Several countries in the world are prone to disaster, including
Indonesia. Indonesia is a country located within the Pacific Ring of Fire and
has dozens of active faults. The condition causes Indonesia to become an area
prone to earthquakes and volcanic eruptions, as well as several disasters that
accompany them such as the tsunami. The territory of the Republic of Indonesia
has geographic, geological, hydrological and demographic conditions that allow
disasters to occur. Such Tasikmalaya Regency is the
second most prone areas for natural disasters in Indonesia (BNPB, 2019).
The impact of disasters, whether natural, non-natural, or social
conflicts, are emergencies in all fields including health and nutrition
emergencies. Effect of disasters are nutritional problems such as malnutrition
in infants and toddler. Babies do not get breast milk because they were
separated from their mothers. The impact of disasters can also worsen the
nutritional status of community groups. Food aid that was often late,
unsustainable, and limited availability of local food can exacerbate disaster
conditions. Another problem is food aid that have expired, mislabelling, or not
halal information. Therefore, nutrition management in disaster situations is an
important part of dealing with refugees quickly and accurately.
Stunting is also a nutritional problem that can be categorized as a
disaster. According to Indonesian Basic Health Research (Riskesdas)
data in 2018, the prevalence of stunting on children under five in Indonesia is
still high, namely 30.8% (Badan Penelitian dan Pengembangan
Kesehatan, 2018). According
to the results of the 2017 Nutrition Status Monitoring, Tasikmalaya
City has a 38.2% higher prevalence of stunting than West Java Province (Direktur Gizi Masyarakat Kemenkes
RI, 2018). The results
of research on stunting children showed that their micronutrient consumption
was low (Sanin et al., 2018).
Many efforts have
been made to combat stunting. For example, supplementary feeding to 83.4% of
underweight children in 2017 in Tasikmalaya City (Dirjenkesmas,
2017). Although, the food was not specific for
stunting toddlers. However, based on studies, countries with lower middle
income, including Indonesia, the variety of complementary foods for breastmilk
for their children was less varied. The dominant foods were cereals and have a
low nutrient density (Brown et al., 1998). The foods were generally lacking in animal protein sources and
low in vitamin A, zinc and iron which are beneficial for the growth of toddlers
(Arimond & Ruel, 2004).
The disaster
management, both of natural as well as epidemic disasters, especially
malnutrition, can be carried out by providing management of food products based
on local resources. The food must be in accordance with the local culture,
available and affordable raw materials in the area, reproduction of these foods
in easy and low cost, and have nutritional value and quality according to the
nutritional needs of the target group, emergency food requirements and
compliance to standards. Emergency food products (EFP) made can be in the form
of food for buffer stock or food for processing in public kitchens (Sumarto, Listianasari, et al.,
2018). Examples of
emergency food products that can be used as buffer stock and have a long shelf
life are cookies and food bars. The manufacture of EFP has been researched in
Indonesia and other country (Ekafitri & Faradilla, 2011), (Kusumastuty et al., 2015), (Anandito et al., 2016), (Hermayanti et al., 2016), (Nurhayati et al., 2018), (Aini et al., 2018), (Sumarto & Tajrifani, 2020), and other countries (Zahra et al., 2014), (Mohebi et al., 2019).
The EFPs from
research results showed that generally have not considered the requirements for
stunting children, not all of them come from local raw materials, and have not
considered the acceptable of the process of making products from flour (Ekafitri & Faradilla, 2011), (Kusumastuty et al., 2015), (Anandito et al., 2016), (Hermayanti et al., 2016), (Nurhayati et al., 2018), (Aini et al., 2018), (Zahra et al., 2014), (Mohebi et al., 2019). The form of flour will facilitate the
process and uniformity of the formulation on EFP. In addition, the form of
flour also has a long expire date. The production of EFP needs to maintain
micronutrients (minerals) from local raw materials (Devi, 2015).
On the other hand, Tasikmalaya has the commodities potentially developed as
raw materials for making EFP. The results of the study showed that the food
crop commodities which superior in Tasikmalaya
district were corn (Zea mays var. amylacea),
cassava (Manihot esculenta) and sweet potato (Ipomoea batatas) (Hikmahwidi,
2018). In addition, local commodities produced
by West Java Province, especially the districts and cities of Tasikmalaya, are Hanjeli (Coix lacryma-jobi L.), Garut Beans (Phaseolus vulgaris L.) and Mung Beans (Vigna
radiata). Tasikmalaya is a large supplier of
freshwater fish. Local freshwater fish cultivated in the city of Tasikmalaya include Tilapia (Oreochromis mossambicus) and Catfish (Clarias
gariepinus) with a potential of 261.64 tons and
519.05 tons respectively in 2009. The fishs are
contain the nutrients needed for stunting toddlers, such as protein and
minerals Iron (Fe), Zinc (Zn), and Calcium (Ca) (Ferraz De Arruda et al., 2006), (Mitra et al., 2017).
