ELDERLY INSTANT PORRIDGE FROM NUTS FLOUR COMPOSITE USING TRAY DRIER METHOD

Abstract

Elderly need foods that is functional, nutritious and easy to digest to meet nutritional adequacy in order to maintain health and reduce the impact of decreased anatomical and physiological function on the digestive system. This study aims to obtain the right percentage of composite flour and drying temperature of post-instantization flour for making instant porridge that can meet the nutritional needs of the elderly. The experimental design used a factorial Completely Randomized Design (CRD) with the first factor being the percentage of nuts flour composite (soy beans, red beans, green beans) at three levels, namely A1 (21%:15%:24%), A2 (18%:18% :24%), and A3 (15%:21%:24), while the second factor is the drying temperature using two levels, namely B1 (60◦C) and B2 (70◦C). Data were analyzed using variance (ANOVA) and Duncan's test on SPSS 20. The result of this research produced the best instant porridge, namely A1B1 treatment with 4.24% moisture content, 19.5% protein, 2.98% fat, 4.59  ash, carbohydrates 68.6%, total energy 379.5 Kcal/100 g, dietary fiber 14.1% and calcium 518.69 mg/100 g, and kamba density is 0.67 g/mL and water absorption is 4, 00g/. The results of the hedonic test showed that 96.7% of the elderly said they liked color, 60.0% really liked aroma, 93.3% liked taste, and 70% liked texture. Overall, this instant porridge is preferred by the elderly and can meet the nutritional needs of the elderly. The limitations of this research is that this porridge cannot be consumed by people who are allergenic to nuts. This instant porridge for the elderly contains sufficient nutrients to meet the nutritional needs of the elderly, so it has the opportunity to be used as a staple food for the elderly in addition to flavored consumption.