Formulation and characterization of emergency food based on instan corn flour supplemented by instan tempeh (or soybean) flour

Sustriawan B., . and Prihananto V., . and Dinayati M., . and Aini N., . and Wijonarko G., . and Aprianti F., . Formulation and characterization of emergency food based on instan corn flour supplemented by instan tempeh (or soybean) flour. pp. 287-292. ISSN 2231-7546

A special disasters emergency food that can be directly consumed practical and nutritious was formulated. It was developed based on local food rmaterials namely corn-soybean and corntempe flour. The aim of the research is to produce an emergency food formula made from cornsoybean flour and corn-tempe flour that adequately fulfills the standard for emergency food acceptable and feasibly produced in large quantities. It was found that the best formulation model of emergency food is produced from Srikandi corn flour and tempe flour. Its composition is 42 of corn flour 20 of tempe flour 10 of full cream milk powder 16 of sugar and 12 of frying oil. Nutrient composition of every piece (each 50 grams of product) was 8.1g of protein 20.67 g of lipid 20.58 g of carbohydrate and 298.04 kcal of energy. In terms of protein and energy emergency food already fulfills the adequacy standard which is the minimum energy 233 kcal and 7.9 to 8.1 g protein. Lipid content of emergency food is too high (9.1 to 11.7 g) while level of carbohydrate is too low (23-35 g). This product is most easily swallowed most delicious no after taste and most preferably compared to other formulas.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(38).p...

Abstract

A special disasters emergency food that can be directly consumed practical and nutritious was formulated. It was developed based on local food rmaterials namely corn-soybean and corntempe flour. The aim of the research is to produce an emergency food formula made from cornsoybean flour and corn-tempe flour that adequately fulfills the standard for emergency food acceptable and feasibly produced in large quantities. It was found that the best formulation model of emergency food is produced from Srikandi corn flour and tempe flour. Its composition is 42 of corn flour 20 of tempe flour 10 of full cream milk powder 16 of sugar and 12 of frying oil. Nutrient composition of every piece (each 50 grams of product) was 8.1g of protein 20.67 g of lipid 20.58 g of carbohydrate and 298.04 kcal of energy. In terms of protein and energy emergency food already fulfills the adequacy standard which is the minimum energy 233 kcal and 7.9 to 8.1 g protein. Lipid content of emergency food is too high (9.1 to 11.7 g) while level of carbohydrate is too low (23-35 g). This product is most easily swallowed most delicious no after taste and most preferably compared to other formulas.

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Item Type:	Article
AGROVOC Term:	Corn flour
AGROVOC Term:	Soybean flour
AGROVOC Term:	Tempeh
AGROVOC Term:	Formulations
AGROVOC Term:	Food nutrient content
AGROVOC Term:	Protein content
AGROVOC Term:	Lipid content
AGROVOC Term:	Carbohydrate content
AGROVOC Term:	Energy content
AGROVOC Term:	Instant foods
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24018

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