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All Journal Jurnal Penelitian Kesehatan Suara Forikes Promotif: Jurnal Kesehatan Masyarakat Window of Health : Jurnal Kesehatan CARADDE: Jurnal Pengabdian Kepada Masyarakat Celebes Abdimas: Jurnal Pengabdian Kepada Masyarakat Borneo Nursing Journal (BNJ) Window of Public Health Journal INDONESIAN JOURNAL OF HEALTH Journal of Health and Nutrition Research ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Journal of Health Science and Medical Therapy
Nurfardiansyah Burhanuddin
Fakultas Kesehatan Masyarakat Universitas Muslim Indonesia
Computer Science & IT Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Penja Fish Flour Cookies: Nutritional Composition and Sensory Acceptability as a Local Food-Based Intervention for Child Undernutrition Septiyanti, Septiyanti; Patimah, Sitti; Bur, Nurfardiansyah
Journal of Health and Nutrition Research Vol. 4 No. 3 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i3.512

Abstract

West Sulawesi has a high prevalence of underweight among toddlers, recorded at 22.5% in the 2022 Indonesian Nutritional Status Survey (SSGI). Penja fish, a local food with higher protein content than anchovies, offers potential as a supplementary food (PMT) for addressing child undernutrition. However, its traditional use remains limited to salting and direct consumption. Processing penja fish into flour for cookies provides a sustainable, innovative strategy to diversify intake and mitigate seasonal supply challenges. This experimental study, employing a post-test only control group design, aimed to assess the nutrient composition and acceptability of cookies with varying levels (0%, 25%, 50%, 75%, and 100%) of penja fish flour substitution. Research was conducted between September and November 2024 across laboratories at Universitas Hasanuddin and Universitas Muslim Indonesia. Nutritional analyses included proximate composition, and acceptability was measured through hedonic testing. Significant differences were found across formulations in color, aroma, texture, and taste (p < 0.001). Cookies containing 25% penja fish flour (Formula B) were the most preferred, with a proximate composition of 9.83% protein, 29.39% fat, 54.45% carbohydrates, 2.04% ash, and 5.30% moisture. Penja fish flour substitution enhanced the nutritional profile and acceptability of cookies. Formula B meets the nutritional requirements for supplementary feeding programs targeting underweight toddlers.
Co-Authors Abd. Gafur Acob, Joel Rey U. Agustini, Tutik Aisyah, Windi Nurul Aisyah, Windy Nurul Aisyah Alfatirah, Shoofiyah Amelia, Andi Rizki Amelia, Andi Rizki Andi Multazam Anwar, Muhammad Qayyum Aisy Arman Arman aulia, Indiyani AYU LESTARI Ayu Puspitasari Azizah, Maudi Nailah Fajrin, Muhammad Sofhyan Fatmah Afrianty Gobel Haeruddin Hardianti, Dewi Hesti Suliastiani Hilwani, Fitria Amalia Jabriani, St. Nadila Kasim, Siti Aminah Kelrey, Nur Rahmi Madinatul Munawwara Mudjid, Rafiqah Mufia Muin Muin, Mufia Nganro, Sartika Nur Ainun Sabirin Nur Fadila Nur Mutmainna Nurbaeti Nurbaety Nurgahayu Nurgahayu, Nurgahayu Nurgahayu, Nurgahayu Nurmiati Muchlis Nurul Rahmayanty Nurul Ulfah Mutthalib Prasetyo, Duwi Rahmayanty, Nurul Ramdhany R, Noer Azhisya Reza Aril Ahri Sartika Sartika Nganro Septiyanti Septiyanti Septiyanti Septiyanti, Septiyanti Siti Aminah Kasim Siti Syamsu Munafilah Sitti Patimah Sri Wahyuni Azis Suci Safwa Salsabila Sumiaty Suyuti, Sartika Tri Wahyuningsih Ulfia, Nurul Adha Windy Nurul Aisyah Aisyah Wiwiek Indriany Sary Wulandari, Nur Alifah Yuliaty Yusriani, Yusriani Zarah Alifani Dzulhijjah Zulfahmidah Zulfahmidah, Zulfahmidah