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Maisyah Setya Ardhani
Departemen of Nutrition, Poltekkes Kemenkes Surabaya

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Acceptability and Protein Content of Cookies Made from Cork Fish Flour and Cheese as an Effort to Prevent Chronic Energy Deficiency in Adolescent Girls Maisyah Setya Ardhani; Taufiqurrahman; Riezky Faisal Nugroho; Ani Intiyati
Journal of Nutrition Explorations Vol. 3 No. 2 (2025): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i2.491

Abstract

Chronic Energy Deficiency is one of the health problems faced by adolescents due to nutritional deficiencies. Objective, To determine the acceptability of cork fishmeal and cheese-based cookies as an effort to prevent Chronic Energy Deficiency in adolescent girls. This study used Pre-Experimental design with three different formulations: CG1 (27 g wheat flour), CG2 (10 g wheat flour, 5 g cork fish, 12 g cheese), and CG3 (10 g wheat flour, 8 g cork fish, 9 g cheese). A total of 750 grams of samples were organoleptically tested using a hedonic scale in the laboratory of the Nutrition Department of Surabaya Polytechnic and analyzed with the Kruskal Wallis test and Mann Whitney test if there was a significant difference (p-value <0.05). Showed significant differences in color (p-value 0.041) and aroma (p-value 0.036) indicators, but there were no significant differences in texture (p-value 0.367) and taste (p-value 0.430). Formulation CG2 with 8.14% protein content was most favored by the panelists. Formulation CG2 was considered the best and qualified as a snack food. Suggestions It is hoped that the formulation of cookies based on cork fish flour and cheese can be improved and developed again for the results of a better formula.
Co-Authors Ani Intiyati Nugroho, Riezky Faisal Taufiqurrahman