Protein Kasein 10 % 1.60 X 100 X= (a) % N sampel Lemak Minyak jagung 8% % Kadar lemak ( 8− x × 100 ) ( b)
Mineral Campuran mineral 5% % Kadar abu
5−( x × 100 )(c) Vitamin Campuran vitamin 1% % Kadar serat 1− ( x × 100 )(c) Serat CMC 1% 1% % kadar air Air Air 5% ( 5− x × 100 (c) ) Karbohidrat Pati Jagung 70 % 100 – (a+b+c+d+e) Kepadatan energi 392 kkal/100 g / 3,9
Tabel 5 Formulasi Pakan Intervensi
Komponen Sumber Jumlah Perhitungan (%) Protein Susu 10 % 1.60 X 100 X= (a) 12.55 12,74 Lemak Minyak jagung 8% 35,73 ( 8− x × 100 ) (b) 3.52
Mineral Campuran mineral 5% 1 , 92
100 ) 5−( x × (c ) 4.82
Vitamin Campuran vitamin 1% 6,7
100 ) 1− ( x × (c) 0,16
Serat CMC 1% 1% 0.01
1,53 Air Air 5% ( 5− x × 100 ) (c)4,81
Karbohidrat Pati Jagung 70 % 100 – (a+b+c+d+e) 74.13
Kepadatan energi kkal/100 g
Tabel 6 Formulasi Pakan Intervensi
Komponen Sumber Jumlah Perhitungan (%) Protein Ikan 10 % 1.60 X 100 X= (a) 8,9 17 , 9 Lemak Minyak jagung 8% 37,43 ( 8− x × 100 ) ( b) 4.66
Mineral Campuran mineral 5% 1,47
100 ) 5−( x × (c) 4.87
Vitamin Campuran vitamin 1% 8,30
100 ) 1− ( x × (c) 0,26 Serat CMC 1% 1% 0.01 1,5 2 Air Air 5% ( 5− x × 100 ) (c ) 3,64
Karbohidrat Pati Jagung 70 % 100 – (a+b+c+d+e) 77,66
Kepadatan energi kkal/100 g
Table 11 Proximate Analysis of Three Selected RUTF Formulas
Formula (mean) Parameter Standard Formula** F2 F8 F11 Moisture Content (%) 1,53 1,51 1,50 2,5 Max Ash Content (%) 1,47 1,91 1,39 - Protein Content (%) 12,74 17,90 13,02 12,8-16,2 Fat Content (%) 35,73 37,43 37,63 25,8-36,3 Dietary fiber (%) 6,70 8,30 10,45 - Carbohydrate (%) 48,54 41,26 46,48 41 Min Total energy (kcal/100 g) 566,65 573,45 576,61 520-550 *F2: Milk-based, F8: Fish-based, F11: Legume-based **standard based on Joint FAO/WHO Food Standards programme 2019