dan Sumberdaya Keluarga, Fakultas Pertanian, Institut Pertanian Bogor.