Development of ready-to-serve breadfruit cream soup for the elderly

Abstract

The number of elderly people in 2022 is 10.48% of the total population in Indonesia. The health condition of the elderly is determined by the quality and quantity of nutritional intake. To obtain sufficient nutritional intake, commodities are needed that meet the nutritional needs of the elderly. One of the commodities that is rich in nutrition for the elderly is breadfruit (Artocarpus altilis). Breadfruit cream is a processed product that is practical for the elderly. The purpose of this study was to make a ready-to-serve breadfruit cream soup for the elderly which is practical in serving and has nutritional content. The method used is trial and error to determine the formulation of breadfruit cream soup. Furthermore, the calculation of nutrient content in the breadfruit cream soup. The results of the study obtained a formula with energy content106 KCal. This energy content fulfills the 0,06% nutritional adequacy of the elderly.