Evaluation of Nutritional Value and Quality of Toddler Biscuits During Storage

Abstract

Abstract The purpose of the study was to evaluate the nutritional value and quality biscuits during storage that meet the standards of omega 3 and omega 6. A combination of fish oil used in the manufacture of biscuits to meet the standards of omega 3 and omega 6. Fish oil derived from belly fat of Siamese jambal (Pangasius hypophtalmus) and grouper (Cromileptes sp). Next biscuits packed with plastic (HDPE), aluminum foil, and combinations of HDPE with aluminum foil, and stored during the 0 - 60 days. Evaluation of the nutrition value and quality once 15 days by checking the nutritional value (moisture, protein, fat, and ash), quality (peroxide value), omega 3 and omega 6 value. Based on the analysis of variant that long storage and packaging types affect the moisture and protein content. The long storage affect the fat content and the type of packaging does not affect the fat content. More the long storage and packaging types does not affect the levels of ash. The best type of packaging is aluminum foil. Based on the regression equation (Y = 0.0083x + 0.068) between the long storage with peroxide at HDPE packaging known period has expired biscuits 116 days with r = 0.90. Regression equations (Y = 0.0079x+ 0.0079) between the long storage with peroxide at aluminum foil packaging known period has expired biscuits 132 days with r = 0.89, and based on the regression equation (Y = 0.0081x + 0.066) between the long storage with peroxide on combination HDPE and aluminum foil packaging known period has expired biscuits 116 days with r = 0.89. The study results conclude is best packaging aluminum foil with period has expired biscuits 132 days. Based on the analysis omega 3 and omega 6 ratio contained in biscuits 1:4.5 during storage 60 days with aluminium foil, means the resulting biscuit has fulfilled the standard of omega 3 and omega 6 (above WHO standards).