Daya Terima dan Mutu Gizi Minuman Berbasis Susu Kedelai, Alpukat, dan Kacang Tanah

Abstract

Nutritional problems in toddlers such as stunting, wasting, and underweight remain a health problem in Indonesia due to low nutrient intake. One effort to help meet the nutritional needs of toddlers is the development of nutritious local foods. Sukat drinks made from soy milk, avocado, and peanuts have the potential to be an alternative nutritious drink because they contain macro and micronutrients that support toddler growth. This study aims to determine the nutritional content and organoleptic quality of Sukat drinks in various formulations. The study used an experimental method with three formulations, namely F1, F2 and F3. Nutritional content analysis was carried out using the Indonesian Food Composition Table, while organoleptic quality was tested through a hedonic test and analyzed using the Kruskal Wallis test. The results showed that formulation F3 had the highest nutritional content with 217 kcal of energy, 11.4 grams of protein, 13.8 grams of fat, and 612.2 mg of calcium per 200 ml. Taste parameters showed a significant difference (p<0.05), while color, aroma, and texture did not differ significantly (p>0.05). Sukat drinks have the potential to be developed as a nutritious drink for toddlers. Further research is recommended to conduct laboratory analysis and product shelf life tests. Keywords : Toddlers, Sukat Drinks, Local Food