Pengembangan Pancake Pangan Fungsional Berbasis Nutrisi Vitamin dari Spirulina, Kedelai, dan Beras Merah (NUTRIVITA-SKB) untuk Dukungan Gizi Anak
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Published
May 7, 2026
Abstract
The development of functional pancake (NUTRIVITA-SKB) based on spirulina, soybean, and red rice for child nutritional support is motivated by the high prevalence of stunting and malnutrition among children in Indonesia. This study aimed to develop a functional food product in the form of pancake and to evaluate its physical quality, sensory attributes, and nutritional content. The study used three formulations tested through color analysis, moisture content determination, sensory evaluation by 15 panelists, and nutrient calculation including energy, protein, fat, carbohydrate, and dietary fiber. The results showed that the third formulation had the brightest color with lightness value of 39.45, redness of 25.8, and yellowness of 16.85, the lowest moisture content of 20.96 percent, and the highest energy and protein content of 491.8 kilocalories and 25.2 grams. Meanwhile, the first formulation obtained the highest organoleptic scores in taste, aroma, texture, and overall acceptability. The nutritional profiles of all formulations indicate strong potential to meet children's energy and protein requirements. The third formulation is more suitable for nutritional support, while the first formulation is more acceptable to consumers. Therefore, NUTRIVITA-SKB pancake has promising potential to be developed as an innovative functional food to support child nutrition.
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How to Cite
Mahanani, A. J., Maharani, C. and Sarbini, D. (2026) “Pengembangan Pancake Pangan Fungsional Berbasis Nutrisi Vitamin dari Spirulina, Kedelai, dan Beras Merah (NUTRIVITA-SKB) untuk Dukungan Gizi Anak”, Ranah Research : Journal of Multidisciplinary Research and Development, 8(3), pp. 1609-1618. doi: 10.38035/rrj.v8i3.2040.
References
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Fontana, A. J. (2020). Water activity in foods: Fundamentals and applications. Food Technology Magazine, 74(2), 36–41.
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Moskowitz, H. R., Beckley, J. H., & Resurreccion, A. V. A. (2016). Sensory and consumer research in food product design and development (2nd ed.). Wiley-Blackwell.
Nursten, H. E. (2017). The Maillard reaction: Chemistry, biochemistry, and implications. Royal Society of Chemistry. https://doi.org/10.1039/9781847552570
Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods. Food and Bioprocess Technology, 6(1), 36–60. https://doi.org/10.1007/s11947-012-0867-9
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Putri, R. A., & Handajani, S. (2020). Pengaruh substitusi tepung kedelai terhadap kualitas produk pangan. Jurnal Pangan dan Gizi, 10(2), 85–92.
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Saaty, T. L. (2016). Decision making with the analytic hierarchy process. International Journal of Services Sciences, 1(1), 83–98. https://doi.org/10.1504/IJSSCI.2008.017590
Sharma, S., Agrawal, R., & Kaur, M. (2020). Spirulina as functional food. Journal of Food Science and Technology, 57(6), 1979–1990. https://doi.org/10.1007/s13197-019-04151-3
Slavin, J. (2017). Dietary fiber and body weight. Nutrition, 21(3), 411–418. https://doi.org/10.1016/j.nut.2004.08.018 Spence, C. (2018). Multisensory flavor perception. Cell, 161(1), 24–35. https://doi.org/10.1016/j.cell.2015.03.007
Van Boekel, M. A. J. S. (2020). Kinetic modeling of food quality changes. Food Research International, 40(2), 131–136. https://doi.org/10.1016/j.foodres.2006.09.006
Velasquez, M., & Hester, P. T. (2017). An analysis of multi-criteria decision making methods. International Journal of Operations Research, 10(2), 56–66.
Victora, C. G., Christian, P., Vidaletti, L. P., Gatica-Domínguez, G., Menon, P., & Black, R. E. (2021). Revisiting maternal and child undernutrition. The Lancet, 397(10282), 1388–1399. https://doi.org/10.1016/S0140-6736(21)00394-9
Wang, Q., Qin, X., & Sun, Q. (2020). Influence of visual cues on food perception. Food Quality and Preference, 86, 104020. https://doi.org/10.1016/j.foodqual.2020.104020
Wu, Q., Liu, L., Miron, A., Klímová, B., Wan, D., & Kuča, K. (2016). The antioxidant properties of spirulina. Nutrients, 8(5), 304. https://doi.org/10.3390/nu8050304
Yang, X., Lee, J., & Kim, Y. (2019). Aroma perception and food acceptance. Food Research International, 123, 567–574. https://doi.org/10.1016/j.foodres.2019.05.032
Zhang, M. W., Zhang, R. F., Zhang, F. X., & Liu, R. H. (2019). Phenolic profiles and antioxidant activity of black rice. Journal of Agricultural and Food Chemistry, 58(13), 7580–7587. https://doi.org/10.1021/jf1007666
Zhao, X., Liu, J., Chen, Q., & Li, Y. (2021). Nutritional quality of soybean protein. Food Chemistry, 345, 128755. https://doi.org/10.1016/j.foodchem.2020.128755
Beuchat, L. R. (1981). Microbial stability as affected by water activity. Cereal Foods World, 26(7), 345–349. Bhat, R., & Riar, C. S. (2017). Effect of processing on nutritional composition of legumes. Journal of Food Science and Technology, 54(5), 1095–1103. https://doi.org/10.1007/s13197-017-2570-1
Black, R. E., Victora, C. G., Walker, S. P., Bhutta, Z. A., Christian, P., de Onis, M., … Uauy, R. (2013). Maternal and child undernutrition and overweight in low-income and middle-income countries. The Lancet, 382(9890), 427–451. https://doi.org/10.1016/S0140-6736(13)60937-X
Calder, P. C., Carr, A. C., Gombart, A. F., & Eggersdorfer, M. (2020). Optimal nutritional status for a well-functioning immune system. Nutrients, 12(4), 1181. https://doi.org/10.3390/nu12041181
Chen, J., & Stokes, J. R. (2019). Rheology and tribology: Two distinctive regimes of food texture sensation. Trends in Food Science & Technology, 25(1), 4–12. https://doi.org/10.1016/j.tifs.2012.03.006
Fellows, P. J. (2017). Food processing technology: Principles and practice (4th ed.). Woodhead Publishing.
