Analysis of the Formulation of Wheat Flour, Mung Bean Flour, and Almond Flour in Pumpkin Kue Lumpur for Stunting Prevention
Keywords:
Acceptability, almond flour, mung bean flour, pumpkin, StuntingAbstract
Background: Stunting is a chronic growth disorder in children under five that can be prevented through supplementary feeding (PMT) using local food resources. Pumpkin mud cake has potential as PMT due to its high β-carotene content, while mung bean flour and almond flour are expected to enhance protein and vitamin E levels. Purpose: To analyze the effect of wheat flour, mung bean flour, and almond flour formulations on sensory acceptability, nutritional content, and their contribution to children’s dietary needs. Methods: This study used a quantitative experimental design with a Completely Randomized Design (CRD). Sensory acceptability was assessed by 36 child panelists based on color, aroma, texture, and taste. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test when significant differences occurred. Results: Formulation significantly affected color and taste (p<0.028), but not aroma (p=0.209) or texture (p=0.966). The best formulation was F1 (40% wheat flour, 50% mung bean flour, 10% almond flour), containing 251.76 kcal energy, 37.11 g carbohydrates, 5.6 g protein, 9 g fat, 0.48 mg/kg β-carotene, and 2.9 mg/100 g vitamin E. Consumption of five servings met energy, carbohydrate, and fat needs for children aged 4–6 years, exceeded protein and vitamin E requirements, but did not meet vitamin A needs. Conclusion: Formulation significantly influenced color and taste acceptability. F1 was the best formulation and has potential as a local food-based supplementary food for stunting prevention.
Keywords: acceptability; almond flour; mung bean flour; pumpkin; stunting
Downloads
References
Adzura, M., Fathmawati, F., & Yulia, Y. (2021). Hubungan Sanitasi, Air Bersih dan Mencuci Tangan dengan Kejadian Stunting pada Balita di Indonesia. 21(1), 79–89.
Afidah, N., & Mardiana. (2021). Potensi Nagasari Formulasi Tepung Jagung dan Tepung Kacang Hijau sebagai Kudapan PMT-P Balita Stunting. Sport and Nutrition Journal, 3(2), 39–50. https://journal.unnes.ac.id/ sju/index.php/spnj/
Agustin, A., Sulandjari, S., Ruhana, A., Arya Pratama, S., Studi, P. S., Negeri Surabaya Kampus Unesa, U., & Lidah Wetan, J. (2024). Hubungan antara Tingkat Pengetahuan Gizi Ibu, Pola Asuh Makan, dan Higiene Sanitasi dengan Kejadian Stunting pada Balita di Desa Padangdangan Kecamatan Pasongsongan Kabupaten Sumenep. Jurnal Gizi Klinik, 16(2), 192–202.
Alagbe, G., Urbanova, K., & Alagbe, O. (2025). Overview of Fatty Acids and Volatiles in Selected Nuts: Their Composition and Analysis. In Processes (Vol. 13, Number 8). Multidisciplinary Digital Publishing Institute (MDPI). https://doi.org/10.3390 /pr13082444
Alghadir, A. H., Gabr, S. A., Anwer, S., & Li, H. (2021). Associations between vitamin E, oxidative stress markers, total homocysteine levels, and physical activity or cognitive capacity in older adults. Scientific Reports, 11(1). https://doi.org/ 10.1038/s41598-021-92076-4
Amanda, F. R., Sutiadiningsih, A., Bahar, A., & Sulandari, L. (2023). Inovasi Kue Lumpur Berbahan Dasar Pisang Ambon Dan Tepung Kacang Hijau. Journal of Creative Student Research, 1(4), 445–459. https://doi.org/10.55606/jcsrpolitama.v1i4.2328
Apriliani, F., Alam Fajar, N., Rahmiwati, A., Masyarakat, F. K., & Sriwijaya, U. (2024). Efektivitas Pemberian Makanan Tambahan Berbahan Pangan Lokal Terhadap Status Gizi Balita Stunting : Systematic Review. Media Informasi, 20(2), 2024–2049. https://ejurnal2.poltekkestasikmalaya.ac.id/index.php/bmi
Budiman, F. A., Suprihartini, C., Estiningtyas, D., & Puspita, B. (2025). Pengaruh Penambahan Tepung Kacang Hijau Terhadap Kajian Protein Dan Daya Terima Donat Sukun. Jurnal Ilmu Kesehatan, 16(1), 96–104.
