Formulation, organoleptic test, and nutritional analysis of milkfish (Chanos chanos) and red bean (Phaseolus vulgaris) flour cookies as a high-protein supplement for malnourished children
Year: 2026
Type: article
Abstract: ABSTRAK Latar Belakang: Kekurangan gizi masih menjadi permasalahan global yang berdampak pada kesehatan, ekonomi, dan kualitas sumber daya manusia. Upaya intervensi dilakukan melalui Pemberian Makanan Tambahan (PMT) berbasis pangan lokal bergizi tinggi. Tujuan: Mengembangkan cookies berbasis tepung ikan bandeng dan kacang merah sebagai alternatif PMT dengan kandungan gizi seimbang dan penerimaan sensori yang baik. Metode: Penelitian dilakukan secara eksperimental dengan lima formulasi berbeda yaitu F1 (30% : 70%), F2 (40% : 60%), F3 (50% : 50%), F4 (60% : 40%) & F5 (70% : 30%) berdasarkan perbandingan tepung ikan bandeng dan tepung kacang merah. Uji organoleptik melibatkan 30 panelis menggunakan uji hedonik pada aspek warna, aroma, rasa, tekstur, dan keseluruhan. Analisis proksimat dilakukan di laboratorium untuk menentukan kandungan energi, protein, lemak, karbohidrat, kadar air, dan abu. Hasil: Hasil penelitian menunjukkan formulasi F1 memperoleh tingkat penerimaan panelis terbaik secara keseluruhan dengan rata-rata penilaian suka. Semakin banyak penambahan tepung ikan bandeng, tingkat kesukaan panelis terhadap aroma, rasa, dan keseluruhan menurun akibat aroma amis, rasa gurih, dan tekstur lembek yang muncul. Kandungan gizi formulasi F1 meliputi energi 493,10 Kkal/100 g, protein 20,32%, lemak 24,52%, karbohidrat 47,79%, kadar air 4,41%, dan kadar abu 2,97%. Nilai energi dan protein memenuhi standar PMT balita gizi kurang dari Kemenkes, sementara kadar lemak melebihi batas yang ditentukan. Kesimpulan: Cookies ini berpotensi menjadi alternatif PMT berbasis pangan lokal dengan nilai gizi tinggi, tetapi perlu perbaikan khususnya penyesuaian kadar lemak, penambahan flavor, dan pengendalian proporsi tepung untuk meningkatkan penerimaan konsumen. ABSTRACT Background: Malnutrition remains a global problem, impacting health, economy, and quality of human resources. Intervention efforts are carried out through the provision of supplementary feeding (PMT) based on highly nutritious local foods. Objectives: To develop cookies based on milkfish and red bean flour as an alternative PMT with balanced nutritional content and good sensory acceptance. Methods: The study was conducted experimentally with five different formulations (F1–F5) based on the ratio of milkfish flour and red bean flour. Organoleptic testing involved 30 panelists using hedonic tests on colour, aroma, taste, texture, and overall acceptability. Proximate analysis was conducted in the laboratory to determine the energy, protein, fat, carbohydrate, moisture, and ash content. Results: The results showed that the F1 formulation achieved the best overall panelist acceptance rate, with an average liking rating. As the milkfish flour addition increased, panelists' preference for aroma, taste, and overall quality decreased due to the fishy aroma, savory taste, and soft texture that emerged. The nutritional content of the F1 formulation includes energy 493.10 kcal/100 g, protein 20.32%, fat 24.52%, carbohydrate 47.79%, water content 4.41%, and ash content 2.97%. The energy and protein values meet the Ministry of Health's PMT standard for undernourished toddlers, while the fat content exceeds the specified limit. Conclusions: These cookies have the potential to be an alternative to local food-based PMT with high nutritional value, but need improvement, especially in adjusting the fat content, adding flavor, and controlling the proportion of flour to increase consumer acceptance.
Institution: Universitas Medika Suherman
Language: Indonesian
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7204164999