Tesis

Development and Acceptability Trial of Fortified Local Based Biscuit for Moderately Stunted Children 12-24 Month Old in Dompu, West Nusa Tenggara

Fortified food as one of food based approach can be used as intervention to reduce
prevalence of moderate stunting. In this study, fortificant level was calculated based
on the gap between requirement nutrient intakes (RNI) and optimized complementary
feeding developed using linear programming approach. This study was divided into
three phases; 1) developing optimized complementary feeding recommendation using
OPTIFOOD software, 2) developing the fortified biscuits, 3) biscuit acceptability trial
with three arms randomized cross over design. Fifty one children participated in
acceptability trial. Corn flour, soy flour, moringa leaves powder were used as the
main ingredients of biscuits. Nine nutrients (iron, zinc, calcium, B1, B3,B6, folate,
B12, Vit A) were added as fortificants in high nutrient dense fortified biscuit and
eight nutrients (except Vit A) were added in standard nutrient dense fortified biscuit.
The children could consume 80%, 75% and 70% of unfortified, standard nutrient
dense fortified biscuit, and high nutrient dense fortified biscuit respectively. The
majority of caregiver liked the aroma and color of biscuits but less of texture for
standard and high nutrient dense fortified biscuit (with organoleptic score 2.08 and
2.20, respectively). There was no significant difference among the three types of
biscuits.


Makanan terfortifikasi yang merupakan salah satu pendekatan berdasar makanan
dapat dijadikan salah satu intervenesi untuk mengurangi angka kejadian pendek
sedang pada anak dibawah lima tahun. Pada studi ini, level fortifikasi dihitung
berdasarkan kesenjangan antara kebutuhan nutrisi dan pengoptimalan makanan
pendamping yang dikembangkan berdasarkan pendekatan linear programming. Studi
ini dibagi menjadi tiga fase; 1) pengembangan rekomendasi makanan pendamping
menggunakan perangkat lunak OPTIFOOD , 2) pengembangan biskuit terfortifikasi,
dan 3) uji penerimaan biskuit dengan desain tiga lengan silang acak. Lima puluh satu
anak ikut serta pada uji penerimaan. Tepung jagung, tepung kacang kedelai, dan
bubuk daun kelor digunakan sebagai bahan baku utama biskuit. Sembilan zat gizi
ditambahkan sebagai fortifikan yang ditambahkan pada high nutrient dense fortified
biscuit (zatbesi, seng, kalsium, B1, B3,B6 asam folat, B12, dan vitamin A) dan
delapan zat gizi (kecuali vitamin A) ditambahkan pada standard nutrient dense
fortified biscuit. Anak-anak dapat mengonsumsi 80%, 75%, dan 70% biskuit tidak
terfortifikasi, standard nutrient dense fortified biscuit, and high nutrient dense
fortified biscuit. Kebanyak pengasuh menyukai aroma dan warna dari biskuit tetapi
kurang menyukai teksturnya (dengan nilai uji pengindaraan berurutan 2.08 dan 2.20).
tidak ada perbedaan yang nyata pada ketiga jenis biskuit tersebut.