<![CDATA[Background: LaktoTake is a biscuit developed using Kedadai leaf flour (Ficus variegata Blume) and Tapah fish flour (Wallago leerii) as a supplementary food for breastfeeding mothers. This study evaluated the sensory acceptance and proximate composition of LaktoTake biscuits produced with varying proportions of these two substitute ingredients. Methods: Formulations included P1 (20 g kedadai leaf flour : 30 g tapah fish flour), P2 (30 g : 20 g), and P3 (40 g : 10 g). Sensory evaluation was conducted at the Food Technology Laboratory, Department of Nutrition, Health Polytechnic of the Ministry of Health (Poltekkes Kemenkes) Pontianak, involving 25 semi-trained panelists. Acceptance was assessed based on color, aroma, taste, and texture, followed by Friedman analysis. Proximate analysis of formulation P2 was performed at BSPJI Pontianak using the SNI 01-2891-1992 method. Results: P1 achieved the highest color acceptance rate in the 'like' category (56%), while P2 demonstrated the highest overall sensory score (219). Friedman analysis indicated a significant effect of the formulation on color and taste, but not on aroma and texture, based on comparisons with critical values. P2 was selected for proximate analysis and showed a composition of 4.60% moisture, 3.18% ash, 33.2% carbohydrate, 44.0% total fat, 16.6% protein, and 1.40% crude fiber. Conclusion: P2 demonstrated the best overall sensory acceptance and high protein content; its sensory profile and proximate characteristics support the further development of LaktoTake biscuits. Further research is required to evaluate storage stability and shelf life.]]>
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