Christy Rumenser, D., Langi, T. M., Teltje Koapaha, dan, & Studi Teknologi Pangan Jurusan Teknologi Pertanian Universitas Sam Ratulangi Manado Jl Kampus UNSRAT Manado, P. (2021). Karakteristik Kimia dan Organoleptik Snack Bar Berbasis Tepung Ampas Kelapa (Cocos Nucifera L.) Dan Tepung Kacang Hijau (Vigna Radiata). Sam Ratulangi Journal of Food Research, 1, 27. https://ejournal.unsrat.ac.id/index.php/srjfr/index
Citra, P. A., Sulandari, L., Ila Huda, P. D., & Kamiliya, A. N. (2026). Inovasi Kue Lumpur Berbahan Dasar Labu Siam dengan Substitusi Tepung Kacang Hijau. Jurnal Ilmiah Nusantara (JINU), 3(6), 462–474. https://doi.org/10.61722/jinu.v3i6.11746
Diva, A., Kojansow, L., Langi, T. M., & Nurali, E. J. N. (2022). Pengaruh Substitusi Tepung Ampas Kelapa Terhadap Fisikokimia dan Sifat Organoleptik Kue Pukis. Jurnal Agroteknologi Terapan, 3(2), 311–324. https://ejournal.unsrat.ac.id/index.php/samrat-agrotek
Fitriah, A. D., Permatasari, L. I., & Wardin, I. (2021). Hubungan Perilaku Keluarga Sadar Gizi (Kadarzi) Dengan Kejadian Stunting Pada Balita di Wilayah Kerja Puskesmas Wangunharja Kecamatan Jamblang Kabupaten Cirebon. Indonesian Journal of Health Research, 4(2), 32–46.
Fitriana, N., Frisella, E., & Asyura, S. (2025). Pengaruh Pengolahan Suhu Tinggi (Blansir dan Kukus) Terhadap Mutu Organoleptik Wortel (Daucus carota L.). In Journal of Healthcare Technology and Medicine (Vol. 11, Number 2).
Florencia, M. (2021). Uji Coba Fudgy Brownies Menggunakan Tepung Almond sebagai Substitusi Tepung Terigu.
González-Peña, M. A., Ortega-Regules, A. E., Anaya de Parrodi, C., & Lozada-Ramírez, J. D. (2023). Chemistry, Occurrence, Properties, Applications, and Encapsulation of Carotenoids—A Review. In Plants (Vol. 12, Number 2). MDPI. https://doi.org/10.3390/plants12020313
Gotama, G., Sadek, N. F., & Tedjakusuma, F. (2024). Almond flour and its potential in diabetes management: A short review. IOP Conference Series: Earth and Environmental Science, 1352(1). https://doi.org/10.1088 /1755-1315/1352/1/012091
Hatta, H., & Sandalayuk, M. (2020). Pengaruh Penambahan Tepung Labu Kuning terhadap Kandungan Karbohidrat dan Protein Cookies Effect of Addition Yellow Pumpkin Flour in Cookies Carbohydrate and proteins Content. Gorontalo Journal of Public Health., 3(1), 41–50.
Kemenkes RI. (2023). Petunjuk Teknis Pemberian Makanan Tambahan (PMT) Berbahan Pangan Lokal untuk Balita dan Ibu Hamil 2023.
Kusdalinah, K., & Suryani, D. (2021). Asupan zat gizi makro dan mikro pada anak sekolah dasar yang stunting di Kota Bengkulu. AcTion: Aceh Nutrition Journal, 6(1), 93. https://doi.org/10.30867/action.v6i1.385
Lathifah, I. P. C., Sutiadiningsih, A., Suwardiah, D. K., & Pangesthi, L. T. (2022). Pengaruh Substitusi Tepung Kacang Hijau terhadap Sifat Organoleptik Kue Pudak. Jurnal Tata Boga, 11(2), 99–109.
Linangsari, T., Sandri, D., Lestari, E., & Noorhidayah. (2022). Evaluasi Sensori Snack Bar Talipuk Dengan Penambahan Tepung Pisang Kepok (Musa paradisiaca forma typica) pada Panelis Anak-anak dan Dewasa. Jurnal Agroindustri Halal, 8(2).
Makmur, T., Wardhana, M. Y., & Ar, C. (2022). Daya Terima Konsumen Terhadap Produk Olahan Minuman Serbuk Dari Limbah Biji Nangka (Arthocarphus heterophilus) Consumer Acceptance of Processed Products of Powdered Drinks from Jackfruit Seed Waste. 5(1).
Mareta Pampang Lola, E., Suaib, F., & Fanny, L. (2026). Daya Terima dan Analisis Kandungan Protein Nutritela (Kue Lumpur Labu Kuning Substitusi Tempe) sebagai Alternatif Selingan pada Ibu Hamil KEK. Jurnal Kesehatan Tambusai, 7(2), 6322–6330.
