Proceedings of the 1st Halu Oleo International Conference on Public Health (HOICPH 2023)

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Nutrition of Baby Cookies Made from the Red Rice and Anchovy as a Complementary Foods for Breast Milk

Authors
Abdul Azis1, *, Muhammad Ardi2, Muhammad Danial2
1Department of Chemical Engineering, Ujung Pandang State Polytechnic, Makassar, Indonesia
2Department of Chemistry Education, Makassar State University, Makassar, Indonesia
*Corresponding author. Email: abdul_azis@poliupg.ac.id
Corresponding Author
Abdul Azis
Available Online 22 May 2024.
DOI
10.2991/978-94-6463-427-3_2How to use a DOI?
Keywords
Baby cookies; complementary foods for breast milk; red rice; anchovies; nutrition
Abstract

Breast milk is the best and most suitable food for babies because it contains antibodies and all the nutrients needed for a baby’s growth. However, as the baby gets older, breast milk alone cannot meet the baby’s nutritional needs, so additional food is needed which is called complementary food. This research aims to determine the ratio of the red rice and anchovy flour to produce baby cookies that consumers like and have a nutritional composition that meets Indonesian National Standards (SNI standards). Making cookies was done by mixing all the required ingredients, molding, and baking at 120oC for 30 min. Specifically, for the red rice flour and fish meal, the ratio was varied to 100:0; 90:10; 80:20; 70:30; and 60:40. The flavour and aroma test of cookies were carried out using a ranking test by 31 respondents and the data obtained was processed using SPSS. Nutritional value analysis was carried out on cookies with the formula that respondents liked most. The research results showed that cookies with a ratio of red rice and anchovy flour of 90:10 had the flavour and aroma that respondents liked most with nutritional content that met SNI 01–2973-2011 standards.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 1st Halu Oleo International Conference on Public Health (HOICPH 2023)
Series
Advances in Health Sciences Research
Publication Date
22 May 2024
ISBN
10.2991/978-94-6463-427-3_2
ISSN
2468-5739
DOI
10.2991/978-94-6463-427-3_2How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Abdul Azis
AU  - Muhammad Ardi
AU  - Muhammad Danial
PY  - 2024
DA  - 2024/05/22
TI  - Nutrition of Baby Cookies Made from the Red Rice and Anchovy as a Complementary Foods for Breast Milk
BT  - Proceedings of the 1st Halu Oleo International Conference on Public Health (HOICPH 2023)
PB  - Atlantis Press
SP  - 4
EP  - 15
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-427-3_2
DO  - 10.2991/978-94-6463-427-3_2
ID  - Azis2024
ER  -