Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency
This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein,...
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| Format: | Article |
| Language: | English |
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Universitas Gadjah Mada
2020-12-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/49478 |
| _version_ | 1819297860231888896 |
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| author | Fahrul Rozi Sri Anna Marliyati |
| author_facet | Fahrul Rozi Sri Anna Marliyati |
| author_sort | Fahrul Rozi |
| collection | DOAJ |
| description | This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients that were added to increase the nutritional value and sensory
attributes of the instant cream soup included soy protein isolate, egg white flour, maltodextrin, red palm oil, onion, garlic, leek, celery, chicken broth, fresh cream (cooking cream), black pepper, and salt). This experimental study used a randomized factorial design in laboratory. The treatment unit included two factors: provision of yellow sweet potato and red kidney bean consisting of three levels (50%:50%, 75%:25%, and 25%:75%) and addition of maltodextrin consisting of two levels (0% and 5%). Hedonic organoleptic analysis showed that the
selected formula comprised 75%:25% yellow sweet potato and red kidney bean and 5% maltodextrin addition (F5). Nutrient content analysis revealed that the product contained 3.85% moisture, 3.15% ash, 30.19% protein, 14.18% fat, 48.63% carbohydrate, 443 kcal energy, 17.67% dietary fiber, 87 ppm β-carotene, and 77.21% protein digestibility. This study also showed that methionine and cysteine were the limiting amino acids in the selected product with a score of 47%. Acceptability from 100 pregnant women was assessed, and results showed that 87% of pregnant women accepted the product. These results indicate that this product has the potential to be an alternative snack for maternal chronic energy deficiency because of its nutritional values. |
| first_indexed | 2024-12-24T05:20:43Z |
| format | Article |
| id | doaj.art-4b698545fa7f4c72b13f3eb1a3a49622 |
| institution | Directory Open Access Journal |
| issn | 0216-0455 2527-3825 |
| language | English |
| last_indexed | 2024-12-24T05:20:43Z |
| publishDate | 2020-12-01 |
| publisher | Universitas Gadjah Mada |
| record_format | Article |
| series | Agritech |
| spelling | doaj.art-4b698545fa7f4c72b13f3eb1a3a496222022-12-21T17:13:28ZengUniversitas Gadjah MadaAgritech0216-04552527-38252020-12-0140320621410.22146/agritech.4947826477Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy DeficiencyFahrul Rozi0Sri Anna Marliyati1Department of Human Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680Department of Human Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients that were added to increase the nutritional value and sensory attributes of the instant cream soup included soy protein isolate, egg white flour, maltodextrin, red palm oil, onion, garlic, leek, celery, chicken broth, fresh cream (cooking cream), black pepper, and salt). This experimental study used a randomized factorial design in laboratory. The treatment unit included two factors: provision of yellow sweet potato and red kidney bean consisting of three levels (50%:50%, 75%:25%, and 25%:75%) and addition of maltodextrin consisting of two levels (0% and 5%). Hedonic organoleptic analysis showed that the selected formula comprised 75%:25% yellow sweet potato and red kidney bean and 5% maltodextrin addition (F5). Nutrient content analysis revealed that the product contained 3.85% moisture, 3.15% ash, 30.19% protein, 14.18% fat, 48.63% carbohydrate, 443 kcal energy, 17.67% dietary fiber, 87 ppm β-carotene, and 77.21% protein digestibility. This study also showed that methionine and cysteine were the limiting amino acids in the selected product with a score of 47%. Acceptability from 100 pregnant women was assessed, and results showed that 87% of pregnant women accepted the product. These results indicate that this product has the potential to be an alternative snack for maternal chronic energy deficiency because of its nutritional values.https://jurnal.ugm.ac.id/agritech/article/view/49478chronic energy deficiencyinstant cream souppregnancyred kidney beanyellow sweet potato |
| spellingShingle | Fahrul Rozi Sri Anna Marliyati Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency Agritech chronic energy deficiency instant cream soup pregnancy red kidney bean yellow sweet potato |
| title | Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency |
| title_full | Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency |
| title_fullStr | Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency |
| title_full_unstemmed | Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency |
| title_short | Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency |
| title_sort | development of yellow sweet potato and red kidney bean based instant cream soup for pregnant mothers with chronic energy deficiency |
| topic | chronic energy deficiency instant cream soup pregnancy red kidney bean yellow sweet potato |
| url | https://jurnal.ugm.ac.id/agritech/article/view/49478 |
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