IPB Student Produces Healthy Snack Mushroom Bread Sandwich
Snack is one of the foods consumed by both children and adults, especially school children who are still in its infancy. Children need more energy for growth.
Problems that occur about snack products sold in the school cafeteria that there are still some products have not met the eligibility requirements, such as the lack of hygiene of sold snacks and poor environmental sanitation.
In addition, the uses of unhealthy additional foods ingredients with low nutrient content are still found in snack production. These will have a bad effect that is causing disease problems for children like stomach ache.
This is what underlies Bogor Agricultural University (IPB) student, Andi Prawoto Susanto from the Department of Agricultural Industrial Technology, Faculty of Agricultural Technology (FATETA) doing research to design healthy and balanced nutritious snacks for children named Mushroom Bread Sandwich. His research was conducted to design the product of oyster mushroom bread sandwich through formulation stage, determination of nutrient content and shelf life of the product.
Andi explained that the initial stage before the production of mushroom bread sandwich is product formulation. The selected formulation was obtained by conducting materials and organoleptic analysis. Each materials formulated should be evaluated to get the selected product for further organoleptic analysis.
Mushroom bread is processed using three formulas: 2 per cent (%), 6%, and 10% mushroom sticks of wheat weight. Furthermore, the organoleptic test is conducted to determine the consumer preferences and consumer acceptance to the provide product to obtain the best product of all formulation.
Mushroom bread is used as the main ingredient containing carbohydrates, which is added with vegetables such as lettuce, tomatoes and cucumbers that contain vitamins and fibre. After that, it is added with mayonnaise, fried mushrooms and chilli sauce. Furthermore, the mushroom sandwich is packed with LDPE plastic to keep it hygienic and practical to be carried.
The results showed that the design of selected products based on consumer preferences is a product with the addition of mushroom sticks of 2%. In addition, it has an energy level of 225.96 kcal. School-aged children's nutritional needs are 23.5% fatty acids, 12.87% protein and 7.34% carbohydrates of nutritional requirements per day. Mushroom bread sandwich products can only be stored at room temperature and 50oC for one day. (FY/NM)
