Development of Emergency Food Products From Various Flour of Cereals, Tubers, Pulses, and Local Freshwater Fish From Indonesia

Abstract

The research aim was to develop emergency food products (EFPs) using raw materials of local flour from Tasikmalaya, West Java, Indonesia. The flour of cereals (Hanjeli and Corn), tubers (Cassava and Sweet Potatoe), pulses (Garut and Mung Bean), and freshwater fish (Tilapia and Catfish) were processed into the EFPs in the form of cookies and food bars. The purpose of the 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 research was carried out experimentally and conducted in the food processing and sensory evaluation laboratory. The result were cookies and food bar meet the EFP requirements, especially in the total calorie content (248.54-252.82 kcal/ 50 g). Fat content were 44.20-47.92%, carbohydrate content were 44.50-48.70%. Protein content were 7.10-7.90%. In addition, the products have high levels of Iron (2.63-3.85 mg), Zinc (1.28-1.79 mg), and Calcium (190.05-231.06 mg) per 50 g to meet the needs of the disaster victims, including vulnerable groups and stunted children. The products were favored by panelists in all parameters of color, aroma, taste, and texture with a value above 4.5 (scale of 1-7).