Analysis of liability and protein content of soybean biscuits with Ambon banana as an alternative to emergency food for the elderly

Authors

  • Gurid Pramintarto Eko Mulyo Poltekkes Kemenkes Bandung, Nutrition Department, Indonesia, Tel: +62226628150 https://orcid.org/0000-0003-4701-9588
  • Sinta Arwan Sukowati Poltekkes Kemenkes Bandung, Nutrition Department, Indonesia, Tel: +62226628150 https://orcid.org/0000-0003-4701-9588
  • Agus Sulaeman Poltekkes Kemenkes Bandung, Nutrition Department, Indonesia, Tel: +62226628150
  • Mamat Rahmat Poltekkes Kemenkes Bandung, Nutrition Department, Indonesia, Tel: +62226628150 https://orcid.org/0000-0002-7526-1083
  • Yohannes Wilihelm Saleky Poltekkes Kemenkes Bandung, Nutrition Department, Indonesia a Loa, Cimahi, West Java, Indonesia, Tel: +62226628150 https://orcid.org/0000-0002-9667-651X
  • Osman Syarief Poltekkes Kemenkes Bandung, Nutrition Department, Indonesia, Tel: +62226628150
  • Roro Nur Fauziyah Politeknik Kesehatan Kemenkes Bandung, Nutrition Department, Babakan Loa, Cimahi, West Java, Indonesia, Tel: +62226628150

DOI:

https://doi.org/10.5219/1753

Keywords:

biscuits, organoleptic, soybean flour, Ambon banana flour, elderly

Abstract

  In disaster conditions, the elderly are vulnerable groups that require special attention. With increasing age, there is a decrease in biological function and psychological disorders. The elderly tend to have anxiety, especially during disaster conditions. This anxiety has an impact on the diet and health of the elderly. Soybean (Glycine max L.)  flour biscuits and Ambon banana (Musa paradisiaca var. sapientum L.) flour is a food product that meets disaster emergency food requirements and food requirements for the elderly. It is appropriate to be used as an alternative disaster emergency food for the elderly. This study aims to determine the effect of the balance of the soybean flour biscuit formula Ambon banana flour on the organoleptic and protein properties. The research design used is an experimental study, with the research method used is a hedonic test for testing organoleptic properties and the Kjeldahl procedure for testing protein content. The formula of Ambon banana and soybean flour biscuits consisted of three balances, with the ratio of Ambon banana flour soybean flour (%) F1 (45:55), F2 (35:65), and F3 (25:75). From the study results, it can be concluded that there is a significant difference in the test results of organoleptic properties only for colour. Moreover, there are no significant differences in the test results of organoleptic properties, including aroma, taste, texture, and overall. In the test results of organoleptic properties, the balance (25:75) was declared superior overall. The 45:55 balance contains 8.01% protein, the 35:65 balance contains 7.23% protein, and the 25:75 balance includes 7.42%.

Downloads

Download data is not yet available.

References

Law of the Republic of Indonesia No. 24/2007 Concerning Disaster Management. Retrieved from https://www.ecolex.org/details/legislation/law-of-the-republic-of-indonesia-no-242007-concerning-disaster-management-lex-faoc114997/

National Board for Disaster Management. (2018). Disaster Information Data. In National Board for Disaster Management.

Andoyo, R., Nurhadi, B., Saprudin, RD, & Sukri, N. (2018). Emergency Food Ready to Use to Maintain the Nutritional Status of Children in Disaster Affected Areas. In SDG Centre Padjadjaran University.

Law NO. 13 /1998 concerning Elderly Welfare. Retrieved from https://www.ilo.org/dyn/natlex/natlex4.detail?p_isn=111578&p_lang=en

Husmiati, H., Irmayani, Nyi. R., Noviana, I., & Amalia, A. D. (2016). Kualitas Hidup Lanjut Usia di Daerah Rawan Bencana (Studi kasus di Desa Sukamanah Kecamatan Pangalengan). In Sosio Konsepsia (Vol. 5, Issue 2). Puslitbangkesos Kementrian Sosial RI. https://doi.org/10.33007/ska.v5i2.138 DOI: https://doi.org/10.33007/ska.v5i2.138

Rohmawati, N., Asdie, A. H., & Susetyowati, S. (2015). Tingkat kecemasan asupan makan, dan status gizi pada lansia di Kota Yogyakarta. In Jurnal Gizi klinik Indonesia (Vol. 12, Issue 2, p. 62). Universitas Gadjah Mada. https://doi.org/10.22146/ijcn.23022 DOI: https://doi.org/10.22146/ijcn.23022

Ministry of Health of the Republic of Indonesia. (2019). Action Plan. Ministry of Health.

Suismono, Widowati S., & Nugraha, S. (2014). Soybean Postharvest Technology. In Center for Agricultural Postharvest Research and Development. Bogor.

Selby, A. (2004). Nutritious Food. Erlangga.

National Standardization Agency (BSN). (1992). Biscuit Quality Requirements (SNI 01 -2973-1992) BSN.

RI, K. K. (2012). Guidelines for nutrition activities in disaster management.

Nurhayati., Novijanto, N., Yulianti, F. (2015). Characteristics and Quality Attributes of Soyaba (Soya-Banana) cookies From Anjasmoro Soybean Flour, Blending and Imported with Addition of Banana Mas. In The Digital Repository University of Jember.

