Analisis Protein dan Daya Terima Cookies Biji Nangka dengan Penambahan Tepung Ikan Gabus

Abstract

Background: Malnutrition is one of the nutritional problems in Indonesia caused by the lack of consumption of food or protein energy over a certain period, so it can be said that the nutritional status of toddlers depends on the food conditions at the time. Fulfillment the nutritional substance of toddler can be overcome by providing additional food in the form cookies. In this study modifying jackfruit seed cookies with the addition of snakehead fish flour to obtain food products with high protein content. Objective: The study aimed to analyze the protein content and acceptability of jackfruit seeds cookies with the addition of snakehead fish flour. Method: This research was a Quasi-Experimental using a Posttest-Only Control Group Design. Acceptability research subjects were 25 students of SDN Lenteng Timur 1 aged 10-11 years. Results: Protein content with 4 levels of treatment (0%, 5%, 10%, 15%) is 7.54; 8.38; 9,12; and 9.79. The higher the addition of snakehead fish flour in jackfruit seed cookies, the higher the protein content. Jackfruit seed cookies with the addition of 5% snakehead fish flour were cookies that were liked by the panelists. Conclusion: The addition of snakehead fish flour has a significant difference in protein content. There is no statistically significant difference in the acceptability of color and texture, whereas there is a significant difference in the acceptability of aroma and taste.Cookies The recommended jackfruit seed is X 1 with the addition of 5% snakehead fish flour.