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All Journal Lingkungan dan Kesehatan Kerja Jurnal Kesehatan Masyarakat Kesmas: Jurnal Kesehatan Masyarakat Nasional Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Journal of Nutrition Science
Devi Nuraini Santi
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Agriculture, Biological Sciences & Forestry Chemistry Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Journal : Journal of Nutrition Science

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Organoleptic Test for the Addition of Red Sweet Potato, Temulawak, Banana Flower, and Goat Milk in Multi-nutrient Biscuit Devi Nuraini Santi; Evawany Yunita Aritonang
Journal of Nutrition Science Vol 3, No 1 (2022): May, 2022
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v3i1.5442

Abstract

The enrichment of multi-nutrient biscuits, especially by using local ingredients that are proven to have good nutritional values may address the root causes of stunting, such as low socio-economy status and poor knowledge among the people. Moreover, it is a practical solution to reduce the prevalence of stunting. This research employed a quasi-experimental methodology to observe the acceptance of the addition of red sweet potato, temulawak, banana flower, and goat milk in multi-nutrient biscuit. The research population was all children aged between 6 and 7 months old in Langkat. Data analysis carried out was univariate and organoleptic analysis. There were more female toddlers (66.7%) than male. The majority (86.7%) of the research subjects were healthy during data collection and with no history of any diseases in the past one year (73.3%). They had normal birthweight (86.7%) and complete immunization status (53.3%), and were exclusively breastfed (70%) and not stunted (73.3%). There were two types of biscuit, A1 and A2, with different ratio of goat milk prepared in this study. Biscuit A1 with a reduced proportion of goat milk (15 gr) received the highest acceptability test score for color, aroma, texture, and taste.
Co-Authors ADE PARAMITHA ZEBUA Adri Deslita Situmorang Agsa Sajida Alam Bakti Alprida Harahap Arnold Maruli Asrul Hamonangan Pasaribu barita goklas saragih Budy Wiryawan Dessy Irfi Jayanti Dipo Satryo Suhendra elisabet hutagalung ERNA VERONIKA SINAGA Erwin Saleh Pulungan Evawany Yunita Aritonang Evi Naria evi naria Faddilatul Aisyah faisal azwinsyah fitri mutia sari Fransisca Mariana Batubara Halinda Sari Lubis herna monalisa Ikhsan Ibrahim Imee Syorayah Pane Imerlyn A Silitonga Indra Chahaya Irnawati Marsaulina Kezia Purba Khairiah . Launeta Maruyun Purba Marlina Renta Juyanti Butarbutar Marlina Sari martha elnist ramadhani Merry Irasanti Mira Guslaida Lubis Netti Marpaung nurma irama Nurmaini Nurmaini Nurul Hidayah Nasution Raja Nindangi Lingga Roy maranata saddam musthofa Sikap Berliana Sitepu Simatupang, Putri Damayanty siti hardinisah Sondang Pasaribu Sri Lestari . Surya Dharma Taufik Ashar vina anggina Wati Sitohang widya nurul putry Wirsal Hasan yustisia kesuma