Efektivitas pemberian biskuit mocaf (modified cassava flour) dengan penambahan bayam (spinacia oleracea) dan ikan teri (stolephorus sp)  terhadap peningkatan kadar hemoglobin ibu hamil

Irwan, Hadriani; Darmiati, Darmiati

doi:10.33024/hjk.v15i2.4442

Cited by 1 publication

(1 citation statement)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Inulin and oligo fructose can function as prebiotics which can reduce the amounts of pathogenic bacteria in the digestive system. Some previous studies on mocaf biscuits that have been carried out include the addition of spinach, anchovy flour, moringa flour, catfish flour, mango flour, soybean flour, pumpkin flour, liver, pumpkin puree and carrots [7][8][9][10][11][12][13]. However, none of these studies have formulated biscuits for toddlers.…”

Section: Introductionmentioning

confidence: 99%

Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types

Ratnawati,

Desnilasari,

Indrianti

et al. 2023

BIO Web Conf.

View full text Add to dashboard Cite

Mocaf (modified cassava flour) is a locally sourced ingredient that can be an alternative in making complementary biscuits. However, the low protein content in mocaf, it is necessary to add ingredients that contain high protein, one of which is beans. The addition of banana puree also intended to increase its nutritional content of biscuit because bananas contain inulin. The aims of this research were to investigated the influence of combination of bean flour and banana puree types to the chemical characteristics of mocaf biscuit. This study employed a Completely Randomized Design with two factors : bean flour types (soybean, mung bean, and red bean flour) and banana puree types (Raja, Ambon, and Nangka). It was observed that the proximate, calorie, total sugar, total dietary fiber (TDF) and inulin content of mocaf biscuit. The results showed that the bean flour and banana puree types had a significantly affected on the TDF and inulin content of mocaf biscuit. Mocaf biscuit which fullfilled SNI 01-7111.2-2005 for complementary biscuits was sample A2B3 (mung bean flour and Nangka banana puree) with 4.90% moisture content, 1.82% ash, 10.50% protein, 16.30% fat, 71.38% carbohydrate, 474.21 kcal/100g, 21.50% total sugar, 4.85% TDF and 1.77% inulin.

show abstract