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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Perencanaan Wilayah dan Kota UNISBA Management of Aquatic Resources Journal (Maquares) Kinerja Jurnal Bindo Sastra Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA Jurnal Pertanian Agros Indonesian Food Science and TechnologyJournal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Literasi : Jurnal Bahasa dan Sastra Indonesia serta Pembelajarannya GERAM (GERAKAN AKTIF MENULIS) Jurnal Pendidikan Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Devotion: Journal of Research and Community Service Jurnal SUBLIMAPSI Narra J Educivilia: Jurnal Pengabdian Pada Masyarakat Jurnal Inovasi Daerah Jurnal Pengabdian Sosial Jurnal Ilmiah Al-Furqan : Al-qur'an Bahasa dan Seni Jurnal Sosialita: Jurnal Kajian Sosial dan Pendidikan JPFT (Jurnal Pendidikan Fisika Tadulako Online)
SARASWATI SARASWATI
Program Studi Manajemen Sumberdaya Perairan, Jurusan Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
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Product Formulation of Ready to Use Fish Food (RUFF) from Snakehead Fish Flour (Channa striata) Giriwono, Puspo Edi; Haryanto, Safira P.A; Saraswati, Saraswati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2017-2025

Abstract

RUFF (ready-to-use fish food) is a nutrient and calorie-dense food with high protein and energy consumed by children under five years of age who suffer from severe acute malnutrition. RUFF in this study was designed to be the alternative product for RUTF (ready-to-use therapeutic food) using snakehead fish flour as skim milk substitute. This study aims to determine the suitability of snakehead fish flour as an animal protein alternative, obtain the RUFF formula that meets FAO and WHO standards, and determine the consumer acceptance. The research investigated different amount of snakehead fish flour in the RUFF formulation. There were 3 formulas with different snakehead fish flour, i.e. 20% (F1), 22% (F2), and 24% (F3). The results of the analysis showed that the highest protein content was found in formula F3 (14.35 ±0.72)% with moisture content of 2.32 ± 0.06%, ash content of 2.56 ± 0.04%, fat content of 29.39 ± 0.24%, and carbohydrate content of 51.37 ± 0.94%. All three RUFF formulations meet the nutritional standards set by the FAO and WHO. The hedonic rating test results and ranking showed that the most preferred formula by the panelist was formula F1 containing 20% snakehead fish flour with an average rate of 7.46 (like). Formula F1 is the formula of RUFF with the highest rate of consumer acceptance.
Co-Authors Adrianti, Fera Adurrasyid, Zaid Agus Hartoko Amalia Ma’rifatul Maghfiroh Amanda, Arista Amiruddin Hatibe Ayuningtyas, Hapsari Chitisankul, Wanida T. Damayanti, Aprilia F. Dede Robiatul Adawiyah Endang Prangdimurti Fahim Muchammad Taqi Fauzan, M. Irfan GUNAWAN SRIDIYATMIKO, GUNAWAN SRIDIYATMIKO Haryanto, Safira P.A Lahming, Lahming Listini Listini, Listini MADE ASTAWAN Maulidya, Ana Muhammad Ikhwan Muhammad Rais Nanang Maulana Novita, Rias R. Nurlela, Lani Purlilaiceu Purwaningrum, Bunga Ayu Puspitaningrum, Dwi Aulia Puspo Edi Giriwono Putri, Sastia P. Refani, Reza Septiana Rialdi, Azzahra Putri Rio Christy Handziko, Rio Christy Saithong, Pramuan Saputra, Soleh Sasanti Retno Suharti, Sasanti Retno Singh, Netra Pal Suarni, Waode Sunarjo, Ida Sriwaty Sutikno, Chamid Syafril Syafril Tjahja Muhandri Trisnawati Trisnawati Tryas, Anisha Ayuning Tutik Wresdiyati Widayanto, Budi Wijaya, Delpi