Formulation and Sensory Properties of Biscuit with Catfish Substitution as an Additional Foods Alternative for Less Nutritional Children
Yuli Hartati1, Saprianto2, Dika Febriyansari1 , Podojoyo1, Afriyana Siregar1, Imelda Telisa1

1 Department of Nutrition Poltekkes Kemenkes Palembang, Indonesia
2 Department of Nursing Poltekkes Kemenkes Palembang, Indonesia

Abstract

The incidence of malnutrition in South Sumatra Province in 2018 was 8.40%. The policy of overcoming malnutrition under five by providing additional food (PMT), namely utilizing local food such as catfish flour, purple sweet potato flour, moringa leaf flour, can be processed into biscuits and additional alternative food for malnourished toddlers. This research aims to make a formula for catfish biscuits to determine their acceptability. This research used was experimental using a non-factorial Completely Randomized Design (CRD) with three treatments. The panelists of this research were 25 students of Nutrition from the Poltekkes Kemenkes Palembang. Based on the results of the organoleptic test (taste, texture, aroma, and color), the preferred acceptance of the biscuits catfish was F2 formulation in terms of color, aroma, and taste with a value of 3.14, 3.12, and 3.14. Meanwhile, for the panelist texture, they chose F3 with a value of 2.68. Based on the results of the study, it can be concluded that the catfish biscuits are an alternative to additional food for less nutritional children.

Keywords: Biscuits, Formulation, Sensory Properties, Catfish, less nutritional children.

Topic: Nutrition and Dietetic