Pengaruh formulasi tepung sagu, ikan tembang, dan kelor terhadap kadar proksimat biskuit PMT balita stunting di pesisir Maluku

Rehena, Zasendy
Herwawan, Joan Herly

Journal SAGO Gizi dan Kesehatan
Vol 7, No 1 (2026): April

Background: The coastal areas of Maluku are ecologically rich in marine resources, such as fish, and agricultural resources, such as sago and moringa, which are nutrient-rich. However, many toddlers still experience stunting. The prevalence  of stunting in Maluku Province increased by 28,4% in 202,4 higher than the target in the  2019-2024 RPJM of 20%. One way to meet the nutritional needs of stunted toddlers is to provide supplementary food in the form of highly nutritious biscuits formulated from local Maluku foods, namely sago flour, Sardinella fimbriata (Banded Sardinella), and moringa.Objectives: This study aimed to determine the effect of a biscuit formulation of sago flour, Sardinella fimbriata, and moringa on the proximate levels of biscuits as PMT for stunted toddlers in the coastal areas of Maluku. .Methods: This study used an experimental method with a completely randomized design using five treatment levels and repeated three times, resulting in 15 experimental units. The treatments consisted of one control and four formulation treatments of 50% sago flour, 10%, 15%, 20%, and 25% Sardinella fimbriata flour, and 5%, 10%, 15%, 20% Moringa flour. Proximate tests (carbohydrate, protein, fat, fiber, water content, and ash content) of biscuits were performed using the AOAC method and conducted at the UKIM Nutrition Lab and Unpatti Chemistry Lab in August-September 2025. Data were analyzed descriptively and using a one-way analysis of variance (ANOVA) test.Results: The results showed that the carbohydrate, protein, fat, fiber, ash, and water contents of the biscuits ranged from 58.34%-70.78 %, 6.71%-13.78%, 12.24%-13.78%, 1.42%-3.37%, 1.06%-1.65%, and 5.34%-14.27%. The carbohydrate content tended to decrease with the addition of Sardinella fimbriata flour and moringa. Protein, fiber, and ash contents increased, whereas water content fluctuated in each treatment. The average carbohydrate, protein, fat, fiber, ash, and water contents were 63.05%, 10.60%, 13.96%, 2.16%, 1.42%, and 10.85%, respectively. The ANOVA test showed that the formulation of sago flour, Sardinella fimbriata, and moringa had an effect on the proximate content of biscwith (p = 0.000 < α 0.05). Conclusion: The formulation of sago flour, Sardinella fimbriata, and moringa influenced the carbohydrate, protein, fat, fiber, water, and ash content of the biscuits.