For this reason, it
is necessary to conduct research by developing food products with raw materials
of flour from cereals, tubers, pulses, and local freshwater fish from Tasikmalaya as food for emergency conditions including for
stunting. The intervention by empowering local resources will run more effectively
and efficiently in preparing a more diverse emergency food buffer stock. In
addition, the product is expected to be used in programs for preventing and
overcoming stunting with the uniqueness of the Tasikmalaya
area and others city and others country. The product development can be
implemented in other areas that have the potential for regional resources like Tasikmalaya, West Java, Indonesia and others country.
The purpose of this
research was to produce a variety of EFPs from raw materials of various flour
of cereals, tubers, pulses, and local freshwater fish at Tasikmalaya
Regency which have adequate nutritional content, organoleptically acceptable,
and meet the quality requirements and standards. The products are expected to
solve the problem of food and nutrition in disaster areas in Tasikmalaya Regency, West Java Province, Indonesia, and the
world.
The raw materials used to make EFPs come from the local Tasikmalaya
and West Java. The raw materials used were the flour of cereals Hanjeli (Coix lacryma-jobi
L.) and Corn (Zea mays var. amylacea).
Tubers were Cassava (Manihot esculenta) and Yellow Sweet Potatoes (Ipomoea
batatas). Pulses were Garut Beans (Phaseolus vulgaris
L.) and Mung Beans (Vigna radiata). Freshwater fish were Tilapia (Oreochromis mossambicus) and Catfish (Clarias
gariepinus). All raw materials come from local Tasikmalaya and West Java. All raw materials were local
varieties. Raw materials were obtained directly from farmers or traders whose
places of harvest were known.
This research was exploratory experimental research, which was analyzed
descriptively and analytically. In this study, EFPs were made from variety of
flour. The variables measured in this study were organoleptic properties,
macronutrient content, and the content of several micronutrients. The
organoleptic parameters measured were color, aroma, taste, and texture.
Macronutrient parameters were measured by proximate test consisting of energy
content, carbohydrates, fat, protein, water content, and total minerals.
Micronutrient parameters were measured by standardized tests, such as AAS,
namely iron (Fe), zinc (Zn), and calcium (Ca). The experimental design scheme
in this study can be seen in Table 1.
Table 1. Experimental design
|
Repetition/
Panelist
|
Treatment/
Sampel
Order
|
|
A
|
B
|
|
1
|
1
|
2
|
|
Code
|
382
|
198
|
|
2
|
2
|
3
|
|
Code
|
777
|
255
|
|
Etc.
|
-
|
-
|
Each cookies and foodbar product was divided into
2 formulas, namely formula A and formula B. Each formula was a mixture of
cereal flour, tubers, nuts, and freshwater fish. Formula A consist of hanjeli flour, sweet potato flour, Garut
bean flour, and tilapia fish flour. Formula B consist of corn flour, cassava
flour, mung bean flour, and catfish flour. The organoleptic test used a
randomized block design according to Table 1 (Meilgaard et al., 2016). Determination of the formulation of EFPs was carried out by
first calculating all ingredients of EFPs so that per 50 g of the product. The
ingredients have to meet the nutritional content in accordance with the EFP
requirements and the principle of mass balance.
At an early stage, the formulas were made by estimating the macro nutrient
content according to the EFP requirements. There were two types of formulas,
namely formula 1: Hanjeli flour, Sweet Potato flour, Garut bean flour, and Tilapia fish flour. Formula 2: Corn
flour, Cassava flour, Mung bean flour, and Catfish flour. Each formula was made
Cookies and Food Bar products. The formula of catfish head and body flour used
was in accordance with the formula used in the study of making cookies, namely
3.5% fish body meal and 1.5% fish head meal (Mervina, 2009). The formulas in this research take be seen in
Table 2.