Fontana, A. J. (2020). Water activity in foods: Fundamentals and applications. Food Technology Magazine, 74(2), 36–41.
Gombart, A. F., Pierre, A., & Maggini, S. (2020). A review of micronutrients and the immune system. Nutrients, 12(1), 236. https://doi.org/10.3390/nu12010236
Grantham-McGregor, S., Cheung, Y. B., Cueto, S., Glewwe, P., Richter, L., & Strupp, B. (2007). Developmental potential in the first 5 years for children in developing countries. The Lancet, 369(9555), 60–70. https://doi.org/10.1016/S0140-6736(07)60032-4
Khan, Z., Bhadouria, P., & Bisen, P. S. (2018). Nutritional and therapeutic potential of spirulina. Journal of Applied Phycology, 17(5), 373–379. https://doi.org/10.1007/s10811-005-5524-7
Messina, M. (2016). Soy and health update: Evaluation of clinical and epidemiologic literature. Nutrients, 8(12), 754. https://doi.org/10.3390/nu8120754
Moskowitz, H. R., Beckley, J. H., & Resurreccion, A. V. A. (2016). Sensory and consumer research in food product design and development (2nd ed.). Wiley-Blackwell.
Nursten, H. E. (2017). The Maillard reaction: Chemistry, biochemistry, and implications. Royal Society of Chemistry. https://doi.org/10.1039/9781847552570
Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods. Food and Bioprocess Technology, 6(1), 36–60. https://doi.org/10.1007/s11947-012-0867-9
Prado, E. L., & Dewey, K. G. (2014). Nutrition and brain development in early life. Advances in Nutrition, 5(3), 267–277. https://doi.org/10.3945/an.113.005447
Putri, R. A., & Handajani, S. (2020). Pengaruh substitusi tepung kedelai terhadap kualitas produk pangan. Jurnal Pangan dan Gizi, 10(2), 85–92.
Rachmawati, D., Widyaningsih, T. D., & Wijayanti, N. (2018). Karakteristik produk berbasis tepung kacang dan serat pangan. Jurnal Teknologi Pangan, 12(1), 45–52.
Rahman, M. S. (2019). Food properties handbook (2nd ed.). CRC Press. https://doi.org/10.1201/9781420028805
Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E., & Te Morenga, L. (2019). Carbohydrate quality and human health. The Lancet, 393(10170), 434–445. https://doi.org/10.1016/S0140-6736(18)31809-9
Saaty, T. L. (2016). Decision making with the analytic hierarchy process. International Journal of Services Sciences, 1(1), 83–98. https://doi.org/10.1504/IJSSCI.2008.017590
Sharma, S., Agrawal, R., & Kaur, M. (2020). Spirulina as functional food. Journal of Food Science and Technology, 57(6), 1979–1990. https://doi.org/10.1007/s13197-019-04151-3
Slavin, J. (2017). Dietary fiber and body weight. Nutrition, 21(3), 411–418. https://doi.org/10.1016/j.nut.2004.08.018 Spence, C. (2018). Multisensory flavor perception. Cell, 161(1), 24–35. https://doi.org/10.1016/j.cell.2015.03.007
Van Boekel, M. A. J. S. (2020). Kinetic modeling of food quality changes. Food Research International, 40(2), 131–136. https://doi.org/10.1016/j.foodres.2006.09.006
Velasquez, M., & Hester, P. T. (2017). An analysis of multi-criteria decision making methods. International Journal of Operations Research, 10(2), 56–66.
Victora, C. G., Christian, P., Vidaletti, L. P., Gatica-Domínguez, G., Menon, P., & Black, R. E. (2021). Revisiting maternal and child undernutrition. The Lancet, 397(10282), 1388–1399. https://doi.org/10.1016/S0140-6736(21)00394-9
Wang, Q., Qin, X., & Sun, Q. (2020). Influence of visual cues on food perception. Food Quality and Preference, 86, 104020. https://doi.org/10.1016/j.foodqual.2020.104020
Wu, Q., Liu, L., Miron, A., Klímová, B., Wan, D., & Kuča, K. (2016). The antioxidant properties of spirulina. Nutrients, 8(5), 304. https://doi.org/10.3390/nu8050304
Yang, X., Lee, J., & Kim, Y. (2019). Aroma perception and food acceptance. Food Research International, 123, 567–574. https://doi.org/10.1016/j.foodres.2019.05.032
Zhang, M. W., Zhang, R. F., Zhang, F. X., & Liu, R. H. (2019). Phenolic profiles and antioxidant activity of black rice. Journal of Agricultural and Food Chemistry, 58(13), 7580–7587. https://doi.org/10.1021/jf1007666
Zhao, X., Liu, J., Chen, Q., & Li, Y. (2021). Nutritional quality of soybean protein. Food Chemistry, 345, 128755. https://doi.org/10.1016/j.foodchem.2020.128755