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All Journal Health Dynamics Journal of Global Research in Public Health
Utami, Nuzul Dwi
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Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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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.
Acceptability of Catfish Nugget in Toddler Integrated Health Service Post (Posyandu) of Dermo Subdistrict, Mojoroto District, Kediri City Utami, Nuzul Dwi; Setyobudi, Sugeng Iwan
Journal of Global Research in Public Health Vol. 10 No. 1 (2025): June
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jgrph.v10i1.559

Abstract

A situational analysis was conducted in the working area of the Mrican Community Health Center, Kediri City, through surveys and SQ-FFQ interviews with mothers of toddlers. The data showed energy and protein intake deficits in toddlers. This study aims to develop catfish nuggets as a functional food for toddlers,  providing  an  alternative  nutritious  snack  for  those  who  are undernourished. The product was developed from local ingredients such as catfish, carrots, eggs, cornstarch, and white bread. Organoleptic test results showed the best acceptability of catfish nuggets. The average organoleptic value of a color parameter of catfish nuggets was 4.1, and chicken nuggets was 4.27. The aroma parameter of the catfish nugget was 4.27, and the chicken nugget was 3.63. The texture parameter of the catfish nugget was 4.2, and the chicken nugget was 3.13. The flavor parameter of the catfish nugget was 4.53, and the chicken nugget was 3.53. Catfish nuggets have more potential than chicken nuggets. The highest percentage of acceptance in color, aroma, texture, and taste parameters is  found in catfish nuggets. In color parameters, many say that catfish nuggets are lacking because the color is darker. The taste parameter is more savory in catfish nuggets.
Co-Authors Arya Ulilalbab Nining Tyas Triatmaja Putri, Riska Nabela Andini Ria Novita Sari Rusdiyana, Mitha Faula Santi, Sherly Maureta Sugeng Iwan Setyobudi