Acceptability and Nutritional Content of Cookies with Mackerel and Soybean Flour Substitutions
Keywords:
Acceptability, nutritional content, cookies, mackerel flour, soybean flourAbstract
Background: Anemia remains a major nutritional problem in adolescent girls due to insufficient iron and protein intake. Adolescent girls are at higher risk of anemia due to increased nutritional needs during growth and blood loss during menstruation. One way to prevent anemia is through the development of nutritious local foods, such as cookies with mackerel and soybean flour substitution. Cookies were chosen because they are practical, preferred by adolescents, and have a long shelf life. Purpose: The purpose of this study was to determine the effect of mackerel and soybean flour substitution on the acceptability and protein and iron content of cookies. Method: This study was a pure experiment with a Completely Randomized Design (CRD) design. Hedonic tests were conducted on 35 untrained panelists on color, aroma, texture, and taste using a 4-level Likert scale. Data were analyzed using the Kruskal–Wallis test and Mann–Whitney follow-up test. Result: The substitution of 20% mackerel and 30% soybean flour significantly affected aroma and taste (p 0.05), but not on color and texture (p>0.05). The best formula contains 19.49 g of protein per 100 g and 8.16 mg of iron per 100 g. This cookie formula is a source of protein and high in iron, making it a potential alternative snack for anemic adolescent girls
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