Optimization of Food Bar Formula Based on Pumpkin, Edamame, Moringa Leaves and Snakehead Fish as Supplementary Food to Prevent Stunting

DOI

10.2991/978-94-6463-451-8_14How to use a DOI?

Keywords

Food Bar; Pumpkin; Edamame; Moringa Leaves; Snakehead Fish; Design Expert

Abstract

Based on the SSGI Survey by the Indonesian Ministry of Health’s, stunting prevalence decreased from 24.4% in 2021 to 21.6% in 2022. However, based on WHO (World Health Organization) criteria it is still classified as a high category (>20%) so it has not reached the target of WHO. Referring to “Factors That Cause Nutritional Problems in The Indonesian Context” the direct causes of stunting are lack of food intake and infectious diseases (infections). On the factor of food intake, a history of lack of protein, zinc and iron consumption is associated with malnutrition and a compromised immune system which leads to stunting. Therefore, we need supplementary food that is nutritious and can improve the immune system. The form of supplementary food is in the form of a food bar. Food bars can be developed from local foodstuffs such as pumpkin, snakefish, edamame and moringa leaves. Optimization of the food bar formula uses design expert 13 with D-optimal mixture design. The formula suggested by design expert 13 software was 50% pumpkin paste, 25% edamame flour, 5% moringa leaves flour, 20% snakehead fish flour. Then the optimal food bar formula has a protein content 24.77%, fat content 10,63%, carbohydrates content (by different) 46,44%, ash content 2,68%, water content 15,48%. The physical test of the food bar showed a brightness value 46,16 ± 0.1387 and a breakability value 14.6 ± 0.2646 N.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Tri D. Widyaningsih
AU  - Apriliawan Hidayatullah
AU  - Tara K. Hapsari
AU  - Agisty A. Kinanti
AU  - Shani’ina Febriyantiningtyas
PY  - 2024
DA  - 2024/07/14
TI  - Optimization of Food Bar Formula Based on Pumpkin, Edamame, Moringa Leaves and Snakehead Fish as Supplementary Food to Prevent Stunting
BT  - Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
PB  - Atlantis Press
SP  - 145
EP  - 153
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-451-8_14
DO  - 10.2991/978-94-6463-451-8_14
ID  - Widyaningsih2024
ER  -