Tabel 4 Formulasi pakan standar (AOAC)

Komponen Sumber Jumlah Perhitungan (%)

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