Komposisi Proksimat Biskuit Finger Food Substitusi Tepung Biji Bunga Matahari dan Buah Naga untuk Balita
DOI:
https://doi.org/10.55123/insologi.v5i5.9519Keywords:
Dragon Fruit, Finger Food, Proximate Composition, Sunflower Seed, ToddlerAbstract
Stunting among under-five children remains a major nutritional problem in Indonesia, with a national prevalence of 21.5% in 2023, so diversification of nutrient-dense local-food snacks is needed. Sunflower seed is rich in protein, unsaturated fat, vitamin E, and minerals, whereas dragon fruit is rich in fibre, minerals, and antioxidants, yet their combined use in finger food biscuits for toddlers is still limited. This study aimed to develop finger food biscuits by substituting wheat flour with a mixture of sunflower seed flour and dragon fruit flour, and to analyse their proximate composition and energy. A single-factor experimental design was used with four substitution levels, namely P0 (wheat flour 100%), P1 (80% + 10% + 10%), P2 (60% + 20% + 20%), and P3 (40% + 30% + 30%). Proximate analysis was performed in analytical duplicate on one production batch per treatment and presented descriptively. Increasing substitution consistently raised protein (5.26 to 8.42%) and ash (0.78 to 1.41%) and lowered carbohydrate (66.06 to 60.88%), whereas fat, moisture, and total energy showed no monotonic trend. All treatments met the SNI 2973 moisture requirement. Substitution up to 60% potentially yields a nutrient-dense snack without reducing energy density.
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