Pie Formula Biscuit Flour and Soy Protein Isolate as Alternative of High Protein Snack for Toddler

Abstract

Stunting is the impaired growth and development that children experience from poor nutrition, repeated infection, and inadequate psychosocial stimulation. Food program for stunting that have been given by government is complementary biscuit. The low acceptance of biscuit is caused by lack of innovation in delivery to children. This study was conducted to improve the acceptance of the complementary biscuit by adjusting the biscuit flour into a pie with fla that has different flavor and more appealing to the children. This research used an experimental study with a complete randomized design of 4 levels. Substitution of complementary biscuit flour given 0, 5, 10 and 15% while protein isolate 0, 9, 11, and 13%. 30 Panelists evaluated samples on acceptability of colour, appearance, texture and taste using a five point hedonic. The selected formula according to the test is a pie with a substitution of 10% complementary biscuit flour and 11% soy protein. The nutritional content analysis showed that the substitution of complementary biscuit flour and isolate protein were significantly different for the protein and fat content. Preferred test results of selected formula biscuits have the best color, aroma and texture in addition to other formulas. Pie with the addition of biscuit flour and soy protein could be an alternative to increase nutrient intake of malnourished children.