An innovation of high protein biscuit incorporation of jackfruit seed flour, millet seed, and eel for stunting prevention

Abstract

Stunting is still a focus of attention for the Indonesian government. Indonesia is rich in local food which can be developed into healthy supplementary food (PMT). This study aimed to develop a high protein biscuit as a supplementary feeding formula (PMT) with higher quality and highly nutritious. The method of this research is an experimental laboratory with five distinct formulations for comparative analysis. This research analyzed the organoleptic, and chemical quality of biscuits. The chemical analysis was carried out using the proximate test and the results are compared to SNI 01-7111.2-2005 in a quantitative descriptive manner. Five levels of treatment consisting of the main ingredients: jackfruit seed flour, millet seed, and eel with the composition were graded. The additional ingredients are sugar, butter, egg yolks, milk powder, and vanilla. The organoleptic test showed the best formulation is F4 with the highest recapitulation value in aroma (90%), flavor (90%), and texture (95%). The proximate analysis reveals the F4 formulation also showed a higher value of protein content (12,44% ± 0,01) than other formulas. The conclusion of this study is the biscuits made from jackfruit seed flour, millet seed, and eel have the potential to be developed into high-protein biscuits.