NUTRITION ARTICLE
PENGARUH PERBANDINGAN TEPUNG PISANG KEPOK DAN TEPUNG KACANG HIJAU TERHADAP SIFAT ORGANOLEPTIK DAN KADAR AIR BISKUIT MP-ASI Posted on April 28, 2015 by jurnalgiziprima Background : Prevalence of nutritial status of children on weight/age in NTB by 10,6 % malnutrition, and 19,9% less nutrition (Riskesdas,2010). The handling of this is the manufacture of complementary feeding (MP-ASI) which can be either biscuits are made from wheat flour but still imported. So it is necessary to develop a composite flour mixture kepok banana flour and mung bean flour substitution for wheat flour in making MP-ASI biscuits. The purpose of this study determine the effect of banana flour ratio kepok and mung bean flour on the organoleptic properties and water content of MP-ASI biscuits Methods : The study design using completely randomized design (CRD) with one factor the comparison factor kepok banana flour and mung bean flour with five ...