Abe, W., Wahyuni, S., & Muzuni. (2017). The Effect of Murability Level of Some Types of Banana on Dextrin Level, Nutritional Value and Organoleptic of Banana Flour. In Food Science and Technology (Vol. 2, Issue 5, pp. 811–820). Horizon Research Publishing.

Pratomo, A. (2013). Experimental Study of Making Dried Sponge Banana Flour Substitution Ambon. In Food Science and Culinary Education Journal (Vol. 2, Issue 10, pp. 25–29). UNNES JOURNALS.

Ferawati. (2009). Formulation and Manufacturing of Banana Bars Based on Soybean Flour, Wheat, Cassava, and Banana as Alternative Emergency Food (Publication No. 2198) [Bachelor Thesis, Bogor Agricultural Institiute]. Scientific Repository.

Indonesian Ministry of Health. (2019). Indonesian Food Composition Table.

Niyibituronsa, M., Onyango, A. N., Gaidashova, S., Imathiu, S., Uwizerwa, M., Ochieng, E. P., Ng’ang’a, F., Birungi, J., Ghimire, S., & Harvey, J. (2018). The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda. In Food Science & Nutrition (Vol. 7, Issue 2, pp. 457–464). Wiley. https://doi.org/10.1002/fsn3.812 DOI: https://doi.org/10.1002/fsn3.812

Setyadi, D, A. (2016). The Effect of Banana Flour Type (Musa Paradisiaca) and Backing Time of Banana Flakes Characteristic [Bachelor Thesis, Pasundan University]. Institutional Repositories and Scientific Journals.

Rohman, A. A. (2019). The Ambon Lumut banana is being developed in Sukabumi. In Jabar Antaranews.

Purwastuti, T. P. P., Purtiningrum, E. N., & Hardiman, I. (2015). Tres leches cake: delicious dessert with 3 main ingredients of milk. In Main Library Gramedia. Jackarta.

Maina, J. W. (2018). Analysis of the factors that determine food acceptability. In The Pharma Innovation Journal (Vol. 7, Issue 5, pp. 253–257). TPI International Journal.

Y, D. P. (2013). Quality Evaluation of King Banana and Ambon Banana Flour. [Bachelor Thesis, Andalas University].

Taufik, Y. (2018). Pengaruh Konsentrasi Bubur Buah dan Tepung Kedelai (Glycine Max) Terhadap Karakteristik Fit Bar Black Mulberry (Morus nigra L). In Pasundan Food Technology Journal (Vol. 5, Issue 1, p.10). Universitas Pasundan. https://doi.org/10/23969/pftj.v5i1.805 DOI: https://doi.org/10.23969/pftj.v5i1.805

Sundari, D., Almasyhuri, A., & Lamid, A. (2015). Pengaruh Proses Pemasakan Terhadap Komposisi Zat Gizi Bahan Pangan Sumber Protein. In Media Penelitian dan Pengembangan Kesehatan (Vol. 25, Issue 4). Badan Penelitian dan Pengembangan Kesehatan. https://doi.org/10.22435/mpk.v25i4.4590.235-242 DOI: https://doi.org/10.22435/mpk.v25i4.4590.235-242

Rahmi, Y., & Sari, T. (2016). Anti-Nutrition Substance. [Bachelor Thesis, Brawijaya University]. Repository Universitas Brawijaya.

Romani, S., Tappi, S., Balestra, F., Rodriguez Estrada, M. T., Siracusa, V., Rocculi, P., & Dalla Rosa, M. (2014). Effect of different new packaging materials on biscuit quality during accelerated storage. In Journal of the Science of Food and Agriculture (Vol. 95, Issue 8, pp. 1736–1746). Wiley. https://doi.org/10.1002/jsfa.6888 DOI: https://doi.org/10.1002/jsfa.6888

Pratama, S. H., & Ayustaningwarno, F. (2015). Kandungan Gizi, Kesukaan, dan Warna Biskuit Subtitusi Tepung Pisang dan Kecambah Kedelai. In Journal of Nutrition College (Vol. 4, Issue 3, pp. 252–258). Institute of Research and Community Services Diponegoro University (LPPM UNDIP). https://doi.org/10.14710/jnc.v4i3.10090 DOI: https://doi.org/10.14710/jnc.v4i3.10090

Mæhre, H., Dalheim, L., Edvinsen, G., Elvevoll, E., & Jensen, I.-J. (2018). Protein Determination—Method Matters. In Foods (Vol. 7, Issue 1, p. 5). MDPI AG. https://doi.org/10.3390/foods7010005 DOI: https://doi.org/10.3390/foods7010005

AOAC. (2013). AOAC Official Method 935.58 Nitrogen (Total) in Food Dressings Improved Kjeldahl Method. AOAC International.

Downloads

Published

2022-09-01

How to Cite

Mulyo, G. P. E., Sukowati, S. A., Sulaeman, A., Rahmat, M., Saleky, Y. W., Syarief, O., & Fauziyah, R. N. (2022). Analysis of liability and protein content of soybean biscuits with Ambon banana as an alternative to emergency food for the elderly. Potravinarstvo Slovak Journal of Food Sciences, 16, 568–578. https://doi.org/10.5219/1753