INNOVATION OF CORN SHEET (ZEA MAYS.L) AND AVOCADO SEEDS (PERSEA AMERICANA MILL) BISCUIT BASED ON ALTERNATIVE FOODS TO PREVENT STUNTING IN TODDLERS
DOI:
10.54443/ijset.v4i7.1015Published:
2025-08-10Downloads
Abstract
Stunting remains a critical issue in Indonesia due to chronic nutritional deficiencies. This study developed functional biscuits using corn silk and avocado seed flours in three ratios (25:75, 50:50, 75:25) to support toddler nutrition. Nutritional and sensory evaluations showed that the 50:50 formulation was optimal, containing 5.34% protein, 23.98% fat, and 68.01% carbohydrates. Although slightly below the SNI carbohydrate standard (≥70%), it met moisture and ash standards and was preferred in taste, color, and aroma. These findings highlight its potential as a supplementary food to help prevent stunting in early childhood.
Keywords:
cado seeds biscuits corn silk functional food stuntingReferences
Azmy, U., & Mundiastuti, L. (2018). Nutrient Consumption of Stunted and Non-Stunted Children in Bangkalan Regency. Amerta Nutrition, 292–298. https://doi.org/10.20473/amnt.v2.i3.2018.292-298
Damayanti, E.A., Gusnadi, D., Telkom, U., Jagung, R., & Tinggi, K. (2021). Utilization of Corn Silk Waste in Making Healthy Cookies for Patients. E-Proceeding of Applied Science, 7(5), 1648–1656. https://openlibrarypublications.telkomuniversity.ac.id/index.php/appliedscience/article/view/15565
Halimah, ADN, Istiqomah, & Rohmah, SS (2014). Processing Avocado Seed Waste to Make Starch Dodol as an Alternative Kidney Treatment. Student Scientific Journal, 4(1), 32–37. https://ejournal.undip.ac.id/index.php/jim/article/download/10888/8613
Irwan, Mery T, Sunarto Kadir, LA (2020). The Effectiveness of Providing Modified Food Supplements Based on Local Wisdom to Improve the Nutritional Status of Undernourished and Stunted Toddlers. Journal of Health and Science; Gorontalo Journal of Health & Science Community, 4, 59–67.
Laswati, DT (2019). Nutritional Problems and the Role of Balanced Nutrition. Agrotech: Scientific Journal of Agricultural Technology, 2(1), 69–73. https://doi.org/10.37631/agrotech.v2i1.12
Lukman, F. Kamilia, Murlida, E., & Noviasari, S. (2022). The Effect of Avocado Seed Flour Concentration on the Level of Likeability of Crackers. Scientific Journal of Agricultural Students, 7(1), 369–373. https://doi.org/10.17969/jimfp.v7i1.19068
Oktarina, Z., & Sudiarti, T. (2014). Risk Factors for Stunting in Toddlers (24–59 Months) in Sumatra. Journal of Nutrition and Food, 8(3), 177. https://doi.org/10.25182/jgp.2013.8.3.177-180
Ramli, S., Khumairah, R., & Zuhra, N. (2021). Utilization of Corn Silk as an Alternative Healthy Food Processing Material. Journal of Environmentally Friendly Innovation (JIRL), 2(3), 10–15.
Vidyatmoko. (2020). Policy Analysis Journal | Vol. 4 No. 2, 2020. Policy Analysis Journal, 4(2), 26–39.
Violita, Lady, Purba, R., Emilia, E., Damanik, M., & Juliarti, J. (2021). Organoleptic Test and Nutritional Content Analysis of Avocado Seed Flour Substitute Cookies. Journal of Nutrition and Culinary, 1(2), 1. https://doi.org/10.24114/jnc.v1i2.26854
License
Copyright (c) 2025 Radooti Merlin Sagala, Saru Noliqo Rangkuti, Sefi Megawati, Azzahra Fernanda, Meta Safitri, Arini Aprilliani
This work is licensed under a Creative Commons Attribution 4.0 International License.
How to Cite
