Various Formulations of Lepa as a Zinc-rich Food for Primary School Children

  • Oskar Karyantono Airlangga University, Surabaya
  • Annis Catur Adi Airlangga University, Surabaya, Indonesia
  • Merryana Adriani Airlangga University, Surabaya, Indonesia
Keywords: Lepa, Rote, Supplementary food


Introduction: Nutrient that is responsible in the incidence of stunting is zinc. Lower intake of zinc can be attributed to the amount and quality of major food as well as low nutritional value in supplementary food that includes zinc. To improve the quality of food, it is needed to create the new formulations by adding certain nutritional content to enrich the food. Lepa is a traditional cake belongs to the people of rote and is preferred by children. The basic ingredients consisted of palm sugar water, cornstarch, and grated coconut. Lepa considered as poor in nutritional value. Formulations by adding Moringa leaf powder and anchovy flour, sesame and peanuts enrich the content of zinc in the cake. Purpose: The purpose of this study was to analyze the level of preference and zinc content in Lepa. Methods: This study applied experimental study design using completely randomized design with six repetitions. Ingredients used were palm sugar water, grated coconut, cornstarch, flour of Moringa leaves, anchovy flour, sesame, and peanuts. There were four formulations made: Control formula (F0) = 42%: 37%: 21%. F1 = 42%: 13%: 9%: 4%: 13%: 12%: 7%. F2 = 42%: 10%: 10%: 6%: 13%: 12%: 7%. F3 = 42%: 8%: 9%: 9%: 13%: 12%: 7%. Data concerning to organoleptic was processed using Kruskal–Wallis test to determine the differences among formulas and was described descriptively. Results: An organoleptic test that consisted of limited panelist demonstrating the preference level of formulation for Lepa was between “somewhat liked” and “highly liked” (3.63-4.18). There was no difference in the level of preference between F0, F1, F2, and F3. The content of zinc indicated per 60 g were F1 = 2.81 g, F2 = 4.25 g, and F3 = 3.65 g. Conclusion: Lepa can be used as supplementary food which is rich in zinc

Author Biographies

Oskar Karyantono, Airlangga University, Surabaya

Master Program Of Public Health Science, Faculty Of Public Health

Annis Catur Adi, Airlangga University, Surabaya, Indonesia

Department of Nutrition,

Merryana Adriani, Airlangga University, Surabaya, Indonesia

Department of Nutrition,

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