Biscuits Formulations with Catfish Flour and Pumpkin Flour High Vitamin C as Alternative for Providing Additional Food for Pregnant Women with Anemia
Abstract
Background: Iron deficiency anemia is a common condition in pregnancy, increasing the risk of complications such as low birth weight (LBW) and stunting. Many pregnant women fail to meet their daily iron requirements due to inadequate intake. Vitamin C enhances iron absorption, making it crucial for anemic pregnant women. Pumpkin (Cucurbita moschata) and catfish (Clarias sp.) are nutrient-rich local foods that can be processed into flour and incorporated into biscuits to improve nutritional value.
Research Methods: This experimental study used a Completely Randomized Design (CRD) with four treatments substituting catfish and pumpkin flour: F0 (0%), F1 (20%), F2 (30%), and F3 (40%). Data were analyzed using ANOVA in SPSS version 26 for Mac.
Research Result: Laboratory analysis showed increasing vitamin C levels in biscuits with higher substitutions of pumpkin and catfish flour: F0 (1.2915 mg/g), F1 (1.9228 mg/g), F2 (2.0587 mg/g), and F3 (2.2588 mg/g). One-way ANOVA results indicated a significant difference (p=0.000).
Conclusion: The addition of pumpkin and catfish flour in biscuit production increases vitamin C content, making it a beneficial Supplementary Food (PMT) for pregnant women with anemia. The highest vitamin C level was found in formulation F3 (40%) at 2.2588 mg/g or 25.10 mg per biscuit piece. Consuming 3-4 biscuits can help meet the daily vitamin C needs of anemic pregnant women.
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DOI: https://doi.org/10.17509/jafn.v6i1.81306
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