“Kanasawa” composite flour from <i>nagara</i> beans (<i>Vigna unguiculata</i> L.) and snake-skin gouramy fish (<i>Trichopodus trichopterus</i>) as calcium and phosphorus source

Abstract Nagara beans (Vigna unguiculata L.) (NB) can be used as composite flour with snake-skin gouramy fish (Trichopodus trichopterus) (SF) to be developed into weaning food products to prevent stunting. Therefore, it is necessary to investigate the effect of the formulation of NB and SF on the calcium and phosphorus levels of “Kanasawa” composite flour (KCF). This study uses a Complete Random Design design with five formulation of NB and SF, namely: NB100 (100:0), KCF9010 (90:10), KCF5050 (50:50), KCF1090 (10:90) and SF (0:100). Calcium levels were analyzed using AAS, while phosphorus levels were determined by spectrophotometry. The best treatment was used deGarmo analysis. Data is analyzed descriptively. The results of the analysis proved that the calcium levels were NB100 (1.98%), KCF9010 (0.71%), KCF 5050 (1.98%), KCF1090 (5.14%), and SF (5.48%). Phosphorus levels were respectively NB100 (1.58%), KCF9010 (0.78), KCF5050 (1.85%), KCF1090 (2.02) and SF (2.93%). There was an increase in calcium and phosphorus levels in KCF formulations with more SF but insignificant (p=1.00, α=0.01). The best treatment was KCF1090. The KCF1090 product can be further developed to make complementary food products or snacks to prevent stunting in toddlers.