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All Journal Jurnal Kesehatan Homes Journal: Hospital Management Studies Journal Joong-Ki : Jurnal Pengabdian Masyarakat Journal of Innovation Research and Knowledge Joong-Ki Jurnal Gizi dan Kesehatan Keluarga Kupang Journal of Food and Nutrition Research Joong-Ki
Astuti Nur
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Journal : Jurnal Gizi dan Kesehatan Keluarga

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Organoleptic and Nutritional Content of Cookies With Mackerel Flour and Tempeh Flour Substitutions for Children With Protein-Energy Malnutrition Maria Betsie Wezendonk; Astuti Nur
Jurnal Gizi dan Kesehatan Keluarga Vol. 2 No. 02 (2025): Jurnal Gizi dan Kesehatan Keluarga
Publisher : Saintify Publish

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69632/jgkk.v2i02.39

Abstract

According to the BB/U indicator, 7.3% of toddlers suffer from malnutrition and 22.2% from undernutrition in East Nusa Tenggara. This study aimed to determine the organoleptic properties of cookies with mackerel flour and tempeh flour substitutions for children with energy protein deficiency. This experimental research was conducted using a Completely Randomized Design with substitutions of mackerel fish flour and tempeh flour. P0 no substitution, P1 25%: 5%, P2 35%: 15%, P3 45%: 25%. Based on the Kruskal-Wallis test, there was an effect of the substitution of mackerel flour and tempeh flour on the color of cookies with a P-value of 0.002. Further testing using the Mann-Whitney test showed that the significantly different formulas were P1 and P3. The most preferred treatment in terms of aroma was P1, with an average value of 3.9 (liked). Based on the Kruskal-Wallis test, there was no effect of the substitution of mackerel flour and tempeh flour on the aroma of cookies with a P-value of 0.195. The most preferred treatment in terms of texture was P1, with an average value of 4.06 (liked). Based on the Kruskal-Wallis test, there was no effect of the substitution of mackerel flour and tempeh flour on the texture of cookies, with a P-value of 0.100. The most preferred treatment in terms of taste was P1, with an average value of 4.03 (liked). Based on the Kruskal-Wallis test, there was no effect of the substitution of mackerel flour and tempeh flour on the taste of cookies with a P-value of 0.142. The conclusion for the organoleptic test, the variance test for taste, aroma, texture, and flavour of cookies with mackerel flour and tempeh flour substitutions, showed that panellists preferred product P1 to products P2 and P3.
Co-Authors AGUSTINA SETIA Anak Agung Ayu Mirah Adi Anak Agung Ayu Mirah Adi Anak Agung Gede Sugianthara Anita Christina Sembiring Aswady ASWEROS UMBU ZOGARA Berlian Berlian Demu, Yohanes Don Bosko Gestiviandi Lalian Humba, Ima Suryanti Iriyani Harun Jane Austen Peni Juni Gressilda L Maria Betsie Wezendonk Maria Helena Dua Nita maria pantaleon Meirina S Loaloka Meirina Sulastri Loaloka Nildawati, Nildawati Santa Luciana da Costa Santa Luciana Diaz Vera da Costa Syahrir, Sukfitrianty Syarfaini Syarfaini, Syarfaini