Physicochemical properties of pudding powder as a complementary food fortified with the essential mineral

摘要

The complementary food (CF) of pudding powder is made from skim milk as the raw ingredient and modified cassava flour (mocaf) as the supporting ingredient and enriched with inulin. The mineral fortified is carried out to meet the mineral requirements according of Indonesian national standard for complementary food powder. This study aimed to analyze the chemical and physical properties of the mineral fortified CF pudding powder. The CF pudding powder was made using three formulas, with inulin enrichment (1.6 g/100 g) and minerals fortification (0.015g/100g). The data were analyzed using IBM SPSS Statistics 20 and analysis of variance (ANOVA) with Duncan's means test (significance level of p<0.05). The results of this study showed that the fortification of mineral to CF pudding powder had effect on iron and zinc content, color, and viscosity of CF pudding powder. The iron and zinc content of fortified CF pudding powder increased by tripled. The whiteness level of fortified CF pudding powder was decrease and the total color difference was increase. The viscosity of fortified CF pudding powder was not significantly decrease. The CF pudding powder contains of moisture (4.40±0.19 - 4.56±0.05%), ash (0.99 ±0.00 - 1.00±0.00%), protein (14.31±0.62 - 15.75±0.10%), fat (0.12±0.01 - 0.21±0.03%), carbohydrate (78.74±0.24 - 79.93±0.68%), calcium (385.11±4.04 - 419.68±4.03 mg/100g), iron (0.58±0.02 - 2.04±0.02 mg/100g), zinc (2.09±0.02 - 7.18±0.02 mg/100g), lightness (71.65±0.05 - 72.40±0.07), whiteness level (60.95±0.09 - 62.14±0.02), and viscosity (104.67±5.13 - 114.33±1.15 cP).