Pengembangan Biskuit dengan Penambahan Biji Rami Sebagai Finger Food Bagi Baduta dengan Defisiensi Omega-3 Development of Biscuits with the Addition of Flax Seeds as Finger Food for Toddlers with Omega-3 Deficiency

Abstract

This study aims to develop a biscuit product with the addition of flax seeds as finger food for toddlers with Omega-3 deficiency. The study adopts an experimental design with a completely randomized approach, consisting of three formulas with varying ratios of shortening to ground flax seeds: F0 (100%:0%), F1 (93%:7%), and F2 (87%:13%). Organoleptic testing, proximate analysis, and fatty acid profile analysis were conducted to determine the optimal formula, resulting in F1 being selected. The selected biscuit formula contains 3.7% moisture, 1.36% ash, 31.17% fat, 5.13% protein, 59.14% carbohydrates, 0.64 g/100 g omega-3, and 23.64 g/100 g omega-6. One serving size, equivalent to 2 pieces (37.6 g), contributes 15% (203 kcal) of the Recommended Dietary Allowance for Energy for children aged 1-3 years.