Kesehatan Ilmiah

Pemanfaatan Ikan Teri (Stolephorus,Sp) Dalam Formulasi Makanan Pendamping Air Susu Ibu (MP-ASI)

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Anchovy (Stolephorus, sp) was sources of protein local foodtuffs which could be utilized as complementary food ingredients. Besides ingredients and complementary foods processing methods affected the nutrient content could also affected the physical characteristic and acceptability. The research’s purpose was to reviewed anchovy utilization in the formulation of complementary food. Organoleptic test held with hedonic method to observed panelists favorite level toward three formulas of complementary food, which diffeence in the ratio of soy flour and anchovy flour (15% : 15%, 25% : 5%, 20% : 10%). Based on organoleptic test, complementary food formulation with soy flour 25% and anchovy flour 5% were more preferable by the panelists from the terms of taste, color, flavor and texture. Density average value kamba complementary foodformulations on this research was about 0,48-0,50 g/ml. Water absorption average value of complementary foodformulations on this research was about 2,17-2,43 g/g. Keyword: anchovy flour, soybean flour, formulations, complementary food.

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

Aceh Besar : Poltekkes Kemenkes Aceh.,

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Vol. 7. No. 2

Subjek

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Info Detail Spesifik

Jurnal Naswakes

Pernyataan Tanggungjawab

Kesehatan Ilmiah

Versi lain/terkait

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