Jurnal Agritech
Vol 34, No 4 (2014)

Bioavailabilitas Fortifikan, Daya Cerna Protein, serta Kontribusi Gizi Biskuit yang Ditambah Tepung Ikan Gabus (Ophiocephalus striatus) dan Difortifikasi Seng dan Besi

Kartika Sari, Dewi (Unknown)
Anna Marliyanti, Sri (Unknown)
Kustiyah, Lilik (Unknown)
Khomsan, Ali (Unknown)
Marcelino Gantohe, Tommy (Unknown)

Article Info

Publish Date
10 Feb 2015


This research aimed to evaluate the bioavailability of fortificant, protein digestibility, and nutrition contribution of biscuits supplemented with snakehead fish flour and fortified with Zn and Fe. Randomized complete design was used in this research which consisted of two steps, namely: 1) Zn and Fe microencapsulation, 2) formulation of biscuit supplemented with fish flour 15% which fortified with Zn and Fe. Level of Zn and Fe per servingsize were to meet 25%, 50% and 100% of RDA. Based on ANOVA showed that there were no significantly difference on bioavailability of Zn and Fe on various fortification level (p>0.05). Biscuits fortified with Zn and Fe to meet 50% RDA per serving size had the highest bioavailability of 76.32% and 41.80%, respectively. This biscuits was chosen for further analysis namely physical and chemical characteristics and protein digestibility. Result of analysis showed that the chosen biscuits more crunchy than those the commercial biscuits. Each a hundred grams of biscuits contained moisture, ash, protein, fat, carbohydrate, energy, Fe and Zn of about 2.73 g, 2.80 g, 13.34 g, 24.53 g, 57.32 g , 503 kcal, 11.7 % and 8.83%, respectively and had protein digestibility of 78.45%. This biscuits was in range of quality standards for biscuits SNI 01-2973-1992. The contribution of the chosen biscuits on RDA of energy, protein, Fe and Zn were 19,48%; 20,51%; 74,44%; 54.44%, respectively.ABSTRAKPenelitian ini bertujuan untuk mempelajari bioavailabilitas fortifikan, daya cerna protein, dan kontribusi gizi biskuit ikan gabus yang ditambahkan tepung ikan gabus dan difortifikasi dengan Zn dan Fe. Rancangan percobaan yang digunakan adalah RAL. Penelitian terdiri atas dua tahap, yaitu pertama adalah melakukan mikroenkapsulasi mineral Zn dan Fe, kedua formulasi biskuit berbasis 15% tepung ikan gabus yang difortifikasi dengan mineral Zn dan Fe dengan taraf fortifikasi, yaitu sebesar 25%, 50%, dan 100% AKG per serving size. Terhadap biskuit yang dihasilkan dilakukan analisis bioavailabilitas Zn dan Fe. Hasil sidik ragam menunjukkan bahwa bioavailabilitas Zn dan Fe tidak berbeda nyata pada berbagai taraf fortifikasi (p>0.05). Biskuit hasil fortifikasi Zn dan Fe sebesar 50% AKG memiliki bioavailabilitas tertinggi, yaitu masing-masing 76,32% dan 41,80%. Formula biskuit ini dipilih untuk dianalisis lebih lanjut, yang meliputi analisis sifat fisik, kimia, dan daya cerna protein. Hasil analisis menunjukkan bahwa biskuit terpilih tersebut lebih renyah daripada biskuit komersial. Dalam 100 g biskuit tersebut terkandung air, abu, protein, lemak, dan karbohidrat berturut-turut sebesar 2,73 g; 2,08 g; 13,34 g; 24,53 g; 57,32 g; serta energi sebesar 503 kkal. Kadar Fe dan Zn biskuit terpilih tersebut adalah 11,7 mg dan 8,83 mg/100 g; dengan daya cerna protein sebesar 78,45%. Biskuit berbasis tepung ikan gabus 15% yang difortifikasi Zn dan Fe sebesar 50% AKG memenuhi standar kualitas biskuit SNI 01-2973-1992. Kontribusi biskuit terpilih terhadap AKG energi, protein, Fe dan Zn berturut-turut adalah 19,48%; 20,51%; 74,44%; 54.44%.

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Journal Info





Agriculture, Biological Sciences & Forestry Computer Science & IT


Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is ...