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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal of Tropical AgriFood Jurnal Abadimas Gorontalo JAGO TOLIS : Jurnal Agrokompleks Tolis JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Charm Sains : Jurnal Pendidikan Fisika Jurnal Abdimas Maduma Jurnal Industri dan Inovasi (INVASI)
Michael Alexander Hutabarat
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Development and nutritional evaluation of crackers fortified with yellowstripe scad (Selaroides leptolepis) whole powder as a functional food for stunting prevention Arista, Yuvita Lira Vesti; Noviyanti, Sri Handayani; Hutabarat, Michael Alexander; Mutamimah, Dewi; Moniz, Joana Paula Gerabella Da Cozta
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26727.77-86

Abstract

Yellowstripe Scad (Selaroides leptolepis) has potential as a fortificant to enhance the nutritional quality of crackers. The incorporation of yellowstripe scad whole fish powder not only improves the nutrient content but also reduces processing waste. Fish-based crackers can serve as dietary food products, nutrient-dense snack alternatives, and supplementary foods to support stunting prevention. This study aimed to evaluate the nutritional composition (moisture, lipid, dietary fiber, protein, and ash content) and physical quality (texture) of fish crackers. The experiment was designed using a Completely Randomized Design with a single factor, namely, the addition of yellowstripe scad whole powder (SFF) at six levels: 0, 3, 6, 9, 12, and 15%. The data obtained were analyzed using Analysis of Variance, followed by Duncan’s Multiple Range Test to determine significant differences. The results revealed that the addition of yellow stripe scad whole powder significantly affected (p<0.05) the physicochemical properties of the yellow stripe scad crackers. Crackers with 15% yellowstripe scad whole powder exhibited the highest protein, lipid, and ash contents of 18.5, 8.97, and 8.97%, respectively. Meanwhile, the addition of 3% yellowstripe scad whole powder produced crackers with the most desirable moisture content, dietary fiber, and texture characteristics of 3.59%, 3.87%, and 1,101 N/cm², respectively.
Co-Authors Agnes Juniarti Chastelyna, Agnes Juniarti Ananda, Rahmatia Angrayni, Septi Ayu Anita Khairunnisa Avanza, Mona Ridha Bachtiar, Nova Bembor, Maria Sintya Oktaviani Ciciolini Sidabutar, Elizabeth Desfelia da Costa Moniz, Joana Paula Gerabella Devina Sanchia Samosir Dewi Mutamimah Febrina S.L. Lumbantobing Hendrik Vicarlo Saragih Herlina, Farrah Widy Joana Paula Gerabella da Costa Moniz Kumalaningrum, Amalia Nur Mohamad Solahudin Mohwadati, Adisti Rofiah Moniz, Joana Paula Gerabella Da Cozta Nainggolan, Eris Pransiscah Nofiyanti, Sri Handayani Noviyanti, Sri Handayani Raden Mohamad Herdian Bhakti Raudhatul Jannah Rokhani Hasbullah Sabrina, Nur Irhamni Samosir, Harrys Vesti Arista, Yuvita Lira Willis, Tito Bisma May Yongki Christandi Batubara Yuvita Lira Vesti Arista Yuvita Lira Vesti Arista