Megawati, Rotua, M., Yulianto, & Weisdhania, N. (2023). Analisis Daya Terima Formula Nugget Temyam (Tempe Dan Bayam Hijau) Sebagai Makanan Selingan untuk Anak Sekolah Dasar. Jurnal Pustaka Padi, 2(1), 22–27.
Nawangsari, E. R., Izzah, Z., Ifadah, A. S., Soeliyono, F. F., & Khisbatul, B. (2023). Implementasi Pemberian Makanan Tambahan (PMT) dan Kegiatan Penyuluhan Gizi sebagai Penunjang Pencegahan Stunting Desa Pabean. Jurnal Pengabdian Kepada Masyarakat Nusantara (JPkMN), 4(3), 1865–1872. https://doi.org /http://doi.org/10.55338/jpkmn.v4i3.1218
Nurrahman, & Astuti, R. (2022). Analisis komposisi zat gizi dan antioksidan beberapa varietas labu kuning (Cucurbita moschata Durch). AGROINTEK, 16(4), 544–552. https://doi.org/10.21107/agrointek. v16i4.12336
Perwita, E. S., Surhatiningsih, Pangesthi, L. T., & Anna, C. (2021). Proporsi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Bubuk Daun Kelor (Moringa oleifera L.) terhadap Sifat Organoleptik Snack Bar Labu Kuning. Jurnal Tata Boga, 10(2), 303–313. https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/
Qolbi, L., Kristianto, Y., & Dwipajati, D. (2025). Penggunaan tepung kacang hijau (Vigna radiata) untuk modifikasi formula enteral soya tinggi kalori bagi pasien status gizi kurang. Jurnal Gizi Klinik Indonesia, 22(1), 27. https://doi.org/10.22146/ijcn.91898
Rahayu, A., Fauzie Rahman, M., Lenie Marlinae, M., Husaini, M., Drdr Meitria, Mk. S., Fahrini Yulidasari, Mk., Dian Rosadi, M., & Nur Laily, M. (2018). Buku Ajar Gizi 1000 Hari Pertama Kehidupan. CV Mine.
Rahmanita, H. A., Gunarti, D. R., & Andayani, D. E. (2024). Efek Stunting terhadap Kadar Glutation sebagai Penanda Stres Oksidatif pada Anak. Medika Kartika Jurnal Kedokteran Dan Kesehatan, (Volume 7 No 3), 295–306. https://doi.org/10.35990 /mk.v7n3.p295-306
Sanahuja, A. B., Maestre Pérez, S. E., Teruel, N. G., Valdés García, A., Soledad, M., & Moya, P. (2021). Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins. In Foods. MDPI. https://doi.org/10.3390/foods
Syakira, A., Sachriani, & Efrina. (2025). Pengaruh Substitusi Tepung Kacang Hijau Terhadap Kualitas Fisik dan Kualitas Organoleptik Kulit Eclair. Jurnal Review Pendidikan Dan Pengajaran, 8(2), 6573–6580.
Ulfa Hidayati, D., Yulastini, F., & Fajriani, E. (2022). Pengaruh Edukasi 1000 Hari Pertama Kehidupan (HPK) Terhadap Pengetahuan Dan Sikap Wanita Usia Subur (WUS). Journal of Holistic Nursing and Health Science, 5(2), 169–177. https:// ejournal2.undip.ac.id/index.php/hnhs
Verawati, B., Afrinis, N., & Yanto, N. (2021). Hubungan Asupan Protein Dan Kerawanan Pangan Debgab Kejadian Stunting Pada Balita Di Masa Pandemi Covid 19. Jurnal Kesehatan Masyarakat, 5(1), 415–423.
Widyastuti, Y., Prafitri, N., & Kunci, K. (2022). Implementasi Kebijakan Konvergensi Pencegahan Stunting melalui Rumah Desa Sehat (RDS) di Desa Sindangsari Kecamatan Pabuaran Kabupaten Serang. JIPAGS (Journal of Indonesian Public Administration and Governance Studies), 6(2).
Zulaikha, Y., Yao, S. H., & Chang, Y. W. (2021). Physicochemical and functional properties of snack Bars Enriched with Tilapia (Oreochromis niloticus) by-Product Powders. Foods, 10(8). https://doi.org/ 10.3390/foods10081908
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Jurnal Gizi dan Kesehatan Nusantara
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Abstract views: 52
,
PDF Downloads: 43
