FORMULASI BISKUIT PADAT SIAP-SANTAP UNTUK MAKANAN DARURAT (READY-TO-EAT-BISCUIT BARS FORMULATION FOR DISASTER-RELATED EMERGENCY SITUATION)

Almasyhuri Almasyhuri, Nelis Imanningsih, Heru Yuniati

FORMULASI BISKUIT PADAT SIAP-SANTAP UNTUK MAKANAN DARURAT (READY-TO-EAT-BISCUIT BARS FORMULATION FOR DISASTER-RELATED EMERGENCY SITUATION)

Abstract


ABSTRACT

In situation when the disaster occurres, people can be panic and can not manage appropriate food for the whole family. Therefore, it is required food supply from the authority to fulfill the nutrition need during emergency. For infants, there were milk and food products available in the market that can be given in such situation. However, for children and adults, there are no emergency food available in the market. Some post-disaster surveys indicates that food aid distributed during emergency situation only provides energy source rather than a complete nutrition. Furthermore, these foods still require processing before consumption. The aim of the study is to develop formulated ready-to-eat foods for children and adults that have a dense calories and protein that can be given in disaster-related emergency situation. The foods are produced in solid form, and has good acceptance by both panelist in laboratory and people in the field. In the early stages of research, six formulas in solid form are developed, three have savory taste and three are sweet. One formula that the most preferred by the panelist in the laboratory are chosen. The best formula is then given to field panelists in area of disaster to know their preference. Formula made from soy and sesame with sweet taste has the highest value compared with other types of formulas, and significantly different by Duncan's test from all formulas. In flavor and aroma attributes, this formula is not significantly different from others, however in crispiness; this formula has the best acceptance. The biscuits has energy 2.100 kcal per portion that 11.5 percent of the energy is from protein, 44.4 percent is from fat and the remaining 44 percent is from carbohydrates.

Keywords: food formulation, ready-to-eat-biscuit, emergency food, disaster

 

Abstrak

Dalam kejadian bencana alam masyarakat dapat menjadi panik dan tidak dapat menyediakan makanan keluarga, sehingga memerlukan bantuan makanan bergizi selama keadaan darurat. Untuk makanan bayi telah ada di pasar berupa susu dan bubur susu yang dapat diberikan dalam situasi ini. Sementara makanan siap-santap untuk anak dan orang dewasa belum banyak tersedia di pasar. Beberapa survei pasca-bencana menunjukkan bahwa bantuan makanan dari donatur berupa makanan siap-santap umumnya hanya merupakan sumber enegi. Di samping itu makanan bantuan tersebut umumnya masih membutuhkan pengolahan terlebih dahulu sebelum disantap. Mengembangkan formula makanan siap-santap untuk usia anak sampai orang dewasa yang mengandung  tinggi energi dan dapat diberikan dalam situasi  kedaruratan. Makanan diproduksi dalam bentuk batangan padat, yang dapat diterima baik oleh panelis. Pada tahap awal dikembangkan enam jenis formula makanan, tiga berasa manis dan tiga lainnya berasa asin. Lalu dipilih satu formula yang terbaik, berdasarkan uji fisik dan sensori oleh panelis laboratorium. Makanan terpilih kemudian diuji porsi pada masyarakat di daerah rawan bencana. Formula yang dibuat dari tepung kedelai dan tepung wijen dengan rasa manis mempunyai nilai kesukaan paling baik dibandingkan dengan formula lainnya, dan dengan uji Duncan’s berbeda secara signifikan dari semua formula. Pada atribut rasa dan aroma formula ini tidak berbeda signifikan dibandingkan dengan formula lainnya, tetapi memiliki kerenyahan paling baik. Setiap energi 2.100 kkal biskuit padat tersusun 11,5 persen berasal dari protein, 44,4 persen dari lemak dan sisanya 44 persen dari karbohidrat. [Penel Gizi Makan 2012, 35(1): 42-48]

 

Kata Kunci: makanan formula, biskuit siap-santap, makanan darurat, bencana alam


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Penelitian Gizi dan Makanan ( p-ISSN: 0125-9717. e-ISSN: 2338-8358) is published by National Institute of Health Research and Development, Ministry of Health of Republic of Indonesia

http://ejournal.litbang.depkes.go.id/index.php/pgm/


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