Table 2. Formula of emergency food product
|
Ingredient
|
Weight
(gram)
|
|
Cookies 1
|
Cookies 2
|
Foodbar 1
|
Foodbar 2
|
|
Hanjeli flour
|
55
|
-
|
55
|
-
|
|
Sweet potato flour
|
25
|
-
|
25
|
-
|
|
Garut bean flour
|
15
|
-
|
15
|
-
|
|
Tilapia fish flour
|
4.75
|
-
|
4.75
|
-
|
|
Corn flour
|
-
|
40
|
-
|
35
|
|
Cassava flour
|
-
|
15
|
-
|
20
|
|
Mung bean flour
|
-
|
40
|
-
|
40
|
|
Catfish body flour
|
-
|
3.32
|
-
|
3.32
|
|
Catfish head flour
|
-
|
1.30
|
-
|
1.30
|
|
Amount of Flour
|
100
|
100
|
100
|
100
|
|
Margarine
|
55
|
55
|
55
|
55
|
|
Sugar
|
35
|
35
|
30
|
30
|
|
Egg
|
10
|
10
|
-
|
-
|
|
Baking powder
|
1
|
1
|
-
|
-
|
|
Vanilla flavor
|
1
|
1
|
-
|
-
|
|
Yolk egg
|
-
|
-
|
10
|
10
|
|
Skim milk powder
|
-
|
-
|
5
|
5
|
|
Total
|
202
|
202
|
200
|
200
|
The research was conducted in the Food Processing and Sensory Evaluation
Laboratory of the Department of Nutrition, Health Polytechnic of Tasikmalaya. Nutritional analysis of EFPs was conducted at
the Laboratory of PT Saraswanti, Bogor, Indonesia.
The research was conducted in April-October 2019.
The research protocol was approved etchical
clearance by Health Research Ethics Commission of Malang State Polytechnic of
Health Ministry of Health, Republic of Indonesia. The complete research
The
first step in making a Cookies was to mix sugar and margarine until well
blended. Then, the eggs and vanilla were mixed. Next, the dry ingredients and
flour were added to the dough. Salt and baking powder were added to the
mixture. Then, knead the dough until it was smooth by hand and the dough was
molded. After that, the dough was baked in the oven with a temperature of 180C
for 15 minutes.
The
first step in making a Food Bar was mixing egg yolks and sugar. Then, add
vanilla and margarine and then mix again. Next, mix dry ingredients or flour
until evenly distributed. Salt and baking powder were added to the mixture.
After that, knead the dough and then mold the dough. The dough was baked in the
oven.
Organoleptic
properties of emergency food products were measured by the hedonic test method.
There were 70 panelists participated in this study as untrained or consumer
panelists. The number of panelists according to the requirements in the
organoleptic test using the consumer preference method must be carried out by
at least 70 panelists (Meilgaard et al., 2016).
Nutrient
analysis of emergency food products was carried out on macronutrients and some
minerals. Water content of samples was determined by drying at 103 2C until
they reached constant weight (AOAC, 925.40) and Indonesian National Standard
(INS) (AOAC 925.40, 1925) (BSN, 2011). Protein content was measured by the Kjeldahl
method (Kjeltec 2300II, Foss, Sweden) (AOAC 2001.11, 2001). Total ash was determined by using dried samples following the
AOAC method 950.49 (AOAC 950.49, 1950) and Indonesian National Standard (BSN, 1992).
The
samples were then weighed, and the crucible was transferred to a muffle
furnace. The temperature was preheated to 525 C, and the samples were ashed for 4 h to a white powder. The crucibles were
transferred into desiccators, cooled, and weighed. Total fat was extracted with
n-hexane (60C) for 8 h using a Soxhlet apparatus (AOAC method 948.22) (AOAC 948.22, 1948). Hexane was separated by evaporation at room temperature. The
flasks were cooled, and the crude fat was weighed. Mineral elements of all the
emergency food product were determined according to the following methods: Fe,
Ca, and Zn (18-13-1/MU/SMM-SIG (ICP OES), atomic absorption spectrometry) (SIG, 2019).
A. Formulated Cookies and Food Bar as
Emergency Food Products
The products produced from this research were in the
Cookies and Food Bar form with each formula can be seen in Figure 2.
a.
Cookies
b.
Food Bar
Figure 2
Emergency food products (Formula 1: Hanjeli flour,
sweet potato flour, Garut bean flour, Tilapia fish
flour; Formula 2: Corn flour, Cassava flour, Mung bean flour, Catfish flour)
Based on the Guidelines for Nutrition Management in
Disaster Management, it was explained that according to the Indonesian National
Standard on humanitarian services in disasters No. SNI 7937: 2013 states that
several requirements for providers of food security, nutrition and food aid,
providers obliged to: 1). Protect the safe and appropriate feeding of infants
and children for affected populations by implementing main policy guidelines
and stronger coordination, 2). Ensuring the fulfillment of the nutritional
needs of the population affected by disasters, including those most at risk,
3). Provide suitable and acceptable food which efficiently and efficiently used
at the household level (Ditjen
Kesmas Kemenkes RI, 2018). Based on this reason, the
development of cookies and food bar emergency food product was very appropriate
as a reserve food that can be consumed by residents with a disaster impact,
especially for groups at risk.
The development of local food as raw material for
emergency food was in line with studies carried out in Iran. The characteristics
need to be considered in food aid were nutritional and functional aspects.
These characteristics include aspects of food diversification, nutritional
needs of target groups, and local culture (Mohebi
et al., 2019). In the same place, food service
management in the emergency of natural disasters should consider formulas and
food, food safety and health, food diversification, and cultural norms (Ainehvand
et al., 2019).
