Catfish (Pangasius sp.) as a protein source in increasing instant baby food (MpasI) quality with freeze drying method

Abstract

This research aimed to determine the effects of catfish meat addition to the fulfillment of protein and vitamin A (beta-carotene) and to study physicochemical properties (density, iron, beta-carotene, and proximate) in instant baby porridge using the drying method of the freeze dryer. Fish meat is added to fulfill the content of instant baby pulp protein in accordance with SNI. Baby porridge is dried using a freeze dryer tool which then becomes a form of instant baby pulp. The baby porridge sample was compared with baby control porridge (without fish meat addition) which was the result of previous studies. This research used a completely randomized design with one factor, namely variation in the percentage of catfish as 7.5%, 10%, and 12.5%. The results showed the addition of catfish meat with variations in the concentration of fish meat influenced the nature of the content both physically and chemically. The best baby porridge in terms of chemical properties in meeting the needs of protein and vitamin A (beta-carotene) was found in instant baby porridge with 10% concentration of catfish meat for protein and baby porridge and 7.5% concentration of catfish meat for vitamin A. The addition of catfish meat provided good chemical properties than control sample.