ANALISIS SIFAT KIMIA DAN DAYA TERIMA BISKUIT MAKANAN PENDAMPING ASI (MP-ASI) DENGAN FORMULASI TEPUNG IKAN LELE DAN TEPUNG KACANG HIJAU

The purpose of this study was to determine the effect of variations in catfish flour and mung bean flour on the chemical properties and acceptability of biscuits and to find the best formulation of biscuits based on chemical properties and acceptability of biscuits.
This study consisted of 6 treatment levels each of wheat flour; catfish flour; mung bean flour; namely (100:25:5), (70:20:10), (70:15:15), (70:10:20), (70:5:25), each percentage formulation is made in total 100% wheat flour. The experiment used a completely randomized design (CRD) with one factor. Observation parameters included organoleptic (color, taste, texture and aroma), moisture content, ash content, fat content, protein content and carbohydrate content.
The results showed that the variation of catfish flour and mung bean flour was found to have a significant effect on the moisture content and protein content of MP-ASI biscuits. While the results for ash content, fat content and carbohydrate content of complementary food biscuits were not significantly influenced. The highest protein content in the biscuits was found in the highest formulation of mung bean flour. The highest score on the best biscuit acceptability was obtained in the T0 sample treatment, namely 100% wheat flour. Based on the calculation of AKG, the best treatment of all samples is in the T5 treatment, namely with a variation of 70% wheat flour + 5% catfish flour + 25% mung bean flour.