The food bar product developed in this study was
similar on nutritional value to the energy bar product developed by researchers
from Iran for military consumption purposes. The results of energy bar from the
research still safe for consumption for 6 months of storage at 38 oC or 36 months at 27 oC
(Farajzadeh
& Golmakani, 2011). Similar products have also been
assessed. The product for the military was the same as for food for emergency
disasters (Hadi
et al., 2018).
B. Nutritional Content of Emergency Food
Products
The emergency food products were then measured for
its macro and micronutrient content. Macronutrients measured were total energy,
carbohydrates, fat, protein, moisture content, and ash content. Micronutrients
measured in the emergency food produced were minerals iron (Fe), zinc (Zn), and
Calsium (Ca). The complete macro and micronutrient
content of emergency food products from this study can be seen in Table 3.
Table 3.
Nutritional content of emergency food product per 50 g
Note:
(Formula 1: Hanjeli
flour, sweet potato flour, Garut bean flour, Tilapia
fish flour; Formula 2: Corn flour, Cassava flour, Mung bean flour, Catfish
flour)
*1 (very much disliked), 2
(much disliked), 3 (disliked), 4 (liked and did not like), 5 (liked), 6 (liked
a lot), 7 (very much liked)
**Mean values with different
superscripts within a column are significantly different (p < .05)
In general, the cookies and food bar as emergency
food products were favored by panelists. The color, aroma, taste, and texture
all these products were favored by panelists. In all cookies product
parameters, the preference rating given were 5.2-5.8 (scale of 1-7). On all
parameters of the Food Bar product, the preference rating given were 4.6-5.6
(scale of 1-7). That is, all products on all parameters tend to be favored with
values over 4.5 on a scale of 1-7 (Meilgaard et
al., 2016).
Statistically, the significant difference in value
was only found in the color and texture parameters on cookies and taste
parameters on the foodbar. That was, the combination
of flour used in the two formulas resulted in more similar organoleptic
acceptance. In general, from the parameters of color, aroma, texture, and
taste, EFP from Indonesia local flour was the same as commercial cookies and
food bar products on the market. The taste of the food product signifinacly affected the acceptance of consumers (Sumarto
& Saragih, 2020).
Another study made cookies using local African
peanut flour, namely apama and oraludi.
The resulting organoleptic properties were between 3.07-8.29 on a scale of 1-9.
The most preferred cookies in this study were still using wheat flour between
60-80% (Ayogu et al., 2016). In another cookies, added salaca Manonjaya flour, were 3.3-4.5 on scale of 1-5 hedonic test (Sumarto, Aprianty, et al., 2018). In this study, emergency food products from Indonesia local
flour were produced without the addition of wheat flour and produced cookies
and foodbar that were acceptable to the panelists.
The organoleptic value in Indonesian local flour EFP is more likely to be
preferred and is above the median.
Other studies have made biscuits with fortified sources of fiber.
After the biscuit was added, artichoke by-products were acceptable to the
panelists and were the same as market products (San Jos et al., 2018). Cookies and foodbar EFP from Indonesia
local flour were also suspected to have a high fiber content because the
products made from seeds and nuts.
Another study has made biscuits by combining 3 raw materials,
namely unripe cooking banana flour, pigeon pea flour, and sweet potato flour.
The resulting biscuits have an acceptance rate that varies from 4.76 to 7.08 on
a scale of 1-9 (Adeola & Ohizua, 2018). Cookies and foodbars, emergency food product from Indonesia local
flour, that have been made in this study use a wider variety of raw materials,
namely the addition of flour from freshwater fish (tilapia or catfish). So,
apart from being organoleptic, emergency food products from Indonesia local
flour were more acceptable, these emergency food products also contain higher nutrients,
especially iron (Fe), zinc (Zn), and calcium (Ca).
The cookies and food bar
emergency food products (EFPs) meet the EFP requirements, especially in the
total calorie content. In addition, the EFPs have high levels of Iron, Zinc,
and Calcium to meet the needs of the disaster victims, including vulnerable
groups and stunted children. EFPs were favored by panelists on all parameters
with a value above 4.5 (scale of 1-7). Both formulas A and B, Formula A consist
of Hanjeli flour, Sweet Potato flour, Garut
bean flour, and Tilapia fish flour; and Formula B consist of Corn flour,
Cassava flour, Mung bean flour, and Catfish flour were meet the emergency food
product requirement.
The products of this research
can be recommended as an alternative to emergency food products, especially for
buffer stock. In addition, EFPs can be developed as an alternative to
supplementary food for groups with potential health problems (for example
stunted children, pregnant women, and people with anemia) with local raw
materials, especially in the Tasikmalaya region, West
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Volume 2, No. 3 March
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