Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting

Authors

  • Kasyani kasyani Public Health Science Study Program, Department of Public Health, Faculty of Medicine and Health Science, University of Jambi, Indonesia
  • Mursyid Mursyid Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, University of Jambi
  • Silvia Mawarti Perdana Public Health Science Study Program, Department of Public Health, Faculty of Medicine and Health Science, University of Jambi, Indonesia
  • Ismi Nurwaqiah Ibnu Public Health Science Study Program, Department of Public Health, Faculty of Medicine and Health Science, University of Jambi, Indonesia
  • David Kusmawan Public Health Science Study Program, Department of Public Health, Faculty of Medicine and Health Science, University of Jambi, Indonesia
  • Usi Lanita Public Health Science Study Program, Department of Public Health, Faculty of Medicine and Health Science, University of Jambi, Indonesia
  • Alfridsyah Alfridsyah Nutrition Study Program, Aceh Health Polytechnic, Banda Aceh, Indonesia
  • Huda Wazzan Department of Food and Nutrition, School of Human Science and Design, King Abdulaziz University, Jeddah, Saudi Arabia

DOI:

https://doi.org/10.22437/ifstj.v8i2.39090

Keywords:

Biscuits, stunting, wheat flour, tempeh flour, nile tilapia fish flour

Abstract

Abstract— Stunting is one of the nutritional problems in Indonesia. One of the specific interventions for stunting is nutritional support in the form of protein-rich complementary foods, both animal and plant-based protein. This research is expected to provide an alternative to high-protein complementary foods for toddlers, thereby contributing to efforts to reduce stunting problems in Indonesia. The biscuit formulation consists of four treatments of the ratio of wheat flour: tempeh flour: Nile Tilapia fish flour, namely (F1) 100:0:0, (F2) 50:15:35, (F3) 50:25:25, and (F4) 50:35:15. The test parameters in this study were organoleptic tests, chemical tests in the form of proximate analysis, calcium, zinc, dietary fiber, amino acid, and fatty acid content, as well as physical tests in the form of texture and color. The results of the study showed that the best treatment based on the organoleptic test was a ratio of 50:25:25. Chemical tests showed that proximate analysis, calcium, dietary fiber, essential and non-essential amino acid composition, and fatty acid composition of selected biscuits were higher than those of control biscuits. The zinc content of selected biscuits was the same as that of control biscuits. The results of physical tests showed that selected biscuits had the same color description as the control, but had a softer texture than the control. The conclusion obtained was that, based on the composition of nutritional and non-nutritional content, selected biscuits with a 50:25:25 formulation have the potential as complementary food ingredients for breast milk that can help prevent stunting in toddlers. 

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Published

2025-07-28

How to Cite

kasyani, K., Mursyid, M., Perdana, S. M., Ibnu, I. N., Kusmawan, D., Lanita, U., … Wazzan, H. (2025). Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting. Indonesian Food Science and Technology Journal, 8(2), 245–252. https://doi.org/10.22437/ifstj.v8i2.39090

Issue

Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|

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