PENGEMBANGAN KUE KACANG SUBSTITUSI TEPUNG IKAN PATIN SEBAGAI SNACK TINGGI PROTEIN BAGI BALITA STUNTING

Amalia Kusuma Wardani, - and Ai Nurhayati, - and Nia Lestari, - (2025) PENGEMBANGAN KUE KACANG SUBSTITUSI TEPUNG IKAN PATIN SEBAGAI SNACK TINGGI PROTEIN BAGI BALITA STUNTING. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Penelitian ini dilatarbelakangi tingginya balita stunting di Indonesia dipengaruhi rendahnya konsumsi protein. Pemenuhan protein balita dapat diberikan dalam bentuk snack yaitu kue kacang. Tujuan dari penelitian adalah untuk melakukan pengembangan kue kacang substitusi tepung ikan patin sebagai snack tinggi protein bagi balita stunting. Metode yang digunakan adalah eksperimen melalui tahap analisis resep untuk menentukan resep acuan, pengembangan produk dan uji QDA (Quantitative Descriptive Analysis) kepada 5 panelis ahli, perhitungan proksimat kadar protein. Hasil penelitian menunjukkan bahwa produk yang dapat diterima adalah produk substitusi 20% tepung ikan patin karena mendekati produk acuan. Satu buah kue kacang memiliki berat 10 g dengan perhitungan proksimat kadar protein kue kacang produk acuan mengandung 1,7 g protein, produk substitusi 20% mengandung 2,3 g protein, produk substitusi 30% mengandung 2,7 g protein, dan produk substitusi 40% mengandung 3 g protein. Pemenuhan protein dari snack balita stunting masa rehabilitasi yakni 4-6 g/kg BB/hari dianjurkan mengonsumsi 2 buah kue kacang. Saran untuk penelitian selanjutnya melakukan analisis daya terima kue kacang substitusi tepung ikan patin. This study is motivated by the high prevalence of stunting among toddlers in Indonesia, which is influenced by low protein intake. Protein intake for toddlers can be fulfilled in the form of snacks, such as peanut cookies. The aim of this study is to develop peanut cookies with substituted pangasius fish flour as a high-protein snack for stunted toddlers. The method used is an experimental approach through recipe analysis to determine a reference recipe, product development, and Quantitative Descriptive Analysis (QDA) involving 5 expert panelists, as well as proximate analysis to determine protein content. The results showed that the acceptable product was the one with 20% pangasius fish flour substitution, as it closely resembled the reference product. One peanut cookie weight 10 g. Based on the proximate analysis, the reference peanut cookie contains 1.7 g of protein, the 20% substitution product contains 2.3 g of protein, the 30% substitution product contains 2.7 g of protein, and the 40% substitution product contains 3 g of protein. To meet the protein needs of stunted toddlers in the rehabilitation phase, which is 4–6 g/kg body weight/day, it is recommended to consume 2 peanut cookies. It is suggested that future research include an acceptance analysis of the peanut cookies with pangasius fish flour substitution.

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?view_op=list_works&hl=en&user=t5yEG9QAAAAJ ID SINTA Dosen Pembimbing: Ai Nurhayati: 5994450 Nia Lestari: 6706109
Uncontrolled Keywords:	Kue Kacang, Tepung Ikan Patin, Protein, Balita Stunting Peanut Cookies, Pangasius Fish Flour, Protein, Stunted Toddlers
Subjects:	L Education > L Education (General) T Technology > TX Home economics
Divisions:	Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga
Depositing User:	Amalia Kusuma Wardani
Date Deposited:	28 Nov 2025 02:17
Last Modified:	28 Nov 2025 02:17
URI:	http://repository.upi.edu/id/eprint/145569

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