Formulation of baby biscuits with substitution of wood grasshopper flour (Melanoplus cinereus) as an alternative complementary food for children

Abstract

The provision of complementary food is one effort to overcome nutrition problems in vulnerable groups such as children aged 12-24 months. Giving inadequate complementary food can cause malnutrition. The prevalence of malnutrition in Yogyakarta, Indonesia in 2017 was 8.26%. While in this region, there is a kind of insect, wood grasshopper, that commonly consumed as local food as a source of protein. In this study, wood grasshopper flour was used to substitute wheat flour to develop baby biscuits and analyze the amino acid, energy, nutrient content; protein quality; and organoleptic properties. An experimental study of a complete randomized one factor by substitution of wood grasshopper flour with variations in substitution of 0%, 5%, 7%, and 10%. Wood grasshopper is obtained directly from GunungKidul Regency, Yogyakarta. Substitution of wood grasshopper flour could enhance energy, protein, dietary fiber, zinc, and amino acid content level of lysine, leucine, phenylalanine, arginine. Whereas, decrease carbohydrate and methionine content. The most suitable energy, nutrient content, quality protein, and the preferred organoleptic of baby biscuits and fullfil the Indonesian regulation of complementary food is the formulation with the substitution of wood grasshopper flour as much as 5%. The suggested serving size of baby biscuits with the substitution of wood grasshopper flour is 6 pieces (60 g). Consumption of one serving size of baby biscuits with the substitution of wood grasshopper flour contributes to the adequacy of protein per day as much as 24-38% RDA of children aged 12-24 months from each formulation