Analysis of Nutritional Value, Acceptability and Organoleptic Quality of Mackerel Fish Waffle with Additional Kelulut Honey as an Additional Food Alternative for Stunting Children

Kusfriyadi, Mars Khendra and Nabilah, Dita Farhah (2022) Analysis of Nutritional Value, Acceptability and Organoleptic Quality of Mackerel Fish Waffle with Additional Kelulut Honey as an Additional Food Alternative for Stunting Children. Linguistics and Culture Review. ISSN -

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Abstract

One of the factors in the incidence of stunting in children under five years old is the lack of nutrition intake that help for growth and development, such as protein and calcium. Mackerel is a food that contains high protein and calcium. The use of mackerel fish flour as a substitute material in making waffles is one of the efforts done to increase the nutritional value of protein and calcium and reduce the use of wheat flour. The disadvantage of fish flour products is the fishy smell, so the researchers used Kelulut honey as an additional ingredient in this study. This study is pure experimental using a completely randomized design with one factor, namely the substitution of mackerel fish flour with the addition of Kelulut honey. There were 7 treatments in this study, namely the substitution of mackerel fish flour with a percentage of 0%, 5%, 10%, 15%, 20%, 25%, to 30%. Meanwhile, the addition of Kelulut honey ranged from 1 to 6 tablespoons. The results of this study indicate that there is a significant difference in the acceptability of waffle girlut aroma in each treatment, but it is not significantly different in terms of the acceptability of taste, texture and color. The organoleptic quality characteristics of waffle girlut are described as having a sweet taste (P 30%), having a soft texture (P3 15%), having creamy color (P5 25%) and having a waffle aroma that is not fishy. The nutritional value of waffle girlut per 25 grams is known based on analysis using the Indonesian Food Composition Table, which is 347.5 kcal of energy, 13.8 grams of protein, 16.8 grams of fat and 345.3 mg of calcium.

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