Analysis of nutritional value, acceptability and organoleptic quality of mackerel fish waffle with additional Kelulut honey as an additional food alternative for stunting children

Mars Khendra Kusfriyadi; Dita Farhah Nabilah

doi:10.21744/lingcure.v6nS4.2183

Authors

Mars Khendra Kusfriyadi
Mars.khendra.k@gmail.com
Department of Nutrition, Politeknik Kesehatan Kemenkes Palangka Raya, Indonesia
Dita Farhah Nabilah Department of Nutrition, Politeknik Kesehatan Kemenkes Palangka Raya, Indonesia

Keywords:

Kelulut honey, mackerel fish flour, stunting children, waffle

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 waffle 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.

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