KADAR KARBOHIDRAT : FORTIFIKASI FE PADA BISKUIT LIMBAH BIJI NANGKA SEBAGAI CEMILAN FUNGSIONAL BAGI PENDERITA STUNTING
Jackfruit seeds are one of the organic wastes that have not been used optimally, even though jackfruit seeds have a fairly high nutritional content, namely carbohydrates 36.7 g, protein 6.2 g, energy 165 kl, and has mineral content in the form of phosphorus 200 mg, calcium 33 mg, and iron 1.0 mg. Stunting is an event that cannot be reversed if it has already happened. At an early age, iron-deficient toddlers can cause cognitive and physical impairment and an increased risk of death. This is because iron plays a role in circulating oxygen throughout the body's tissues. Biscuits are one type of pastries that are currently much favored by the public as snacks or snacks from various economic groups and age groups. The development of this biscuit snack product needs to be done in addition to developing the potential for jackfruit seed waste, as functional food for stunting as well as to reduce dependence on wheat or wheat flour considering that in general, processed food on the market uses wheat or corn as the main raw material, which is still imported. The purpose of this study was to determine the carbohydrate content of the waste biscuits of jackfruit seed fortified with Fe. The result of carbohydrate content (% bb) was 73.9139% and carbohydrate content (% wt) was 75.8999% bk.