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All Journal Pendidikan Bahasa Indonesia Teodolita: Media Komunikasi Ilmiah di Bidang teknik INTERNATIONAL JOURNAL OF CULTURAL AND SOCIAL SCIENCE Jurnal Pengabdian Masyarakat Putri Hijau Journal of Tropical Food and Agroindustrial Technology Social Science Academic Health Dynamics AT-TAKLIM: Jurnal Pendidikan Multidisiplin
Ria Novita Sari
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Journal : Health Dynamics

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Acceptability of Grasshopper Nugget Flour as a High-Protein Functional Food Santi, Sherly Maureta; Rusdiyana, Mitha Faula; Sari, Ria Novita; Putri, Riska Nabela Andini; Ulilalbab, Arya; Utami, Nuzul Dwi; Triatmaja, Nining Tyas
Health Dynamics Vol 2, No 4 (2025): April 2025
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd20402

Abstract

Background: Nugget products enhanced with locust flour are being explored as a novel source of functional food due to their high protein content, which plays a vital role in maintaining human health. Locusts, commonly consumed in parts of Africa and Asia, offer a promising alternative protein source. This study investigated the consumer acceptability of nuggets formulated with grasshopper flour as a nutrient-dense, functional food option. Methods: A Completely Randomized Design (CRD) was employed, and data were analyzed using the Friedman Test to assess differences among treatments. If significant differences (p < 0.05) were found, further analysis was performed with the Wilcoxon Test through SPSS version 20. Organoleptic evaluation was carried out by 30 semi-trained panelists. The nugget formulations tested were: P1 (100% tapioca flour, 0% grasshopper flour), P2 (95% tapioca flour, 5% grasshopper flour), and P3 (85% tapioca flour, 15% grasshopper flour). Results: Findings indicated that P1 (without grasshopper flour) received the highest scores in terms of color and aroma. For texture, both P1 and P2 (5% grasshopper flour) were equally preferred. In terms of taste, P1 remained the most favored. Conclusion: Overall, nuggets without any addition of grasshopper flour (P1) achieved the highest level of acceptability across all sensory attributes.
Co-Authors Abdurahman . Anshori, Zahwa Annisa Arfin Yusviyan, Rizya Eka Ariani, Peny Ariescha, Putri Ayu Yessy Arya Ulilalbab Chaniago, Arnia Fitriani . Fitriani Fitriani Hadi Samanto Indra Lila Kusuma Krisna, Putri Muhammad Jailani Nining Tyas Triatmaja Purba, Silvia Kartika Putri, Riska Nabela Andini Ritonga, Muhammad Husni Rusdiyana, Mitha Faula Santi, Sherly Maureta Sari, Mediana Setiani, Ririn Setiyatuti, Rina Silvia Marni Syahida, Ridha Annisa Utami, Nuzul Dwi Zahroh, Ummu