Analisis Proksimat, Zat Gizi Mikro Dan Serving Size Pada Cookies Berbasis Tepung Ikan Lele (Clarias Batrachus) Dan Kacang Hijau (Vigna Radiata) Sebagai Makanan Selingan Alternatif

Nutritional imbalances during pregnancy can cause nutritional disorders in pregnant women that affect the fetus's condition and cause stunting. One of the factors causing undernutrition in pregnant women is nutrient deficit during pregnancy. It does not meet the needs of themselves and the fetus. Snacks for pregnant women must have a high nutrient content that can meet their nutritional needs. Therefore, a snack product that is high in nutrients is needed. Cookies with the addition of catfish flour and mung beans are expected to be a snack that is rich in nutrients and can be liked by pregnant women. This study analyzes proximate levels, micronutrients, and cookie serving sizes based on catfish and mung bean flour. This type of research was experimental research with a single-factor Complete Randomized Design. Data in the form of Proximate levels and several minerals that play an important role in supporting fetal growth such as Calcium, iron and zinc were analysed using the One Way Anova test. The results of data analysis of proximate research and micronutrients showed that the best cookie formula was found in formula 2 with a composition of 70 grams of wheat flour, 15 grams of catfish flour and 15 grams of mung bean flour. The nutrient analysis results of the selected formulation per 100 g are moisture content of 6%, ash content of 2.1%, protein 7.3 g, fat 27.9 g, carbohydrate 56.6 g, calcium 116.4 mg, iron 19.5 mg, and zinc 10 mg. The results of serving size analysis of the selected formulation are as follows The results of the serving size analysis of cookies with the addition of catfish and mung bean flour, namely 50 grams with 5 servings per package, have met 5% of the RDA for protein, 17% of the total fat RDA, 8% of the carbohydrate RDA, 4% of the calcium RDA, 29% of the iron RDA, and 31% of the zinc RDA.