Substitution of Green Bean Flour (Vigna Radiata) and Tuna Fish Flour (Thunnus sp) as PMT Biscuits For Pregnant Women Against Proximate Levels, Energy Values, Iron Levels, and Organoleptic Quality
Nutritional problems in Indonesia are focused on the First 1000 Days of Life, which starts from the fetus in the womb of mothers to toddlers aged 2 years. The target to be intervened in this study is pregnant women. Where generally pregnant women have disorders such as anemia and Chronic Energy Deficiency. The disorder can be prevented by providing additional food using local ingredients. The purpose of this study was to obtain the right formulation of green bean flour biscuits and tuna flour for supplementary feeding of pregnant women. This study uses a type of laboratory experimental research with a completely randomized design (RAL) design using 3 levels of treatment, as many as 9 experimental units. The level of treatment P1 with the proportion of flour: green bean flour: tuna fish flour (75:15:10), P2 (65: 29: 6), and P3 (55: 41: 4). The results showed the substitution of mungbean flour and tuna fish flour had a significant effect on water content, ash content, protein content, fat content, iron content, biscuit aroma. However, it does not have a significant effect on carbohydrate levels. color, taste and texture. From the calculation of the best treatment level is produced in P2.