Toddler Biscuit With Addition of Patin Flour and Pandan Leaves Extract Along with Acceptability Test

  • Imelda Telisa Health Polytechnic of Health Ministry Palembang
  • Indriani Ayu Lestari Health Polytechnic of Health Ministry Palembang
  • Khusnul Alifia Arrizki Health Polytechnic of Health Ministry Palembang
  • Suci Prihatinningsih Health Polytechnic of Health Ministry Palembang
Keywords: Stunting, Biscuit, Patin Flour


Abstract - Stunting is a major nutritional problem facing Indonesia. Based on Pemantauan Status Data (PSG) for the past three years, stunting has the highest prevalence compared to other nutritional problems such as malnutrition, wasting and obesity. The prevalence of toddlers stunting has increased from 2016 which is 27.5% to 29.6% in 2017. Biscuits can be enjoyed from infants to the elderly with different biscuit compositionsaccording to their needs. Biscuits have a longer shelf life and practically brought as provisions for healthy and nutritiousfood. Since 2009, wheat flour as a raw material for biscuits wasobtained not from within the country (imported), which meanst requires a large cost to obtain these raw materials. This study was an experimental study using a Completely RandomizedDesign (CRD) and friedman non parametric data analysis.Organoleptic test show that there is a relationship betweenacceptability with the addition of patin flour in terms of biscuitsn terms of taste (p = 0,000), texture (p = 0.005), aroma (p =0,000), and color (p = 0.005 ). The results of physical analysis showed that the biscuits most favored by the panelists were formulas P0 and P1. The formula chosen as a potential biscuit to reduce the risk of stunting is P3 biscuits, which have a nutritional composition of 18.84% protein, 28.02% fat, and 41.25% carbohydrate.