<![CDATA[Fish-processing by-products and locally available plant materials can be incorporated into bakery products to create value-added foods. This study compared five Cilembu sweet potato cookie formulations containing a fixed amount of tuna bone flour and one of five selected plant ingredients: avocado flour, cocoa powder, carrot flour, moringa leaf flour, or dragon fruit flour. The five ingredients were selected to represent contrasting functional characteristics, including lipid-rich avocado, cocoa with characteristic pigments and phenolic compounds, fiber- and carotenoid-containing carrot, protein- and mineral-rich moringa leaf, and pigment-rich dragon fruit, thereby allowing comparison of how distinct plant materials modify cookie quality. We evaluated proximate composition, calculated nutritional value, measured calcium content, DPPH inhibition at 1000 ppm, and sensory acceptance. The selected plant ingredient significantly affected moisture, ash, fat, protein, and carbohydrate contents (p < 0.05). Moisture ranged from 4.92 to 7.50%, ash from 8.23 to 10.03%, fat from 21.77 to 25.11%, protein from 6.58 to 8.21%, and carbohydrate from 50.00 to 57.16%. The observed calcium values ranged from 0.11 to 0.51%, with the moringa leaf formulation showing the highest value. Mean DPPH inhibition ranged from 53.66 to 61.19%, with the highest value in the moringa leaf formulation. Sensory mean scores ranged from 3.4 to 4.6 on a 5-point hedonic scale, indicating general acceptance across the formulations. The dragon fruit formulation showed a consistently favorable pattern for color, texture, and aroma. Overall, the formulations offered different nutritional and sensory advantages. Using tuna bone flour as a fish-processing by-product also supports value creation from food waste and aligns with Sustainable Development Goal 12 on responsible consumption and production. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production]]>
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