Nur Laili, Alfia and Ratna Noer, Etika and Yudi Fitranti, Deny and Rustanti, Ninik and Adi Murbawani, Etisa Layang Scad Fish and River Tamarind Snack Bar as High Protein Supplementary Feeding Alternative for Pregnant Women with Chronic Energy Deficiency (CED). -. (Unpublished)

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Abstract

Background: Supplementary feeding is one of the troubleshooting for pregnant women with Chronic Energy Deficiency (CED). The innovation of supplement feeding into a snack bar can based on local food from layang scad fish and river tamarind. Layang scad fish and river tamarind have high protein content beneficial for pregnant women.
Objective: To analyze organoleptic properties, nutrition content, and determine the best treatment of layang scad fish and river tamarind for pregnant women with CED.
Methods: An experimental study with a Completely Randomized Design (CRD). There were three treatments of layang scad fish and river tamarind, which are: F1 (30%:70%); F2 (40%:60%); F3
(50%:50%). Statistical analysis of energy, protein, carbohydrates, and water content used a one-way ANOVA and Duncan test, while statistical analysis of ash and fat content used a one-way ANOVA
and Games-Howell. Statistical analysis of organoleptic test used a Kruskal Wallis and Mann Whitney.
Results: The formulation of layang scad and river tamarind had significantly different on energy, protein, carbohydrate, moisture content, ash content, taste, and texture (p<0.05) but for color and
aroma were not significantly different (p>0.05). Formulation F3 was the best formula with a serving size (100 grams) has an energy of 506 kcal, 18.94% of protein, 28.13% of fat, 44.38% of
carbohydrates, 6.75% of water content, and 1.79% of ash content.
Conclusion: The addition of layang scad fish and river tamarind gives significant differences in the energy, protein, carbohydrate, moisture content, ash content, taste, and texture of the snack bar.
Keywords: River Tamarind; PMT for pregnant women with CED; snack bar; layang scad fish flour.

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