Effect of Composite Flour Concentration

Oct 13, 2025 by orovajewels.com 65 views

Introduction

Malnutrition is a serious health problem in Indonesia, affecting millions of children and their families. To combat this issue, it is essential to provide proper nutrition through complementary foods, such as MP-ASI (Makanan Pendamping Asi) biscuits. These biscuits are a crucial component of a child's diet, providing essential nutrients and energy. However, the quality of these biscuits can be affected by various factors, including the type of flour used and the concentration of stabilizers. This study aims to investigate the effect of grain composite flour and concentration of stabilizers on the quality of MP-ASI biscuits.

Background

Malnutrition is a significant public health concern in Indonesia, with approximately 30% of children under the age of five suffering from stunted growth and development. Complementary foods, such as MP-ASI biscuits, play a vital role in addressing this issue. These biscuits are designed to provide essential nutrients and energy to children, helping them grow and develop properly. However, the quality of these biscuits can be affected by various factors, including the type of flour used and the concentration of stabilizers.

Methodology

This study was conducted in January-April 2010 at the Food Technology Laboratory, Faculty of Agriculture, University of North Sumatra, Medan. The method used was a Factorial Complete Random Design with two main factors:

First Factor: Composite Flour Mixture

The composite flour mixture of seeds with four comparison variations was used:

0: 80: 20% (soybean: green beans: flour)
5: 75: 20%
10: 70: 20%
15: 65: 20%

Second Factor: Concentration of Stabilizers

The concentration of stabilizers with four variations was used:

0%
0.5%
1%
1.5%

Parameters Analyzed

The parameters analyzed in this study include:

Water content
Ash content
Protein content
Fat content
Crude fiber content
Organoleptic tests (aroma, taste, and texture)

Results

The results of this study show that:

Effect of Composite Flour Concentration

The concentration of composite flour grains gave a significant effect on all measured parameters, showing that the composition of composite flour affects the characteristics of MP-ASI biscuits.

Effect of Stabilizer Concentration

Concentration of stabilizers gave a significant effect on water content, crude fiber content, fat content, and protein content. This shows that the stabilizer plays an important role in managing the texture and nutritional content of biscuits.

Interaction between Composite Flour Concentrations and Stabilizer Concentrations

Interaction between composite flour concentrations and stabilizer concentrations gave a significant effect on ash content, crude fiber content, fat content, and organoleptic tests. This shows that the combination of these two factors has a synergistic impact on the quality of biscuits.

Conclusion

The results of this study indicate that the ratio of composite flour 15: 65: 20% and 1% stabilizer concentration produces the highest quality MP-ASI biscuits. This study provides important information for food producers and mothers about the effect of grain composite flour and stabilizers on the quality of MP-ASI biscuits. By understanding the factors that affect the quality of biscuits, producers can produce more quality products and mothers can choose more nutritious MP-ASI biscuits for their children.

Recommendations

Based on the findings of this study, the following recommendations are made:

Food producers should use a composite flour mixture of 15: 65: 20% and 1% stabilizer concentration to produce high-quality MP-ASI biscuits.
Mothers should choose MP-ASI biscuits that contain a composite flour mixture of 15: 65: 20% and 1% stabilizer concentration to ensure that their children receive the necessary nutrients and energy.

Limitations

This study has several limitations, including:

The study was conducted in a laboratory setting, which may not reflect real-world conditions.
The study only analyzed a limited number of parameters, which may not be representative of all the factors that affect the quality of MP-ASI biscuits.

Future Research Directions

Future research should focus on:

Conducting a larger-scale study to confirm the findings of this study.
Analyzing a wider range of parameters to gain a more comprehensive understanding of the factors that affect the quality of MP-ASI biscuits.
Investigating the effect of other factors, such as processing conditions and storage conditions, on the quality of MP-ASI biscuits.

Keywords

Grain composite flour
Concentration of stabilizers
Complementary foods
Biscuits

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of grain composite flour and concentration of stabilizers on the quality of MP-ASI biscuits, which are a type of complementary food for children.

Q: What are the main factors that were studied in this research?

A: The two main factors that were studied in this research are:

The composite flour mixture of seeds with four comparison variations
The concentration of stabilizers with four variations

Q: What are the parameters that were analyzed in this study?

A: The parameters that were analyzed in this study include:

Water content
Ash content
Protein content
Fat content
Crude fiber content
Organoleptic tests (aroma, taste, and texture)

Q: What were the results of this study?

A: The results of this study show that:

The concentration of composite flour grains gave a significant effect on all measured parameters
Concentration of stabilizers gave a significant effect on water content, crude fiber content, fat content, and protein content
Interaction between composite flour concentrations and stabilizer concentrations gave a significant effect on ash content, crude fiber content, fat content, and organoleptic tests

Q: What is the recommended ratio of composite flour and stabilizer concentration for producing high-quality MP-ASI biscuits?

A: The recommended ratio of composite flour and stabilizer concentration for producing high-quality MP-ASI biscuits is 15: 65: 20% (soybean: green beans: flour) and 1% stabilizer concentration.

Q: What are the implications of this study for food producers and mothers?

A: The implications of this study for food producers and mothers are:

Food producers should use a composite flour mixture of 15: 65: 20% and 1% stabilizer concentration to produce high-quality MP-ASI biscuits
Mothers should choose MP-ASI biscuits that contain a composite flour mixture of 15: 65: 20% and 1% stabilizer concentration to ensure that their children receive the necessary nutrients and energy

Q: What are the limitations of this study?

A: The limitations of this study are:

The study was conducted in a laboratory setting, which may not reflect real-world conditions
The study only analyzed a limited number of parameters, which may not be representative of all the factors that affect the quality of MP-ASI biscuits

Q: What are the future research directions for this study?

A: The future research directions for this study are:

Conducting a larger-scale study to confirm the findings of this study
Analyzing a wider range of parameters to gain a more comprehensive understanding of the factors that affect the quality of MP-ASI biscuits
Investigating the effect of other factors, such as processing conditions and storage conditions, on the quality of MP-ASI biscuits

Q: What are the keywords associated with this study?

A: The keywords associated with this study are:

Grain composite flour
Concentration of stabilizers
Complementary foods
Biscuits

Q: What are the potential applications of this study?

A: The potential applications of this study are:

Improving the quality of MP-ASI biscuits
Developing new products that meet the nutritional needs of children
Providing mothers with information about the best options for their children's nutrition

Q: What are the potential benefits of this study?

A: The potential benefits of this study are:

Improved nutrition for children
Increased quality of MP-ASI biscuits
Better understanding of the factors that affect the quality of MP-ASI biscuits

Q: What are the potential challenges of this study?

A: The potential challenges of this study are:

Conducting a larger-scale study to confirm the findings of this study
Analyzing a wider range of parameters to gain a more comprehensive understanding of the factors that affect the quality of MP-ASI biscuits
Investigating the effect of other factors, such as processing conditions and storage conditions, on the quality of MP-ASI biscuits