IPB Researchers Create Cookies Pregnant Women
A team of researchers from the Department of Agriculture Industry Technology, Faculty of Agricultural Technology, Bogor Agricultural University (IPB). Elisa Anggraeni, STP, M.Sc and Hesti Ghassani provide an alternative snack for pregnant women. To find the right snack, they do research to identify the problem of snack consumption of trimester pregnant women two and three.
"Pregnant women have a higher provision of Nutrition Adequacy (AKG) than when not pregnant," says Dr. Elisha. He adds that pregnant women aged 19-29 years require 2250 kcal energy with an additional energy of 180 kcal in the early trimester and 300 kcal in the second and last trimester. While pregnant women aged 30-49 years, the amount of energy required is 2150 kcal with additional energy as well as other expectant moms of age.
Pregnant women who can not meet their nutritional adequacy can cause fetal health decline. The fetus will take the reserves of the nutrients present in the mother's body, so this will lead to deterioration of maternal health and endanger the readiness of the mother during childbirth, until death occurs. Pregnant women with low nutritional status, weight gain of less than 9 kg and upper arm circumference of less than 22 cm, are at risk of giving birth to low-weight babies (less than 2.5 kg).
This will lead to lower learning achievement compared with children who at birth are normal weight. One of the habits of pregnant women is to consume snacks in the problem of easy hunger. These habits can serve as an innovation without imposing.
"Special snack food innovation of pregnant women is designed to meet the nutritional needs of pregnant women with the content and amount of nutrients that suits the needs of pregnant women is needed. Snacks are practical to help add nutritional content and the amount of nutrients that pregnant women need. But the challenge in this product is the acceptance of consumers in accordance with the needs and desires, because pregnant women have a very diverse and sensitive desire, "he says.
The wishes of pregnant women are usually snack foods that are filling, naturally, lacking a feeling that is too strong, nutritious, practical, and harmless to the fetus. The types of snacks offered as a solution are cookies. These cookies are made with nutritional doses as a supplement containing 15-20% AKG with the main content of vitamin A, vitamin C, iron, calcium, dietary fiber, and sodium. These cookies are practical and filling, without food additives (BTP), gluten-free, high fiber, low glycemic index and have a high quality raw material composition. "Most pregnant women accept this product with a positive response," he says. (NR)
