KARAKTERISTIK COOKIES DARI CAMPURAN TEPUNG UBIKAYU TERMODIFIKASI (MOCAF), TEMPE, TELUR, KACANG HIJAU DAN IKAN LELE

Abstract

Currently, stunting becomes one of the national issues that must be solved immediately. Intake of high calorie, high protein and high micronutrients food can reduce the risk of toddlers stunting. Its goals were to determine the chemical, physics and sensory characteristics of cookies were made from a mixture ofmocaf, tempe, eggs, mung bean and catfish. The compotition of cookies were F1, F2 and F3. The results show that the most preferred cookies was formulas F1 and F2. The results of physical analysis showed that the three formulas of cookies have a yellowish red color, and have a level hardness that is not significantly different. The formula chosen as potential cookies lowering the risk of stunting is the F2 (mocaf 63%, egg tempe flour 5%, mung bean flour 12%, fish flour catfish 20%) cookies that can be consumed 5-10 pieces per day, has a nutritional composition that is 12.06% protein, 20.99% fat, 59.17% carbohydrate and 511.56 kcal / 100 g energy.