<![CDATA[Severe acute malnutrition (SAM) among children younger than 5 years remains a critical public health problem that requires effective interventions, including ready-to-use therapeutic food (RUTF). The use of local food ingredients may improve the availability, affordability, and sustainability of RUTF. This study evaluated the acceptability and nutritional characteristics of peanut- and maize-based RUTF developed using local food resources in Madura. A laboratory-based experimental study was conducted using a completely randomized factorial design with two factors: peanut–maize flour ratio and vegetable oil type. Nutritional analysis was performed at the Unit Layanan Pengujian (ULP) Laboratory, Universitas Airlangga, and sensory testing was conducted at Politeknik Negeri Madura. A hedonic test was used to assess the color, aroma, taste, texture, and overall acceptability of the bread by 40 semi-trained panelists. Data were analyzed using two-way ANOVA followed by Tukey’s post hoc test, and the selected formulations were subsequently evaluated for nutritional composition. A significant interaction between flour ratio and oil type was observed for aroma, taste, texture, and overall acceptability (p < 0.05), but not for color. Formulation X1Y2 had the highest overall acceptability score (4.32 ± 0.52). X1Y2 contained 1.19% moisture, 10.0% protein, 48.4% fat, and 604.2 kcal/100 g; its energy value exceeded the stated WHO and UNICEF ranges, whereas iron and calcium were below the recommended ranges.]]>
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