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Annis Catur Adi1 
, Wizara Salisa *2 , Auresa Caesarputriaulya Willmart3 , Emyr Reisha Isaura1 , Farapti Farapti1 , Febi Dwirahmadi4 , Heni Rachmawati5
, Wizara Salisa *2 , Auresa Caesarputriaulya Willmart3 , Emyr Reisha Isaura1 , Farapti Farapti1 , Febi Dwirahmadi4 , Heni Rachmawati5
1- Department of Nutrition, Airlangga University, 60115, Surabaya, Indonesia., 60115, Surabaya, Indonesia
2- Department of Research and Development, Rumah Inovasi Natura, 60112, Surabaya, Indonesia. ,wizaralisa07@gmail.com
3- Department of Research and Development, Rumah Inovasi Natura, 60112, Surabaya, Indonesia., 60112, Surabaya, Indonesia
4- School of Medicine, Griffith University, 4222, Gold Coast, Australia., 4222, Gold Coast, Australia
5- School of Pharmacy, Bandung Institute of Technology, 40132, Bandung, Indonesia., 40132, Bandung, Indonesia
2- Department of Research and Development, Rumah Inovasi Natura, 60112, Surabaya, Indonesia. ,
3- Department of Research and Development, Rumah Inovasi Natura, 60112, Surabaya, Indonesia., 60112, Surabaya, Indonesia
4- School of Medicine, Griffith University, 4222, Gold Coast, Australia., 4222, Gold Coast, Australia
5- School of Pharmacy, Bandung Institute of Technology, 40132, Bandung, Indonesia., 40132, Bandung, Indonesia
Abstract: (4 Views)
Background: Prolonged food insecurity due to disaster emergencies induces an increased risk of nutritional problems for toddlers and older people. Emergency food products, such as biscuits are easy to consume and suitable for emergency situations. Functional local foods have the potential to be substitute ingredients in the production of emergency foods that are nutritious, rich in antioxidants, and sustainable. This study aimed to determine the effect of adding local ingredients as an emergency food.
Materials and Methods: This study used a completely randomized experimental research design to at first created product formulation by substituted 3.5% of 45% wheat flour with 2% catfish flour, 1% nutmeg powder, and 0.5% black garlic paste and aimed to analyze the nutritional content, safety, characteristics, acceptability, and efficacy of emergency biscuits.
Results: Biscuits are classified as safe and free of contamination. The nutritional content of one serving of biscuits (72 grams) provides 15.9% energy, 13.3% protein, and 30.6% fat in disaster emergency situations. Organoleptic tests on refugees showed an average acceptability of biscuits including color (3.87 ± 0.755), smell (3.79 ± 0.809), taste (4.11 ± 0.667), and texture (3.93 ± 0.726). The results of the biscuit efficacy test in the toddler group showed a significant increase in body weight (p= 0.000) and height (p= 0.000). Meanwhile, the biscuit efficacy test in the elderly did not show any significant difference in body mass index (p>0.05).
Conclusions: Emergency biscuits made from local food ingredients have met standards for safety, nutrition, good acceptability, and are effective in increasing the anthropometric values of toddlers.
Materials and Methods: This study used a completely randomized experimental research design to at first created product formulation by substituted 3.5% of 45% wheat flour with 2% catfish flour, 1% nutmeg powder, and 0.5% black garlic paste and aimed to analyze the nutritional content, safety, characteristics, acceptability, and efficacy of emergency biscuits.
Results: Biscuits are classified as safe and free of contamination. The nutritional content of one serving of biscuits (72 grams) provides 15.9% energy, 13.3% protein, and 30.6% fat in disaster emergency situations. Organoleptic tests on refugees showed an average acceptability of biscuits including color (3.87 ± 0.755), smell (3.79 ± 0.809), taste (4.11 ± 0.667), and texture (3.93 ± 0.726). The results of the biscuit efficacy test in the toddler group showed a significant increase in body weight (p= 0.000) and height (p= 0.000). Meanwhile, the biscuit efficacy test in the elderly did not show any significant difference in body mass index (p>0.05).
Conclusions: Emergency biscuits made from local food ingredients have met standards for safety, nutrition, good acceptability, and are effective in increasing the anthropometric values of toddlers.
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This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 (CC-By-NC 4.0), which permits use, distribution, and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.
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