Organoleptic Properties, Nutritional Value, And Acceptability of Ikata Cookies (Fish And Peanuts) As A Nutritious Food Supplement To Prevent Stunting

Abstract

Stunting is one indicator of chronic malnutrition in children. Efforts to combat stunting can be made by providing adequate, nutritious food and good parenting. Previous studies have shown that "Ikametebiwawo," based on local foods (fish, red beans, tempeh, sweet potatoes, pumpkin, carrots), can be developed as a supplementary food for stunted toddlers. This study is a basic study that emphasizes the development of the "Ikametebiwawo" product, which is based on local foods with the addition of peanuts as an alternative supplementary food for stunted toddlers. The objectives of this study were to develop "Ikametebiwawo" with the addition of peanuts through organoleptic testing, nutritional value, safety, essential amino acids, shelf life, and product acceptance. This product was subsequently named IKATA Cookies. The study used a completely randomized design. The results showed that adding 50% peanuts to the total weight of the ingredients produced Cookies IKATA, which semi-trained panelists preferred the most. The preference scores were 4 (like) for color, 4 (like) for aroma, 4 (like) for taste, and 3.4 (between somewhat like and like) for texture. IKATA Cookies (100 grams) contain 425 kcal of energy and 16.61 grams of protein. The essential amino acids contained in IKATA Cookies are: L-Alanine, L-Arginine, L-Histidine, L-Isoleucine, L-Leucine, L-Lysine, L-Methionine, L-Tryptophan, and L-Phenylalanine. The total plate count (TPC) analysis showed zero microbial content in IKATA Cookies (0). The consumer panel acceptance test showed an 82.67% acceptance rate, with p value <0,01. After four weeks of storage, IKATA Cookies were still fit for consumption (no signs of spoilage).