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Pemberian MP- ASI perlu memperhatikan zat gizi untuk memenuhi kebutuhan balita. Salah satu inovasi terbaru yang dapat diproduksi sebagai penyedap rasa MP ASI yaitu dengan pengolahan kaldu berbahan dasar jamur tiram. Penelitian ini bertujuan Kandungan Nilai Gizi Dan Uji Arganoleptik Kaldu Jamur Tiram Sebagai Produk Inovasi Penyedap Rasa Pada MP - ASI di Wilayah Kerja Puskesmas Tanjung Ampalu Kabupaten Sijunjung Tahun 2021. Jenis penelitian ini yaitu penelitian deskriptif. Penelitian ini telah dilaksanakan di wilayah kerja puskesmas Tanjung Ampalu untuk uji organoleptik sedangkan nilai gizi pada
kaldu jamur tiram telah dilaksanakan di Balai Riset dan Standaridisasi Industri Padang pada bulan Januari - Maret 2022. Panelis dalam penelitian ini yaitu ibu yang memiliki balita di Wilayah Kerja Puskesmas Tanjung Ampalu dengan jumlah panelis 30 orang. Hasil penelitian didapatkan kandungan gizi kaldu jamur tiram yaitu betacaroten 12,1%, asam glutamate, 10,3%, karbohidrat 59,6%, protein 19,1%, lemak total 0,68%, dan kalori 32 Kkal. Hasil penelitian didapatkan rata- rata tingkat kesukaan terhadap warna kaldu jamur tiram sebagi inovasi penyedap rasa MP-ASI yaitu 3,37, aroma 2,70, rasa 3,47 dan tekstur 3,57. Kesimpulan kandungan gizi asam glutamate, protein dan lemak sudah mencukupi kebutuhan gizi anak, sedangka betacaroten, karbohidrat dan kalori belum mencukupi. Disarankan peneliti selanjutnya agar melakukan pengujian laboratorium dengan melihat kandungan vitamin A, Vitamin D serta melakukan pengolahan kaldu jamur tiram.

The provision of MP-ASI needs to pay attention to nutrients to meet the needs of toddlers. One of the latest innovations that can be produced as a flavoring for MP - ASI is by processing broth made from oyster mushrooms. This study aims to contain the nutritional value and arganoleptic test of Oyster Mushroom Broth as an innovative product for flavoring in MP-ASI in the Tanjung Ampalu Public Health Center, Sijunjung Regency in 2021. The type of this research is descriptive research. This research was carried out in the working area of the Tanjung Ampalu Public Health Center for organoleptic testing while the nutritional value of oyster mushroom broth was carried out at the Padang Ampalu Research and Industrial Standardization Institute in March 2022. The panelists in this study were mothers who had toddlers in the Tanjung Ampalu Health Center working area with the number of panelists is 30 people. The results showed that the nutritional content of oyster mushroom broth was beta-carotene 12.1%, glutamic acid, 10.3%, carbohydrates 59.6%, protein 19.1%, total fat 0.68%, and calories 32 Kcal. The results showed that the average
level of preference for the color of oyster mushroom broth as a complementary food flavoring innovation was 3.37, aroma 2.70, taste 3.47 and texture 3.57. The conclusion is that the nutritional content of glutamic acid, protein and fat is sufficient for children's nutritional needs, while beta-carotene, carbohydrates and calories are not sufficient. It is recommended that further researchers carry out laboratory testing by looking at the content of vitamin A, vitamin D and processing oyster mushroom broth.