Analisis Kandungan Zat Gizi Makro dan Daya Terima Dimsum Ikan Kembung Berbasis Tepung Kedelai dan Kacang Tanah untuk Pencegahan Stunting
DOI:
https://doi.org/10.22487/vtjp8q49Keywords:
Stunting, Mackerel Dim Sum, Soybean Flour, Peanut Flour, Macronutrient Content, AcceptabilityAbstract
Stunting remains a significant chronic nutritional problem associated with inadequate macronutrient intake, particularly during early life. The development of nutritious local food-based snacks represents a promising strategy to support stunting prevention. This study aimed to evaluate the macronutrient composition and acceptability of mackerel dim sum formulated with soybean and peanut flour substitution. An pre-experimental study using a post-test Design was conducted with three formulations: F1 (75% soybean flour : 25% peanut flour), F2 (50% : 50%), and F3 (25% : 75%). Organoleptic evaluation was performed by 40 panelists assessing color, aroma, texture, and taste, followed by macronutrient analysis of the selected formulation. Statistical analysis indicated no significant differences in acceptability among formulations (p>0.05). However, descriptive findings revealed a tendency in panelists’ preferences, with F2 being more preferred in terms of color and aroma, while F1 was preferred in taste and selected as the optimal formulation. Nutritional analysis of F1 showed an energy content of 133.62 kcal/100 g, protein 14.39%, fat 0.96%, and carbohydrates 17.11%. These findings suggest that mackerel dim sum enriched with soybean and peanut flour has potential as a nutritious local snack to support macronutrient intake, particularly protein, as part of food-based interventions for stunting prevention.
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